Gluten intolerance is one of the most under-diagnosed conditions in western society. From chronic indigestion to celiac disease, osteoporosis and even multiple sclerosis, our bodies’ reactions to gluten prove that many of us are simply not equipped to process high levels of it.
Picture of a sourdough starter (right)
Obviously, this presents a problem considering the commercial dominance of today’s cultivated, high-gluten grains. So, what to do? For starters, try following ancestral wisdom by utilizing properly prepared grains (i.e. those that have been soaked or sprouted).
Properly preparing our grains partially breaks down the difficult-to-digest gluten into easier to absorb components.
Those with celiac disease, wheat allergies or gluten intolerance have even been found to tolerate sourdough bread (if done correctly). Research has suggested that certain lactobacilli in sourdough culture, over a 24-hr period can almost completely digest the gluten that was originally present. 1. As always, careful consideration needs to be addressed when it comes to serious diseases like celiac therefore caution is advised. There may be other constituents in modern day wheat yet to be identified that is causing this condition.
Also, how about incorporating nutrient-rich foods into your busy lifestyle? While the second suggestion doesn’t directly address the gluten problem, you may find that healthier food choices end up improving your overall digestive system.
[1] DiCagno, R., et al., Sourdough bread made from wheat and non-toxic flours and started with selected lactobacilli is tolerated in celiac sprue patients, AEM, February, 2004, pp 1088-1096, Vol. 70, No.2.