Gluten, that everyday protein found in many grains, has become the health-fad followers’ most recent evil spectre, and many (one in three, stats show) have jumped onto the anti-gluten bandwagon, generally with a simplistic message: “gluten bad.”
Like most diet fads, I expect it will likely fall off centre stage when the next Big Thing To Rise Against comes along. But meanwhile, until the next fad raises its head, gluten gets sensationalized, demonized and generally misunderstood.
Headlines like this abound (it was matched by a CBC Radio story on Ontario Morning Tuesday, Nov. 12):
Sourdough breadmaking cuts gluten content in baked goods
Celiacs and gluten avoiders have a new way to enjoy a slice of bread
That’s from a misleading and potentially dangerous CBC story about sourdough bread. It’s dangerous because there are people who suffer severe reaction from gluten intake (celiac disease or CD), and others who have non-celiac intolerance (sensitivities) to gluten (not, as some sites say, an allergy) and they might be misled to think sourdough bread is now safe.
People – thinking CBC a reliable, even credible source – might consume regular sourdough bread – or at least bread labelled as “sourdough” – believing this article deems it safe, when it may in fact cause severe and painful reactions.*
The article says:
A handful of recent studies have some good news for those trying to reduce the amount of gluten they eat — old-fashioned sourdough baking techniques significantly cut gluten content in bread…
But the reporter fails to identify those studies, so readers need to research to find out what those studies actually say (and more importantly, what they don’t say). Nor does the writer say whether all sourdough methods work, or just some (Google sourdough starter and you’ll find hundreds of recipes, some including wild yeast, others with domestic yeast). The writer then adds:
A team of Italian scientists led by Luigi Greco at the University of Naples authored a 2010 study that showed significantly lower levels of gluten in sourdough made according to old methods.
Old methods? Like leaving the started in peasant’s thatch-roof, mud-walled hut shared with the family pig?
Well, unless I completely misread it, that study of 13 people didn’t say anything of the sort about “old methods” It showed reduced gluten in “fully hydrolyzed wheat flour” that had been treated in a sterile laboratory environment with a clinical mix of cultured bacteria commonly found in sourdough, as well as adding fungal enzymes:
Fermentation with selected lactobacilli added with fungal proteases, routinely used as an improver in bakery industries, decreased the concentration of gluten to below 10 ppm. Despite the markedly reduced concentration of gluten, the resulting spray-dried flour was still adequately workable. As shown in this and other studies, the hydrolyzed flour is suitable for making sweet baked goods and also bread and pasta if supplemented with gluten-free structuring agents…
A 60-day diet of baked goods made from hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases, was not toxic to patients with CD.
Which is good news and encourages further research, but not a promise that all breads labelled “sourdough” will have that effect. Or that the baker’s sourdough starter will have the ingredients in the necessary quantities and balance of ingredients to sufficiently reduce the gluten in the flour. Or that the length of fermentation will be sufficient to achieve those results. Or that the flours used in the bakery are the same as those used in the research (different flours have different gluten levels).
Notice that caveat for bakers: “…if supplemented with gluten-free structuring agents…” These test subjects were fed pastries, not breads or pasta.
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