The Sourdough School

BALM – Proven as one of the healthiest approaches to bread in the world.

Based in the walled gardens of Dr. Vanessa Kimbell's beautiful Victorian home in rural Northamptonshire, UK, we tutor individuals and train bakers and healthcare professionals in Baking as Lifestyle Medicine (BALM). Personalising bread to your lifestyle, gut microbiome, and unique genetics for optimal health—tailoring fermentation, fibre, and diversity so that your daily bread becomes the foundation of your health.

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93 - ‘A grounded guide to Gluten: How Modern Genotype and Processing Impact Wheat Sensitivity’. Comprehensive Reviews in FoodScience and Food Safety. 14

Reference Number: 93

Year: 2015

Authors: Lisa Kissing Kucek, Lynn D. Veenstra, Plaimein Amnuaycheewa, and Mark E. Sorrells

Link: Link to original paper

Nutrition: Gluten

Intolerance & Sensitivity: Coeliac | Non coeliac gluten sensitivity

Summary

Introduction
The role of wheat, and particularly of gluten protein, in our diet has recently been scrutinized.
 Aim
This article provides a summary of the main pathologies related to wheat in the human body, including celiac disease, wheat allergy, non-celiac wheat sensitivity, fructose malabsorption, and irritable bowel syndrome. Differences in reactivity are discussed for ancient, heritage, and modern wheats.
Results
Due to large variability among species and genotypes, it might be feasible to select wheat varieties with lower amounts and fewer types of reactive prolamins and fructans. Einkorn is promising for producing fewer immunotoxic effects in a number of celiac research studies. Additionally, the impact of wheat processing methods on wheat sensitivity is reviewed. Research indicates that germination and fermentation technologies can effectively alter certain immunoreactive components. For individuals with wheat sensitivity, less-reactive wheat products can slow down disease development and improve quality of life.
SIGNIFICANCE OF THIS STUDY 
The paper provides us with a detailed breakdown of what gluten is and main triggering components in gluten that are the main causes for wheat allergies and immune reactions. The study defines gluten as a very diverse and complex group of water-insoluble wheat proteins: gliadin and glutenin. Gliadins are prolamin proteins which are rich in amino acids such as proline and glutamine.  Glutenins on the other hand are polymeric proteins that provide the elasticity and strength to dough, allowing bread to hold its shape. During gastrointestinal digestion, each type of wheat protein breaks down into a wide array of peptides of varying lengths. However, the rich proline residues in gluten form compact structures that can be difficult to digest and certain types of these digestion resistant gluten peptides are found to mediate adverse immune reactions in predisposed individuals. The paper states that although no wheat species or varieties are currently safe for individuals with celiac disease or wheat allergies, ndividuals or populations who are not symptomatic, can seek to lower the amount of reactive wheat components in their diets

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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