Reply to No more bread for me :( Please tell me how you adapted with a gluten intolerance

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]It might not be gluten but conventional wheat. I know many people who have an issue with gluten but are fine with flour from Europe, which doesn’t use the same pesticides. Some people are triggered by Round up.[/quote]

The reason some people can eat bread made with flour in Europe is not due to pesticides.  It is because the wheat used in the US is primarily made from hard wheat varieties which have much higher levels of protein (ie gluten).  [/quote]

So Europe take this much more seriously vs the US. They have wheat flour which has been de-gluten - the gluten has been removed. It is used in gluten free products. Celiacs will have a reaction ingesting 50 mg of gluten. This is a very small amount and the reason why they have to avoid cross contamination. All wheat varieties will cause a celiac reaction. There is no wheat a celiac can eat. There are allergies to wheat which are different vs celiac.

A slice of bread weighs about 25 grams will have 5 grams of gluten. 5 gram = 5000 mg. Just to give a sense of the. Problem.

There is different level of gluten in wheat varieties but even the one with the lowest level is not safe a celiac. All the flour wheat varieties have higher levels of gluten vs non flour wheat.

So traditional Mexican/center American food and some Asian foods not use wheat. If you make dishes from these cultures it is an easier transition. Though you must watch it when eating out. Cactus Cantina has no gluten free options. Their meats are marinated in a gluten base sauce. Also quick bread and cakes are easy to make gluten. The pizza just sucks. [/quote]

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