Sourdough experiment

I decided to take the plunge and try some true sourdough bread today after a year of GF eating. I have done a lot if reading about sourdough and gluten intolerance.
There is a local bakery that makes only sourdough breads from local, organic wheat and they make bagels! So after I are my usual breakfast I had an eighth of a sourdough bagel (and some coffee too). I hope I don't regret eating this because it was delicious!

This is another example of how I think some people's (not everyone's) gluten intolerance is actually a histamine intolerance. The symptoms often mimmick each other but they are actually two completely different things. Items high in histamines can lead to gluten intolerance symptoms, making a UC'rs UC worse. Any foods high in histamines can do this. Yeast is high in histamines so any product that has high yeast content will be high in histamines. The more yeast, the more histamines. Again, some people truly are gluten intolerant but some percentage of those who think they are gluten intolerant may actually be reacting to the histamines and not the actual gluten itself. For people where this is actually the real problem and want to address it by just going gluten free then that is their choice but for those that may want to investigate further you might be surprised that you may be able to eat a more expanded diet while taking DAO instead of following a very restrictive diet. If histamines actually are your problem then you will have a slightly different set of foods to be careful of, which could be beneficial information for your UC condition.

I love fresh fruit. That may be the hardest thing I have had to adjust to since having UC, other than maybe having to cut down on nuts and high fiber breads. I love most all fruits and nuts and used to eat a lot of high fiber breads. I'm getting better this year at taking DAO before eating fruits. Even though I take DAO before all meals I usually didn't eat fruits with meals. They were always either a snack or a later dessert and I would never remember to take the DAO and would have immediate problems. This year I have eaten fresh fruits a few times and taken the DAO and I haven't had any problems. I love most all breads but sourdough is not one I have ever been fond of. My wife is from the San Francisco area where sourdough breads are like a religion. I hope it works out for you. I feel sorry for those that have such limited diets. UC sucks.

yes gary, everyone should be able to eat more than expected - why eat sensibly when you can take a handful of pills and eat everything !

I don't mind the discussions, and while I try to stay out of them I have learned a lot from them. I am a big believer in food as medicine, but I have to admit that I really missed eating the occasional bagel and I have yet to make or find GF version that tastes good and has ingredients in it that I want to put into my body!

I can fully assure you that the scientists doing the recent clinical trials on modern wheat and other inflammatory foods are not part of any "cult". If the data shows it's inflammatory, then it's inflammatory, and my main goal is to reduce the inflammation in my body as much as possible. As if UC alone isn't enough to deal with... No one is forcing you not to eat wheat, but don't feel sorry for me or others if I choose to omit wheat as a health-conscious decision.

Marauder93 said...
I could be wrong as I tend not to follow or care about this stuff, but wasnt it recently shown that there is no such thing as gluten intolerance?

Keep in mind I have not had the chance to locate or read the study, and I know how unreliable/inaccurate newpaper articles can be at summarizing scientific literature, but its still relevant in my opinion:

http://www.huffingtonpost.ca/2014/05/14/gluten-intolerance-fake_n_5327420.html

It does state in the article that it contradicts a recent study which just tells me that nobody knows yet.

I think it is entirely possible that going no gluten(ie no wheat) helps most people because in practice doing so improves their diet. Tossing donuts, American style pizza, most bread, and most pasta will help almost anyone. I think the currently demonized diet recommended by mainstream nutritionists is good but has failed and resulted in little health benefits because the population has continued to consume increasing calories(fat, protein and carbs), isn't really eating less of anything but eggs and butter, and have doubled down on white bread, soda and pasta. They didn't follow the main purpose of the diet..reducing calories.

This only covers 1950-2000 but the actual diet of Americans simply is not what the media reports or what mainstream experts have suggested we eat.

http://www.usda.gov/factbook/chapter2.pdf

By the way being thin doesn't mean you aren't eating too much and harming your health.

Post Edited (AZYooper) : 6/21/2014 1:33:26 PM (GMT-6)

Guardian7 said...
I don't believe it's the gluten either. I believe it's the lectins which are ruined by the modern processing/hybridizing methods. This seems to be why people show less inflammation by switching to ancient wheat such as einkorn (or eliminating it completely) in the clinical setting.

Interesting, Ill have to look into that more!

Stuff from my old thead.

By the way sourdough starter is not just yeast,contains bacteria,which kill molds.

It also ferments/digests flour differently than just yeast.

The reason it is sour is from the bacteria.

This bread is also very dangerous,shattered my front tooth due to the hard crust.

When I was a kid,got hit with a back swing from a golf club,chipped my front tooth.

So now the bottom of my front tooth is plastic,bit into a piece of bread and bam,trip to the dentist for

new plastic.

Old Mike

http://www.scientificamerican.com/podcast/episode/sourdough-bacteria-pump-out-mold-ki-13-02-27/

more on bacteria fermentation

http://www.thefreshloaf.com/node/10375/lactic-acid-fermentation-sourdough

Here is a blog written by a baker, gives a little history on what is going on with our bread.

This is a sourdough site,quite interesting if you are into baking bread,explore the site.

Some of our digestive problems may be related to the way they now make bread and the grains used,

and the junk they put into it,and the bad cheap flour.

It is also interesting that around 1900 before a high UC incidence,the average person ate twice the bread

as we do today,of course most did not sit around all day at a desk.

This is a little something different than one of my normal posts.

I may even take sourdough baking up myself in the future.

Old Mike

http://www.sourdoughhome.com/foodphilosophy.html#breadmatters

I bake my own,super bread. I use this one. Norwich

Post from my old thread on sourdough.

Just like to say I gave up on my own starter,ordered the 250 year old starter from King Arthur flour,it works great,that was about 3 weeks or so ago.

Anyhow easy to get it going and I have made 3 batches of the most wonderfull tasting

sourdough that I could imagine.  One friends comment was the best bread he ever ate.

Well I will not go that far,but it is very good.

I normally work with this recipie,I kind of like it without the rye flour.

Top it with the seeds of your choice,spritz with water or brush on

slash and bake with steam at 450,for 30 minutes or so,leave in oven

with door open at least 5 minutes.

Old Mike

http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/

Experiment with longer autolyse time like two hours.

I really did not think it was this easy,but better than many you may have tasted from a store.

 

Post Edited (Old Mike) : 6/21/2014 3:52:07 PM (GMT-6)

I ate sourdough when i was in San Francisco (for me, the most wonderful place on earth) and it was delicious, i'm wondering if it is possible to bake it at home. I also used to eat clam chowder there (in bread) which i remember as something divine

EWA: Use this. But I suggest you buy starter from King Arthur flour,or some other place.

Then of course you have to keep the starter alive for years by feeding.

Old Mike

http://www.wildyeastblog.com/2007/07/08/my-new-favorite-sourdough/

http://www.kingarthurflour.com/shop/items/classic-fresh-sourdough-starter-1-oz

Geez. I just read this whole thread and now i want some sourdough bread! If i am thinking correctly, is that the bread you get at panera? Its like a rock hard brown ball?? If thats it, then that stuff could break a tooth off. I want what u all are eating!

I have been up for nearly two hours now and the only BM I have had so far has been pretty normal. I had a tiny bit of mucus, but that happens from time to time anyway. I did have some colon noises last night, but nothing out of the range of normal for a non UCer. Maybe next week I will eat a 1/4 of a bagel or some bread with a meal, but I am going to wait several days before I try again. I will keep you guys posted if things change.