After 2 days of home fermenting sourdough bread: over 97% of the gluten is gone, over 90% of antinutrients are destroyed, over 75% FODMAPs digested, and over 40% amylase-trypsin inhibitors reduced. They do not want you knowing about this. They instead want you eating their gluten-free slop with chemicals and soy.
>>22017155Same thing with hard cheeses and lactose - the bacteria consoom most of it so it won't cause a reaction in those with sensitivities.
>>22017155imagine your bloodline being so weak, it can't digest the food that's been the cornerstone of nutrition for mankind for millenniums.
>>22017155>over 97% of the gluten is goneThat's not how gluten works, retard.>>22017162That's not why cheese has less lactose in most cases. It's because cheese is a combo of protein and fat. Lactose, being a sugar, is mostly left behind in the whey. Even acid-set cheeses like paneer are low in lactose for this very reason. Cheddar, a bacterially cultured, rennet-set cheese is 2% lactose, just like paneer, which is not made with bacterial cultures at all, is. Lactose gets eaten by bacteria and that's why yoghurt is generally a-okay for lactose-intolerant people but most cheese would generally be low lactose, regardless.
>over 97% of the gluten is goneif that were true you wouldn't have a loaf
>>22017155OP is a 23 year old white dude genuinely afraid of fucking Gluten. Nigga what the fuck do you think 90% of your ancestors calories came from for the past 2000 years. You dont have a fucking gluten allergy, neurotic retard.
>>22017221>Nigga what the fuck do you think 90% of your ancestors calories came from for the past 2000 years.starch and dairy. wheat was often fermented which did reduce the gluten content quite a bit. they were eating bread and drinking beer which reduced the gluten content quite a bit compared to rapid rise industrial modern bread. gluten issues are fairly common even if that upsets you for some reason. high protein plant foods in general cause a lot of problems.
>>22017227>gluten issues are commonNo theyre not. Claimed gluten intolerances, especially among women, yes. But genuine gluten allergy, no. Though I suppose Autism and Food neuroticism is common
>>22017227>wheat was often fermented which did reduce the gluten content quite a bitThat's not how gluten works, retard.
>>22017155anti nutrients is a memethe goal with nutrition holistically is to cause as much malabsorption as possible with veggies and fiber to maximize homeostatic phenomena of standstill within the realm of how you should live given the fact that most stuff causes free lipid spikes, glucose spikes, and serum levels of artery function to be inhibited basically all food is a meme follow food pyramid
>>22017191>most cheese would generally be low lactose, regardless.Not low enough. Soft mozarella still has enough lactose to give non-whites diarrhea. That's why I specified hard cheeses. The bacterial fermentation during aging is what makes cheese actually lactose free.
>>22017189>we wuz eatin wonderbread for millenniumskek >>22017238>No they're not. Ok yes they are, but actually no they're not. lol
>>22017155if you actually have a real disease where you cant have gluten 97% might as well be 0%. if you dont have a real disease why do you care about gluten at all?
>>22017239fermentation breaks down protein. gluten is just protein. you can easily find information showing that fermentation reduces gluten content in sourdough bread. bitch.
>>22017281Damn, so youre just an illiterate retard lmfao >wonder bread is the bad breadThe white noble class whipping ur peasant retard ancestors litteraly preferred white bread.... lmfaoAnd every source ever says a common food for someone recovering from GI distress or whayever illness is... white bread. Because it is so easy for thr body to process. Ur saying this is what's giving u tummy aches however. Again, lmfao ur retarded
>>22017304>unga bunga >we wuz kangz eating corn syrup breadlmao
>>22017155>gluten enzyme supplements>freezing lowers the glycemic index 30%, another third if toasting thereafterEschew 'fortified' wheat. The form of Folate is deleterious for a third of the population that has trouble metabolizing it at baseline. And the iron's just free radical fiesta rape for your gut biome.
>>22017309Embarrassing post.That easily dismantled, goy? You're clueless idiot. Just have your chicken wings... lmfao
>>22017155>over 97% of the gluten is goneIs this true?My brother just made some sourdough with home grown yeast. I have Celiac, can I risk it?
>>22017295That's not how fermentation works, retard.
>>22017189millenia
>>22017547https://pmc.ncbi.nlm.nih.gov/articles/PMC348803/#sec15>After 24 h of fermentation, wheat gliadins and low-molecular-mass, alcohol-soluble polypeptides were hydrolyzed almost totally.you don't know shit and if you did you would've been pointing it out instead of just trying to insult. everyone knows you don't know what you're talking about. everyone. literally everyone.
>>22017563This retard doesn't even read her own links lolFour out of seventeen (wow, such a huge sample!) celiacs patients had a lessened reaction. Not only is that not the same as claiming that "97% of the gluten is gone" (because it fucking isn't) but that number doesn't appear once in that paper. Because it's an absurdly retarded, false claim, you absurd false-claiming retard.That's not how gluten works. That's not how fermentation works.
>>22017577>Four out of seventeen (wow, such a huge sample!) celiacs patients had a lessened reaction.way to shift the goalpost i guess. nobody was talking about celiac disease. just about how fermentation reduces gluten content which was denied, and yet it happens. but sure keep going on with your nonsense and not knowing shit, that'll help you in the long run.
>>22017586Yeah. It reduces it but by no means anywhere near 97%. It wouldn't even be bread at that point. That study, you blithering retard, fed patients predigested hydrolyzed wheat flour, something that 1) can't be done in home conditions and 2) can't be used to make the type of bread people think of when they think of sourdough. Sourdough, and all risen bread, needs gluten to maintain its structure. Something with only 3% of it's original gluten quantity, which is already relatively low in wheat flour (11% in plain/all purpose and 14% in strong/bread flour) would be a porridge or flat, dense gel-cake, not a bread as the man in the Clapham omnibus would understand it. That specific link even specifically says "The sourdough baked goods used in this study were manufactured with a unique combination of selected lactobacilli and fungal proteases... This specific biotechnology is not currently used in traditional sourdough fermentation."Translation: They used industrial-strength fungal enzymes (proteases) to manually shred the gluten. A standard sourdough starter doesn't have the firepower to achieve the level of protein degradation seen in this lab.It also says "The results of this study should not be interpreted as an indication that celiac patients can safely consume any sourdough bread available on the market."Translation: you're a fucking retard, you fucking retard.Like I fucking said: you didn't even read the link you provided. It contradicts your retarded claims.The goalposts were never moved because that's not how gluten works and that's not how fermentation works and you're a no-readin'-ass retard.
>>22017593tldr
>>22017606Exactly.
>>22017482idk but I heard people say 2 week sourdough ferments in the fridge breaks things down better because it gives bacteria more time whereas yeast at room temperature will gobble everything up faster. I also heard that celiac is caused by parasites and toxins in the gut. Look into chlorine dioxide mms cds protocols and zeolite to prevent herxheimer fever.
>>22017439>me tiny cranium only contain 1/2 brain matter We know
>>22017606Wow you got destroyed
>>22017189>implying modern slop can be compared to food 100 years ago
>>22017839You’re right it’s better now
>>22017155>over 97% of the gluten is goneno. no it is not. it wouldn't be bread if it was.
>>22017227>gluten issues are fairly commonwrong unless diagnosed by a doctor 99% of people who think they have a problem with gluten do not.
>>22017482No, tiny amounts of gluten still cause problems if you actually have Celiac disease >>22017828Your ass got destroyed
>>22017295how to say you don't know how bread is made without saying it.
>>22017880you already did
>>22017606>tldr
>>22017593
fermentation reduces gluten content
>>22017872it tastes and feels like thick pizza crust but a bit sour. its fine.
>>22017956Try this: mix 27g of plain flour with 73g of cornstarch and 100ml of water and bake it then tell us the results. That mixture is exactly what a 97% gluten-reduced dough would be like.Until you do that, I'm going to call malarkey on the claim that it bares even the most distant resemblance to "thick pizza crust" because that's exactly what it is: malarkey. Nonsense. Bullshit. Silliness. Asshattery. Fiction. Outside the bounds of reality.
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