Why Does Gluten Have Such A Bad Press?
In recent times more and more people have been diagnosed as sensitive to gluten and been encouraged to take up a gluten free diet.
I am one of those and I have felt the benefits of going gluten free, with a greater sense of general well-being and a significant weight loss, with its consequent decrease in waist size. In fact I need to track down a good leather punch to add a couple of holes to my belts.
I have recently come across an article that indicates that it may not necessarily be gluten that is the culprit but rather the current method used for baking breads.
In earlier times, bread was baked with less yeast and allowed to stand for longer to rise before baking. This had the effect of allowing fermentation to be more thorough than the present method. This fermentation acted on the phytic acid, which is a component of the grains used for bread, by reducing the potency of the phytic acid.
What is Phytic Acid, and what does it do?
Phytic Acid is an organic acid that is found in the bran and outer hulls of grains. It can bind up important minerals such as magnesium, calcium, iron and zinc. This prevents them from being absorbed into the blood stream.
Phytic Acid also makes it more difficult to digest foods because it also inhibits the body’s enzyme capabilities.
Modern bread-making processes, using larger amounts of yeast and shorter rising times do not give enough time for the Phytic Acid and proteins to be broken down, perhaps contributing to some of the health problems associated with bread.
So it may not be gluten that is the villain.