Posted on 12/21/2011 8:09:04 AM PST by decimon
Beer tested in a new study, including some brands labeled "low-gluten," contains levels of hordein, the form of gluten present in barley, that could cause symptoms in patients with celiac disease (CD), the autoimmune condition treated with a life-long gluten-free diet, scientists are reporting. The study, which weighs in on a controversy over the gluten content of beer, appears in ACS' Journal of Proteome Research.
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As expected, their analysis of 60 commercial beers found that eight labeled "gluten-free" did not contain gluten. But many regular, commercial beers had significant levels of gluten. Most surprising, two beers labeled as "low-gluten" had about as much gluten as regular beer.
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(Excerpt) Read more at eurekalert.org ...
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Beer has gluten?????
damm
I am trying to go gluten-free and have been feeling great (and losing weight)
But I like to cook chili with beer and I make a huge pot of it once or twice a month
Kinda like the fat free ice cream on Seinfeld
I want my beer to be beer. I don’t want it calorie-free, gluten-free, lite or anything in between.
Trust me. I'm a chemist.
Now that you know you’ll probably stop losing weight...
That gluten free trend is a bunch of BS
Q: In what way is a low-calorie, low-carbohydrate, alcohol-free, gluten-free beer similar to having sex in a canoe?
A: They’re both f-—ing close to water.
So nice of them to tell us which ones...
Sounds like a damn good excuse to drink wine...
For some of us, it’s not a trend. I’m a celiac. So are two of my three brothers, and at least two of my five kids. That means that when we ingest anything containing wheat, barley or rye proteins, it can and likely will cause our bodies to treat it like we’ve ingested a strong poison. Look it up. Not to mention that those celiacs who continue to eat glutinous foods after diagnosis trend strongly toward cancers of various sorts.
Yeah, just like everyone in my wife’s sister’s family has it, yet, when I slip gluten in their food, nothing seems to happen. Odd.
Thanks, decimon. It’s a shame that the two singled-out so-called GF beers aren’t named by brand. Folks need to know. ;)
“Q: In what way is a low-calorie, low-carbohydrate, alcohol-free, gluten-free beer similar to having sex in a canoe?
A: They’re both f-—ing close to water.”
Agreed... If it doesn’t have an original gravity of 1.070, it’s water! Try a DuClaw Collasses.
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The name says it all! This unique brew comes in officially at 21.92% abv. This was accomplished by the use of 3 different strains of yeast and a lot of TLC. Technically an ale, but this monster has complex flavors and aromas that suggests characteristics of mead and fruit wines. Be sure to sample Colossus at several different temperatures including heated. That’s right!...heat it up to about 105’F for yet another unique experience of flavors and aromas!
Some people have shown less continuing sensitivity to at least one of these three peptides so it's possible your chili making venture with that particular brand of beer is OK. Most likely your sensitivity to the two peptides in barley is low, but one of them in wheat and rye could make you quite sick.
The closer you adhere to the gluten free diet and lifestyle the greater your sensitivity ~ so once you avoid gluten you have to really avoid it.
Today I'm making Christmas Fruit and Nut Cookies. No gluten. If you have a nut allergy these suckers would be fatal, but I'm excluding candied cherries as well. No grape flavor either. That's a totally different sort of allergy, but the same T-cells that erupt in anger at the presence of wheat gluten can also be triggered by marichino and candied cherries.
No one knows why ~ probably the stuff the dye is made out of!
Soy sauce is also made out of wheat. Read the label (except for LaChoy ~ that was invented for Jews for use during Passover ~ otherwise there are Jewish people in New York who would starve to death).
If someone has had a biopsy of their intestines and is shown to have the celia laying down per Celiac's they aren't making it up. Celiac's disease manifests itself in lots of ways, differently for different people. It many ways it mimics MS and in fact, before a diagnosis of MS, celiacs has to be eliminated.
It causes malabsorbtion of nutrients in the bowel. Those people you fed gluten to may not have had immediate symptoms, or they could have had some foul nasty deposits. I'm sure they don't ring you up "Hey, after I ate your food, I had explosive diarrhea."
If someone has had a diagnosis of Celiac's disease and you feed them gluten, you're a royal asshole and deserved to get your face slapped.
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