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Wheat intolerance – what lies behind it?

 

After eating wheat products, a considerable number of people report gastro-intestinal pains, for which the blame is often put on the gluten content of the wheat. As a result, a gluten-free diet is followed, which is considered ever more to be particularly beneficial to health. A renunciation of gluten is only healthy for those people who suffer from celiac disease, which represent at the most 1% to 2% of the population.

The main reason for an incompatibility of wheat products is not gluten but the industrial production of baked goods. Wheat products contain low-molecular-weight sugars, so-called FODMAPs, which often can not be sufficiently broken down in the small intestine and then cause massive problems in the colon.

A study by the University of Hohenheim has shown that the preparation of the dough is of decisive importance for the content of FODMAPs. The Hohenheim researchers found that the dough of breads with a rising time of 1 hour still contained all the FODMAPs. After four and a half hours of rising time almost all FODMAPs in the dough were broken down – only 10% remained. A sufficiently long rising time of the dough thus actually leads to bread being wholesome, irrespective of the kind of cereal.

In the case of gastrointestinal problems as a result of eating bread, changing over to a gluten-free diet in most cases is not the right step. Rather, those breads should be eaten that were properly made using the original traditional bread-baking methods. This preserves the natural life within the bread.

Reference:
Press release of the University of Hohenheim of AUG 24th 2016:
“Old bread baking methods can reduce suffering.”