hello, gluten-free'ers,
in the sour beer thread, i asked the following:
i am completely new to the world of GF so please excuse me if this line of thinking is stupid. i probably should have written "gluten-reduced" instead of "gluten-free," above.
per @igliashon excellent post,
all that to ask: has anyone diagnosed with Celiac, or another form of gluten-related intolerance, tried a long-aged sour? (examples: cantillon, jolly pumpkin, rodenbach, russian river sours, drie fontainen, etc.)
in the sour beer thread, i asked the following:
question: is gluten broken down by the bugs, over time, in sour beers?
sours have very few proteins in them (witness the poor head retention of sours). gluten is a protein. ergo, there should be little to no gluten left in a long-aged sour beer?
hypothesis: between ClarityFerm and the breakdown of proteins by the bugs, long-aged sours are gluten-free.
i am completely new to the world of GF so please excuse me if this line of thinking is stupid. i probably should have written "gluten-reduced" instead of "gluten-free," above.
per @igliashon excellent post,
so, who knows if breaking down gluten is enough to neutralize those small components...So, for starters, let me say that "gluten intolerance" is a tremendous and unfortunate misnomer, as the intact gluten and gluten-like proteins are NOT the culprit in any known pathology included under this umbrella term. Rather, the culprit is prolamine molecules like gliadin, hordein, secalin, and occasionally avenin, and in the case of celiac disease, specific peptide sequences found in those molecules.
(...)
Celiac disease is the best-known and most-studied. While it is commonly stated that celiac disease is caused by a reaction to gluten and gluten-like compounds called prolamines, it is ultimately caused by a handful of peptides within those proteins. (...) In other words, it's not the whole gluten molecule that is the problem, it's a small component of it.
all that to ask: has anyone diagnosed with Celiac, or another form of gluten-related intolerance, tried a long-aged sour? (examples: cantillon, jolly pumpkin, rodenbach, russian river sours, drie fontainen, etc.)