Apparently, Dow has developed a plant-based cellulose that mimics gluten attributes and helps gluten-free bread, pasta and dough taste more like the real thing. It is a little unclear what this actually is but it looks like it might be some sort of additive.
My first inclination is to think that gluten sensitive people will still have reactions to this since it closely mimics gluten. It has the real possibility to make people sicker if the body doesn't recognize it and increase autoimmune diseases.
I have looked at a few gluten free sites and it is getting a lot of praise.
What do you think this is going to do to people? Will you try it?
Let me see - a chemical company that made non-stick cooking material that is carcinogenic creates fake gluten. Let's count possible gut irritants that can contribute to leaky gut that are non-gluten:
1) non-gluten grains
I think I'll pass.
Fake gluten? Why?
So all the gluten-free brownies, cakes, cookies, muffins, and bread can have the texture and mouth-feel of baked goods made with gluten grains? For someone with genuine celiac or a severe gluten sensitivity, I'd say it sounds great for the occasional grain-based treat. But what I see it devolving into is exactly what I said above - a free pass for people to go nuts on gluten-free treats that they shouldn't be eating much of in the first place. Not because of the gluten, but because of the sugar content and still somewhat massive dose of refined flours. Ever look at the list of ingredients on gluten-free baked goods? Holy moly, Batman. "Rice flour, potato flour, potato starch, amaranth flour, buckwheat flour..." Mmmm...sounds good, huh?!
Sorry...this is just a moneymaking ploy from a huge corporation that sees the gluten-free marketing trend exploding and wants to jump into the ring and make $$$. (Not that I can blame them. As a corporation, their raison d'etre is to make money for shareholders.)
Reminds me of what the Whole30 folks call "sex with your pants on" or "smoking candy cigarettes." That's what they call all the "Paleo" cookies, cakes, brownies, etc. I mean, almond flour and coconut flour are great but why are we trying to mimic all our SAD foods that got us sick and/or fat in the first place with modified versions that never quite taste as a good anyway? Again - a gluten replacement? Great - on occasion. As a license to go on with life as usual basing your diet on non-gluten grains? No thanks.
I will probably be one of the only people to see things this way…but I see gluten intolerance as a bodies perfection...so many people go through life never knowing that a food inflames them, causes them migraines or skin issues...But these people know, if I eat “A” than “B” will happen…just imagine if everyone had that kind of internal alarm how much different general wellbeing would be and how instead of us having to conform to food companies, food companies would have to conform to us (though I realize there is a change, though a slight one).
The only thing I see these types of pills being good for is if you had unknowingly eaten gluten, you can pop the pill and it either greatly reduces the effects gluten has on you, or negates them all together, similar to the effect of a Lactaid. Truth.
It may act like gluten, but chemically it's likely a completely different beast and not likely to cause the same reaction in gluten-sensitive. Though I predict loads of folks will soon be gluten-mimic-sensitive and another market for gluten-mimic-free foods will emerge!
And for the record, I'll stick to regular gluten.
I equate it to the tofu/bean/whatever based "burgers" and "chicken" products. It's there to mimic meat; the gluten replacement is there to mimic bread & other such things. Not very cool, in my opinion.
This is basically making gluten-free have better structure due to sawdust.
Sawdust isn't probably terribly harmful, so this would be better than gluten, quite probably. Especially for celiacs. Now, if they've done some awful things to that sawdust it could be bad, but I think this could possibly be worth trying.
Gluten's only part of my problem. I'm pre-diabetic, and grains (and other refined starches) spike my blood sugar like crazy. I'm simply better off not eating them at all, especially since they provide no real nutritional value.
That, plus my mistrust of lab-created Frankenfoods, means I'm unlikely to ever eat this chemically modified, non-nutritive food additive made by doing gods-know-what to (as described in the video) "renewable grain sources."
So no--that's a big, fat DO NOT WANT. But I can think of at least one celiac junk-food/carb addict who will be all over this stuff when it hits the market.