I was reading Beyond Paleo: moving from a “paleo diet” to a “paleo template” by Chris Kresser this morning which is rather a good article. Ironically I was chomping on a slice of Panettone which just happened to be in my hand at the time. As I began to ponder the evils of gluten I realised (and checked) that Panettone is in fact made from a process similar to sourdough which apparently breaks down the gluten.
Don’t eat toxins: avoid industrial seed oils, improperly prepared cereal grains and legumes and excess sugar (especially fructose). -- Chris Kresser
So just wondering your thoughts on sourdough, prepared cereal grains, and whether one could perhaps be a Panettoneleo on the odd occasion?
Panettone is made during a long process that involves the curing of the dough, which is acidic, similar to sourdough. The proofing process alone takes several days, giving the cake its distinctive fluffy characteristics. It contains candied orange, citron, and lemon zest, as well as raisins, which are added dry and not soaked. -- http://en.wikipedia.org/wiki/Panettone