Blinded by Science: Practicing Tolerance!

Leave a comment

October 23, 2015 by fhsteinbart

Here we see a graph of yeast and mold activity vs. temperature. Notice the peak is at where most humans body temperature averages.

Research have been done recently about gluten, gliadin, and a new group of fermentable short chain carbohydrates, called FODMAPs (Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols) which seem to cause gastric distress in those individuals evaluated in this case study. Some have even given recommended guidelines for symptomatic relief of gastric distress. Enzyme solutions to control gluten and gliadin exist for reducing those protein fractions to negligible levels as found in beer, such as Clarity Ferm. After having spent 22 years in the health field studying the lower GI tract in human pathophysiology, I can certainly attest to the efficacy in dietary control as the first line of defense against gastro-intestinal distress. As with all things, of course, your mileage may vary, so go into this carefully, and under your private physician’s guidance. As for myself, I think I’ll have a slice of pizza, and a pint of IPA!