Gluten Intolerance and Celiac Disease Facts*

• Gluten is one of the most complex proteins consumed by humans. It is a very large molecule relative to other food molecules and for that reason is difficult for the human digestive system to break down.

• Sufferers improve dramatically within weeks on a gluten free diet.

• Around 1/2% of the world's population is Celiac. This means ~1 in 130 people.

• New evidence shos Non-Celiac Gluten intolerance is around 30 times more prevalent. Up to 15% of people, or 1 in 7, are Gluten Sensitive and suffer the same symptoms. These are people who test negative or inconclusive for Celiac Disease. They are known as Non-Celiac Gluten Sensitive (NCGS).

Links:

www.gluten.net

www.enabling.org

www.csaceliacs.org

*information from www.foodintol.com. Visit them today.

Artisanal Baking

• Artisanal bread baking is the tradition of crafted hearth breads versus commercial loaves of pre-sliced white bread.

• Artisan bread is bread with additions; such as nuts, fruit, seeds, or herbs. Loaves are often molded into unique and appealing shapes.

• It is the craft of making bread with both flavor and character.

Artisan rustic-styled breads often rely on sourdough starters. A levain, or starter, is the heart and soul of a good bread. It helps bread rise and gives lightness and flavor to the loaf. Sourdough starters are made with flour, water, and wild yeast, which are allowed to ferment, and then are 'fed' with additional flour and water.

This Artisan bread process gives the resulting bread more texture and tangy flavor. No two starters will ever be exactly alike, and flavors evolve depending on how frequently the starter is used.