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Long COVID and gluten sensitivity

Post-COVID Recovery & COVID-19 | Last Active: Apr 26 8:10pm | Replies (84)
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@kayabbott

So far, there is not GF wheat hybrid, they have just decreased the inflammatory gliadin percentage. GF is 20 ppm or less in the US, so this would be gluten lite. https://pmc.ncbi.nlm.nih.gov/articles/PMC6470674/ I can drink (wheat, barley malt) whiskey because the gluten molecules are large so are filtered out in the distillation process. Soy sauce is high gluten (fermented wheat); GF is all fermented soy and named tamari. Going gluten lite is easy, GF, not so much.

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Replies to "So far, there is not GF wheat hybrid, they have just decreased the inflammatory gliadin percentage...."
yaya77066 | @yaya77066 | Apr 24 1:41am

I understand all. I was diagnosed with Celiac many, many years ago. There is a GF soy sauce. I have a bottle I bought years ago with the GF symbol. Actually, to be marked GF an item should be under 20 ppm.
Unless it is a Celiac Safe brand I don't believe white bread in the US is GF or low gluten unless made with a flour blend made from a mix substituted for white flour. I read a year or 2 ago on Celiac.com their is a possibility of growing a new strain of GF wheat. I never followed because I like and buy "B Free" bread in various varieties.

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