Coming soon to Oktoberfest? Source: Usien. |
Thanks
to Australian scientists and farmers, German consumers now have access to
gluten-free beer made from a new strain of barley,
a breakthrough for manufacturers seeking alternatives to rice and sorghum. Approximately
70 tonnes of the new Kebari strain of barley have been sold to Germany’s
largest brewer, Radeberger. Kebari barley is non-GMO, instead, it is the
product of decades of breeding out gluten by cross-breeding low-gluten
varieties of barley. Production of this new strain will be strictly controlled
in Australia, in order to prevent any cross-contamination which could have
negative effects on the health of coeliac or gluten sensitive consumers. Kebari
barley only contains tiny amounts of gluten, but at 5 parts per million it is
well below the WHO qualification of 20ppm. European beer drinkers have embraced
gluten-free varieties more than other regions, with most growth in the sector
coming from those who do not suffer from coeliac disease, although diagnosis of
the condition has increased. Coeliac disease
is largely genetic, with an estimated prevalence of 0.5-1% globally, and
features an immune reaction to gluten that usually involves intestinal damage, rarely
only symptoms involving other organs, or both. The majority of patients with
coeliac disease will have damage to the small intestinal villi, which
negatively affects nutrient absorption. Therefore, the need for gluten-free
options, or foods with a gluten content low enough to not trigger a reaction,
must be taken seriously as untreated coeliac disease can lead to increased risk
of disease and higher mortality rates. Additionally, patients with certain other
diseases, such as hepatitis B, may have a higher prevalence of coeliac
disease, whether it is a cause or effect of these other conditions.
But
what about those who have no reason to suspect coeliac disease, and are just
eliminating gluten to maintain general health? Are they simply following a “fad”
that will pass eventually and give way to another dietary “no-no”? There is a
theory, in fact, that gluten may be bad for everyone. Some say that gluten
is indigestible in humans, and that gluten sensitivity, where there is no
damage to the intestines, may affect millions more than the 18 million already
known. This is harder to diagnose, as patients could have anything from a list
of around 100 symptoms, with varying degrees of similarity to coeliac disease.
Some autoimmune diseases may be triggered by gluten intake, as similar antigens
to those made by our bodies may “confuse” the immune system. Gluten has also
been implicated in a range of neurological issues, particularly neuropathy and
ataxia. For example, there has been an association made between gluten and
schizophrenia, and there has also been evidence linking gluten to cerebellar
degeneration in ataxia of “unknown cause”. Ataxia is the best description of my symptoms. In addition to gluten, the lectins,
opioid-like compounds and high levels of aspartate and glutamate found in wheat
may also cause damage, particularly to the nervous system. The lectins in wheat
can cause intestinal damage and inflammation. Gliadomorphin, an opioid found in
wheat, can activate brain opioid receptors and thus damage neurological
function. Aspartate and glutamate are “non-essential” amino acids which
stimulate the nervous system and can kill neurons by over-stimulation
(excitotoxicity). Therefore, wheat may be the worst out of the several grains that contain gluten. While it has not been concluded that gluten is harmful to
most, or all, people, mounting evidence that it can cause harm, along with the
value of personal choice, mean that the production of gluten-free beer may
benefit many of those who choose to consume alcohol (in moderation, of course).
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