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It’s even been shown to be safe for people with gluten intolerance!
——Important Message——-
Can men increase their sensitivity and overcome penile problems?
For most men, the longer they have been having sex, the less sensitive their penis is…
And each act causes more desensitization until they feel almost nothing.
It’s so gradual, men are not aware they are losing sensitivity.
And now I’m going to show you how a breakthrough simple change in focus increases sensitivity… You will get erections with a mere wisp of wind, and you can go at it for hours of whole-body orgasmic bliss…
Each time you use this change in focus, you notice how your penis responds and how much more you are feeling…
And you can do this while you’re having sex… All it takes is a few seconds of concentration.
Here’s the simple change in focus that increases sensitivity and sexual pleasure.
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This is the only toxin-free bread in the store.
For thousands of years, small geographical pockets of people – and subcultures of people – have been making sourdough bread.
The difference between that bread and regular bread is the microorganisms involved…
For yeast, the white bread sold in stores uses Saccharomyces cerevisiae and often fungal Aspergillus species.
Sourdough bread uses lactic acid bacteria such as Lactobacillus sanfranciscensis.
(Read that again: Lactobacillus sanfranciscensis… San Francisco!)
In both cases, yeast works by liberating sugars and amino acids. And then those release carbon dioxide during baking.
This fluffs the bread like a balloon when the CO₂ gas escapes upon heating.
The difference between sourdough bread and white bread is more than just the taste.
Lactic acid bacteria in sourdough preferentially breaks down the most immunogenic and toxic proteins in wheat: the gliadins.
Every bacteria, yeast, or mold has a characteristic set of enzymes.
For instance, some are more suitable for breaking down dead leaves, and others are better at hydrolyzing protein.
Wheat has many proteins and only a few of them are toxic.
In wheat, the gliadins are by far the most problematic. These are prolamins, which are found in the alcohol‐soluble fraction.
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Food proteins can be broadly classified by solubility:
- Albumins: water‐soluble
- Globulins: salt‐soluble
- Prolamins: alcohol‐soluble
- Glutelins: acid‐soluble
There are thousands of known species of bacteria and yeast. And each has a unique set of enzymes.
So you’d expect each one of them to produce a unique set of products when acting on a complex protein such as wheat.
And, yes, this is indeed what has been found.
The lactic acid bacteria used in making sourdough has been shown to degrade gluten to almost undetectable levels.
Even after 24‐hour long fermentation times!
And it’s even been shown to be safe for people with celiac disease.
The first indications of this effect showed up in the mid-’90s.
Screening studies to find the most effective strain followed:
Until this point, it was known from the screening studies that one strain in particular (Lactobacillus sanfranciscensis) was the most effective.
This is the strain most commonly used in making sourdough bread.
But, of course, confirmation and more details were needed…
In this study, the entire set of wheat proteins was separated by two‐dimensional electrophoresis – first by pH in one direction, and then by mass in the other.
This way, they could easily tell – by using light density analysis (or the transparency) – which specific proteins were degraded.
The spots marked 37–46 are the extremely immunogenic gliadin proteins, which the yeast strain Lactobacillus sanfranciscensis was largely capable of destroying:
Two other Lactobacillus strains were similarly effective, though (as you can see) L. hilgardii was somewhat innocuous.
By the very nature of how sourdough is made, there are usually a few yeast strains present in its cultures.
“L. sanfranciscensis 7A [the main yeast in sourdough] showed proteolysis towards the largest number of polypeptides, 24 albumins and globulins, and 18 gliadins.”
That sounds fancy.
But it means that Lactobacillus sanfranciscensis had the broadest range of all bacterial strains tested, even though it’s not the most effective at breaking down every single gliadin subtype.
What it lacked in specificity against spot #42 (on the graph) it made up for in scope.
Normal baker’s yeast cannot do this.
Scientific proof that sourdough is much safer…
Lactobacillus sanfranciscensis can do this because it has three enzymes that can break down proteins: proteinase, dipeptidase, and aminopeptidase.
One of those is found in the cell membrane. The others are on the inside, helping to create smaller, safer, and smaller fragments.
“A cell envelope‐associated serine proteinase, a metal‐dependent dipeptidase, and a general aminopeptidase are the main enzymes which characterize the proteolytic system of Lactobacillus sanfranciscensis.”
In addition to the enzymes, the low pH created by this bacterial class helps as well.
It preferentially degrades the toxic gliadin fragments in wheat – leaving enough of the other types of proteins to still allow for fluffy, “sticky” bread.
So it can obviously help quite a bit.
In a separate study, the same author found a reduction of total gliadin in sourdough from 6,280 parts per million (ppm) to 1,045 ppm.
But can the remaining gluten cause problems?
…or will our digestive enzymes easily take care of the rest?
After about 15 years of research, these Italian scientists were able to offer sourdough to recovering gluten-intolerant people who still loved bread.
Before they did that, they used ELISA (enzyme-linked immunosorbent assay) to be sure it really was safe.
This technique aims to attach antibodies created against a protein to that protein – to see if that protein is present.
Make sense?
After the scientists confirmed that the antibodies couldn’t recognize the wheat, they did more testing…
The tested the ability of the wheat to release interferon-gamma on biopsied intestinal cells (an immunogenic cytokine which is always released when large gluten peptides enter the body).
This gave them the confidence that they could safely give it to recovering celiacs (those not currently eating wheat gluten).
Wheat is so bad there’s a disease named for it…
But in this particular study, the subjects had no symptoms after eating about 200 grams of baked flour per day, for 60 days.
At the end of the trial, the scientists tested the intestinal permeability of the participants using the lactulose–mannitol test…
Their intestinal permeability was even slightly better than average.
So the immunogenic and toxic gliadins were been degraded to the point of being totally safe.
The only reservation of this study was they’d used a few other enzymes in addition to Lactobacillus.
But, from earlier studies, we know the bad things are reduced by at least 1/6.
So sourdough is a massive improvement over regular white bread…
Even at that, it’s not perfect.
For additional protection, using prolyl endopeptidase tablets (another enzyme) when you eat sourdough would almost surely guarantee complete immunity.
“Not only do cereals grains have poor nutritional value for healthy individuals, but some cereals may also induce widespread primary and secondary intolerances, thus becoming ‘non-tolerated’ or ‘toxic’ under particular, although rather frequent, conditions.”
Grains are far from perfect foods, and there could still be exorphins remaining after the sourdough process. They are, however, too small to show up on these tests.
These are peptides between 5–11 amino acids in length, and Lactobacillus sanfranciscensis cannot destroy them all by itself:
So sourdough bread (though safe from an immunological standpoint) could still release prolactins with shorter peptides.
But the head start given by Lactobacillus sanfranciscensis could allow the body to take care of the rest, even the smaller exorphins…
Each individual should take this by feel, to judge if the gluten exorphins (i.e. GEB5, GEC) are being absorbed intact…
—–Important Message—–
Have you thought about going gluten-free?
Here is one of many emails I received from a discussion the other day about “gluten-free”:
I agree that gluten is part of the problem. I avoid ALL gluten and I’ve never felt better.
Gluten consumption is PART of the problem.
But the “gluten-free” food fad is not the answer.
I have found with my students and me that increasing good quality FATS and making some minor lifestyle changes can make a world of difference.
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