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-   -   Why GF? (http://www.homebrewtalk.com/f164/why-gf-234482/)

DannPM 03-23-2011 05:36 PM

Why GF?
 
I've been really curious lately. With only 0.5% - 1% of people out there having Celiac disease, what is everyone else's non-medical reason for not using grains such as barley, wheat, etc?

IffyG 03-23-2011 05:46 PM

One of my friends brews gluten free beer for his fiancee that has gluten sensitive migraines.

BBBF 03-23-2011 06:10 PM

1. My girlfriend has celiac.
2. I like the challenge.

gavo 03-23-2011 06:29 PM

My Fiancee has Celiac and and by brewing beer for her it keeps her happy about the hobby and the money I put in to it.

dorklord 03-23-2011 07:30 PM

I think that most people are brewing for someone who either has celiacs or some other medical reason to avoid gluten.

It's like 7 degrees of Kevin Bacon. There's only 1 Kevin Bacon, and you can connect him to basically any actor. Now realize that there are millions of people in the US with celiacs...

DKershner 03-23-2011 07:58 PM

Gluten intolerance also boosts up the numbers.

Besides, theres only like 20 or so of us who are constantly on here, compare that to any other forum on this website.

spaced 03-24-2011 02:22 AM

I'm a Silly Yak (Celiac)

It's a crap load cheaper to make it myself and so far it tastes great.

conpewter 03-24-2011 02:32 AM

More people are gluten intolerant than we think, it's just that most people get along fine while gluten gives them a 'leaky gut'. I have tried to cut out a lot of gluten intake.

DirtbagHB 03-24-2011 09:34 PM

im a celiac. i like the challenge. its cheaper, and red bridge tastes like S**T.

former stats (like from the 1950's-80's) on celiac's put the population as 1 in 3000 and stated it as a rare childhood disorder. current stats (as of last 10 years) place it at 1 in 133 people have it, but this is can still be an underestimate with many people being misdiagnosed (IBS, ect) or undiagnosed, and doctors not looking for it. heck a lot of people out there are asymptomatic, as in they are reacting to gluten on a cellular level, but they are not experienceing any side effects, to bad the damage is still being done. the theory for me is that i was asymptomatic for so long and my continued excessive exposure (a loaf of french bread DID NOT keep the DR. away) made me symptomatic.

johnmirow 03-24-2011 10:24 PM

I am brewing gf beer for me. I have food alergy on barley,oak,wheat,.......etc.....etc.... and here in Slovakia we dont have drinkable gf beer.
now I am using corn malt/syrup, because it is not possible to buy sorghum syrup.


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