I’m interviewing an expert and I need your help

[glutenfree123]

Hey there,

I’m new to this forum and I just wanted to start off by saying hi!

I’m working with a doctor that specializes on gluten intolerance and I have interview scheduled with him next week. I would like to take this opportunity to ask you what questions you would have for him. Perhaps you would like to know some natural remedies, or maybe you just want to know what is going on in your body. Remember, there are no stupid questions.

To add value to this thread and forum I will post the interview once it’s done. This will also be as a thank you for helping me out. It will be a direct download link…no email, no forums to fill out. Just take it

I look forward to seeing your questions.

Brandon

 

[KevinM]

I think that most of us on here have done our research and then some, so we tend not to actually have many more questions about our various states of gluten intolerance. We focus on the gluten free aspect of beers, beermaking and ingredients. I'm also not sure just how topicwise the topic is for a beer & other alcoholic& soda (which both tend to be gluten free anyways) this is.
What is your interview for? A paper, a thesis? Was it that you were looking to find what questions people normally ask (usually in the beginning of their foray into the gluten-free wilderness. Thank goodness for the pretty well developed gluten free culture.
And why here, where it's not quite an on topic forum post? Did you have questions for us?

Personally, I want to know how the medication tests are going and which, if any, medicinal developments have passed into the larger scale testing. I know there's been quite a few out there. I hear the... tapeworm/ringworm/whichever it was seems to have helped some people, but I still have trouble with the idea of wanting to introduce a parasite my lifestyle. I suppose I also question wheatgrass/barleygrass and ryegrass have the proteins while in the leaf or only if it's when in seed form. I've heard arguements on either side without good proof, but I still can't see the use of either three of those in a beer. A smoothie, yes, but not a beer. Although there's a bisongrass vodka so who knows.

 

[glutenfree123]

Thanks Kevin for the questions.

I will be sure to add them into the interview.

Brandon

 

[DKershner]

Agree with Kevin on this one, who exactly is your expert? My GF is in the medical field and talks to gastroenterologists pretty regularly. Hell, her stepdad is a urologist.

Any questions I would have would center on the research to cure the disease, I am well familiar with the symptoms.

 

[glutenfree123]

Remember there are no stupid questions. I want to make sure I cover the issues that real people have.

 

[KevinM]

Not very helpful, if you wanted us to offer anything, you'd have to specify what you're looking for and why. There aren't that many questions we have that's not related to the beer factor since we're used to the gluten issues. If this were say... a college age student (of 21 since we're in a beer forum and we're all of drinking age, or at least say we are) saying they're doing a paper on gluten free and is going to do the interview and needed help with questions about what we have asked back in our starting days, then you'd probably want to say so.

 

[DKershner]

Remember there are no stupid questions. I want to make sure I cover the issues that real people have.

As far as your paper is concerned, we aren't "real people". I haven't talked to a single doctor who knows more than the people you are talking to.

Questions I do have:
- Are there any maltable grains that have alpha and beta amylase enzymes and also gelatinize at a point below the denaturing point of said enzymes?
- Is there a fruit or vegetable that tastes like Barley?
- Why does everyone describe Sorghum as 'taste neutral' when it clearly tastes like lemony bitterness?

 

[glutenfree123]

Thanks again for the questions. I will post the interview once it’s done.

 

[glutenfree123]

Thanks again for the questions. I will post the interview once it’s done.