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I’m not a chemist, but know a man who is, but what is it in wheat that’s likely to be the root cause?
Obviously as a coeliac, I have to avoid gluten, which is present in wheat, rye, barley and some other cereals. The safe level for me is fewer than 20 ppm, which beers labelled as gluten free need to be. There are a number of brewers who use enzymes to make almost all of their beers gluten free, like First Chop Brewing Arm and Westerham Brewery, plus other brewers who do this to some of their range.
I’ve not tried the new bottle shop in Penge Heights, but Three Hounds near me stocks a small range of gluten free beers.
andyp
Not really sure.
I'm trying to avoid "wheat" because psoriasis. This is big and cakes, biscuits, bread, pasta have gone (sadface) and in has come label checking.
I love beer. I think for "purity" it'll have to be rice sourced beer won't it?
It's complicated as I've also had a steroid injection and I'm on the meds. So any decrease I've seen so far is because of the steroid. I'd quite like to get to march and be wheat free to see what the deal is. By then the steroid will be out the system and I'll have a new life ahead of me.
Sobs