Gluten is a naturally occurring protein in cereal grains that gives dough its elasticity. It is also responsible for putting many people in the fetal position, if not the hospital. Gluten-free beers are those that are made with grains that do not contain gluten such as rice, sorghum, buckwheat, corn and even lentils. However, gluten-removed beers are made the traditional way and then… you
guessed it, the gluten is removed. I have often overheard drinkers regard the best of these beers as being, “not that bad.”
In this episode, we talk to one woman who pursued a better option. She pushed through her wall of a gluten allergy, environmental impact, and the lack
of options for the post-race, recovery beer. We talk about gluten, good beer and the good form of suffering. This episode is dedicated to those willing to push for something better. Welcome, to the sufferfest.
Many, Many Show Links
SF Running Club The Endurables
My article on health benefits of beer
Signs and Symptoms of a Gluten allergy
New York International Beer Competition