Because of spam, I personally moderate all comments left on my blog. However, because of health issues, I will not be able to do so in the future.

If you have a personal question about LI or any related topic you can send me an email at I will try to respond.

Otherwise, this blog is now a legacy site, meaning that I am not updating it any longer. The basic information about LI is still sound. However, product information and weblinks may be out of date.

In addition, my old website, Planet Lactose, has been taken down because of the age of the information. Unfortunately, that means links to the site on this blog will no longer work.

For quick offline reference, you can purchase Planet Lactose: The Best of the Blog as an ebook on or Almost 100,000 words on LI, allergies, milk products, milk-free products, and the genetics of intolerance, along with large helpings of the weirdness that is the Net.

Saturday, April 07, 2007

Good News for Gluten Sufferers - from Seaweed!

Those with gluten intolerance - who are often also lactose intolerant because the disease attacks the inside lining of the intestines with the lactase enzyme is made - know that getting gluten-free products that taste as good as those made with wheat is a struggle.

Bread is an especial problem, with the firmness and texture - as well as what is called "mouth feel" - hard to duplicate.
But according to an article, "Marigot mineral complex improves gluten-free bread texture," by Jess Halliday on the site:

Irish mineral specialist Marigot's Aquamin complex appears to have benefits beyond enhancing the mineral content of certain specialist bakery products: it has also been seen to improve the texture of gluten-free bread.

The ingredient, rich in calcium and magnesium, is derived from red seaweed Lithothamnion Coralliodides, which is harvested under licence by Marigot off the south west coast of Ireland.

It has previously been found to improve the sensory qualities in certain categories of fortified beverages, such as soy. But the new investigations, conducted independently at the Ashtown Food Research centre in Dublin, could prove the answer to a common problem for niche bakers - how to make their gluten-free bread firm.

A testing by bakery professionals was highly positive, down to the fussy details of crumb size and crust appearance.

In other good news:
While few details are revealed about their method, it is known that the product was made from plant-based ingredients and suitable for those with an intolerance to lactose and eggs.

As always, don't hold your breaths waiting for this to appear on your store shelves. This is a preliminary report from the labs. It's still some of the best news I've read on gluten-free products.

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