Attention: For people with allergies
With regard to grain allergies or coeliac disease most people refer only to a "flour allergy".
One has, however, to decide between a genuine allergy to grain and a gluten-intolerance in form of a coeliac-sprue allergy.
Only very rarely has either of these two allergies ever been proven to be fatal, however, they should not be taken lightly.
In 1888 the typical symptoms of coeliac disease were first described. In 1950 the Dutch doctor Dr. W.K. Dicke succeeded in identifying the protein GLUTEN, which is present in diverse grain types as the cause of infant coelic disease – for which up to then no reason could be found.
GLUTEN is a collective description for gluten protein found in grain types such as wheat, spelt, unripe spelt, green-core, faro-wheat, rye, kamuth, barley and oats. Original wheat types such as spelt or kamuth are often digestable for people with wheat allergies. The organism of those concerned obviously only rejects the massively over-cultivated wheat used for bread and usually also durum wheat.
Coeliac disease represents a special form of gluten intolerance – a combination of intolerance, allergy and auto-immunity disturbance.
It can cause chronic inflammatory damage of the small intestine, deficiency symptoms and loss of physical efficiency. As a rule one only refers to coelic disease in children with adults "Sprue" is the term commonly used.
According to the latest scientific findings Coelic/Sprue disease cannot be healed and there is no medical treatment available. It is not called the chameleon among other diseases for nothing as it appears in many different masks and may well be responsible for far more chronic complaints than assumed.
If intake of gluten is consequently avoided one will soon begin to feel better and more energetic.
Let us know what we can test in your mill.
If you know which allergic reactions you have check all the materials used in the construction of your mill very carefully.
For people with allergies the choice of milling mechanism can be of importance, because abrasion particles from the milling mechanism can be transported to the milled flour. For this reason you should consider which type of milling mechanism you prefer – steel, synthetic or natural mill-stones.
In the course of our many years of experience in construction of grain mills we have never heard of any allergic reaction to granite milling stones.
