Gluten free Host

[Churchman25]

Will the church ever allow for gluten free hosts because of the fact that there are people who have certain conditions,that make gluten dangerous to them?

Iv heard in the past that the church has addressed and they said it would be invalid but I was wondering if any of this has changed since the cardinal announced this back in 2003?

The reason why im saying this is because it seems like more and more people these days have some sort of issue with gluten whether its allergic reactions or medical problems.

 

[peter26]

Low gluten hosts are allowed. Completely gluten free hosts are not allowed as they do not meet the requirement of being valid matter for the consecration, not being wheat bread.

 

[1ke]

Will the church ever allow for gluten free hosts because of the fact that there are people who have certain conditions,that make gluten dangerous to them?

Low gluten, yes. Gluten free, no.

Gluten free is not possible with wheat flour. And wheat flour is required matter.

Iv heard in the past that the church has addressed and they said it would be invalid but I was wondering if any of this has changed since the cardinal announced this back in 2003?

Invalid is invalid. It’s invalid because the host must be wheat. That will never change.

The reason why im saying this is because it seems like more and more people these days have some sort of issue with gluten whether its allergic reactions or medical problems.

They may always receive from the cup.

The “gluten free” craze is *largely *a fad. The number of people with *actual *gluten allergies is quite small. They are always able to receive from the cup if they cannot tolerate any gluten, such as the low gluten host. That is even *more *rare, but certainly not unheard of.

 

[pianistclare]

We have a very small stash of low gluten hosts.
Exactly 2 people in our parish have requested/need them.

 

[whatsmyname]

The “gluten free” craze is *largely *a fad. The number of people with *actual *gluten allergies is quite small.

The Benedictine Sisters of Perpetual Adoration have formulated a low gluten host that is, I believe, approved by the USCCB. They contain less than .01% gluten which you may or may not be able to tolerate. If you are gluten intolerant, you will almost certainly be fine with it. If you are celiac, you may be fine.

In every article or post or mention of “gluten free”, there’s always the obligatory reminder that the gluten free craze is a fad for most people. For the large number of people who truly must be gluten free (about 1 in 133 true celiacs with lowest estimates of another 6-7% of the population sensitive, and found to be 4x more common today than it was 50 years ago after comparing 50 yr old blood samples with modern ones), it is very hurtful to always have your medical diagnosis called into question by internet experts. It also leads to suspicion from cooks and food servers when they are convinced that most celiacs are lying about it or delusional because they’ve read as much so often on the internet and in news articles. The number isn’t quite small. It’s actually quite large and growing every year.

 

[Joe_5859]

Why is wheat “required”?
According to Ezekiel, the bread in that time was often made of a mixture of grains, including barley, millet, rye, spelt, wheat…and beans and lentils.
*
Ezekiel: “And you shall eat it as barley cakes…”*

The wafers made today are not similar to what was eaten 2000 years ago. From the ingredients I’ve seen, they are made using fine white flour, which they didn’t eat back then…and their wheat was sprouted before being baked–which neutralized the gluten. Plus, their wheat had no pesticides, etc.

I’m gonna venture that Jesus would not care if the wafer had gluten/wheat in it or not, and I think most people would agree.
So who, I am curious to know, decided that the magical ingredient of gluten/wheat was the deal breaker on if the host was “valid” or not?

At least, since 2003, those with celiac disease can receive communion with just wine and no medical certificate is needed any more.

I think the rule on this will definitely change in the coming decade. A lot more people react to gluten than they are aware of.

.

The Early Church Fathers speak of the Eucharist being made of wheat (e.g St. Ephraim, St. Cyril of Alexandria). It’s not a recent invention.

Even if it was a small “t” tradition that could change (and I don’t think it is), it’s not going to be changed that quickly—particularly when there are options such as low-gluten hosts and receiving from the cup.

 

[1ke]

Why is wheat “required”?

Because we are not free to change the matter of the sacraments established by Christ.

According to Ezekiel, the bread in that time was often made of a mixture of grains, including barley, millet, rye, spelt, wheat…and beans and lentils.
*
Ezekiel: “And you shall eat it as barley cakes…”*

The Last Supper did not include “barley cakes”. The Last Supper was the PASSOVER which is specifically unleavened wheat bread.

Ezekiel was not talking about the Eucharist.

T

he wafers made today are not similar to what was eaten 2000 years ago. From the ingredients I’ve seen, they are made using fine white flour, which they didn’t eat back then…and their wheat was sprouted before being baked–which neutralized the gluten. Plus, their wheat had no pesticides, etc.

Which isn’t relevant in any way.

So who, I am curious to know, decided that the magical ingredient of gluten/wheat was the deal breaker on if the host was “valid” or not?

God in proclaiming the exacting requirements of the Passover meal and Christ who gave us the sacrament of the Eucharist.

I think the rule on this will definitely change in the coming decade. A lot more people react to gluten than they are aware of.

It’s not a “rule”.

It is not possible to change the valid matter of the sacraments, ever.

I’m not sure why that is difficult to understand.

 

[1ke]

it is very hurtful to always have your medical diagnosis called into question by internet experts.

No one called anything into question, most certainly not a diagnosis you received from your doctor.

It also leads to suspicion from cooks and food servers when they are convinced that most celiacs are lying about it or delusional because they’ve read as much so often on the internet and in news articles. The number isn’t quite small. It’s actually quite large and growing every year.

There are many people who eat “gluten free” with NO diagnosis and it is most definitely a fad. I know a lot of people who have gone “gluten free” for no reason other than it’s the popular thing right now. They have NO diagnosis and no allergy (and are miraculously not gluten free when cake is involved).

That does not mean that there are not **also **people with allergies and other medical conditions that benefit from no gluten, there most certainly are, which I stated in my prior post. My family has several such individuals, not with celiac but with ulcerative colitis.

Direct your anger at those who have made gluten free a fad.

 

[AnneElizabeth]

Will the church ever allow for gluten free hosts because of the fact that there are people who have certain conditions,that make gluten dangerous to them?

Iv heard in the past that the church has addressed and they said it would be invalid but I was wondering if any of this has changed since the cardinal announced this back in 2003?

The reason why im saying this is because it seems like more and more people these days have some sort of issue with gluten whether its allergic reactions or medical problems.

I don’t know the scientific accuracy of what I am about to share, but I was told by my doctor that its been found that the increasing gluten sensitivities and allergies people are starting to get is from the fact that a lot of the wheat we eat has been genetically modified. She told me that instead of the body processing a few proteins when eating wheat, there are now several and some specific ones missing, therefore its causing their bodies problems to digest it because the body does not recognize it for consumption- it confuses the body’s digestion process, the food’s breakdown. Don’t quote me on that though as I don’t remember specific scientific information but that this increasing gluten problems is due to genetic modifications of the wheat plant. You can probably google it and find more accurate information about it.

If the monasteries that make the gluten host use REAL wheat- and I think most of them do- the kind of wheat GOD made and not the frankenwheat some humans felt they knew better than God to create, then probably a lot of people would be fine with the regular host. (I’m speaking only here of gluten sensitivities, not something like celiac disease)

However, I was talking with a nun from a monastery that makes and sells hosts as their main income and she said most parishes now, to save money, purchase their hosts from some regular ol’ manufacturer which probably uses your run of the mill wheat to make them to cut costs. She said the bigger the parish the more likely they would purchase their hosts from a factory and not a monastery.

She also told me that it used to be that the host had to be made out of ‘the finest wheat’, and that it had to pass several types of inspection before it was decided to be used as a sacred host. Most monasteries that make hosts try to stick to those parameters, but the nun told me more and more parishes are skipping out on purchasing hosts from monasteries and just buying the stuff made on a conveyor belt, not by human hands of people who have dedicated their lives to Christ.
edit... I forgot about the low gluten host... yes, that is allowed and I have heard others recieve it, but as others said the gluten free host is not allowed...

 

[whatsmyname]

I don’t know the scientific accuracy of what I am about to share, but I was told by my doctor that its been found that the increasing gluten sensitivities and allergies people are starting to get is from the fact that a lot of the wheat we eat has been genetically modified.
…

You’re close to right. They say it is because it has been hybridized to be so much higher in gluten than it used to be. GMO wheat isn’t available yet, but hybridization is a form of genetic modification, I suppose. Some with gluten sensitivity or allergies can tolerate older varieties of wheat such as spelt or einkorn, but celiacs probably can’t. There’s also starting to be some evidence that glyphosate (Roundup) usage contributes to the problem.

 

[AnneElizabeth]

…
There are many people who eat “gluten free” with NO diagnosis and it is most definitely a fad. I know a lot of people who have gone “gluten free” for no reason other than it’s the popular thing right now. They have NO diagnosis and no allergy (and are miraculously not gluten free when cake is involved).
…

I’m surprised there are people who just for a fad will change their diet dramatically and go through a lot of annoying social scenarios just for ‘a fad’. If you’ve ever had to change your diet like that, its no small thing, requires a lot of your time and focus- at least until you learn the ins and outs of what to eat and how to make food without gluten. Its not fun, so I find it hard to believe to some, its ‘a fad’ and not done for some sort of medical purpose. I think your dismissing it as a fad, is a fad.

As for the cake eating… who wouldn’t have the temptation to eat gluten cake after being deprived for a long while? Its not like gluten is going to kill them, they probably decided to opt to suffer a bit for the sake of eating a nice slice of cake. People do that when they try to diet for weight loss too… its nothing new to the human condition, and doesn’t make it ‘a fad’. Chronic inflammation is linked with cancer.

Just one other note, I have shared some of my gluten free pastries with friends while they had the regular gluten pastries and each and every time they try both, they always like the gluten free one better. (Talking home made goodies here- not the stuff you buy at the grocery store) It usually just tastes better if you know how to rewrite the recipe to use non gluten flours.

 

[AnneElizabeth]

You’re close to right. They say it is because it has been hybridized to be so much higher in gluten than it used to be. GMO wheat isn’t available yet, but hybridization is a form of genetic modification, I suppose. Some with gluten sensitivity or allergies can tolerate older varieties of wheat such as spelt or einkorn, but celiacs probably can’t. There’s also starting to be some evidence that glyphosate (Roundup) usage contributes to the problem.

Thanks for clearing that up. I don’t really stay on top of the research like I used to years ago.

Oh I do think I heard about the issue with the use of Roundup. Of course, I’m no scientist working on these problems so I can’t back anything up. All I know is that I feel much better without gluten in my diet.

And yes, I will occasionally eat something with gluten in it- usually because I’m in a social situation which I don’t want to cause a scene or be a difficult guest, or I don’t feel like being the odd person out not partaking and don’t want to be rude to my host. Sometimes I’ll let myself eat something with gluten in it because my blood sugar is low and its all that is available. Sometimes too I will eat that slice of cake because sometimes you just want to taste it again. But I certainly did not do this for a fad, nor am I all about following the latest diet trends. Trust me, I didn’t WANT to do this, but its remarkable the change in my body when I leave gluten out of the diet that you don’t really want to eat it anymore.

 

[Joe_5859]

I’m surprised there are people who just for a fad will change their diet dramatically and go through a lot of annoying social scenarios just for ‘a fad’. If you’ve ever had to change your diet like that, its no small thing, requires a lot of your time and focus- at least until you learn the ins and outs of what to eat and how to make food without gluten. Its not fun, so I find it hard to believe to some, its ‘a fad’ and not done for some sort of medical purpose. I think your dismissing it as a fad, is a fad.

It is surprising, but I do know people like that. Their allergy test consisted of the doctor whispering the names of certain ingredients to their muscles and then measuring the response to determine that they were allergic. No blood test or skin test or scratch test or anything. Just whispering inaudibly to the person’s muscles. It sounds completely made up when I type it out like that, but that’s what they told me.

I also know people for whom it is a real issue. Sometimes, a very serious issue. People who always wondered why they seemed to be sick for years and years and who feel 100% better after cutting out gluten from their diet.

Unless the person tells me differently, I tend to err on the side of assuming it is a serious issue. But I do think there is a popular element to some of it. A few years ago, “low carb” was the new thing. Now it seems to be “gluten free” and “GMO free”. Again, not that there isn’t anything to it. I’m sure there is. But once it gets assumed by the food marketing people, then there will be those who change their diet because they assume that is what they need to do to be healthy. For some it is, for some it isn’t.

 

[mattp0625]

To me, one could argue there is some grey area between the concepts of transubstantiation and gluten free hosts.

 

[TMC]

Why is wheat “required”?
According to Ezekiel, the bread in that time was often made of a mixture of grains, including barley, millet, rye, spelt, wheat…and beans and lentils.
*
Ezekiel: “And you shall eat it as barley cakes…”*

The wafers made today are not similar to what was eaten 2000 years ago. From the ingredients I’ve seen, they are made using fine white flour, which they didn’t eat back then…and their wheat was sprouted before being baked–which neutralized the gluten. Plus, their wheat had no pesticides, etc.

I’m gonna venture that Jesus would not care if the wafer had gluten/wheat in it or not, and I think most people would agree.
So who, I am curious to know, decided that the magical ingredient of gluten/wheat was the deal breaker on if the host was “valid” or not?

At least, since 2003, those with celiac disease can receive communion with just wine and no medical certificate is needed any more.

I think the rule on this will definitely change in the coming decade. A lot more people react to gluten than they are aware of.

.

I have a very hard time believing that God cares one way or the other what the host is made of. I do think it may take longer for this rule to change because some in the Church seem intent on blocking any change, even small and relatively obvious changes.

 

[peter26]

I have a very hard time believing that God cares one way or the other what the host is made of. I do think it may take longer for this rule to change because some in the Church seem intent on blocking any change, even small and relatively obvious changes.

If it contains zero gluten, it is not valid matter for the Eucharist. That is it. If you were offered zero gluten hosts, it would not be the Body of Christ because it is not valid matter.

 

[TMC]

If it contains zero gluten, it is not valid matter for the Eucharist. That is it. If you were offered zero gluten hosts, it would not be the Body of Christ because it is not valid matter.

Yes, I understand that argument. I don’t agree with it. I think that God is capable of working with gluten-free hosts.

 

[Joe_5859]

Yes, I understand that argument. I don’t agree with it. I think that God is capable of working with gluten-free hosts.

Theoretically, God could also work with pizza and beer, Starburst and Hawaiian Punch, or Doritos and Mountain Dew. But that doesn’t mean He will choose to do so.

The Church is not at liberty to change that which has been handed to Her by God through Divine Revelation—in both Sacred Scripture and Sacred Tradition.

 

[pamnbam]

The fad dieters make it worse for people who have a real medical need. Therer are several Catholics with gluten intolerance and Celiac disease who could do without the hurtful comments and assumptions.

As for the host, no, the Church will not and should not change the ingredients for valid matter. The low-gluten hosts are available, and many parishes are willing to accommodate with just a word before Mass.

I would caution, though, that those who “can always receive from the cup” should take care to ensure they receive from a dedicated cup that has not been previously contaminated by those receiving both he host and cup. This also precludes receiving from the priest’s chalice or from any cup that received the Precious Blood from the priest’s chalice. This would mean needing to be first in line, asking that a dedicated cup be set aside for them, etc.

When people with medical reasons for going gluten-free are also Catholicsattending Mass, there are many layers and procedures to be concerned with. I hope that those without this medical need truly appreciate that they can receive at Mass without these additional concerns.

 

[paperwight66]

should take care to ensure they receive from a dedicated cup that has not been previously contaminated by those receiving both he host and cup. This also precludes receiving from the priest’s chalice or from any cup that received the Precious Blood from the priest’s chalice.

Does this happen? I mean, pouring from the priest’s chalice to the people’s cups?