Sisters' discovery answers a host of prayers

[Fidissimus]

I found this article and thought it was really wonderful.
==================================

Sisters' discovery answers a host of prayers
by Dan Madden


Sister Jane and Sister Lynn pose with their congregation's
prioress-general, Sister Ramona Varela on the night they
stumbled upon the answer to a 15-year search.

The small, paper-thin flakes are the texture of potato chips but not nearly as tasty (or fattening). They aren’t sweet or nutritious and would fail miserably in the snack-food market. Yet thousands of people across the country, and even the United States Conference of Catholic Bishops (USCCB), are singing their praises.


These small flakes of bread, the creation of the Benedictine Sisters
of Perpetual Adoration, have answered the prayers of Catholics afflicted
with celiac disease.

These unexciting wafers are anything but ordinary. They are the result of more than a decade of trial and error by the Benedictine Sisters of Perpetual Adoration in Clyde, Mo., to develop an altar bread that is safe for consumption by sufferers of celiac disease yet also is in compliance with the strict guidelines of Canon Law.

Celiac disease is a digestive disorder triggered by gluten, a protein found in wheat, barley and other grains. It is estimated that the disease affects about one in 130 Americans. The Vatican requires that Communion hosts must contain some gluten, an essential ingredient in bread, but no one had ever discovered how to make an edible host with a low enough gluten level to be safely consumed by celiac sufferers. That is until a little over a year ago, when a pair of nuns, all but defeated by years of failure, did something no one had ever done.

“It was definitely the Holy Spirit at work that night,” Sister Jane Heschmeyer recalls.

* * *

The sisters at Clyde, who have been making altar bread for nearly a century, began receiving pleas from celiac sufferers 15 years ago. For a brief time the sisters offered altar bread with somewhat lower gluten content, but it was still too much for most people with the disease.

Facing the legal risk of marketing bread with marginal gluten levels to celiacs, an inability to find common ground between Church law and celiac sufferers, and the cost of research and production, the sisters discontinued the bread. But Sister Jane couldn’t let it go. For several years she carried on alone, experimenting with recipes and conducting exhaustive research.

“I was studying the canons and gathering information,” she recalls. “I was in touch with the celiac association, grain specialists, the USDA, doctors, lawyers, everybody I could think of.”

Meanwhile the phone kept ringing. “Please keep trying,” a woman would plead. “My son is having his first Communion. Is there anything you can do?” a father would ask.

Sister Jane’s resolve grew stronger with each call.

* * *

The Church has long said that celiac sufferers may fully receive the Eucharist in the form of wine, but even the small bit of host a celebrant drops into the wine can be harmful to many. In addition, Dennis McManus, associate director of the U.S. Bishops’ Secretariat on Liturgy, noted that some people with celiac disease also suffer from a cross-allergy to wine.

The issue made national headlines in 2001 when the parents of a 5-year-old Boston girl with celiac disease left the Catholic Church after their pastor and subsequently Cardinal Bernard Law would not allow them to substitute the wheat host with a rice wafer for her First Communion.

Furthermore, the Church has ruled that a priest who is unable to receive the Eucharist in both species “may not celebrate the Eucharist individually, nor may he preside at a concelebration.” The Church further warned that bishops must “proceed with great caution before admitting to Holy Orders those candidates unable to digest gluten or alcohol without serious harm.” McManus said chances are “slender” that a priest who is unable to digest a small piece of altar bread or a low-gluten host could continue in public ministry.

* * *

There are no statistics available on how many Catholics are affected by celiac disease. But Dr. Alessio Fasano, the University of Maryland researcher whose ground-breaking study last year revealed that the disease is far more prevalent than previously thought, told the Catholic Review, newspaper of the Diocese of Baltimore, “If there are about 300 people in church for Mass on Sunday, then we now know that two or three of them at least are likely to have celiac.”

Dr. Alessio, a Roman Catholic, found that more than two million Americans suffer from the disease, which he contends is often misdiagnosed. It now turns out that what was once considered a rare condition is twice as common as Crohn’s ulcerative colitis and cystic fibrosis.

Celiac disease can be life threatening. Left untreated by a gluten-free diet, it can lead to osteoporosis, malnutrition, central and peripheral nervous system disease, pancreatic disease, internal bleeding, damage to internal organs, gynecological and fertility problems, and even some forms of cancer. It may impact mental functions, leading to a form of autism, attention deficit disorder, Asperger’s syndrome, and even schizophrenia.

* * *

Sister Jane gained a study partner in 1999. Not long after joining the postulancy, Sister Lynn Marie D’Souza happened upon Sister Jane experimenting in the kitchen and offered to help.

“She didn’t have a scientific background,” Sister Lynn said with as much mock hauteur as the friendly and engaging nun can muster. The young postulant, who came to Clyde with a degree in biomedical science, left the kitchen that night enthralled. She was soon assigned to the altar bread department where she fielded phone calls from celiac suffers.

There were people calling, who against doctors’ orders were taking Communion at a risk to their health.

“One woman who was 40 years old had been diagnosed and had to give up Communion,” Sister Lynn recounts. “She asked me, ‘How can I give that up?’”

Another mother called about her 18-year-old daughter who had recently received the bad news.

“My daughter is on a gluten-free diet and that’s not easy,” the woman told Sister Lynn. “She can’t eat the same things as her friends. But she never complains about that. The only thing she complains about is that she can’t receive the Eucharist.”

“Imagine,” Sister Lynn says. “An 18-year-old girl who is so in love with her faith and wants to practice it…and she can’t.”

* * *

Wheat starch and water.

That’s what the sisters had to work with. Flour was out of the question.

But Sister Jane says experiment after experiment was an abject lesson in frustration: “Either the batter couldn’t be stirred or it would come out like plastic.”

The two nuns cooked and consumed hundreds of batches.

Every one tasted terrible.

“It was like eating…” Sister Lynn says, grasping for the right words. “It was like eating starch!”

* * *

With permission from their superiors, last year the pair, who had since been joined by a new novice, Kathy Becker, delved more deeply into their work, which included making a call to McManus at the USCCB liturgy office.

“They were thrilled to hear we were working on this,” Sister Lynn says. “They’d been working on it too, and they sent us what they had.”

But there was a catch. The bishops’ eager support came with a July deadline.

With it only a couple of months away, Sister Lynn’s experimenting took on more urgency, while her hope faded.

“I’d been working with two different starches,” she remembers, holding back an inevitable smile. “One of them was a mess. It ran all over the cooking plate, and it came out like lace. With the other starch I could get something that looked like a host, but it tasted terrible and it was rubbery. I was about ready to give up.”

Sister Jane joined her later that night and with utter disregard for scientific methodology, said, “Why don’t we just mix the two together.”

The result was even more horrifying.

Sister Lynn declared the batter a failure. “It was sticky and horrible. We couldn’t get it off the spoon or our fingers.”

In frustration she globbed the epoxy-like mess onto the waffle iron, and the two began cleaning up. Before turning out the lights, Sister Lynn realized she’d forgotten to clean the gunk off the waffle iron.

“When I opened it, there was this perfect bread – well, perfect in our world,” she qualifies with a laugh. “We had tasted a lot of horrible breads.” But what they gazed upon in disbelief was a round wafer, baked evenly, with a nice texture and crispness.

“We were speechless,” Sister Lynn recalls.

Like a pair of monastic mad scientists, they immediately gobbled down their creation.

“It was delicious,” Sister Jane says, reliving the excitement a year later. “It was crisp, light and it tasted good. Personally, we think it tastes better than our regular altar bread.”

* * *

Gluten content: .01 percent.

Safe enough, according to Dr. Fasano and other medical experts, for consumption by almost all celiac sufferers. But would it pass the scrutiny of the Church’s hierarchy?

The answer came last July. The recipe had been approved by the Vatican, and subsequently by the U.S. bishops, as part of a new set of norms for celebrating the Eucharist. The U.S. Bishops’ Committee on the Liturgy deemed the sisters’ bread “the only true, low-gluten altar bread … approved for use at Mass in the United States,” with a lower gluten level than a host developed recently in Italy and approved by the Vatican and the scientific committee of the Italian Celiac Association. The sisters also have applied to the U.S. government for a patent on their recipe.

Dr. Fasano called the sisters’ accomplishment “very wonderful news,” but added that celiac sufferers should still consult with their doctors before consuming the new hosts. In rare cases even .01 percent is still too much.

There probably won’t be a financial windfall from the sales of low-gluten bread (Novice Kathy is currently baking about 1,600 hosts a week, although as word gets out sales are expected to increase). But Sister Jane and Sister Lynn speak for the community when they say profits were never the point. What motivated them through the long nights of research, what enabled them to force down awful-tasting failure after awful-tasting failure, were the phone calls, letters and e-mails from people of faith longing for the Body of Christ in all its forms.

That’s not to say the Benedictine Sisters of Perpetual Adoration aren’t reaping handsome royalties – in phone calls, letters and e-mails.

“It is such a joy,” Sister Jane says of the response from celiac sufferers.

“We hear over and over again how much people appreciate what we have done, but I want to thank them,” Sister Lynn says. “This has been such an inspiration. To witness their desire has increased my own desire for the Eucharist.”

* * *

Recently the mother of a 12-year-old boy with celiac disease called the sisters.

Her son, she said, talked all the time about being a priest some day, but she never had the heart to tell him that door was probably closed because of something beyond his control.

“When I learned of your bread,” she said, “I knew the door was open again.”

For more information on the altar breads produced by the Benedictine Sisters of Perpetual Adoration, call 1-800-223-2772, or visit their Web site: www.benedictinesisters.org

We welcome your comments:
communications@conception.edu
www.conceptionabbey.org

=========================

The Celiac community’s response to us... Since we began selling these breads we have served over 2000 celiac sufferers. We have had only positive feedback from those who have tried them. Our low gluten altar breads were featured in an article in the magazine Gluten-Free Living. The editorial and accompanying write-up cited data from the Center for Celiac Research that showed that the 0.01% gluten content of our breads would be perfectly safe for most celiacs. The article states
The measurement cited here, 0.01%, represents 10 PPMs (parts per million). But the more important number is 37 micrograms, because it is daily exposure to gluten that counts. The best current information shows that 10 milligrams a day should be safe.

Ten milligrams is the same as 10,000 micrograms. If you divide 37 micrograms into 10,000 micrograms, you will find that you would have to eat 270 wafers every day to reach the danger point. At most, celiacs would consume one wafer per day or about 0.04% (four tenths of one percent) of the amount considered dangerous.
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[ostrich]

That's fantastic news! I'm glad the Vatican decided to get their heads outta their butts and accept something like this.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[cruelshoes]

This is so great to read. I am not catholic, but I can understand how it would feel bad to miss out on something like this.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[jayhawkmom]

These hosts are currently used in our Archdiocese. I've already been speaking with our director of religious education with regards to my daughter and her first communion. Of course, she's not even in kindergarten yet so we have some time...but she's already on board.

Honestly, I think we should do something about it NOW since I'm unable to receive Communion. But, at the moment, our Priest is pretty new and just getting used to things...and I really don't want to upset his applecart. Especially since he's my boss!

[Purrsnikitty]

I'm just curious and certainly not planning to try it but has anyone ever measured the ppm of gluten in a regular wheat host? They're so tiny; it can't be much, but knowing the number might relieve my anxiety about the crumbs in the chalice.

I did try baking some gluten free Presider's Hosts - a total disaster
_________________
"Rejoice always, pray without ceasing, give thanks in all circumstances; for this is the will of God in Christ Jesus for you." 1 Thessalonians 5:18

[ostrich]

It's enough, that's for sure. I always wondered why I got sick after taking Communion. I never took the wine (too many flu bugs going around) so I can't comment on crumbs.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[Fidissimus]

I don't know the PPM of a wheat host, but I do know that it was the last gluten thing I gave up. (Broke my heart) At the very beginning of my gluten-freedom it didn't bother me, but the longer I was GF and the more I was able to weed out the sneaky gluten the worse I felt after taking communion until eventually I had to give it up entirely. It took about a year for me to "let go". It's been nearly 5 years since I've received a host... So I was very happy to have found this! I'm not really a drinker, so don't take the wine (also agree with Oz on the germs)... so can't comment on crumbs (plus crumbs make me nervous!).
_________________
Cheers!
Jenn

GF BD: Feb. 2001
Free of wheat, barley, rye, oats, rice, dairy, eggs, almonds, pineapple and brewers yeast.
http://graindamaged.blogspot.com/

[isto]

What I don't understand is that the site says they are made with wheat starch and water. I thought we couldn't have wheat starch?
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[aklap]

Hi Danita,

Wheat starch is not on our GF list. It may still be on the UK's GF list, but I can't remember. Wheat starch is processed enough that that gluten levels are extremely low. Hence it's use here. It has enough gluten to conform to the Catholic beliefs and low enough that it's thought to be safe for limited exposure.
_________________
Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[isto]

Thanks, Al!
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