Posts Tagged ‘sourdough’

Hydrolyzed Wheat Flour Reduces Celiac Symptoms

A new study finds that  wheat flour that is chemically manipulated using sourdough bacteria and fungal proteins did not cause symptoms or antibody response in patients with celiac disease. A 60-day diet of baked goods made from hydrolyzed wheat flour, manufactured with sourdough lactobacilli and fungal proteases, was not toxic to patients with CD Source: Clinical Gastroenterology and Hepatology. Vol 9,Issue

Powered by WishList Member - Membership Site Software