Posts Tagged ‘wheat flour’
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


