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
I wouldn’t start grabbing for sourdough bread. This study measured symptomatic response, anti-tissue transglutaminase, and biopsy results. Unfortunately, none of these criteria are all that accurate. Consider the following:
- Biopsy results are known to be a poor measure in the evaluation of celiac disease. More on this here…
- Serum testing for gliadin and tissue transglutaminase have a high degree of false negatives. More on this here…
- The majority of undiagnosed celiacs (an estimated 2 million people) are asymptomatic (have no symptoms). This fact has spawned the medical term – “Latent Celiac” AKA “Silent Celiac”.
Because the methodologies used in this study are not all that accurate, how can we abide by the outcome? That leaves us with the knowledge that although this study shows some potential for reducing the toxicity of gluten, it is far from definitive. My advice is to leave the bread on the table and keep your health.
Yours in Health,
Dr. Osborne – AKA The Gluten Free Warrior