Gluten-Free Sourdough May Reduce Inflammation for Newly Diagnosed Celiac Sufferers

As recently reported on research at the University of Bari in Italy shows that eating sourdough made with corn and rice into the early stages of a gluten-free diet may help reduce inflammation in the intestine for celiac disease patients.

Scientists studied 8 people with celiac disease that are still eating gluten. They focused on the release of nitric oxide and the production or the pro-inflammatory interferon-gamma. The research found that production was reduced with consumption of lactic acid fermented sourdough (gluten-free sourdough).

The research proves with consumption of gluten-free sourdough people with newly diagnosed celiac will have a fast recovery.

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4 comments (Add your own)

1. Danny wrote:
This article is about sourdough bread, but the recipe is for French bread. Confusing. Can you link the recipe cor sourdough?

Fri, July 27, 2012 @ 2:30 PM

2. Simon wrote:
We've ariverd at the end of the line and I have what I need!

Sat, September 8, 2012 @ 7:58 AM

3. Carole Deonne wrote:
Hmmm, what are other sources of lactic acid?

Fri, November 7, 2014 @ 10:20 AM

4. Jordan wrote:
Try this recipe from King Arthur Flour:

Wed, February 25, 2015 @ 10:16 AM

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