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.
Click here to read more.
Fri, July 27, 2012 @ 2:30 PM
Sat, September 8, 2012 @ 7:58 AM
Fri, November 7, 2014 @ 10:20 AM
Wed, February 25, 2015 @ 10:16 AM
Your Email/URL (Optional):
Comment Guidelines: No HTML is allowed. Off-topic or inappropriate comments will be edited or deleted. Thanks.
Looking for back issues? Find all of Delight's great content from the last three years here!
All Rights Reserved. Copyright 2011
Site Designed by DC Web Designers, a Washington DC Web Design Company