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

As recently reported on foodnavigator-usa.com 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.

Click here to read more.

2 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

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