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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Fri, July 27, 2012 @ 2:30 PM
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