First; Happy Birthday! then via that link: A team of Italian scientists led by Luigi Greco at the University of Naples authored a 2010 study that showed significantly lower levels of gluten in sourdough made according to old methods. The difference was so stark that celiacs in the study were able to consume the sourdough with no ill effects. http://www.cbc.ca/news/health/sourdough-breadmaking-cuts-gluten-content-in-ba...
Donate to CureZone
CureZone Newsletter is distributed in partnership with https://www.netatlantic.com
0.172 sec, (1)