Under normal circumstances, it’s necessary for individuals with a gluten sensitivity to completely eliminate the troublesome offender from their diet. However, two small studies involving sourdough bread give hope to the millions who believe they need to swear off gluten containing grains forever.
Wednesday, November 06, 2013 Carolanne Wright
(NaturalNews) Jack Bezian of Bezian’s Bakery in Santa Monica, California, has an eye-catching sign behind his loaves of bread, stating: “Roman soldiers had only sourdough bread to get protein.” But this is only part of the story. For those who suffer from gluten intolerance or celiac disease, Jack’s naturally fermented bread is surprisingly easy to digest. Interestingly, several studies have also found true sourdough to be well tolerated by individuals sensitive to gluten.
Celiac disease is an autoimmune disorder triggered by consuming the protein in wheat, barley and rye – otherwise known as gluten. If a celiac ingests this protein, the immune system mistakenly attacks the villi in the small intestine, causing a cascade of health issues, including leaky gut syndrome, malnutrition, lactose intolerance, osteoporosis, neurological disorders and cancer.
Under normal circumstances, it’s necessary for individuals with a gluten sensitivity to completely…
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