Sourdough & Gluten Intolerance, Could Sourdough Bread be the answer to the gluten sensitivity epidemic? Sourdough should be made the old fashioned way, with hours of fermentation. A long fermentation process allows bacteria to fully break down the carbohydrates and gluten in bread, making it easier to digest and releasing the nutrients within it, allowing our bodies to more easily absorb them.
The idea of sourdough being easier to digest is an intriguing one, and has been making the rounds on blogs devoted to gluten-free eating. In 2011, a small study conducted in Italy tried giving volunteers with celiac disease a small amount of specially prepared sourdough bread. The study authors concluded it was not toxic to the celiac disease subjects.
Could bread prepared the slow old fashioned way, the way it was made before added gluten and fast-rising yeas became the norm, be a solution to the gluten intolerance epidemic? Maybe, is the short version of the complicated answer, according to leading celiac experts. Source: TheGuardian
- History of Sourdough: One of the oldest sourdough breads dates from 3700 BCE and was excavated in Switzerland,. The origin of sourdough fermentation likely relates to the origin of agriculture in the Fertile Crescent several thousand years earlier. Bread production relied on the use of sourdough.
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