Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Disease

@ball_wpb @hartgoat Here the use of the addition of lactobacili https://t.co/Q2F0B0Ue6k

@CryptoBrisk @the_travisday Normal yeasted bread has a gluten PPM of around 120,000. Sprouted wheat bread is around 100,000 PPM gluten. Sourdough gluten PPM is ~12, and under 20 PPM is what the US defines as gluten free. Is 12 PPM still enough to cause …

@Marketto35 @LaPiramide__ Ci sono decine di studi scientifici in merito alla degradazione delle proteine del glutine e alla digeribilità per merito di batteri e funghi presenti nella pasta madre. Esempio: https://t.co/beK35wHae5 oppure consiglio anche qu…

Studies are being done to see if fermented wheat, like Sourdough, is OK for consumption when folks have celiac disease....the studies are NOT concluded and as far as I know the Celiac organizations do not call it safe....yet.... https://t.co/L9h3X2wi3L