Incorporating sourdough into the early stages of a gluten-free
diet may help reduce inflammation in the intestine for celiac
disease patients, suggests preliminary data from Italy.
Scientists from the University of Bari report that gluten-free
sourdough products made from corn, rice and amaranth may reduce
levels of pro-inflammatory marker compounds like nitric oxide in
the intestine by over 30%. “Although preliminary, the results of
this study suggested that sourdough fermentation for making
gluten-free baked goods may enhance the rate of recovery of the
mucosal injury of celiac disease patients at the early stage of
gluten-free diet,” they wrote in the European Journal of
Nutrition. Great hopes for sourdough Sourdough has already been
identified as an ideal gluten-free food. Only recently,
Professor Arendt co-authored a review in the journal Food
Microbiology on the how sourdough could help solve the gluten-
free issue. Prof Arendt told FoodNavigator in 2010: “Sourdough
has a lot of potential, particularly f