University of Naples (Italy). The celiac are in luck, as it seems could tolerate processed hydrolysed wheat flour baked foods. This being the first time that demonstrates such thing.
The study was based on managing daily to celiac patients, baked goods made hydrolysed wheat flour, which were fermented with Lactobacilli sourdough and proteases produced. by this discovery, may soon change the celiac diets, products containing this new technique. And it is a step forward, although there are still many clinical trials for.
At the moment with this new flour, have managed to reduce toxicity, since the fermentation procedure, reduced considerably the gluten content. Is why what the celiac could tolerate these foods during the study.
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Tags: gluten-free diet, diet celiac, medical studies
