Wheat sensitivity Archives - The Sourdough School

The Sourdough School

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Wheat

A Descriptive Study of Alternative Grain Consumption among Individuals with Celiac Disease

No effects of gluten in patients with self-reported non-celiac gluten sensitivity after dietary reduction of fermentable, poorly absorbed, short-chain carbohydrates

The Overlap between Irritable Bowel Syndrome and Non-Celiac Gluten Sensitivity: A Clinical Dilemma.

Changes in intestinal tight junction permeability associated with industrial food additives explain the rising incidence of autoimmune disease

Novel insights on the functional/nutritional features of the sourdough fermentation

Sourdough Fermented Breads are More Digestible than Those Started with Baker’s Yeast Alone: An In Vivo Challenge Dissecting Distinct Gastrointestinal Responses

Effect of breadmaking process on in vitro gut microbiota parameters in irritable bowel syndrome

Differences in Processing Quality Traits, Protein Content and Composition between Spelt and Bread Wheat Genotypes Grown under Conventional and Organic Production

Comparative Study on Gluten Protein Composition of Ancient (Einkorn, Emmer and Spelt) and Modern Wheat Species (Durum and Common Wheat)

Live probiotic Bifidobacterium lactis bacteria inhibit the toxic effects induced by wheat gliadin in epithelial cell culture

Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome

Celiac Disease, Wheat Allergy, and Gluten Sensitivity: When Gluten Free Is Not a Fad

Adverse reactions to gluten: Exploitation of sourdough fermentation

Gluten and wheat sensitivities- An overview