The Sourdough School

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Learn to bake, eat, and share the healthiest bread in the world. Discover how to bake as Lifestyle Medicine from the walled gardens of Dr Vanessa Kimbell’s beautiful Victorian home in rural Northamptonshire in the UK, where we train healthcare professionals, teach bakers, and support individuals to bake personalised bread using nutrigenetics and gut health assessments.

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24 - ‘Adverse reactions to gluten: Exploitation of sourdough fermentation’. Wheat and Rice in Disease Prevention and Health. 978-0-12-401716-0

Reference Number: 24

Year: 2014

Authors: Raffaella Di Cagno, Carlo Giuseppe Rizzello, Marco Gobbetti

Nutrition: Gluten

Intolerance & Sensitivity: Coeliac | Non coeliac gluten sensitivity | Wheat sensitivity

Summary

Summary

Fermentation of wheat flours with selected sourdough lactic acid bacteria and fungal proteases fol- lowing an ancient protocol which includes a long fermentation time has an effect on decreasing the glu- ten toxicity, as shown by several analytic techniques and several in vitro, ex vivo, and in vivo trials. Obviously, such wheat preparations with extended fermen- tation and completely degraded gluten need, likely the naturally gluten-free matrices, baking improvers to be used into gluten-free recipes. In response to the evolu- tion of consumer demand, the protocol for obtaining flour with an intermediate content of gluten by sourdough fermentation may be also considered a useful tool for the manufacture of innovative and healthy foods.

 

SIGNIFICANCE OF THE STUDY

Beyond CD, the scientific community has recently defined gluten sensitivity (GS) as all those disorders attributed to gluten ingestion that do not meet the diagnostic criteria for celiac disease and that are probably involved in several pathologies, such as irritable bowel syndrome. Reactions ascribed to GS do not involve allergic or autoimmune mechanisms but manifest as Intestinal (e.g., diarrhea, abdominal discomfort or pain, bloating) or extra-intestinal (head- ache, lethargy, attention-deficit/hyperactivity disorder, ataxia or recurrent oral ulceration) symptoms. The current paper provides an overall understanding of the use of sourdough fermentation as a novel technique in gluten degradation and its application in creating a new gluten free range of foods that are nutritionally superior to current gluten free products on the market.

 

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All reasonable care is taken when advising about health aspects of bread, but the information that we share is not intended to take the place of treatment by a qualified medical practitioner. You must seek professional advice if you are in any doubt about any medical condition. Any application of the ideas and information contained on this website is at the reader's sole discretion and risk.

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