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Fermented Wheat Safe for Celiacs Sufferers?

Fermented Wheat Safe for Celiacs Sufferers?

People with celiacs disease must avoid wheat in all of its forms- from bulgur to semolina, even soy sauce and some sausages have gluten. But news that fermented wheat flour may be safe for celiacs is spreading fast. 
According to a new study, the results of which are published in Clinical Gastroenterology and Hepatology, patients showed no gluten toxicity after 60 days of eating 200 grams per day of baked goods containing the fermented wheat flour.

For the purposes of this study, the wheat was fermented with sourdough lactobacilli and fungal proteases–thus decreasing the gluten.
This fermented wheat becomes hydrolyzed wheat flour.

  • Six of the patients were fed foods containing natural (unfermented)  flour, which contains roughly 80,000 ppm gluten.
  • Two were fed foods containing extensively hydrolyzed flour with a residual gluten content of about 2,500 ppm.
  • Five were fed foods containing fully hydrolyzed flour containing only 8 ppm residual gluten.

Two of the patients from the first, natural flour, group stopped the study due to adverse reactions.  The two who ate the extensively hydrolyzed die had no clinical complaints, but biopsy revealed intestinal damage. The last group, the fully hydrolyzed flour patients, had no clinical complaints and there was no intestinal damage.

“This is the first time that a wheat flour-derived product is shown to not be toxic after being given to celiac patients for 60 days,” said Dr Luigi Greco, of the University of Napes, Italy, lead author of the study.

Although this is very promising news for many people who have celiacs, more research must be done. Though 60 days has been the standard for evaluating gluten-toxicity for most patients, the study authors acknowledge that it is not long enough for all. Longer trials are in the works now.

Do you have celiacs? Are you rushing off to make sourdough or sticking with oat and sorghum loaf?

Gluten Free Recipes at Care2
Quinoa, the powerhouse seed
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9:04PM PST on Nov 27, 2011


5:57PM PDT on May 26, 2011

thanks for the info

10:10AM PDT on May 10, 2011

Great news.

1:46AM PDT on Mar 18, 2011


6:27PM PST on Mar 9, 2011

Of course a lot more research must be done with a much larger group of subjects -- yet, this is great "hopeful" news for celiac sufferers.

I was once diagnosed with celiac disease, based on GI symptoms and a blood test, and I went thru HELL for a year and a half, before another doctor told me that I did not have the disease. To try to find a restaurant that serves no wheat, to learn to cook a totally different way, is HELL, and not particularly tasty. I remain vegetarian. I eat flour tortillas and anything else I want of wheat, but prefer spelt bread, which tastes the same, but is better for you (at health food stores) AND very importantly, I take one probiotic pill each morning, to regulate my GI system (puts good bacteria IN, which bodies need).

I go on overlong on my experience, only to give hope to those with celiac disease, because I KNOW how hard life can be, when you can't eat regular foods.

7:52PM PST on Feb 27, 2011


3:13PM PST on Feb 27, 2011


2:10AM PST on Feb 25, 2011

This is good news, thank you. I hope this becomes fruitful. The study is hopeful.

11:14PM PST on Feb 23, 2011

Hopefully, this will be big news for those suffering from Celiac's disease; but, it's early goings yet.

11:02AM PST on Feb 23, 2011

Good news for all that have to watch what they eat. Good news for me.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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