From the land of pizza comes some good news for those dealing with Celiac disease. A recent study, headed by University of Naples(Italy) doctor Luigi Greco found that wheat treated with lactobacillus & a fungal enzyme could be eaten by those dealing with Celiac disease. The fermentation of the wheat causes it to hydrolyze and reduces the residual gluten content of the final product. Gluten is a naturally occurring protein inside wheat that damages the small intestine of those dealing with Celiac disease due to an autoimmune reaction. Continue reading “Those With Celiac Disease May Be Able To Eat Future Sourdough Wheat Products” »