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<channel><title><![CDATA[Celiac Disease & Gluten-free Diet Information at Celiac.com - Comments for article: Study Finds Wheat-based Sourdough Bread Started with Selected Lactobacilli is Tolerated by Celiac Disease Patients]]></title><link>http://www.celiac.com</link><description /><language>en-us</language><copyright><![CDATA[http://www.celiac.com]]></copyright><generator>N/A</generator><webMaster>scott@celiac.com</webMaster><lastBuildDate>Sat, 18 May 2013 13:31:01 PDT</lastBuildDate><ttl>20</ttl><item><title><![CDATA[Comment #1]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment4279</link><description><![CDATA[I had read a similar article in the British Journal of Medicine sometime ago but they failed to mention it was a specialized sourdough. Both my daughters with celiac tried eating regular sourdough and both seem to tolerate it in spite of the fact it is 100% wheat based.  They did notice the more sour the taste, the better it is tolerated. Now I wonder if they should continue eating it.<br/><br/>
(Comment posted by cindy trim at 8:13 am, Fri 21st Aug 2009)]]></description><author>no@spam.com (cindy trim)</author><pubDate><![CDATA[Fri, 21 Aug 2009 08:13:47 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment4279</guid></item><item><title><![CDATA[Comment #2 (Reply to Comment #1)]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment14463</link><description><![CDATA[Just because they experienced no symptoms does not mean it did them no damage.<br/><br/>
(Comment posted by aaimyep@hotmail.com at 3:23 am, Wed 30th Jan 2013)]]></description><author>no@spam.com (aaimyep@hotmail.com)</author><pubDate><![CDATA[Wed, 30 Jan 2013 03:23:02 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment14463</guid></item><item><title><![CDATA[Comment #3]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment5737</link><description><![CDATA[Thanks for this great article. I thought it was a miracle when I had some sourdough bread in a weak (and hungry) moment and had none of my usual reactions.  Since then I have read that people with celiac may be able to tolerate sourdough made with a slow process (several days of proofing).  Some commercial sourdough starters are quick-proofed and used within hours for baking.  The longer process (proofing for up to a week allows the bacteria to break down the gluten making it easier to digest.  This may be why Cindy's daughters can tolerate it better the more "sour" it tastes.  I recommend trying to make your own sourdough bread at home with a starter that is fed for a 5 days to a week before being used.<br/><br/>
(Comment posted by Kate at 7:52 am, Sat 13th Feb 2010)]]></description><author>no@spam.com (Kate)</author><pubDate><![CDATA[Sat, 13 Feb 2010 07:52:03 PST]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment5737</guid></item><item><title><![CDATA[Comment #4 (Reply to Comment #3)]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9450</link><description><![CDATA[I come from Cyprus and I know that people used to make their own bread in the old times by using a sourdough starter that they kept from their previous batch of baking. They used to make bread once a week and hence their starter was fed for 5-7 days and there was no such thing as gluten intolerance in those days. It makes one wonder really whether this once a week business was the reason why. It seems that gluten intolerance has increased after the invention of commercialization of bread making. Perhaps time to honor our ancestors' know-how!<br/><br/>
(Comment posted by Gun at 5:18 pm, Mon 12th Sep 2011)]]></description><author>no@spam.com (Gun)</author><pubDate><![CDATA[Mon, 12 Sep 2011 17:18:19 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9450</guid></item><item><title><![CDATA[Comment #5]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment8708</link><description><![CDATA[Hello,
I am a gluten intolerant person who can tolerate sprouted whole grain breads.  Generally, bread is more tolerated when it's toasted; apparently, the extra cooking helps to break down the offending proteins a bit more.  I am very interested in the sourdough findings and would appreciate receiving an email that points me in the direction of more data and studies about this.

It has occurred to me, and to many other observant people, that mankind almost always prepared its breads from fermented doughs.  This is still true in Russia, the former bread basket of the world, although I've heard that the modern version of quick bread making is now popular. This re-discovery regarding bread making is extremely important to every bread eater in the world.  People who do not know about gluten intolerance are suffering the consequences nevertheless of eating modern breads.  They do not realize that slowly, over many years, these poorly made breads are leading them down the road to various "old age" illnesses, such as, rheumatoid arthritis, weakened digestion, insulin resistance and Type 2 diabetes, to name a few.<br/><br/>
(Comment posted by Cary MacDonald at 11:09 am, Sat 14th May 2011)]]></description><author>no@spam.com (Cary MacDonald)</author><pubDate><![CDATA[Sat, 14 May 2011 11:09:05 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment8708</guid></item><item><title><![CDATA[Comment #6]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9251</link><description><![CDATA[I was encouraged by this article, although as I looked up more about it, it seems that whey/lactic acid may have been in the starter.  What about a person who has an allergy to the protein in milk (whey/casein)?  Is there a starter that could be used for their sourdough wheat bread and still be free of the side effects of wheat?  Who has the phone number of the people who did the
experiment so that I may ask them?<br/><br/>
(Comment posted by barbara at 5:57 pm, Sat 20th Aug 2011)]]></description><author>no@spam.com (barbara)</author><pubDate><![CDATA[Sat, 20 Aug 2011 17:57:25 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9251</guid></item><item><title><![CDATA[Comment #7]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9297</link><description><![CDATA[Barbara -- whey/lactic acid isn't used in sourdough starter.  Lactobacilli is a bacteria, and completely dairy free.  I own a bakery, and our sourdough and 7 Grain bread is fermented over 15 hours, and many people who are gluten intolerant can digest it easily.<br/><br/>
(Comment posted by Jodi at 8:59 am, Sun 28th Aug 2011)]]></description><author>no@spam.com (Jodi)</author><pubDate><![CDATA[Sun, 28 Aug 2011 08:59:56 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9297</guid></item><item><title><![CDATA[Comment #8 (Reply to Comment #7)]]></title><link>http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9327</link><description><![CDATA[Please note that celiacs should not eat any of this bread, but perhaps further research will lead to bread like this that celiacs can eat.<br/><br/>
(Comment posted by admin at 4:56 pm, Mon 29th Aug 2011)]]></description><author>no@spam.com (admin)</author><pubDate><![CDATA[Mon, 29 Aug 2011 16:56:48 PDT]]></pubDate><guid isPermaLink="true">http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html#Comment9327</guid></item></channel></rss>