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      Frequently Asked Questions About Celiac Disease   04/24/2018

      This Celiac.com FAQ on celiac disease will guide you to all of the basic information you will need to know about the disease, its diagnosis, testing methods, a gluten-free diet, etc.   Subscribe to Celiac.com's FREE weekly eNewsletter   What is Celiac Disease and the Gluten-Free Diet? What are the major symptoms of celiac disease? Celiac Disease Symptoms What testing is available for celiac disease?  Celiac Disease Screening Interpretation of Celiac Disease Blood Test Results Can I be tested even though I am eating gluten free? How long must gluten be taken for the serological tests to be meaningful? The Gluten-Free Diet 101 - A Beginner's Guide to Going Gluten-Free Is celiac inherited? Should my children be tested? Ten Facts About Celiac Disease Genetic Testing Is there a link between celiac and other autoimmune diseases? Celiac Disease Research: Associated Diseases and Disorders Is there a list of gluten foods to avoid? Unsafe Gluten-Free Food List (Unsafe Ingredients) Is there a list of gluten free foods? Safe Gluten-Free Food List (Safe Ingredients) Gluten-Free Alcoholic Beverages Distilled Spirits (Grain Alcohols) and Vinegar: Are they Gluten-Free? Where does gluten hide? Additional Things to Beware of to Maintain a 100% Gluten-Free Diet What if my doctor won't listen to me? An Open Letter to Skeptical Health Care Practitioners Gluten-Free recipes: Gluten-Free Recipes
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    Can Sourdough Fermentation Speed Intestinal Recovery in Celiac Patients at Start of Gluten-free Diet?


    Jefferson Adams

    Celiac.com 04/19/2012 - A team of researchers examined the effect of corn, rice and amaranth gluten-free sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight celiac disease patients.


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    Image: Sourdough starter: CC--andersbknudsenThe research team included Maria Calasso, Olimpia Vincentini, Francesco Valitutti, Cristina Felli, Marco Gobbetti and Raffaella Di Cagno.

    The team used select lactic acid bacteria as starters for making corn, rice and amaranth sourdoughs. From these gluten-free sourdough matrices, they made chemically acidified doughs, without bacterial starters, and doughs started with baker’s yeast alone.

    They produced pepsin-trypsin (PT) digests from all sourdoughs and doughs, and used the results to the measure the recovery of biopsy specimens from eight celiac disease patients at diagnosis. They also measured the release of NO and the synthesis of pro-inflammatory cytokines interferon-γ (IFN-γ).

    They found that lactic acid bacteria acidified and grew well (ca. log 9.0 CFU/g) during fermentation, showing strong proteolysis on all gluten-free samples.

    They also found that duodenal biopsy specimens still released NO and IFN-γ when subjected to treatments with basal medium (control), PT-digest from chemically acidified doughs and PT-digest from doughs fermented with baker’s yeast alone.

    In fact, in every case, biopsy specimens treated with PT-digests from all gluten-free matrices with sourdough fermentation substantially reduced NO release and IFN-γ synthesis.

    From their results, the team concludes that sourdough fermentation might offer an easy and effective way to speed recovery from intestinal inflammation of celiac patients beginning a gluten-free diet.

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    Image Caption: Image: Sourdough starter: CC--andersbknudsen
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    Guest gluten

    Posted

    Can you really trust the 'gluten free' label on a product? From what I understand these things are not that heavily regulated, especially with foods produce outside of the country. I've picked up quite a few products only to later find traces of gluten.

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    I found this article very interesting. As a newly diagnosed celiac disease patient I'm having a difficult time not only adapting to the diet, but also affording the gluten free groceries.

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    Guest Nancy

    Posted

    So, how about some gluten-free sourdough recipes?

    Sourdough recipes would be awesome!!

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    Guest d. smith

    Posted

    Good article, but there are no recipes for the sourdough mix and I agree with Kim. As a senior on a fixed income I find the price of gluten-free food atrocious.

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    I've been over 6 months gluten-free and usually notice within a few minutes when I slip and eat the wrong thing. But I reintroduced regular sourdough bread (Scholtzky's) and had zero ill effects. No reaction whatsoever. So I ate another one the next day. Still no effects--no heartburn, no painful joints, no bad stomach, no effects at all. Can't believe it.

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    Guest Michelle

    Posted

    I am new to the gluten-free world. Missing my pizza, and bread!! I had some sourdough bread here for company and I said forget it...I am going to have a large slice with butter. Yummy! I had no ill effect at all. I love it--sour dough is my new best friend.

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    Guest admin

    Posted

    I am new to the gluten-free world. Missing my pizza, and bread!! I had some sourdough bread here for company and I said forget it...I am going to have a large slice with butter. Yummy! I had no ill effect at all. I love it--sour dough is my new best friend.

    If you are a celiac or gluten intolerant we highly advise that you don't eat any wheat-based breads. In this study corn, rice and amaranth sourdoughs were used, so they were gluten-free.

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  • Related Articles

    Jefferson Adams
    Celiac.com 06/18/2009 - According to the results of a recent study, complete recovery of intestinal mucosa occurs very rarely in patients with celiac disease, despite adherence to a gluten-free diet.
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    Jefferson Adams
    Celiac.com 12/26/2010 - Should everyone with symptoms of celiac disease go on a gluten-free diet? Current practice allows many patients with symptoms of celiac disease, but no gut damage, and thus no official diagnosis, to forgo a gluten-free diet.
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    Source:

    American Chemical Society Journal of Proteome Research

    Jefferson Adams
    Celiac.com 02/23/2011 - In most adults with celiac disease, clinical symptoms disappear with a gluten-free diet. However, the exact effects of a gluten-free diet on rates of mucosal recovery in adults with celiac disease is less certain.
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    Source:

     Am J Gastroenterol. 9 February 2010; doi: 10.1038/ajg.2010.10

    Jefferson Adams
    Celiac.com 05/02/2012 - Doctors and researchers are still debating the usefulness of active blood screening for spotting celiac disease in older populations. Studies do suggest that many cases of celiac disease go undetected, especially in the older population. One unanswered question is whether screening does any good for older people who have been eating gluten many decades.
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    Source:
    BMC Gastroenterology 2011, 11:136. doi:10.1186/1471-230X-11-136

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    Jefferson Adams
    Celiac.com 05/25/2018 - People with celiac disease need to follow a lifelong gluten-free diet. However, once their guts have healed, they can still be sensitive to gluten. Sometimes even more sensitive than they were before they went gluten-free. Accidental ingestion of gluten can trigger symptoms in celiac patients, such as pain in the gut and diarrhea, and can also cause intestinal damage. 
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    Source:
    World J Gastroenterol. 2018 Mar 21; 24(11): 1259–1268.doi: &nbsp;10.3748/wjg.v24.i11.1259

    Jefferson Adams
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    Source:
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    Jefferson Adams
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