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I read a study a while back, online, about those with celiac being able to eat sourdough bread with little to no side effects. Has anyone else read this study or aware of it?

 

The study was referring to real, artisan sourdough with naturally occurring lactobacilli bateria. 

 

I am not celiac but, rather, gluten/wheat sensitive, and wondering if anyone else who is not diagnosed celiac has every attempted to make or eat such sourdough bread and what the effects were?

 

Just curious about this study. I would love more info if anyone is aware of it and has some insight.

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