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pricklypear1971

Sourdough Bread Made From Wheat And Nontoxic Flours And Started With Selected Lactobacilli Is Tolerated In Celiac Sprue Patients

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The conclusion was.....

( the bread)..."is a novel tool for decreasing the level of human intolerance to a certain amount of wheat flour. Work is in progress to confirm these results with a long-term in vivo challenge."

It was published in 2003.

What happened after that?

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I have no idea.

This was mentioned in a book I read today. I think there is a follow-up study mentioned. I'll have to find it and see.

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Interesting...but, it still does not persuade me to try it :unsure:

Not enough evidence of PROLONGED ingestion or what will happen further down the road. Too risky. IMHO

(and this is just me, but I don't like sourdough bread anyway) :lol:

I think SOMEDAY maybe someone will find a way for celiacs to consume gluten foods again without damage to the body ( a vaccine maybe?), but I am not holding my breath. After what I have been through, I would be very fearful to try it. (shudder!)

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I wouldn't try this at home. And I'd sure like lots of other people to be the lab rats:).

I'm not surprised they could do this, but am surprised we haven't heard more about it.

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It seems like they were trying to "work out" the bad part of the flour, like fermenting milks into yogurt works out the lactose? It's an interesting concept..but I sure wouldn't want to one of the people being tested. :o

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