People with celiacs disease must avoid wheat in all of its forms- from bulgur to semolina, even soy sauce and some sausages have gluten. But news that fermented wheat flour may be safe for celiacs is spreading fast.
According to a new study, the results of which are published in Clinical Gastroenterology and Hepatology, patients showed no gluten toxicity after 60 days of eating 200 grams per day of baked goods containing the fermented wheat flour.
via care2.com
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