Sourdough cuts gluten?
There was a story on CBC's Ontario Morning today that goes hand in had with this story:
A team of Italian scientists led by Luigi Greco at the University of Naples authored a 2010 study that showed significantly lower levels of gluten in sourdough made according to old methods.
The difference was so stark that celiacs in the study were able to consume the sourdough with no ill effects.
How can sourdough reduce gluten? Anyone know? Fermentation works on sugars - how doe it reduce a protein?