Highly Efficient Gluten Degradation by Lactobacilli and Fungal Proteases during Food Processing: New Perspectives for Celiac Dis
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Have you seen some of the cool research showing that gluten sensitivity is lower in naturally fermented baked goods? Here's a link to a cool article from Italy showing original gluten at almost 75000 ppm, reduced to 12 ppm after sourdough fermentation.
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