Study links sourdough to reduced inflammation in celiac patients

Using sourdough products made from rice, corn and amaranth in a gluten-free diet could help reduce inflammatory markers by more than 30% in people with celiac disease, according to a study from the University of Bari in Italy. Researchers said sourdough fermentation may facilitate mucosal recovery in celiac patients who are beginning a gluten-free diet.  http://www.foodnavigator-usa.com/Science/Gluten-free-sourdough-may-reduce-inflammation-for-celiac-sufferers