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Sourdough method could reduce wheat sensitivity

The Alberta Wheat Commission, its sister organization in Saskatchewan, and the Minnesota Wheat Research and Promotional Council are jointly funding research on whether the process used to produce sourdough bread could lead to a more easily digested food option for people with sensitivities to wheat.

Alberta Wheat is providing nearly half of the $148,000 for the three-year University of Alberta study. Food microbiologist Michael Gänzle will examine the sourdough bread fermentation process that breaks down proteins and carbohydrates known to cause wheat sensitivity.

There’s anecdotal evidence that people with non-celiac wheat or gluten intolerance can eat sourdough bread, “but the science is not available to back up these claims,” said Gänzle.

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