I was online recently and all over my screen was talking about sourdough bread and gluten allergies. News lines were saying “How Sourdough Bread is Helping People Eat Gluten Again” or “Could sourdough bread be the answer to the gluten sensitivity epidemic?”. Just like any other consumer I was struck by the title and began reading. I myself am gluten-free and the idea of consuming sourdough bread had my mouth watering. However, this was too good to be true…
I am happy I didn’t run to the grocery store to by up all the sourdough because it is not recommended for those who cannot tolerate gluten. Therefore, the title and purpose of those articles are complete b.s.
If it is untrue then why is everyone talking about it? The reason is the media likes to warp things to grab people’s attention. That’s why if you go to a news station right now you will most likely hear some negative things rather than positive. As for the debate of is sourdough safe to eat is based on some recent studies.
A pilot study done at the University of Bari in Italy found that Celiac patients could consume “wheat flour-fermented product.” It was found to be known toxic, however in the conclusion statement its states,
“Nevertheless, these foods should not be recommended for patients with Celiac disease until a formal trial has been done.”
However, we have news outlets making drastic remarks about how sourdough bread can be consumed. This is scary because patients who read the title alone may be tempted to consume sourdough bread. I am not saying sourdough bread is bad, but it can be highly detrimental.
Another study states, “…the ability of sourdough lactobacilli to hydrolyze wheat prolamins and at a novel protocol for manufacturing a sourdough bread that can be tolerated by CS patients.” Essentially, the researchers are finding a method to create a sourdough bread that is tolerated by Celiac patients…
I mean it is good to see that they’re trying to find ways for Celiac patients to consume foods they may miss, but in my opinion, I still wouldn’t consume them. With any gluten-free or processed product, there is a risk of cross-contamination.
I do want to mention, sourdough can be a good alternative to regular bread as it is considered a low FODMAP food. This is due to a longer fermentation process. This causes proteins and carbohydrates in the bread to be broken down compared to quick-rising bread.
Even with that piece of information, it mentions nothing about being consumable by Celiac patients.
My biggest tip when seeing an article is to look for:
- A). Scientific backing by conducted studies and
- B). Research who is presenting the information.
This can help you find reliable sources of information. That is why I reached out to Christina Rice as she as a respected NTP. She says, “That aside, I’m not convinced it’s safe for those with Celiac disease to consume sourdough bread. Products can be considered “gluten-free” even with trace amounts of gluten.”
Do I believe those with allergies or sensitivities get up and buy sourdough bread? Absolutely not! If you have found foods that make you feel 100% I wouldn’t change a thing not even for a piece of bread.