lvysaur
Member
- Joined
- Mar 15, 2014
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Pilot Study: Comparison of Sourdough Wheat Bread and Yeast-Fermented Wheat Bread in Individuals with Wheat Sensitivity and Irritable Bowel Syndrome
Found this interesting. Theoretically sourdough should have less gluten and fructan problems, and the study even analyzed the FODMAP content and it was lower.
Could the symptoms be due to lactic acid buildup in the bread? Those symptoms are exactly what I get when I eat yogurt.
There were significantly more feelings of tiredness, joint symptoms, and decreased alertness when the participants ate the sourdough bread (p ≤ 0.03), but these results should be interpreted with caution. Our novel finding was that sourdough baking reduces the quantities of both ATIs and FODMAPs found in wheat. Nonetheless, the sourdough bread was not tolerated better than the yeast-fermented bread.
Found this interesting. Theoretically sourdough should have less gluten and fructan problems, and the study even analyzed the FODMAP content and it was lower.
Could the symptoms be due to lactic acid buildup in the bread? Those symptoms are exactly what I get when I eat yogurt.