Study on Fermentation of Grains Reducing Gut Inflammation
Well lo and behold a study has been done on fermented non gluten grains on Celiac sufferers and guess what? They have found the inflammation in the guts of Celiacs from those grains has been greatly reduced by the process of that fermentation. That means that all grains are a problem for Celiac sufferers not just the ones with gluten.
Even when fermented there is still some inflammation but it's not so bad.
Of course Celiac sufferers already have a lot of damage done already from eating gluten so their guts are already compromised but this doesn't mean the average leaky gut sufferer doesn't also have problems with inflammation from grains. Of course they do and it doesn't get better by eating grains it will only get worse.
So reducing the inflammation is great but better still, just get rid of those grains.
Department of Biologia e Chimica Agro-Forestale ed Ambientale, University of Bari, 70126, Bari, Italy.
This study aimed at investigating the effect of corn, rice and amaranth gluten-free (GF) sourdoughs on the release of nitric oxide (NO) and synthesis of pro-inflammatory cytokines by duodenal mucosa biopsies of eight coeliac disease (CD) patients.
Selected lactic acid bacteria were used as starters for the manufacture of corn, rice or amaranth sourdoughs. Chemically acidified doughs, without bacterial starters, and doughs started with baker's yeast alone were also manufactured from the same GF matrices. Pepsin-trypsin (PT) digests were produced from all sourdoughs and doughs, and used to assay the rate of recovery of biopsy specimens from eight CD patients at diagnosis. The release of NO and the synthesis of pro-inflammatory cytokines interferon-γ (IFN-γ) were assayed.
During fermentation, lactic acid bacteria acidified and grew well (ca. log 9.0 CFU/g) on all GF matrices, showing intense proteolysis. Duodenal biopsy specimens still released NO and IFN-γ when subjected to treatments with basal medium (control), PT-digest from chemically acidified doughs and PT-digest from doughs fermented with baker's yeast alone. On the contrary, the treatment of all the biopsy specimens with PT-digests from all GF matrices subjected to sourdough fermentation significantly decreased the release of NO and the synthesis of IFN-γ.
During manufacture of GF baked goods, the use of sourdough fermentation could be considered as an adjuvant to enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.