Tag: Gluten reduction

According to the Celiac Disease Foundation, up to 6% of the U.S. population experiences non-celiac gluten sensitivity, leading many to wonder what happens when you reduce gluten intake. This dietary shift can trigger a range of bodily changes, from improved digestion to potential nutrient deficiencies, depending on your individual health needs and how you manage the transition.

Research has shown that the natural fermentation process can significantly reduce gluten proteins in wheat bread, although it is not completely eliminated. Sourdough bread's unique microbial action is the key to understanding how it helps get rid of gluten, transforming the bread and potentially improving its digestibility for some people with sensitivities.