Re: Digestive Health SmartBrief article from: ccbatt@...

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My wife will be absolutely delighted if this research is confirmed with additional studies. Thanks for bringing it to the group's attention. HogleFreelance academic librarianInstructor, online researchEmail: jjhogle@...Web: (under de- and re-construction) www.blueroom.comReality ain't what you think it isArt Graphics & Photographs[http://www.blueroom.com/realityaint.htm]From: Cheryl Battiato <ccbatt@...> Sent: Thu, January 27, 2011 4:45:37 PMSubject: [ ] Digestive

Health SmartBrief article from: ccbatt@...

Cheryl Battiato (ccbatt@...) thought you might be interested in checking out an excerpt from Digestive Health SmartBrief. Sign up for your free subscription today.Interesting article for those of you that like me miss that crusty sourdough. Maybe there's hope. Cheryl

From the American College of Gastroenterology and its member physicians, Digestive Health SmartBrief is a free, twice-weekly newsletter. It provides news and information for your digestive health, including stories on healthy living, developments in diagnosis and treatment, and important legislation shaping the health care landscape. You'll also find a clinical trial monitor, patient perspectives, and a resource center. Come sign up today.SIGN UP TODAY to receive

Digestive Health SmartBrief.

Fermented wheat flour tolerable substitute for celiacsCeliac disease patients may be able to tolerate foods made from wheat flour fermented with certain micro-organisms, according to a study in the journal Clinical Gastroenterology and Hepatology. Researchers from the University of Naples in Italy reported that wheat flour containing sourdough lactobacilli and fungal proteases decreased the concentration of gluten to safe levels for most patients with celiac disease. FoodNavigator (1/20)