Bless those Italians....
I apologize for the lab-ese heavy document, but this is very very promising...
http://www.ncbi.nlm.nih.gov/pubmed/18680953
here's some commentary about the subject written in a slightly more understandable form..
http://www.foodnavigator.com/Science...en-intolerance
and for you lab-rat types, here's the aem abstract
http://aem.asm.org/cgi/content/abstract/70/2/1088
I'm going to be doing a little personal experimentation myself, with wild capture yeast/lactobacilli, long (4 day) ferment sourdough bread and if I wind up with any interested replies, I'll note back with how it affects me.
a few notes:
I've had experience in the past with 'artisan' sourdough bread that didn't trigger a reaction from me, and this would likely explain why, but I'll be carefully monitoring this. I'm 'cautiously' hopeful in that I may be able to have a sandwich that isn't on %$#^%# lettuce leaves again.
I apologize for the lab-ese heavy document, but this is very very promising...
http://www.ncbi.nlm.nih.gov/pubmed/18680953
here's some commentary about the subject written in a slightly more understandable form..
http://www.foodnavigator.com/Science...en-intolerance
and for you lab-rat types, here's the aem abstract
http://aem.asm.org/cgi/content/abstract/70/2/1088
I'm going to be doing a little personal experimentation myself, with wild capture yeast/lactobacilli, long (4 day) ferment sourdough bread and if I wind up with any interested replies, I'll note back with how it affects me.
a few notes:
I've had experience in the past with 'artisan' sourdough bread that didn't trigger a reaction from me, and this would likely explain why, but I'll be carefully monitoring this. I'm 'cautiously' hopeful in that I may be able to have a sandwich that isn't on %$#^%# lettuce leaves again.