I hope that I have put this in the right forum. Anyway, I have a friend of mine that is a coeliac, and I read about a week or so back (in an interview with a sourdough baker) that they are finding that some of the enzymes in sourdough can break down the toxin in gluten that coeliacs are allergic to, so it is possible that soon they will be able to eat sourdough bread.
Has ANYBODY heard this around the traps, or know it to be true? I have asked a doctor mate to see if she can find out about it. I just thought it was interesting and figured that if anybody knew, it would proabably be one of the people on here, and I would like to give my friend the hope that one day she can have some of my sourdough!
I vaguely recall the article/interview saying they will be able to develop a culture that will neutralize the toxin (leading me to believe it will be a certain blend of bugs and enzymes).
Anyway, food for thought - and research.
All the best