Tricia Thompson, MS, RD of Gluten Free Watchdog shares important information regarding gluten content in the bread that is falsely being promoted as safe for people with the serious genetic autoimmune disease.
It has long been rumored on the internet that sourdough bread is safe for some people with celiac disease. This statement is completely false and those with celiac disease should maintain a strict, 100% gluten-free diet to manage the condition. Even if symptoms are not present, it is important to know that damage can still be occurring inside the body.
Tricia Thompson, MS, RD of Gluten Free Watchdog shared an important alert about a specific product, which is being touted as safe for people with celiac disease. The product, Dan the Baker Country Sour Dough Bread, does contain gluten and is not labeled as gluten-free. The company’s website, however, advertises it as “Sourdough for Celiacs.”
The National Foundation for Celiac Awareness (NFCA) strongly advises against eating sourdough bread (unless it is made with gluten-free ingredients using safe manufacturing processes). Dan the Baker Sourdough Bread is not gluten-free and should be avoided by people with celiac disease. The company misrepresents research results by saying that a study conducted shows that eating sourdough bread is safe for 80% of people living with celiac disease. However, what the study actually says is that people may not have symptoms, but intestinal damage is still happening.
It is important to note that long-term exposure to gluten in people with celiac disease can cause serious health consequences in the long run, including osteoporosis, other autoimmune diseases and even certain cancers.
NFCA encourages you to visit GlutenFreeWatchdog.org to read the excerpts from the study referenced by Dan the Baker and to learn more about the issue at hand.