iThei mdcdaelcinfd o c elllllrllll citlhscTraditional bread preparation techniques involve using a “sourdough”
fermentation process, which breaks down the gluten protein. This re-
quires putting a special type of yeast in the flour. It takes about three days
before the bread is ready to be baked.
Conventional bread preparation techniques don’t bother with this pro-
cess, and most wheat products in breads, cereals, and processed foods
contain gluten.
Small studies show breads prepared from wheat in a traditional sour-
dough process appear safe for people with celiac disease. Another study
showed the types of beneficial bacteria produced in the fermentation
of breads might actually promote healing for those with celiac disease.
What Is Celiac Disease (Gluten Sensitivity),
and How Does It Relate to Hashimoto’s?Celiac disease is an autoimmune condition in which eating
gluten—a protein found in wheat, barley, and rye—causes the
body to attack the lining of the small intestine.
The attack on the intestines destroys the villi, delicate hair-like
projections that cover the intestines and help the body digest and
absorb nutrients from food.
This damage to the villi causes the person with celiac/gluten intoler-
ance to become malnourished, no matter how much food he or she
eats, because the body is unable to absorb nutrients from the food
being consumed.
Villi also contain enzymes that help us digest food, so celiac disease
could impair the digestion of many other foods, especially those
containing lactose.Healing Intestinal Permeability
To heal autoimmune conditions, we need to reduce intestinal perme-
ability. This is achieved by removing offending agents and rebalancing
depletions that are preventing our bodies from working optimally. We
must also eliminate the habits and stressors causing those depletions.