Heather Cooan, Oncology Nutrition Consultant
@HeatherCooan · X
Sourdough Health Benefits https://t.co/lD8lLNA5OX via @YouTube
Sep 17, 2022 · 2,102 followers
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Clin Gastroenterol Hepatol January 2011 PMID 20951830
Safety for patients with celiac disease of baked goods made of wheat flour hydrolyzed during food processing.
Mentions
19
Peak: 2 in Sep 2022
across 4 sources since Oct 2020
Extended reach
4,188
potential audience
Total likes
164
Video views
1,899
Mentions per month
Oct 2020 – Oct 2025Where it's discussed
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Facebook9 posts
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News6 articles
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X / Twitter2 posts
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YouTube2 videos
AI synopsis
What people are saying
The discussion highlights concerns about process reliability, noting that assessing references and citations is crucial, with phrases like 'validate the process' and 'unsuitable for coeliacs' indicating a cautious tone. This suggests a focus on scientific rigor over acceptance, shaping an overall neutral to cautious sentiment.
AgreementNeither agree nor disagree
The discussion reflects mixed opinions about the study's validity, with some skepticism about its conclusions.
InterestModerate interest
Participants show moderate interest, especially regarding the safety implications for celiac patients.
EngagementModerate engagement
There is some depth in the engagement, such as references to validation and citations, but limited detailed analysis.
ImpactNeutral impact
The overall impact appears moderate, as the discussion emphasizes the need for further validation rather than immediate application.
Abstract in brief
- The study investigated whether baked goods made from hydrolyzed wheat flour, processed with sourdough lactobacilli and fungal proteases, are safe for patients with celiac disease (CD).
- Patients consumed different types of hydrolyzed baked goods with varying gluten levels: natural flour (high gluten), extensively hydrolyzed flour, and fully hydrolyzed flour (very low gluten) for 60 days.
- Results showed that baked goods with very low residual gluten (8 ppm) did not cause symptoms or increase antibodies in patients, suggesting such products might be safe, while higher gluten levels led to immune responses or intestinal damage.]
Top posts
Most liked on X and Bluesky
GSGeorge Salt
@SaltGeorge · X
@HealthJourno @david_navigator @leonrestaurants The problem is validating the process efficiency and repeatability, which makes it unsuitable for coeliacs. Ignore the very small pilot study, look instead at the references and citations - https://t.co/NOg7Fq3Ndm
Oct 13, 2020 · 187 followers
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All mentions
Gluten-Free Sourdough: Benefits and Safety for Celiac Patients
Sourdough is not gluten-free, but gluten-free sourdough is possible. This video shares tips and insights on creating safe, gluten-free sourdough products, including research findings on the safety of baked goods made…
Heather Cooan · Sep 18, 2022
1,287 views
Evaluating the Safety of Hydrolyzed Wheat Baked Goods for Celiac Patients
This study investigates whether baked goods made from hydrolyzed wheat flour processed with sourdough lactobacilli and fungal proteases are safe for celiac disease patients. Baked products with very low gluten levels…
Juanma Arbeláez · Oct 11, 2025
612 views
Heather Cooan, Oncology Nutrition Consultant
@HeatherCooan · X
Sourdough Health Benefits https://t.co/lD8lLNA5OX via @YouTube
Sep 17, 2022 · 2,102 followers
View post →
George Salt
@SaltGeorge · X
@HealthJourno @david_navigator @leonrestaurants The problem is validating the process efficiency and repeatability, which makes it unsuitable for coeliacs. Ignore the very small pilot study, look instead at the references and citations - https://t.co/NOg7Fq3Ndm
Oct 13, 2020 · 187 followers
View post →
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