Propionate calcium vegan

Ingredients: Whole wheat flour, water, wheat gluten, whole buckwheat groats, contains 2% or less of the following: whole amaranth, whole spelt flakes, whole kamut (khorasan wheat), whole quinoa flakes, whole grain buckwheat flour, oat fiber, polydextrose, salt, sugarcane fiber, wheat bran, molasses, soybean and/or canola oil , yeast, sodium stearoyl lactylate , vinegar , calcium propionate (preservative) , calcium sulfate, ethoxylated mono- and diglycerides , DATEM , citric acid , azodicarbonamide , acesulfame potassium , soy flour .

The traditional sourdough process reliably neutralizes the
anti-nutrients in the cereal grains as the flour is kept moist and
acidic for many hours (or days). Ongoing research in cereal microbiology
is investigating some preliminary evidence that the traditional
sourdough method may also sever the bonds of the “toxic” peptides in
wheat gluten responsible for the celiac reaction and neutralize them as
In short, certain lactobacilli in a sourdough culture
acting on wheat flour for a 24-hour period achieved nearly complete
digestion of the peptides. When bread made with these species was fed to
recovered celiac patients for two days, the patients showed no signs of
increased intestinal permeability that were found among recovered
celiac patients who consumed the same amount of regular bread over the
same time period. These intriguing results suggest that wheat (or rye)
flour that has undergone 24 hours of culture fermentation may render the
“toxic” peptides harmless and allow the bread to be safely eaten by
those with celiac disease, although studies of celiac patients consuming
sourdough breads for a much longer period of time will be needed to
confirm this.

Propionate calcium vegan

propionate calcium vegan


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