Wissenschaftlicher Konsens statt fragwürdiger Nonsens.
Quellen:
- Axt-Gadermannn & Dackweiler (2025): Fit & schlank mit Brot
- Detlef Schuppan, Kristin Gisbert-Schuppan (2018): Tägliches Brot: Krank durch Weizen, Gluten und ATI
- Youssef Mimoune Reffai & Taoufiq Fechtali (2025): A Critical Review on the Role of Lactic Acid Bacteria in Sourdough Nutritional Quality: Mechanisms, Potential, and Challenges
- Ricardo H. Hernández-Figueroa, Aurelio López-Malo & Emma Mani-López (2025): Sourdough Fermentation and Gluten Reduction: A Biotechnological Approach for Gluten-Related Disorders