Author: Chris Wormald
If you've been diagnosed with celiac disease, you know how challenging it can be to find foods that are truly safe for you to eat. Gluten, the protein found in wheat, rye, and barley, is the enemy for those with celiac, and even the smallest trace can trigger an autoimmune reaction that damages the small intestine.
Now, it's important to note that celiac disease and gluten intolerance are not the same thing. Celiac is an autoimmune disorder that requires a strict, lifelong gluten-free diet. Gluten intolerance, on the other hand, is a sensitivity that can often be managed through moderation. So if you have celiac, you'll still need to be extremely cautious and consult your doctor before trying sourdough pasta.
But for those with gluten intolerance, sourdough pasta could be a game-changer. The fermentation process not only reduces the gluten content, but it also makes the pasta more easily digestible. Plus, the unique flavor and texture of sourdough pasta can make for a much more enjoyable dining experience compared to typical gluten-free options.
At Eat Better Pasta, we're passionate about bringing the benefits of sourdough to health-conscious pasta lovers. Our pasta is made entirely in British Columbia using natural, high-quality ingredients - no artificial additives or preservatives in sight. Whether you're looking to manage a gluten intolerance or simply want a more nutritious and delicious pasta option, we invite you to discover the difference that sourdough can make.
So if you're tired of settling for bland, gritty gluten-free pasta, it might be time to give sourdough a try. Your taste buds (and your gut) will thank you.
