Could Fermented Sourdough be a solution to the Gluten sensitivity problem?

Could Fermented Sourdough be a solution to the Gluten sensitivity problem? Los Angeles baker, Jack Bezian and L.A. based nutritionist, Vivian Kanchian (20FourCarrots.wordpress.com), discuss how fermentation works to pre-digest the offensive proteins found in gluten to far less allergenic compounds, while simultaneously creating a more nutritious (and thoroughly delicious!) product.https://www.youtube.com/watch?v=9phIIUsvpS4&feature=youtu.be

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