I have a hard time understanding food ingredients that have been around for millennia that are all of a sudden bad. But this article does a good job highlighting how gluten in food has changed in recent years, which could be the cause for so many people having negative reactions to it.
Some experts argue that without this traditional fermentation – the process by which parts of the grain begin to be broken down in the presence of lactic acid bacteria – many people simply can’t digest grains properly to absorb the desirable micronutrients they contain.
Food is more complex than we ever give it credit for. 🍞