For 10,000 years, humans have eaten bread. So why is it now that so many people are sensitive to gluten? I have a few hunches and it has to do with modern wheat and industrialized production. Plus I share a few tangible tips on how to approach gluten moving forward WITHOUT complete restriction.
What's in this episode?
- History of bread
- Ancient wheat vs modern wheat (in the 1960s, wheat was genetically modified to be higher in gluten and more weather-resistant)
- Bread production is vastly different in modern day (in the early 1900s, with the advent of fast-acting yeast, we have taken a shortcut and left out the long fermentation process)
- History of Celiac disease
- How to approach bread if you think you're sensitive (give your gut time to heal, try ancient grains, have traditionally fermented bread)
- Gut test to see if you're sensitive to wheat - Wheat Zoomer
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