3 ms·
This is my personal best bet. I think if we were to introduce a measure as simple as mechanical compressibility of bread (crust removed), and people with "glute
by semi-extrinsic 9y ago
This is my personal best bet. I think if we were to introduce a measure as simple as mechanical compressibility of bread (crust removed), and people with "gluten sensitivity" started eating very low compressibility bread, they'd be fine.
Also I think the FODMAP people are on to something important.
- bonesss 9y agoNaturally fermented breads that stay away from commercial yeasts (ie oldfashioned sourdough bread), work out for many people who otherwise struggle with normal commercial bread. https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdough-bread-gluten-intolerance-food-health-celiac-disease https://www.theguardian.com/lifeandstyle/2016/mar/23/sourdou... The longer fermentation lets bacteria break down some of the gluten, so it's all round easier on the gut.