3 ms·
Well, humans have been selecting for high levels of gluten in wheat for decades (centuries?) so that bread can become lighter and fluffier, but other than that,
by ndsipa_pomu 3y ago
Well, humans have been selecting for high levels of gluten in wheat for decades (centuries?) so that bread can become lighter and fluffier, but other than that, gluten is naturally occurring in many grains.
- hammock 3y agoThere is also the question of pesticide use
- ndsipa_pomu 3y agoThat's a more general question as plenty of non-gluten containing crops will be grown with pesticide use. I believe this particular experiment didn't use whole grains, and so the pesticides are likely irrelevant.
- hammock 3y agoThis experiment also didn’t use any of the other non-gluten containing crops you refer to. I agree, further study is warranted
- DarkNova6 3y agoI found this to be a question of culture. In my country (EU), it is common to eat dark bread or sourdough. In mediterranean countries you have much white bread, but pretty good quality. And the "bread" I know from the US looks super artificial to me.