Podcasts Health Craving Food Freedom Is gluten really that bad for me?

Is gluten really that bad for me?

Published: April 6, 2021, 9 a.m.

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\u2019s 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\u2019re sensitive (give your gut time to heal, try ancient grains, have traditionally fermented bread)
  • Gut test to see if you\u2019re sensitive to wheat - Wheat Zoomer

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