Is Bread Killing us?
Was recently reading this article about the changes in the ways bread has been manufactured since the 1950s. And how in the 50s when major bread companies replaced the bakery on the corner bread went from being allowed to ferment over 8 hours to fermenting in 2 hours. The article went on to say that there was a sudden increase in the number of people who developed allergies and gluten intollerances. The author also went on to say that some people today who have these allergies and intollerances can still eat the long ferment bread and not react.
I wonder if this really is the case? Could we solve some people’s allergy problems by changing the way foods are created, processed and/or produced? Is our food killing us?