Rock God X wrote:
I'm not saying that there aren't individuals who don't tolerate wheat very well. I'm not even saying such an intolerance isn't relatively common. But the overwhelming weight of scientific evidence proving its health benefits for most people does not lie.
Although I haven't found any conclusive studies, I am convinced that there is a very real link to the (relatively recent) increase in the numbers of people who show signs of wheat/gluten intolerance and the introduction of the Chorleywood process of industrial breadmaking.
Anyone who has made bread at home, whether totally by hand or with the use of a breadmaker, should notice a couple of things: 1) the bread will last no more than one day. 2) Eating home-baked bread will leave you satisfied without feeling bloated. The Chorleywood process uses massive amounts of yeast, compared to artisanal breadmaking, this yeast then continues to ferment in our gut. This is what leads to feeling bloated and soon afterwards, feeling hungry again. Supermarket bread is also packed with fats and preservatives (often not listed because they are classed as "enhancers" rather than ingredients), this is why industrial bread can last a week and counting. Basically it's sh
ite