While people with celiac disease genuinely can’t process the gluten in wheat, they argue, most people actually can. The problem is that most industrial bakeries only allow bread to rise for a matter of minutes — not nearly long enough to let the yeast and bacteria digest all the gluten in the flour, let alone the extra dose in the additives. The result can lead to all kinds of problems in our gut.
According to Jones and McDowell, low-quality industrial white flours and fast-rising commercial yeasts, along with additives like vital wheat gluten — a wheat product added to give bread structure despite superfast rises — have generated a backlash against bread in the form of the “gluten-free” craze.
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