The Gluten Myth
I'm skeptical. An opinion is of value, but evidence is irrefutable. I've been teaching sourdough baking now for seven years, and baking it for as long as I can remember and I don't think that there has ever been a single course in which someone has not mentioned that they think that they have a problem with gluten. In almost every instance there is no real evidence against gluten itself, just a general improvement in a myriad of vague malaise that improves when wheat is omitted from the diet and people therefore conclude it must be gluten.
The perpetuation of the Gluten myth for profit.
There has literally been an explosion in gluten free products on the market in the past decade, fuelling what is for me the dark side of the food industry. There is commercial profit and gain from misinformation, lack of understanding and the perpetuation of "gluten is bad" - a myth that has grown exponentially.
Indeed, gluten intolerance is one of the most...
To continue reading, subscribe now for unlimited access.
How can sourdough help people with IBS digest bread?