Spent 2 weeks this summer mainly in Switzerland and my wife noticed the difference in health due to the food quality.
Spent 2 weeks this summer mainly in Switzerland and my wife noticed the difference in health due to the food quality.
Most dough used in Europe, especially in Mediterranean is sourdough that is made in the afternoon and left to rise during the night. All bakeries and restaurants do this. This is why she didn't experience reaction to gluten as bacteria eats it all up during fermentation process.
Most dough used in Europe, especially in Mediterranean is sourdough that is made in the afternoon and left to rise during the night. All bakeries and restaurants do this. This is why she didn't experience reaction to gluten as bacteria eats it all up during fermentation process.
Even pasta dough?
Even pasta dough?
I remembered my mother always making pasta dough nigh before and leaving it in the fridge. I don't think it was sourdough, but it must have some effect on it.
I remembered my mother always making pasta dough nigh before and leaving it in the fridge. I don't think it was sourdough, but it must have some effect on it.
I've heard it's the glyphosate that causes "gluten" reactions. When I make bread myself with organic flour I don't have the same problems I do with store-bought. For me, I'm sure the "enriched" flour used for store bought doesn't help - bromine is awful stuff.
I've heard it's the glyphosate that causes "gluten" reactions. When I make bread myself with organic flour I don't have the same problems I do with store-bought. For me, I'm sure the "enriched" flour used for store bought doesn't help - bromine is awful stuff.
Easy fix for this; Eat real food, not food adjacent products. Hint: Food does not come in a box.
Easy fix for this; Eat real food, not food adjacent products. Hint: Food does not come in a box.
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