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Could This Baker Solve the Gluten Mystery? With Tom Philpott

02-13-2014 • arclein

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.

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