Bread has long been a dietary staple, but modern shortcuts and farming practices have changed it in ways that can wreak havoc on our health. In this episode, discover how my search for a solution to my daughter’s gluten intolerance led her to the art of sourdough and sprouted bread. Explore how ancient fermentation methods break down problematic proteins, why chemicals like glyphosate are now common in wheat production, and how nutrient depletion contributes to today’s epidemic of gluten-related issues. Plus, learn about Einkorn—an ancient wheat variety—and how it offers a more digestible option for many. Join us to reclaim the wisdom of traditional bread-making and restore our relationship with this timeless food.
Episode link:
https://www.culturedfoodlife.com/podcast/episode-308-can-sourdough-change-the-gluten-free-diet/
Link(s) I talked about:
- Article: https://www.culturedfoodlife.com/can-sourdough-change-the-gluten-free-diet/
- Recipe: https://www.culturedfoodlife.com/recipe/sourdough-discard-pizza-crust-recipe/
- Store: https://www.culturedfoodlife.com/store/product-category/sourdough-sprouted-grains/
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