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Esther's avatar

As someone with mild gluten intolerance, I find that with bread and pasta a slow overnight sourdough ferment makes these foods edible. Perhaps the LAB and non- S. cerevisiae yeast can metabolize proteins other than gluten that might be the route cause of my issue. (Can't be gluten as sourdough rises, and I tested by adding gluten flour to bread). I've heard other people with an intolerance finding sourdough digestible.

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Martha Carlin's avatar

Glyphosate is used to desiccate wheat at the end of harvest. It increases the shikimic acid content which is used in the production of tamiflu.

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