Episode 416: Is Bread Dead? Gluten Updates

Is bread dead? Should everyone across the board avoid gluten or is there a time and place? Is it really the gluten that is causing issues or is it the hybridized wheat in the U.S. combined with high levels of glyphosate? 

We’ve been recommending a gluten free diet for years, so you might be surprised to hear Ali and Becki discussing considerations of consuming gluten! In this episode, we discuss pros and cons of gluten, the shortcomings of gluten-free options, and ultimately what priorities are when focused on nourishment and least toxicity.

• Episode 74: Are You Still Eating Gluten?
• Sign up for our newsletter here
• What is gluten? 
• Why modern gluten in the US is problematic
• Gluten and mental health
  • The Anti-Anxiety Diet
  • The Anti-Anxiety Diet Cookbook
• Thoughts on gluten free alternatives
  • Terra Soul Almond Flour
  • Anthony’s Organic Almond Flour 
  • Episode 385 Reducing Exposure and Impact of Glyphosate
• How sourdough is different 
  • Prolonged fermentation of whole wheat sourdough reduces phytate level and increases soluble magnesium - PubMed
• Gluten Sensitivity vs. Celiac Disease 
  • MRT Food Sensitivity Test
  • Gliadin, zonulin and gut permeability: Effects on celiac and non-celiac intestinal mucosa and intestinal cell lines - PubMed
  • GI Map Stool Test
  • GI Lining Support 
• Gluten exploration
  • Barton Springs Mill
  • Sourdough Project Crackers
  • Rustic Bakery Crackers
• Ali’s Italy & France Updates
  • Relax and Regulate
• Strategy for consumption
  • Digestive Basics Bundle

Sponsors for this episode: 

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