For 10,000 years, humans have eaten bread. So why is it now that so many people are sensitive to gluten? I have a few hunches and it has to do with modern wheat and industrialized production. Plus I share a few tangible tips on how to approach gluten moving forward WITHOUT complete restriction. What’s in this episode? History of bread Ancient wheat vs modern wheat (in the 1960s, wheat was genetically modified to be higher in gluten and more weather-resistant) Bread production is vastly different in modern day (in the early 1900s, with the advent of fast-acting yeast, we have taken a shortcut and left out the long fermentation process) History of Celiac disease How to approach bread if you think you’re sensitive (give your gut time to heal, try ancient grains, have traditionally fermented bread) Gut test to see if you’re sensitive to wheat - Wheat Zoomer Get support to fast track this process. I help clients on these exact issues on a daily basis. Instead of waking up a year later and still having this issue, imagine feeling more at peace 3 months from now! If you liked this episode, you can find more food freedom resources here: Website: cravingfoodfreedom.com Instagram: @craving.food.freedom Click here to book a call and see other offerings!