Is gluten really that bad for me?

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 LINKS AND RESOURCES Take the Quiz – Is Intuitive Eating Right for YOU? (after years of dieting and bingeing) Request an Appointment – 1:1 private coaching with Elise Let’s be friends on IG! @craving.food.freedom.com WHAT DID YOU THINK? If you liked this episode, please take a moment to SUBSCRIBE, RATE & REVIEW, would love to hear from you! You’ll be helping me reach more people just like you.