- Fructans and FODMAPs: Wheat contains specific carbohydrates called fructans, which belong to the FODMAP family. In sensitive individuals, these compounds cause bloating and significant digestive discomfort. Slow fermentation with traditional sourdough significantly reduces these fructan levels, explaining why this type of bread is often much better tolerated.
- The issue of pesticides: The widespread use of glyphosate, a very common agricultural herbicide, is also being criticized. Although the direct link between these chemical residues and gluten intolerance is still the subject of intense scientific debate, some critics suspect these substances of contributing to current health problems.
It's not you, it's the bread
One thing is certain: the bread we eat today is fundamentally different from that of our ancestors. While traditional bread relied on simple ingredients and natural fermentation, its modern version is the product of ultra-fast industrial techniques and numerous additives.
This distinction is far from trivial. Many people who believe themselves to be completely intolerant to bread find that they can digest slow-fermented sourdough bread or baked goods made from ancient grains without any problem.
The real question, therefore, may not be whether humanity has suddenly become allergic to bread, but rather to realize that it is bread itself that has radically changed.
