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Is the bread in Europe better for us?
I have often heard that our digestive tracts tolerate bread in Europe better than what is mass-produced in the USA. In the USA, bread manufacturers will often take shortcuts to increase production. One of the most common shortcuts is to reduce the time that is allowed for the bread to rise and for the yeast to digest gluten through the fermentation process. They also use something called soft wheat, which is lower in gluten than the hard wheat w…
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1 Articles
Is the bread in Europe better for us?
I have often heard that our digestive tracts tolerate bread in Europe better than what is mass-produced in the USA. In the USA, bread manufacturers will often take shortcuts to increase production. One of the most common shortcuts is to reduce the time that is allowed for the bread to rise and for the yeast to digest gluten through the fermentation process. They also use something called soft wheat, which is lower in gluten than the hard wheat w…
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