Remember the gluten free phase where people with no gluten alergy whatsoever decided they wanted to eat breads stripped of most of their protien(gluten) because they thought it was healthier.
Low carb diets led to commercial production on non-wheat breads in the western world, creating more options for people with celiacs and increasing public awareness of gluten allergies. With more bread options some people noticed they felt better after chowing non-wheat bread.
Without a lot of health info and bullshit american healthcare, they figured they had gluten allergies or celiacs and adjusted their diet accordingly.
A widely publicized study on non-celiacs gluten allergies found no gluten allergy, media took it out of context and implied those people were full of shit. This polarized the public against anyone claiming a gluten allergy.
But! More and more people self-diagnosed gluten allergies, and more study led to discoveries on how fermentation helps digestion (like with sourdough), that parts of grains contain enzymes that aid digestion, found industry-wide problems with undercooked grains, and allergies to different classes of grains.
So it was healthier for a lot of people, they just didn’t know why.
I have a very high family risk of diabetes and my rule of thum for carbs has always been the more fiber the better. White breads, especially wonder bread has so little fiber you’re basically just eating fluffy sugars. I’m no doctor and my body isn’t everyone’s body but If someone was asking me why bread messes with them my first question will always be, well how much fiber are in the bread you eat? Less then or equal to 10g carbs per 1g fiber? Alright. If you can get to 7:1 better. If you can crack 5:1, that’s pretty good for bread.
Remember the gluten free phase where people with no gluten alergy whatsoever decided they wanted to eat breads stripped of most of their protien(gluten) because they thought it was healthier.
The whole gluten thing is pretty interesting.
Low carb diets led to commercial production on non-wheat breads in the western world, creating more options for people with celiacs and increasing public awareness of gluten allergies. With more bread options some people noticed they felt better after chowing non-wheat bread.
Without a lot of health info and bullshit american healthcare, they figured they had gluten allergies or celiacs and adjusted their diet accordingly.
A widely publicized study on non-celiacs gluten allergies found no gluten allergy, media took it out of context and implied those people were full of shit. This polarized the public against anyone claiming a gluten allergy.
But! More and more people self-diagnosed gluten allergies, and more study led to discoveries on how fermentation helps digestion (like with sourdough), that parts of grains contain enzymes that aid digestion, found industry-wide problems with undercooked grains, and allergies to different classes of grains.
So it was healthier for a lot of people, they just didn’t know why.
I have a very high family risk of diabetes and my rule of thum for carbs has always been the more fiber the better. White breads, especially wonder bread has so little fiber you’re basically just eating fluffy sugars. I’m no doctor and my body isn’t everyone’s body but If someone was asking me why bread messes with them my first question will always be, well how much fiber are in the bread you eat? Less then or equal to 10g carbs per 1g fiber? Alright. If you can get to 7:1 better. If you can crack 5:1, that’s pretty good for bread.