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TMHS 701: The Microbiome-Immune System Connection & The Truth About Ultra-Processed Foods - with Will Bulsiewicz

The Model Health Show

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The Social Experiment of Processed Foods

Sally Kohn: I think that we've gone a little too far in terms of vilifying gluten, to be honest with you. We have no idea what this is doing to our microbes, what it's doing to our thyroid,. She says the fiber and prebotic compounds in sourdough outweigh any concerns that exist with gluten. "I'm just telling everyone what I see when I look at the science," she says.

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