This chapter explores the misconceptions surrounding gluten sensitivity and its impact on health. It highlights recent studies suggesting that many who believe they are gluten sensitive may actually be misattributing their symptoms to gluten rather than other dietary factors.
Bread has been a staple of our diet for literally thousands of years.
Around the world, millions of us start the day with a slice of toast, enjoy a sandwich for lunch, or tuck into a burger bun for dinner.
But all bread is not baked equal. Professor Tim Spector and Vanessa Kimbell are here to help you choose the right type for your health.
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