The Fall of Bread: From Staple to Stomach Ache

Our ancestors consumed large quantities of bread (up to 16 pounds weekly for men and 8 pounds for women in the 1880s) without widespread digestive issues seen today. Pre-harvest desiccation with glyphosate (increased 400% in two decades) leaves residues in wheat products that may disrupt gut microbiome and contribute to digestive disorders

Modern wheat varieties have been selectively bred for higher yields and industrial processing compatibility rather than nutritional value or digestibility. The shift from slow fermentation methods to quick-rise commercial yeast has also eliminated the microbial diversity and protein breakdown that made traditional bread nutritious and easier to digest

"Enriched flour" contains synthetic nutrients and iron shards (ferrous sulfate) that can contribute to oxidative stress and may not provide the intended health benefits

Traditional sourdough fermentation breaks down gluten proteins (particularly gliadin) by more than 50% over 24 hours, making bread more digestible for many people with sensitivities

Most commercial bread contains hidden additives like inflammatory seed oils and harmful chemicals like potassium bromate (banned in many countries but not the U.S.)