‘Fast bread’ linked to surging rates of coeliac disease

The ‘real bread’ pioneer Andrew Whitley says that the rapid fermentation processes used in modern breadmaking could be responsible for surging rates of coeliac disease. Whitely, founder of the Village Bakery and author of a new book Do Sourdough, told The Times this week that beneficial lactic acid bacteria (LAB) released during traditional long fermentation […]

May 20, 2014 Continue Reading
glunten free donuts!

Marber warns against making gluten a health scapegoat

The nutritionist and co-founder of The Food Doctor, Ian Marber, has warned that gluten is in danger of becoming a health scapegoat. Talking to the Daily Telegraph, Marber, a coeliac, suggests that yeast, not gluten, may be the real culprit behind rising levels of reported digestive orders Marber told the newspaper that some people who […]

November 8, 2013 Continue Reading