Take a trip to any supermarket now and you'll find many items that advertise themselves as being gluten free.
It’s an ongoing food craze that has seen scientists, physicians and the general public take fiercely opposite sides in an unresolved health debate.
To read an excellent article on this please click here
It seems absolutely certain that gluten intolerance (celiac disease) is a real and sometimes even life threatening illness in a small segment of the total population. If they ingest even the smallest amount of this protein that exists in wheat and other grains, the outcome is very severe. But apparently most folks who feel distressed, bloated and uncomfortable after eating products with wheat are simply self- diagnosed.
Could it be that the problem isn't the gluten after all? A strange thing is that they can eat pasta and other wheat products in several European countries without having any bad symptoms.
Faster, bread making
On reading it again I realize much has changed since the Chorleywood process that I described became a worldwide way of producing bread for the masses. The article is here
It seems the brightest brains have been devising further emulsifiers, chemical “improvers,” enzymes and even yeasts to achieve the objective of faster and more economical bread making. Populations throughout the world are conditioned to expect huge loaves ( mostly air) and to use the “squeeze test” to ensure they are soft and fresh. Read the ingredient list, and most times you'll find things in there you really aren't familiar with. They're pure chemistry.
There's always hope...
Thanks so much for reading here.