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Nutrition Insight

IBS, OR JUST BAD BREAD? Nutritionist Kate Arnold explores irritable bowel syndrome’s relationship with celiac disease, or whether it can be avoided by eating ‘a bread that suits you’

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read, or more commonly, wheat and gluten, are the most common ingredients that patients talk about, and not necessarily in a good way! Seemingly harmless, they may cause digestive problems like bloating, headaches, fatigue, nausea and IBS. More often than not, bread is avoided due to a self-diagnosis of wheat or gluten intolerance, without really knowing what exactly is causing what symptom. Is it actually the grain, or something else entirely? Are we becoming a nation

of wheat-intolerant, gluten-intolerant people, or are we all hypochondriacs? A RECENT HISTORY OF BREAD MAKING Changes in bread making have been quite drastic over the last 40 years. In 1961, the Chorleywood bread process was created, which used chemical additives, intense energy and high quantities of yeast to produce the maximum amount of loaves in the shortest time. Most bread in the UK is made by this method, or one that uses

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