I think there are a few issues with this, though. But to be fair, modern bread in the WEST is mostly trash. A majority of it is not prepared correctly, and this causes people great pain, especially when these same people have had their gut bacteria absolutely trashed by pesticides, antibiotics, antidepressants ibuprofens and the rest of the swill that people guzzle down. When you have a good gut, with a vast amount of bacteria that help you break down your food, you *can* handle bread etc. for the most part. But when you, like many of us, don’t have a good gut, your ability to handle complex foods, especially bread that isn’t prepared correctly, then you start to experience more consequences than the average person. Bread that has been fermented into a sourdough is ideal, and is how all bread used to be made at one point in time. But when the industrial revolution happened, and life began to move faster, we forgot WHY we took such great pains with bread, and other grains (like soaking and sprouting) and we stopped and people began to suffer. So much of the bread in France is properly prepared that people that struggle to eat bread here in America go to France and are able to tolerate the bread! The French also don’t allow an entire laundry list of environmental and food toxins (preservatives, pesticides etc.) and this is a hUGE help for digestion. Any way, I say all this to say, this problem is more complicated than “bread is terrible and no one should eat it.” Many people can and do eat it and sourdough bread actually has MANY benefits for the gut bacteria and there are plenty studies to support that.

Its a hard pill to swallow but just because something isn’t good for you, doesn’t mean that it isn’t good for someone else. And i’m speaking to not only you, but myself and others as well. We musn’t become zealots. This issue is complicated and everyone has to do what’s best for them.