CHANGE YOUR BREAD
Many of us find eating wheat causes problems thanks to its gluten content. One answer is to stick to sprouted or sourdough breads as the sprouting and fermentation processes break down much of the gluten.
Sprouting grains also enhances their nutrient content. In Hunza sprouted bread, made by bashing sprouted wheat between rocks, is eaten on special occasions, while
sourdough is popular in Mediterranean hotspots. Sprouted bread is rich, moist and filling, and is delicious lightly toasted, with
nut butter and jam.