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RE: Meme the News- 6/13/17 ~50 followers and I'm in the top 75 most followed accounts on Steemit.
The reason for gluten intolerance:
- In making white flour they remove all the nutrients from the wheat.
** That is why you buy "enriched" white flour. Because people started falling down after they began to make white flour in mass production mills. - Gluten is sweet, thus they add extra to that white flour bread.
- Bread used to be made over 24 hours. Now they make it in under 3. 24 hours allowed the yeast time to break down the glutens.
Also, the newer hybrid wheats that are being grown now have a lot more gluten in them than the older wheat varieties. Spelt, which is a very old wheat like grain, has very little gluten in it. It doesn't rise very well with yeast because of that, but it is a good substitute for modern wheat for those who are mildly gluten intolerant.