Vintage Remedies Guide to Bread

From the back of the book: Research reveals that bread provided between 53% and 75% of the daily intake for ancient civilizations. It nourished and literally sustained many generations. Yet bread is now considered to be unhealthy and is even harmful for many. Ever wonder what happened? Explore the truth about one of our oldest and most loved dietary staples in the Guide to Bread. In this eye-opening book, Jessie Hawkins explains how scientists have produced wheat bread using ancient methods that is gluten free and safe for celiac patients, how specific additives and alterations have been directly linked with the rise in gluten intolerance, and why the real solution to bread isn't found in freshly milled wheat or soaking grains. You'll also learn how real bread can help alleviate what the World Health Organization calls the most common nutrient deficiency, why most store bought gluten free foods are unhealthy, and how you can produce your own healthy, real bread - effortlessly - in your own home!