Could This Be a Big Reason Behind the Rise of Gluten Intolerance?

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5:20
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4,703
Published Date:
12/29/2014
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Clinical nutritionist, Kim Schuette discusses fermented bread, the problem with wheat today and how it relates to the growing problem of gluten intolerance. Find out what kind of bread she recommends, why it's better digested and what goes into making it.
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