The Truth about Your Bread
However, thanks to commercial yeast varieties, bakers don't need to wait 18 hours for a loaf of bread to ferment. They can mass-produce loaves in a matter of minutes. But without the benefit of bacteria predigesting the gluten, modern bread puts a strain on the body's ability to handle gluten, he writes. Is it any surprise, then, that as many as 1 in 100 people now suffer from celiac disease, in which their bodies can't digest gluten, or that a growing portion of the population is considered "gluten sensitive," not suffering from true celiac disease but suffering all manner of side effects like stomach upset, migraines, and fatigue when they eat gluten?