Store-Bought Bread
Many types of bread on the bakeries are often made from yeast and flour just in a couple of hours. This short period of fermentation leads to a drop in the amount of gluten and starch the yeast would pre-digest for our body. As a result, it can be more difficult for the bodies to digest gluten from bread, leading to inflammation in the intestine’s lining. In fact, this is also one of the main reasons for a surge in gluten sensitivity in many people. Some scientists also think that store-bought bread might contain amylopectin, a strain of wheat that would bring some inflammatory effects. [4]
