Sensitive to Gluten? Maybe You’re Eating the Wrong Kind
Even if gluten throws you a gut punch, science suggests you may still be able to enjoy bread. The trick is to go against the grain.
For many years, stomach issues dogged my adult son Todd. But a few years ago, his symptoms went from annoying to serious.
Suffering from persistent stomach cramps, bloating, and fatigue, he removed gluten from his diet. He tried a variety of supplements and over-the-counter remedies. He visited doctors and took lab tests. All to no avail.
Out of options, Todd stopped eating altogether and dropped from a lean 175 pounds to a gaunt 150.
But then, in a most surprising place, Todd discovered a remedy. On a trip to Europe, he found he could tolerate — as well as thoroughly enjoy — the local sourdough, which contained gluten. Within weeks, his gut relaxed, his symptoms subsided, and his energy returned.
Thus began his quest to learn everything he could about the differences between sourdough and American white bread. Why, he wanted to know, would someone who struggles to digest gluten suddenly thrive when eating glutenous European sourdough?
