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Some researchers attribute the increase in gluten intolerance and celiac disease...
Author:
Michael Pollan
Book:
Cooked: A Natural History of
Viewed:
70 -
Published at:
9 years ago
Some researchers attribute the increase in gluten intolerance and celiac disease to the fact that modern brands no longer receive a lengthy fermentation.
( Michael Pollan )
[ Cooked: A Natural History of ]
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