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  "note": "I have a hard time understanding food ingredients that have been around for millennia that are all of a sudden bad. But this article does a good job highlighting how gluten in food has changed in recent years, which could be the cause for so many people having negative reactions to it. \n\n> Some experts argue that without this traditional fermentation – the process by which parts of the grain begin to be broken down in the presence of lactic acid bacteria – many people simply can’t digest grains properly to absorb the desirable micronutrients they contain.\n\nFood is more complex than we ever give it credit for. 🍞",
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