I dont have a problem with gluten or grain products, but I do remember reading about "the Mediterranean diet" and how people live relatively well on it, and they eat a lot of grain products and starch, the difference being they eat sourdough bread rather than the more processed sort of loaf breads. Something about the sourdough culture having a bunch of other microorganisms in it that helps your gut biome or whatever, and as well as the sourdough pH being ideally acidic enough that it does sort of affect gluten I think.
It's not so much 'organic is better' but 'the less processing, the better' as a general rule of thumb. A simple sourdough made with whole grain flour is likely to produce more nutritious and healthy bread than a refined white flour one with a whole bunch of additives tossed in. The act of removing and adding nutrients of ingredients through processing is often as important as the pedigree of those ingredients.
I wouldn't mind trying gluten free foods to see how they are though I'll admit that for all there is in people that can't eat gluten, part of me felt like "gluten free" would become a marketing gimmick and a health fad where everything that has the label would more likely be there to sell to people that jumped on trend and not just the customers who can't consume gluten out of health related reasons.
You can have a gluten intolerance without having Celiac, though. It just makes you feel all sicky inside.
joyfoodsunshine.com
"I have Coeliac disease but that pizza is just too good" lmao wtf?
This particular place has gooooood motherfuckin pizza. I might wrestle a bear for it.
