The Second "Capital Sin" of Modern Bread: Excess Gluten

Whether white or whole grain, industrial bread poses another major problem: it is overloaded with gluten. This is no longer a secret — most bakeries add gluten to the dough to obtain well-risen, soft breads that are easy to produce on a large scale.

However, gluten, this natural "glue" that gives elasticity to dough, becomes a real challenge for your digestive system when it is overdosed.

An Invisible Danger: Leaky Gut

The health implications of excessive gluten consumption are serious and often underestimated:

• Added gluten is difficult to digest, especially when it is ultra-processed
• It alters the intestinal wall by increasing its permeability
• This phenomenon, called "leaky gut," allows undesirable substances (toxins, food residues...) to pass into the blood
• Result: chronic inflammation, fatigue, digestive or autoimmune disorders

Why Could Our Ancestors Eat So Much Bread Without Harmful Effects?

This is a crucial question that helps us understand the fundamental difference between ancient and modern bread consumption. The answer lies in several key factors:

Ancient Wheat vs. Modern Wheat

Because ancient wheat and the ancient way of life were very different:

• Modern wheat (hybrid) contains twice as many chromosomes as ancestral wheat — and therefore much more gluten
• Our ancestors were not exposed to intestinal flora disruptors such as:

Lifestyle Differences

And most importantly:

• They burned the sugar from bread through intense and daily physical activity
• Which is no longer the case today, with a largely sedentary life, dominated by screens and desks

Rethinking Bread in Modern Health

Today's bread, even whole grain, is often:

• Ultra-processed
• Artificially enriched with gluten
• And poorly adapted to our current lifestyles

Limiting its consumption — or replacing it with non-industrial and gluten-free alternatives — is a precious gesture to protect your intestinal flora, your blood sugar, and your vitality.

Practical Recommendations

If you choose to continue eating bread, consider these healthier alternatives:

• Seek out traditional sourdough breads with longer fermentation times
• Look for breads made with ancient grains (spelt, einkorn, emmer)
• Consider gluten-free alternatives made from almond flour, coconut flour, or other natural ingredients
• Reduce overall bread consumption and increase physical activity
• Focus on protecting your gut health through probiotics and anti-inflammatory foods

Understanding these differences between ancient and modern bread production helps us make informed decisions about our health in today's world.

Warm regards, Dr. Said-Alaoui Moulay Abdellah and the Family Clinic Team