
John Brisson | Fixing Your Gut, Food Medicine, & Reclaiming Your Health
Sprouted Bread, Phytic Acid, and Celiac Disease Trends
Sprouted grains are recommended to reduce phytic acid, which otherwise binds to minerals and makes them less bioavailable. While brands like Dave's Killer Bread are mentioned, the discussion pivots to how modern wheat production and glyphosate usage correlate with the rise in celiac disease. The agricultural industrial complex is criticized for prioritizing high yields of short, high-gluten wheat over nutritional safety.

