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While there are no bad foods, certain foods can definitely cause sensitivities orissues with digestion.
Artur Kozlov
And, some foods can even contribute to inflammation.
It is therefore preferable to avoid them.
Below, a few excerpts from his book in which he explains more.
Its elastic structure makes it a very interesting sticky substance for bread-making.
It is these properties that enable gluten to improve flour baking and make bread puffy.
Why is this a problem?
In particular, the agricultural industry has crossed several forms of wheat to increase yields.
Genetic modification of wheat has made it more efficient for industry, but less digestible for humans.
Sourdough fermentation acts as a pre-digestion of gluten, making it more easily assimilated.
Lactose is the carbohydrate (milk sugar) composed of glucose and galactose.
However, in adulthood, many peopleno longer have the capacity to produce this enzyme.
This is known as lactose intolerance.
However,lactose intolerancedoes not mean you have to do without dairy products altogether.
Some hard cheeses (Emmental, Gouda, Parmesan, Gruyere, etc.)
Casein is the protein most commonly found in dairy products.
But not all caseins are created equal!
Casein is the major group of milk proteins, and exists in two forms.
Beta Al casein comes from the milk of cow breeds that have undergone genetic cross-breeding to increase their productivity.
The problem today lies in farming conditions, which have deteriorated considerably over the years.
Intensive livestock farming also has serious consequences for cows health (diseases, infections, etc.
), which can be found in their milk.
Finally, the different ways in whichmilkis processed have a major impact on its composition.
