Dark Rye Bread

Bloating when consuming gluten is a common occurrence. In some this is due to true sensitivity or allergy, but in many others it is an induced issue related to changes in the environment of the gut and the modern hybridisation of many grain varieties.

Chronic stress, poor sleep, excess caffeine, bacterial imbalances, frequent travel & hormonal changes all compromise our ability to break down glutenous grains. If we combine this with grains engineered to be more hardy, we enhance the discomforting situation.

So what's the answer? Firstly, consider the issues you are facing - are you okay with some grain products like sourdough or fresh pasta but not others? If there isn't an obvious trigger it's more likely your gut needs a bit of an overhaul generally.

Try grains that are naturally lower in gluten like rye, einkorn & spelt. If you tolerate these well then it's just the engineering that's getting in your way.