Gluten Intolerance
According to research, gluten intolerance increased with the increased consumption of processed and altered flour (enriched, fortified, self-rising etc.) during the past 30-40 years. In countries were traditional flour is still used; gluten intolerance or allergy is low. In the Western hemisphere, Italy ranks lowest, even though Italians eat the highest amounts of wheat pasta. However, Italians are very specific about what wheat flour they use for their pasta. This has not changed much in the past 100 years.
Also, using yeast in bread and other baked products has led to a much higher concentration of gluten than it used to be when bread was baked without yeast. Back then, bread dough would be left to ferment (sour dough bread) which would destroy the antibodies (which are also proteins) contained in wheat, making breads much easier to digest and less toxic. Yeast also prevents the breakdown of gluten, leaving too much
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