The wheat grown today is not the same as it was a few decades ago. The modifications applied to make it grow faster, yield more, and improve the texture of products have also altered the way the body processes it.
Food: Bread contains compounds such as phytates, lectins, and gluten, which can interfere with nutrient absorption and intestinal function. Even those without celiac disease may experience some gluten sensitivity, manifested as fatigue, difficulty concentrating, or mild digestive discomfort that often goes unnoticed. Anatomy
Intestinal recovery and appetite control:
By eliminating bread, the intestine tends to function more efficiently. Inflammation decreases, nutrient absorption improves, and hormones linked to satiety begin to work in a more balanced way.
This translates into fewer episodes of sudden hunger and a reduction in the constant desire to eat, something that many people clearly notice in the first few weeks.
Why is it so hard to give up bread?
