Paul Saladino· MD
when you ferment the wheat for the bread it's going to lower the phytic acid somewhat and it's going to lower the gluten some but there's still going to be gluten and phytic acid in sourdough bread
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The headline is broadly defensible, but the qualifications matter. Effect sizes vary by population, the strongest claims rest on shorter trials, and credible voices push back on how it's typically framed.
when you ferment the wheat for the bread it's going to lower the phytic acid somewhat and it's going to lower the gluten some but there's still going to be gluten and phytic acid in sourdough bread
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when you ferment the wheat for the bread it's going to lower the phytic acid somewhat and it's going to lower the gluten some but there's still going to be gluten and phytic acid in sourdough bread