How Healthy Is Our Bread?

Synopsis

Anita Lackenberger visits bakeries that are returning to traditional bread-making methods. Many bakers now use ingredients like champagne rye and emmer. They often mill their own grains at home. The film discusses how industrial processing affects bread quality and may contribute to rising wheat and gluten intolerance. It questions the role of wheat protein and suggests that processing methods, rather than wheat itself, could be the issue. Gluten-free products fill supermarket shelves as consumers seek healthier options.