There is evidence suggesting that ancient Egyptians used moldy bread, specifically containing a type of mold called Penicillium, as an early form of antibiotic.
There is evidence suggesting that ancient Egyptians used moldy bread, specifically containing a type of mold called Penicillium, as an early form of antibiotic.
“Added gluten” makes no sense, but yes the modern wheat is bred to have waaay less bitter taste and secondary nutrients, whild being high in short carbohydrates like sugar. It also contains way more gluten.
The fact that especially wheat seems to only be used in a highly filtered form, doesnt help.
And yeah, genetic diversity is important here too.