Across the country, Americans have begun realizing they have a gluten sensitivity — but other countries don’t have the same issue. And according to Christian homesteader Michelle Visser, it’s not the fault of bread, but rather, how it’s made in America.
“Talking about other countries, back when we were adding into our flour and enriching it, other countries didn’t do that. In fact, in Italy, they had a pellagra outbreak around the same time that we were dealing with it here, but they responded completely different in little towns in Italy,” Visser tells BlazeTV host Allie Beth Stuckey.
“They literally built communal ovens, bread ovens, and they encouraged them to use good grains, which had not gone through the green revolution of our country … and make
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