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The Trouble with Bread

Health & Wellness • 26m

Directed by Maggie Beidelman • Documentary • 2014 • 27 minutes

Michael Pollan (author of "Cooked: A Natural History of Transformation") told the filmmaker, Maggie Beidelman, that her gluten intolerance could all be in her head. She half agreed with him, because the number of Americans buying into the $10.5 billion "gluten-free" industry is disturbing. There is so much more to learn about wheat—and how it has changed in just the last couple of generations—before we completely sign it off.

In this film, Beidelman journeys from farm to mill to table on a quest for answers about gluten intolerance and a hunt for the perfect loaf, one she can eat without getting sick. Along the way, she makes some unexpected discoveries about crucial changes to the wheat itself and how it is processed and fermented. Let's just say that bread as you know it, is not what you think.

Tags
agribusiness, agriculture and food, agriculture1, biology, bullfrog films, business, chad robertson, changes in wheat, consumers, david killilea, disease and disorders, doc, expository, food, gluten intolerance, gluten-free industry, health, healthcare, healthcare1, illness, ken albala, labor and economics, mark shigenaga, medicine and nursing, michael pollan, nutrition, organic and sustainable agriculture, ovid, ovid_ca, plant biology, processing and fermenting wheat, s_0008, s_0055, s_0112, s_0152, s_0210, s_0226, s_0263, s_0455, science and technology, sociology, the trouble with bread, title_t, title_tuvwxyz, todd oppenheimer, womandirector

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