Anyone eating bread?
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I make my own long fermented sourdough bread from a wild yeast starter. I ferment it for at least 24 hours, often longer. The bread is a nice crusty delicious bread that I can eat. Not a lot though. I usually have a slice once or twice a week.
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Bread has too much PUFA. Even sourdough bread baked without oils have atleast 1 gram PUFA per 100 gram bread from the wheat itself. I dont think its possible to achieve PUFA deficiency if you eat bread on a regular basis.
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