Have you heard of Melissa Richardson's book "Baking with Natural Yeast"? After clearing our systems and learning all the better eating tricks, would her recommendations be valuable?

Additional Details: They teach how natural yeast converts dough into a digestible food source, breaks down gluten for the intolerant, and turns calcium-leaching phytic acid into a cancer-fighting antioxidant, and so much more.

Yes, yes, and yes again. What's unfolding in the Natural Health world is that if we start with more ancient strains of grains, soak and ferment, dry and grind, allow natural yeast processes (not commercial chemical yeast) to do their work, we can all have a blueberry pancake once in a while without driving inflammation up the thermometer.