What is your take on “natural yeast” making a difference in using grains?

If you have completed the program, cleared out pathogenic yeast, and slashed inflammation, then natural yeast could be your ticket to being able to digest grains(bread) since it breaks down the "anti nutrients" or phytic acid in grains (only suggesting gluten free grains here). ​However, soaking grains for 1-8 hours and then drying them out and pulverizing the flour to make bread will also remove the phytates. Ultimately it depends on the level of digestive wellness you have achieved. Let your body (and bloating/brain fog) be your guide. If you tolerate it well, then it might work for you.