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Didn't the "scientists" come up with something similar in the 1960s to make wheat more moist too? And now 40-50 years later we are all becoming intolerant to it. Isn't anyone else concerned that in 40-50 years we will all become intolerant to our gluten free breads if they start chemically altering it? I would take serious caution here. Just sayin.
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#785092 Something Interesting
Posted by
on 03 April 2012 - 04:24 PM
