With the rise of food intolerances in our modern world which are rising to epidemic levels, have you ever stopped and wondered what is actually going on in our bread making industry?

The questions and answers covered inside this book:

• Have you or your family struggled with gluten intolerance, food allergies, IBS, celiac disease, and other inflammatory diseases?
• What is the Chorleywood Bread Process and why don't we know about it?
• Where, when, and why it became an industry standard?
• Are their benefits or dangers in the bread being produced?
• Are we being exposed to GMOs?
• Is this a cause for food intolerance with our children?
• Does this staple processed food cause allergies?
• Why is our bread full of chemicals?
• What we can do about it?

I'm going to be very honest with you. Before writing this book I knew nothing about baking in 21st-century Britain. Intuitively, I knew there were going to be concerns from which questions would emerge. I was not surprised to discover that mass produced bread consumed in the UK is loaded to the max with additives, e numbers, and other chemicals.

Some of these substances such as vitamin C are familiar to us, others such as mono and di-glycerides, perhaps not. So, if you know nothing about how most bread in 21st-century Britain is made, you're in good company.

The principle reason for putting the book together presents itself; very few people seem to know how their bread is made, what it contains or where it comes from. My hope is that this book will go some way to filling that knowledge gap. Writing about modern bread making certainly enlightened me; hopefully the same will be true of you.