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Author: Judy Cornell

New data on the bioavailability of bread magnesium – PubMed

https://pubmed.ncbi.nlm.nih.gov/15726909/

Moderate decrease of pH by sourdough fermentation is sufficient to reduce phytate content of whole wheat flour through endogenous phytase activity – PubMed

https://pubmed.ncbi.nlm.nih.gov/15631515/

COVID-19 will likely be with us forever. Here’s how we’ll live with it.

https://api.nationalgeographic.com/distribution/public/amp/science/2021/01/covid-19-will-likely-be-with-us-forever-heres-how-well-live-with-it

A healthy microbiome builds a strong immuneh system that could help defeat COVID-19

https://theconversation.com/a-healthy-microbiome-builds-a-strong-immune-system-that-could-help-defeat-covid-19-145668

A Guide to Common Wheat Flours | Serious Eats

https://www.seriouseats.com/2020/07/wheat-flour-guide.html

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