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
