Le Maître Boulanger qu'on veut faire taire: La vérité brutale sur le pain que vous mangez !

This content is made possible thanks to the support of eBuyClub. eBuyClub lets you get cashback on your online purchases from hundreds of major retailers. By using our link, you'll instantly receive €6 in your cashback account. 👉🏻 https://www.ebuyclub.com/operations/l... #eBuyClub Is gluten really dangerous? Is sourdough bread healthier than industrial bread? And why have ancient wheat varieties, cultivated for thousands of years, almost disappeared from our diets? In this episode, we welcome Roland Feuillas, a renowned master baker and specialist in heritage wheat varieties and naturally leavened bread. Based in Cucugnan in the Hautes Corbières region, he has created a unique model that connects agriculture, milling, and baking: farmers cultivating heritage varieties, stone-ground flours, and a slow sourdough fermentation that restores the bread's nutritional value. In this interview, Roland Feuillas explains: ◼️ why modern gluten is a problem for many people ◼️ the difference between sourdough bread and bread made with commercial yeast ◼️ how fermentation transforms the digestibility and nutritional value of bread ◼️ why heritage wheat varieties are better suited to our bodies ◼️ how the industrialization of food has changed our health 🌱 The 100% Nature website: https://centpourcentnature.com/ 🔎 Discover Roland Feuillas's work: https://urlr.me/XGnCEs 🥖 Taste the heritage wheat breads mentioned in the episode: https://urlr.me/Vd6te8 📖 Roland Feuillas's book: urlr.me/BkauZr ➤ If you enjoyed this interview, you can watch other episodes here:    • Épisodes récents   Subscribe to the channel 🙏: https://urlr.me/72wYVZ Thank you to everyone who supports us by subscribing or liking the video! 🌐 Our social media: Instagram:   / lemanalshow   TikTok:   / lemanalshow   🎙️ As an audio podcast: Listen on Spotify: https://urlr.me/cXTB6H Listen on Apple Podcasts: https://urlr.me/JZjDtR 🎈Timeline 00:00 Teaser 02:19 Who is Rolland Feuillas, Master Baker? 03:50 Warning: Are we heading towards a new “dark age”? 05:20 Gluten: The biggest food manipulation? 09:05 Living bread vs. dead bread: The difference no one explains 13:04 The secret chemistry of truly nutritious bread 20:20 Why gluten has become public enemy number one 28:24 Bread that makes you happy (and truly nourishes the body) 30:00 Ancient wheat varieties that have existed for thousands of years 37:10 Grains from Gaza, Isfahan, and around the world 42:15 Tasting exceptional breads made with ancient wheat varieties and their benefits 57:33 Two slices of toast for breakfast can nourish your brain 1:01:18 The first few minutes in the oven: Where everything is decided 1:07:09 How does the profession really see you? 1:12:25 The sacrifices no one sees behind this profession 1:15:38 A personal tip from Roland Feuillas 1:17:05 Are there still positive things in modernity? 1:19:28 Will our eating habits finally change? 1:21:48 Rapid-fire Questions 1:28:43 The lesson we don't learn in school 👚 Manal is dressed by the fashion house "Anne Fontaine":   / annefontaine   Watch the episodes on YouTube:    / @lemanalshow   🤝 For any collaboration or broadcast requests: [email protected] The content of this video is the exclusive property of Le Manal Show. Any reproduction, distribution, or use without prior written authorization is strictly prohibited. 📄 © Le Manal Show – All rights reserved. P.S.: For those who read the description to the end, let us know in the comments. We promise to reply.