From Giuseppe Sollazzo
Your article asking whether food is getting less nutritious reports suspicions that the Chorleywood bread-making method could be a cause of the increase in bouts of irritable bowel syndrome (17 October, p 32).
People with the condition often claim it is triggered by bread. I wonder whether the prevalence of the process might also explain at least some of the rather similar cases that are these days widely – and often incorrectly – diagnosed as intolerance to gluten?
London, UK
