No GMOs, No Chemicals – Just a Fungus Making Bread Better for You

Scientists have found {that a} widespread soil fungus, Rhizophagus irregularis, can naturally increase the dietary worth of bread wheat. When wheat is grown with this fungus, the grains change into bigger and richer in important micronutrients like zinc and phosphorus. Even higher, the added phosphorus doesn’t improve phytate—an anti-nutrient that blocks mineral absorption—so the vitamins stay […]



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