The article from El Universo explores the health implications of modern bread consumption, focusing specifically on the processed nature of contemporary wheat flour. It states that the increased commercial production of white flour, which contains gluten and a protein called gliadin, can lead to a condition known as 'leaky gut.' This condition allows toxins to enter the bloodstream directly, potentially causing a range of health issues. A study published in the journal 'Nutrients' is cited, reinforcing the argument that gliadin negatively affects individuals regardless of underlying health conditions.

The piece contrasts the past with the present, highlighting that ancient ancestors consumed wheat without health complications because they relied on unmodified wheat that underwent no chemical processes. The article argues that modern modifications to wheat, including genetic changes and the addition of various additives, contribute significantly to health problems. According to researchers like Van den Broeck from Wageningen University, contemporary wheat is heavily altered, containing a dominant protein, alpha-gliadin, that exacerbates these health concerns.

Ultimately, the article raises awareness about the influence of industrial food processing on health and advocates for reconsideration of the consumption of processed bread. This reflection is significant for public health discussions, encouraging consumers to be mindful of their dietary choices and the quality of the wheat products they consume, given the potential link to various diseases stemming from modern bread-making practices.