For fourteen millennia, bread has sustained human civilizations — yet in barely half a century, it has been cast as a dietary villain. A nutritionist now urges us to look more carefully at what we are actually condemning: not bread itself, but the industrially processed imitation of it. The wisdom, it turns out, lies not in elimination but in discernment — choosing fermented, whole-grain varieties that work with the body's rhythms rather than against them.