Laboratorium. Bread as cure for iodine deficiency

Every third inhabitant of the Earth lives with iodine deficiency in the body, a silent threat that undermines health. But what if ordinary bread can be the salvation? Scientists from the Scientific Research Institute of the Bakery Industry suggested adding seaweed, rich in natural iodine, to rolls and loaves.

How does the medicinal ingredient affect the taste and softness of the product? Is gluten as scary as they say it is? And why is functional smart bread able to replace pills for a wide variety of ailments?

About this and more – in the new episode of the programme!