In this dossier, you’ll discover a fascinating exploration of gluten led by Roland Feuillas, an expert in ancient wheats. Welcomed by the speaker, he shares scientific insights and dispels preconceived ideas about gluten, explaining its composition and effects in the body. Roland Feuillas highlights the importance of cereal biodiversity and analyzes modern ultra-processed flours, valorizing ancient wheat and natural fermentations for quality bread. In retracing his career, he underlines the need for enlightened, non-dogmatic thinking on gluten, stressing the need for cereal diversity to reduce intestinal disorders. The video invites us to discover the richness of ancient wheats and to make militant food choices, while offering a better understanding of this complex and controversial subject.