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  • NNT
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    I wanted to ask for clarification about Middle Eastern flatbread, which was listed in The Fast Tract Digestion IBS’s appendix as having a low FP value. What precisely is this Middle Eastern flatbread? Of what flour is it made, and does it has yeast? How does it differ from pita bread? I have come across many types of flatbreads from the Middle East — which one did Mr. Robillard have in mind?

    Thank you!

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