Posted on 03/03/2020 11:11:18 AM PST by CondoleezzaProtege
It is amazing what has happened to our wheat products in a few short decades. In efforts to increase yield, improve shelf life, and enhance our appetites, modern food producers have taken a staple of our diet (breads and grains) that humans have consumed for millennia with little or no health issues, and turned it into a "Frankenfood". Bread, which was a cheap, nutritious way to fill our stomachs for thousands of years, is now potentially the cause of obesity and a variety of inflammatory diseases.
A look at the processes we use to grow, harvest, mill, refine, enrich, and even bake our wheat products in the United States point to a number of alarming practices which individually or together may be compromising our grain products and our health. Let's start at the beginning.
(Excerpt) Read more at totalresults.net ...
As I've said in other related threads, the food (be it dairy, meat, wheat products, even soft drinks) overseas is different due to how we process things in the United States and the differing restrictions on things like additives, preservatives, liberal use of HCFS, etc...
Some other tips of advice from the author:
Look for 100% whole grain as the only ingredient. If it says "Enriched" don't buy it. If the ingredients include folate, iron, thiamine, etc. that also means it has been enriched.
Favor organically grown bread, pasta, flour. Organic wheat products have not been coated with Round -up just days before harvest. Even my local Food Lion has organically grown bread with 100% whole wheat in the bakery section.
Several brands of Italian pastas are grown organically and without any of the practices I mention in this article. Read the labels carefully. These pastas are about twice the price of regular enriched pasta but for me, the $3 vs the $1.50 for a box of pasta is well worth it for such a superior product.
Make your own bread or pasta. I have started buying King Arthur brand flour, which is not enriched, bleached, bromated or otherwise adulterated. I use my old bread machine to knead the dough then let it rise for a few hours and bake in a traditional bread pan. One loaf per week is great to have with dinner, for lunch sandwiches and even with some honey on top at breakfast.
Look for bakeries that make bread in the traditional manner, with 100% whole wheat and sourdough starter. They are few and far between but I have found a few in my area.
This. This is why people who can’t digest pasta here can go to Italy and digest theirs. They thought it was the gluten. It was the “enrichment” and pesticides we use.
Buy organic pasta and look for 0% iron. Then it’s not enriched. You want the least iron % on that package. Bake with only organic flour without enrichment. You can find both in most stores. Maybe you need a slight specialty store for the pasta. Try bristol farms or Whole Foods. Pasta is not that pricy. Eat food that won’t harm you.
Better still are sprouted bread’s
I really like Ezekiel 4:9 because it’s also a great Bible verse
I am equally tired of virtue signalling libs and "skepticker than thou" conservatives.
The taste is different on whole grains too.
Bread used to go funky in a week. Moldy in two. Now it lasts forever like a twinky. It's been a recent thing. Past ten years maybe.
Ezekiel 4:9 is what we eat as well, but I’d never confuse it with bread
I have 2 friends with celiac disease, diagnosed, it is very real.
I might have to.
Most bread and pasta tear my insides apart. I touch very little and go for gluten free whenever possible.
Celiac does indeed exist. And it is serious. It’s just not as common as the food faddists would have us believe.
But...the overwhelming majority of people who claim to have it have never been clinically diagnosed. Most of them have digestive issues because of their lifestyle and eating habits, not celiac. When you eat the kind of crap so many eat, you’re bound to fart a lot, and more.
If you don’t have celiac, there is nothing inherently wrong with gluten.
Really? Why not? I mean they slice it you can toasted and put butter on it what else would you call that
“...Several brands of Italian pastas are grown organically...”
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I never grew any pasta.
What do pasta seeds look like?
Good info.
Bookmark for the grocery list.
Don’t they also bake with more ‘heirloom’ wheat types in Italy?
I can’t load the article and don’t know if it’s mentioned, but some people have believed that the way we’ve modified the plant itself has something to do with sensitivity to it.
I used to poo-poo organic foods.. Then 10 yrs ago I tried organic milk.. the taste was so much better.. Now I get everything organic whenever I can find it.. Not only for the taste, but for health. Supermarkets caught on to the trend years ago and have progressed to having entire sections organic. Hope it will be the entire store soon.
No one uses Round Up on a field days before harvest. The author is an idiot.
Link does not work.
First off, this is not true. There have always been health issues. Farming grains was able to feed many more people than hunting and gathering, enabling the development of civilization. But there was a trade off in health. In era when the average life expectancy was very low anyway, long term health consequences were minimized. Even so, human health declined when we switched to agriculture.
Nephew has it. Clinically diagnosed. Its real. Runs in a lot of Irish and Italians.
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