The differences between American & European wheat/gluten.

De La Heart ^ | 2022

[metmom]

Ping

[Bobbyvotes]

I eat American wheat products by the tons every year. I am 84 age and ZERO gut problems. Could be because I make it point to eat yogurt everyday.

[Veto!]

Interesting.

I ave up wheat a few years ago after I read Dr Davis’s book, “Wheat Belly,” in in which he says that high cholesterol is caused by wheat. Stopped eating it, went to my MD two months later and my cholesterol was great. So now I eat only BFree Seed Bread. Very $$$ and my health store that carries often runs out.

BTW, this is not wheat bread with seeds, it’s entirely made of seeds. Crumbles if handled roughly, don’t think you can make a sandwich with it, though my daughter eats it with peanut butter on it.

Would European bread be OK? Who knows?

[chud]

I traveled to Europe last year, and not only was the food better quality, the beer and wine was too.
I came back from my vacation and was firmly on board with RFK Jr and everything he was saying about the poisons in our food.

[ProtectOurFreedom]

You can avoid glyphosate wheat by buying organic flour from the right companies that are using “regenerative” agriculture. I’ve bought flour from a number of them. Here’s a list:
Arrowhead Mills
Bob’s Red Mill
Cairnspring Mills
Fairhaven Mill
Sunrise Flour
Maine Grains
Hayden Flour Mills
One Degree Organic Foods
Central Milling
Azure Standard (uses the “Unifine” flour mill)
Giusto’s

[chud]

Awesome, thanks for the list!

[RushIsMyTeddyBear]

Same. I had better gut health in the UK.

And in my travel to Israel...my gut or joints didn’t bother me a bit.

[ProtectOurFreedom]

Happy to help. It costs a bit more to do mail order, but I’ve gotten some really good flour from those suppliers.

Try your local health food store, too. They may have some of those in stock. Amazon carries some of them.

Azure Standard has an interesting business model. They take orders via the web. After they accumulate enough orders, they load up a semi trailer and drive around the Northwest dropping off the orders. You go to a central location at an arranged date and time to pick up your order. They sell lots of different products. You’ll usually see people buying bulk products for their families. I’ve used then once and was impressed with the approach, the operation, and their flour. You have to be in the Pacific Northwest or Inland Northwest, though.

[linMcHlp]

“avoid glyphosate wheat by buying organic flour from the right companies”

bttt

[Tom Tetroxide]

How long has man been eating wheat and just now people are having a problem with gluten?

[chud]

After I read your list, I showed it to my son and he showed me a bag of flour that he bought from Barton Springs Mill that is organic Sonora soft wheat flour.

[chud]

How long has man been eating wheat and just now people are having a problem with gluten?

Wheat has changed over the years.

[BobL]

“How long has man been eating wheat and just now people are having a problem with gluten?”

Wheat has changed, BIG TIME, in he past 50 years (to increase yields) and may well be the cause of so many sick, overweight, and diabetic people that just popped up out of nowhere.

[Pete from Shawnee Mission]

Modern wheat has changed a lot in 3000-4000 years. Problems with gluten? Who knows, could have been in some individuals all along, or It might have more to do with the Turkey Red hard winter wheat that originated in Russia and was brought here by Mennonites.

https://breadtopia.com/kamut-khorasan-durum-comparison/

https://wholegrainscouncil.org/blog/2017/12/khorasan-wheat-story-ancient-grain

[moonhawk]

Plus depleted soil and all the crap they put in and on everything.

God saw all that he made was good. Then man came along.....

[Veto!]

I ordered RFK, JR’s book before it was published, got a great price. Glad Trump appointed him.

My dad was in the restaurant business, told me very early, “Buy the best food you can afford and do as little as possible to it.” I do. Organic potatoes and veggies get steamed, Alaskan Salmon, boneless, skinless chicken thighs sautéed in Extra-virgin olive oil, ,poached pasture-raised eggs.

Europeans have complicated recipes. I don’t have the skill or patience to cook that way. But of course enjoyed French and Italian food when I was there. And Belgian beer and chocolate. I totally hate chocolate and beer here. I do drink a nice chardonnay from Australia.

Avoid saturated fat like cheese and butter, and also don’t have a salt shaker. Taking care of my heart. Living a very long time is far more important to me than eating wonderful restaurant food.

[AAABEST]

There’s lots of gluten-free breads, usually in the freezer section, you can eat that are sandwich friendly.

Canyon is my fave.

[ProtectOurFreedom]

I've heard of Barton Spring Mill. It's supposed to be very good.

The founder of "Proof Bread" in Phoenix, Arizona uses a Sonoran soft wheat flour and loves it. He has a great YouTube channel about his sourdough bread bakery operations. He says "White Sonora: Often called Arizona’s flour, this heirloom grain was introduced hundreds of years ago and is ideal for cookies, breads, and blends. Its mild flavor and fine texture make it a versatile favorite."

I enjoy watching him for his passion for bread and baked goods as well as for growing his business. It's impressive.

He sells a Sifted Rouge de Bordeaux Flour that he swears by.

The founder just posted a new video showing the new storefront he just acquired in Phoenix.

I hope your son (and you) find some good suppliers and resources here.

[AAABEST]