Ping
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.
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?
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
How long has man been eating wheat and just now people are having a problem with gluten?
There is also a difference in heart disease and lung cancer there even though smoking is heavy there. The French used to eat a large lunch, and a small dinner- they work had in the morning, eat large lunch with pastries and breads and whatnot, and then go back and work the fields hard till dinner. In the us we would eat our large meal at night then rest all night- researchers bekeived that wax the difference as to why the French could eat such “fattening foods” and not be as detrimental as Americans with their eating habits. The ciggs however the French did something different with how they cured the tobacco- appafdntl,it made a difference too.
Gut health bump.
I’m an owner in a small pizza place. We only use high gluten flour for the dough.
Gluten free we buy frozen. It’s cauliflower based.
When I lived in Italy I ate bread and pasta all the time & never gained an ounce. In the U.S. I have to avoid it like the plague or I’ll pack on weight like crazy. I think it’s all the preservatives they put in it in the U.S. to extend shelf life, bread here will last a week on the shelf. In Europe the bread in a grocery store is usually restocked by a local bakery a couple of times a day , it doesn’t last more than a couple of days because it doesn’t have all the chemicals in it.
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Nice thread...
Except for those of us who can barely afford what’s cheapest at Aldi. :-(
... But, at least the prices for the supplemental feed for our free range chickens are not up too much, and hopefully the garden will do better this year. :-)