Thank you for the clarification-the only flour I buy is from a mom-and-pop grain mill about 100 miles away, but there isn’t really any guarantee on that either, it seems...
> ... the only flour I buy is from a mom-and-pop
> grain mill about 100 miles away, but there isn’t
> really any guarantee on that either, it seems...
It is possible to buy heirloom einkorn, but even that is a case of “eat early neolithic grains, get early neolithic ailments” like the iceman Otzi did (bad teeth and heart disease).
It may come as a shock to FR readers, but your government’s advice on what to eat is a complete and utter disaster, and once understood, both completely explains the disastrous trends in non-infectious disease over the last 40 years, and also points to how to jump off those rising curves.
Doing almost anything other than following the USDA’s MyPlateOfMetabolicSyndrome would be an improvement, but the “paleo/primal/LCHF” movements are apt to be the near-term optimal alternatives. One such program that seems to have it all nailed is Davis’ “Wheat Belly”. I’m about halfway through his latest book “Wheat Belly Total Health”, and it is way far more than just avoiding wheat.
To get back today’s story, another report had the USDA saying that it would be safe to eat this GM wheat. How would they know? They tell us (when you can nail them down) to get 60% of our calories from carbs, mostly “whole grains”, which means most runt mutant goat grass (sold to you as “semi-dwarf hybrid wheat”). This stuff is a multiple threat human toxin, largely responsible for the T2D epidemic.
See either “Death by Food Pyramid” (Minger) or “The Big Fat Surprise” (Teicholz) for the whole facepalm story of we got a food pyramid that’s essentially upside down.