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JennGM
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| Posted: Aug 22 2012 at 10:02am | IP Logged
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I found this article very fascinating: http://www.wholeliving.com/183942/our-daily-bread
The last two weeks I fell off "the wagon" and consumed wheat. Only a little every day, but I'm paying the price. I was feeling bad eating it, and now I'm feeling major detox symptoms this week. Ugh.
I really DON'T want to be so sensitive!
The article gives me a little hope. Interesting that the sourdough bread he makes is from regular processed white flour, and organic flour has the least nutrients.
Also hopeful was reading about the processing of wheat, stone grinding all together.
Lindsay pointed out a time ago that if my son is allergic to wheat, that it might be genetic. After I found relief going off wheat, my mother remembered that I was allergic to wheat for a while when I was younger and going through all sorts of allergies.
Now how did she forget to mention that?  So that would make sense that I would be sensitive, and if the new hybrid wheat has more gluten or changed, that might be the part I'm more sensitive.
Anyway...I am curious to see if anyone has tried the sourdough approach or other things mentioned in this article. How to find out more information regarding this?
Sometimes I think I need to just grow my own heirloom wheat and be done with it. 
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Jennifer G. Miller
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JodieLyn
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| Posted: Aug 22 2012 at 10:55am | IP Logged
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Isn't that what spelt is? I know you can get that at places that sell whole grains (like bobsredmill).
I also know people that find sprouted grains better for breads and such.. that it changes the properties of the wheat (or whatever) differently than they're claiming for sourdough but a change that is beneficial all the same.
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All men who have turned out worth anything have had the chief hand in their own education.
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Servant2theKing
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| Posted: Aug 22 2012 at 11:55am | IP Logged
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Thank you for sharing that article Jenn. Very timely. I happen to be reading two books from the library that touch on the subject. For using older grains like Emmer and Spelt: "Healthy Bread in Five Minutes a Day", by Jeff Hertzberger MD & Zoe Francois, has information and recipes for using older grains like Emmer and Spelt. "Artisan Breads Every Day; Fast and Easy Recipes for World-Class Breads" , by Peter Reinhart, contains recipes and details for developing sourdough. Thanks again for sharing!
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margarita
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| Posted: Aug 22 2012 at 4:06pm | IP Logged
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We did spelt for a couple of years - ah, fresh baked bread.... But my son (12 at the time) was the one who finally said he wanted to go back to being completely gluten-free. He didn't feel quite right with the spelt. Now three of my four children need to be gluten-free.
I'm always on the fence about this stuff, I'm waiting for a copy of "Nourishing Traditions" from the library.
I keep meaning to look into sourdough as an option, at least for some of us.
I was really surprised, reading through some of the "Paleo" websites, to hear that whole grains might be much worse for us than processed, because of the phytotoxins etc. The white flours are simply pure starch/energy. I have such fond memories of reading through "Laurel's Kitchen," my first cookbook, which espoused whole everything. At least I keep telling my children: be careful of what you read, "nutritional science" seems to change every eight years. All I know is that right now we need to stick to GF.
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margarita
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| Posted: Aug 22 2012 at 4:08pm | IP Logged
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Wanted to add, and I have not looked into this myself at all, just heard it from a friend, that in Ireland and the UK they allow their grains to "fall" in the field where they begin the fermentation process, and then they are much more easily digested, and her friend, who has celiac disease, is actually able to eat the bread over there.
But then Irish people have a slightly higher incidence of celiac? Hm.
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Married young and happy, chasing after a variety!
Two now in school: G-16, B-14
Two at home: G - 6.5, B - 2.5
One arriving February 2013
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4Real Forums : Our Lady's Loom, Larder, and Laundry
Topic: Our Daily Bread
