Oh, Dearest Mother, Sweetest Virgin of Altagracia, our Patroness. You are our Advocate and to you we recommend our needs. You are our Teacher and like disciples we come to learn from the example of your holy life. You are our Mother, and like children, we come to offer you all of the love of our hearts. Receive, dearest Mother, our offerings and listen attentively to our supplications. Amen.



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Our Lady's Loom, Larder, and Laundry
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JennGM
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Posted: Aug 22 2012 at 10:02am | IP Logged Quote JennGM

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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JodieLyn
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Posted: Aug 22 2012 at 10:55am | IP Logged Quote JodieLyn

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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Servant2theKing
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Posted: Aug 22 2012 at 11:55am | IP Logged Quote Servant2theKing

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 Quote margarita

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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Posted: Aug 22 2012 at 4:08pm | IP Logged Quote margarita

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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