15 Health foods that are really junk

http://healthydebates.com/15-health-foods-really-junk-foods-disguise/

Well, maybe none of this is news to the few who read this blog, but there are some interesting links about modern wheat in the wholewheat section, including:

Modern Wheat – Old Diet Staple Turned Into a Modern Health Nightmare

from the above link the two following:

       Use of selected sourdough strains of Lactobacillus for removing gluten and enhancing the nutritional properties of gluten-free bread. (Shows decrease of gluten in experimental doughs from 400 ppm to 20ppm by using sourdough fermentation vs. typical commercial yeast leavening, proving that slow natural fermentation significantly alters the gluten profile. Basically, if you ferment the dough properly, the gluten issue is eliminated which is why I only offer organically fermented ‘sourdoughs’.)

       Sourdough bread made from wheat and nontoxic flours and started with selected lactobacilli is tolerated in celiac sprue patients.

Evidence of decreasing mineral density in wheat grain over the last 160 years.

Lack of intestinal mucosal toxicity of Triticum monococcum in celiac disease patients

Search for atoxic cereals: a single blind, cross-over study on the safety of a single dose of Triticum monococcum, in patients with celiac disease

Characterization of Khorasan wheat (Kamut) and impact of a replacement diet on cardiovascular risk factors: cross-over dietary intervention study.

Effects of Short-Term Consumption of Bread Obtained by an Old Italian Grain Variety on Lipid, Inflammatory, and Hemorheological Variables: An Intervention Study

 The sourdough fermentation may enhance the recovery from intestinal inflammation of coeliac patients at the early stage of the gluten-free diet.  (This experiment used sourdough fermentation on gluten free doughs and found they greatly assisted celiac patients in healing gut issues. I suspect similar results would be found when eating my whole grain rye if not all breads offered.)

Some of this stuff is overly technical for many tastes (including mine), and most too extreme (why don’t they have more tests on classic sourdough whole grain rye, Red Fife wheat, spelt, the stuff most of organic bakers and eaters eat rather than rare local varieties or almost unobtainable triticum etc.? In any case, there have been scattered tests, some of which are buried somewhere in this blog.

The bottom line: modern bread comprised of modern wheats, overly processed flours, raised with commercial, single-strain factory-grown, sugar-fed yeasts are essentially what I think of as ‘mass-produced imitation breads’. And some ‘artisan-breads’ are simply small-volume, even hand-made variations on the same ingredients and techniques because the bakers (either home or small artisan bakeries) know no better.
I continue to offer with pride – despite declining sales of late as the gluten-free craze catches on in Cape Breton – heritage grain, slow-fermented breads made correctly without compromise. They are nourishing, highly digestible and good-tasting. They are real food. At some point the fashion will change and people will come back to these breads. Meanwhile I hunker down for a long, hard winter!
Btw, I have an occasional customer is a full-bore celiac who gets violent reactions if she even so much as tastes ‘normal’ bread, but she can eat as much as she likes of mine without any adverse reaction.

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