RE: The real reason wheat in the USA is dangerous (it's not the gluten...)

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RE: The real reason wheat in the USA is dangerous (it's not the gluten...)

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christofur (46)in #food • 7 years ago (edited)

thanks man I love your articles, you put a lot into them. I have almost stepped away from wheat. I did a ketogenic diet for like 9 months and now I'm on just a pretty low carb diet. I love bread but havent eaten any real bread in over a year. A wrap here or there, but no straight bread. Maybe I just need to make sure I'm getting quality spelt bread or something along those lines. Do you have any good bread recipes you would share? Keep posting man!, hope to meet you if you move to the Zoo

7 years ago in #food by christofur (46)

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itchykitten (59) 7 years ago

hey Christo!! Thank you. I am glad you enjoyed. I love bread too. For me, I think flour is one item that getting it organic usually makes a big difference. One of the others is potatoes. Conventionally grown potato fields are insanely toxic, people get super sick just walking through them.

Other than that, a huge thing I find is SLOW RISE SOURDOUGH bread. It's how our grandmothers and grandfathers have made bread ever since anybody made bread. A sourdough culture is a powerful force of health, it's constantly pulling in information and probiotics directly from your environment in the form of ascomycete yeast fungus, or 'just yeast'.

There is an amazing diversity of yeasts around us all the time, and 'bakers yeast', would be like if you pulled a single person out of new york city and cloned them a billion times. You just lose almost everything thats great about new york city. The reason we started using bakers yeast as a culture is because it allowed some bakers to reduce the amount of time their bread takes to rise. Real homemade sourdough takes about 3 days to rise. Homogenous strung out commercial bread takes a few hours, if that.

In my experience, if you can get organic flour, spelt or other heritage strains are great, and you FERMENT them with a real culture, that comes from your locale, then you have a finished product that will

make you feel GOOD when you eat it, no blood sugar crashes
keep you healthy (and fit), and provide slow-release longterm quality energy
keep exceptionally well, my sourdough keeps at room temp for up to three weeks (store bread maybe a week?)
and it makes me a new friends all the time, I give away a lot of bread, when I meet people I like. And I am constantly delivering orders to friends and customers in town, and they talk about it.
maintaining and keeping it yourself takes some time and intention...but it doesn't take much money. I make back the cost of an entire 50 lb sack of organic montana grown flour with just selling three loaves @ $15. Even good flour can be pretty cheap...

I'm super excited to come to Missoula...although I don't think I'm going to make it this month. Hoping July though. Hey, we should start a Montana steemit clan or something. I bet there's other Montana people here. I know @suzique is in Thompson Falls. Probably a bunch of Montana peeps I haven't met yet.

okay, gotta get back to work, see you Chris! I'll definitely be posting about bread sometime here

$3.93

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