Why is Bread Unhealthy?
Many respected health professionals now claim that bread and other sources of gluten grains are unnecessary at best and potentially harmful. If a damaged intestinal wall, blood sugar roller coaster, bloating and tiredness aren't good enough reasons to ...
Fall is primetime for sourdough — the mother of all bread, say its advocates
Jonathan Stevens, owner of Hungry Ghost Bread, and his employee Justin Knoll hoist a massive binful of dough onto a floured table at his Northampton bakery, and fold it over a few times. Flour dust billows outward, and the end result looks like it ...
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It's all about that bread at the Sandwich Man: Is it the best hoagie in ...
And as any hoagie aficionado can tell you, it's the bread that makes the sub. "You can have a halfway meat, but if you don't have a good roll, you're toast," said customer Cal Evans. "The quality never changes here," said Bob Whapeles, sitting across ...
What's for supper? Vol. 9: Tortellini Entropy and Bread Machine Challah
The quick garlic cheese bread was quick, and it was bread. I know it was also garlic and cheese because I put those ingredients in with my own two paws, but you sure couldn't taste either garlic or cheese. It's good to know there is a quick bread that ...
Person hurt in Panera Bread shooting on north side near Castleton
INDIANAPOLIS -- One man was hurt in a shooting at a northside Panera Bread early Friday morning. The shooting and attempted robbery happened just before 5 a.m., at the 82nd Street location. Person hurt in Panera Bread shooting on north side. Police say ...
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Man shot during attempted robbery at Panera Bread on Northeastside
A delivery driver was shot today during an attempted robbery at a Panera Bread on the city's Northeastside. The shooting occurred just before 5 a.m. at the Panera Bread at 5025 E. 82nd St., near Allisonville Road. The business is closed for breakfast ...
Police release surveillance photo after attempted robbery, shooting at ...Fox 59
Panera Bread Shooting93.1 WIBC Indianapolis
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Goatbread Is an I Am Bread and Goat Simulator Crossover
"Coming soon to Steam, players will be able to access the super new cross-love content, GoatBread, for both I Am Bread and Goat Simulator. I Am Bread will have a new Goat Simulator-inspired level 'RAMpage mode', and Goat Simulator a new, playable ...
'Goat Simulator' And 'I Am Bread' Team Up To Bring GoatBread DLC With Playable ...Tech Times
Goatbread DLC is coming for Goat Simulator and I Am BreadPC Gamer
'Goat Simulator' and 'I Am Bread' combine for DLCWired.co.uk
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INDIANAPOLIS, Ind. (October 23, 2015) – Police were looking for a suspect early Friday morning after an attempted robbery and shooting at a Castleton Panera Bread store. According to Indianapolis Metropolitan police, the ...
Picture of a gluten window taken in 2013 during Didier Rosada's All about Ciabatta class I am probably the least science-minded person you and I have ever met. Which is kind of silly if you think about it because my own mother had been studying for her doctorate in organic chemistry when she met my father and even though in the end she chose to be a stay-at-home mom, she always kept a warm spot in her heart for the sciences. Not me. Never a fan. Sorry, Mom!
So you won't be surprised to read that I felt a bit nervous reporting on Professor Andrew Ross's lecture on gluten at the Grain Gathering 2015. I listened to his talk. I dutifully looked at the slides. I took notes.
But I wasn't comfortable with what I had jotted down. Not comfortable enough to make a blog post out of it. So I wrote to Andrew Ross, a cereal scientist at Oregon State University in Corvallis, Oregon (as well as a passionate and accomplished baker) and asked him if he would agree to share his talking points. He very kindly forwarded me the text of his whole talk. All direct quotations from his text are in green and between quotation marks. The rest comes from my notes (I am keeping my fingers crossed!).
Gluten has unique functional properties: it traps gas. That's why when bread is baked, you don't get a solid brick. How come?
- "Gluten is a group of proteins found in the endosperm (floury interior part) of wheat grains. Gluten-like proteins are also found in barely and rye. Wheat includes all types: common hard- grained bread wheats, common soft-grained wheats, einkorn, emmer, spelt, kamut, and Khorasan, among others."
- "The gluten-forming proteins of wheat are made up of two types: gliadins and glutenins."
- "After the addition of water and mechanical energy to wheat flour to form a dough these proteins combine to form functional gluten. Functional gluten is what gives wheat flour doughs their unique gas holding and viscoelastic properties that lead to leavened breads. Gliadins contribute the flow and glutenins the elastic characteristic of wheat-flour dough."
- Gliadin contains amino-acid sequences that are particularly toxic to celiacs.
What are the potential problems related to wheat?
- Celiac disease (an autoimmune disease): definite
- Specific wheat allergies: definite
- Non-celiac wheat sensitivity: fairly certain
- Non-celiac gluten sensitivity (NCGS): under challenge
Are we eating more gluten?
- Not really. "US wheat consumption per head was maximum in the years around 1870 to 1900 at around 225 lbs per person per year."
For more info see Consumer Preferences Change Wheat Flour Use
Has gluten concentration increased?
I look at my notes. They read "Nonsense" underlined three times!
- In this 2012 article, Sapone et al write: "“One possible explanation is that the selection of wheat varieties with higher gluten content has been a continuous process during the last 10,000 years, with changes dictated more by technological rather than nutritional reasons.” According to Andrew Ross, "this piece of speculation" can be challenged by data showing that it is simply not true: Research does not "support the likelihood that wheat breeding has increased the protein content (proportional to gluten content) of wheat in the United States." (Donald Kansarda, Can an Increase in Celiac Disease Be Attributed to an Increase in the Gluten Content of Wheat as a Consequence of Wheat Breeding?, J Agric Food Chem. 2013 Feb 13; 61(6): 1155–1159.) For more info, read Kansarda's whole article.
- Also, ancient hulled wheats often had a high protein content.
- It is often asserted that, as a species, we haven't had a chance to adapt to wheat because it has only be introduced in the human diet 10,000 years ago.
- But then, what to make of milk? "Caucasian humans have adapted to life-long dairy consumption within about the last 7500 years."
For more info, see Archaeology: The milk revolution, by Andrew Currie
- Also, cereal grains have been part of our diet for an estimated 23,000 years (wild wheat and barley), and 105,000 years (sorghum).
For more info, read Six Thousand Years of Bread: Its Holy and Unholy History by H.E. Jacob.
- "In Wheat Belly, Davis states “[wheat is] an 18-inch tall plant created by genetic research in the '60s and '70s, this thing has many new features nobody told you about, such as there's a new protein in this thing called gliadin. It's not gluten”. This statement is so categorically wrong that it does not dignify a response. However, it has swayed many people."
- "Others have insisted that the “problems with wheat” stem from the introduction of the short stature wheats in the 1960s." It is true that wheat breeders have thought more about functionality than nutrition for the last 30 years. But coincidence isn't causation as you can easily verify yourself if you google "spurious correlations." Do it, it is hilarious! I just did and discovered for instance that "divorce rate in Florida correlates with per capita consumption of 1% and skim milk (US)". Ha!
- Short stature wheats are not new. They have been around for years in Asia and Australia. And kernel composition and straw height are not associated with each other.
- That question is still open to debate. Some researchers think that wheat sensitivity is caused by wheat components other than gluten. Others insist it is gluten. But even the latter say that added together celiac disease, true wheat allergies, and non-celiac wheat (or gluten) affect about 10% of the general population. "That leaves 90% of us who might benefit greatly from the consumption of well-fermented mostly whole-wheat products."
- Non-celiac wheat sensitivity is a more appropriate label than gluten sensitivity.
- Einkorn and emmer have a much lower reactivity to celiac disease.
- New varieties could be developed with the quality traits we desire but with a lower potential to trigger celiac disease in susceptible people.
- Strongly recommended reading (open-source download): Kucek, L. K., Veenstra, L. D., Amnuaycheewa, P., & Sorrells, M. E. (2015). A Grounded Guide to Gluten: How Modern Genotypes and Processing Impact Wheat Sensitivity. Comprehensive Reviews in Food Science and Food Safety, 14(3), 285-302.
- Fructans -which are present in wheat- are part of the fiber composition. For most of us, increased fiber is a good thing, but not for people with low tolerance to fermentation in their gut. Why do people with NCGS report feeling better when eating long-fermented bread?
- Lack of exercise
- Changes in infant feeding practices
- Processing techniques
- Hygiene (too much of it)
- Light pollution/sleep deprivation
- Nitrogen content of soil (best driver of protein content in wheat)
My most heartfelt thanks to Professor Ross for sharing his talking points. I have only included a few of his sources but I will gladly email the others to whomever requests them. Most of them are very technical and not necessarily available outside research libraries. A picture of gluten strands kindly contributed by my facebook friend Yohan Ferranta talented baker and baking consultant who lives and works in Spain. This is actually a picture of his levain. Thank you, Yohan!
Easiest homemade potato bread ever
Potato bread made with instant potato flakes means you don't have wait for leftover mashed potatoes to make it. I have to tell you about this bread. First off, it's good…like, addictingly good. You might as well just plan a meal of bread and butter ...
They explained in a press release today, “I Am Bread will have a new Goat Simulator-inspired level 'RAMpage mode', and Goat Simulator a new, playable piece of bread.” No word yet on when either of these will be released.
Los Angeles Times
The best table bread in LA may be at Craig's in West Hollywood
Los Angeles Times
Table bread is generally overlooked. Sometimes it's a basket of stale ciabatta. In most cases, it comes in the form of a plate of sliced French bread, served with those tiny squares of foil-wrapped butter. It is not something bakers like Chad Robertson ...
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Brooklyn, NY - A 20 foot long challah prepared for the upcoming Shabbos Project event has been certified as the world's longest braided bread by the Guinness Book of World Records. The challah was officially measured by ...
For many of us home bakers, making a good loaf of sourdough bread feels like striving for the World Cup or an Olympic gold medal. It's the challenge to top all challenges and takes real commitment, but it's also something ...
Forget the pumpkin spice, this bread has plenty of fall flavor without it - Waterloo Cedar Falls Courier
Waterloo Cedar Falls Courier
Forget the pumpkin spice, this bread has plenty of fall flavor without it
Waterloo Cedar Falls Courier
So in my own small revolution, I found a recipe for and made a pumpkin bread that manages to taste like fall with none of the artificial flavor. It was especially tough this year, as apparently I'm a bit early on trying to buy pureed pumpkin in cans ...
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Dine and Dish: Fresh focaccia bread in San Francisco
SAN FRANCISCO (KRON) — There is a traditional Italian bread, which is hard to pronounce but catching on in trendy restaurants. And it's baked in the heart of San Francisco's North Beach in an oven that's from a bygone era. It's called focaccia bread ...
Diners flock to new Panera Bread in Florence
Sisters Debbie Broadway, left, and Rhonda Haynes enjoy some post-lunch conversation Wednesday with their mother June Broadway at Panera Bread on Woody Jone Boulevard. The Florentines said they enjoyed their meal and will likely return.
Panera Bread opens in Ridgeland
A NEW RESTAURANT IS NOW OPEN IN RIDGELAND. PANERA BREAD AT THE RENAISSANCE OPENED ITS DOORS AT 6:30 THIS MORNING PEOPLE WERE LINED UP OUTSIDE WAITING TO GET IN. WE HAVE BEEN WAITING FOR YEARS MY WIFE ...
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The Seattle Times
Innovative Bread and Puppet company visits Seattle
The Seattle Times
Bread and Puppet will make its first appearance here since 2006 at the Northwest Puppet Center, 9123 15th Ave N.E., Seattle, at 8 p.m. on Friday, Oct. 23 and Saturday, Oct. 24. They'll be reprising a 50-year old anti-war piece titled “Fire,” which ...
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Chicken & Bread Dumplings
In a large heavy-bottomed pot or Dutch oven, add the butter and place over medium-high heat. Add the carrots, celery root, onion and garlic, and a large pinch of salt. Cook until tender, about 5 minutes. Stuff the cavity of the chicken with thyme and ...