The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Now eating wheat again....

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AliB's picture
AliB

Now eating wheat again....

Hub and I have had to eat gluten-free for the last three years.  I discovered my IBS, raging restless legs and ultimate virtual digestive collapse was due to gluten, and my Hub followed me as an experiment, and his severe brain-fog, depression and acute irritability all went away to our amazement.

I have been on a quest though to try and figure out why.  Why are so many people becoming intolerant of what is such a basic food group?  How come Celiac Disease and Gluten Intolerance were virtually unheard of 50 or 60 years ago?

What I have recently discovered is very profound.  It is because modern processed wheat products are not prepared properly.

All grains and seeds - grains, seeds, legumes, nuts, etc., contain phytates.  These are natural nutrient-blockers, designed to prevent the seed from germinating prematurely.  They have to be neutralized by phytase which is an enzyme, and that can only be triggered by prolonged contact with moisture.

All seeds and grains should be soaked for 12 - 24 hours prior to use.  The fact that they aren't in modern commercially-made food explains why many who are gluten intolerant also go on to develop problems with other grains - corn, soy, and other bean flours.  The plethora of unprepared wheat and other grains that are in modern processed food is creating a worldwide undermining of our nutritional strength.  The un-neutralized phytates are preventing us from absorbing nutrition properly.  Without enough nutrition, the body cannot function as it should - hence the rapid escalation of multiple health issues......

The other problem is that modern bread is developed too fast for the chemical interactions between the flour, the yeast and the water to convert the gluten and other proteins into substances our bodies can deal with.  Improperly converted gluten becomes toxic in the body and can trigger all sorts of health problems - which is why so many are gluten intolerant - and why GI is linked to so many different diseases and ailments.

Traditional bakers would typically prepare the dough the afternoon or early evening before, leave it to prove overnight, and bake it the bread the following morning - giving the dough well above the minimum 6 hours needed for the interaction to take place.

Commercially-made breads - and even many home-baked breads, are usually completed within two or three hours - and some is even finished within 45 minutes!  Is it any wonder, in light of this that so many people are developing problems with the grains?

So, I did an experiment and made some long-proved bread to see what would happen.  Neither of us reacted to it at all.

I now make my bread in the afternoon, leave it to prove overnight and bake it the next day - usually a process that takes around 17 hours from start to finish.  I also find that I need hardly any yeast - a bare quarter teaspoonful suffices, because the yeast has plenty of time to work its way through the dough.

If I could find a local source of whole un-milled grains here in South Wales, UK, to grind at home freshly for each loaf, I would be in my element.  If anyone knows of anywhere, I would be very grateful.

Ali.

clazar123's picture
clazar123

http://www.shipton-mill.com/flour-direct-shop

This is a source that several UK Fresh Loafers have talked about.I don't know if they sell wheat berries (unground wheat) or if they sell just flour. They are spoken of as a source of excellent, fresh flour.  A direct inquiry for more sources could be made in the "Grains and Milling " forum here on the Fresh Loaf. You may get more response.

Allergies/reactions,esp to food, are never simple or single sourced and frequently are caused by a cascade or conglomeration of events. Glad you are able to enjoy bread again, for whatever reason.

Have delicious fun!

lumos's picture
lumos

Shipton is great, but not sure if they sell unmilled-grain to retail. It's not on their online shop catalugue. But I know their customer service is very helpful, so if you email them, maybe they try to accommodate your need or if not, at least they may be able to point you in the right direction. (I got very good advice an info about flours from their miller while ago)

Also, if you google with 'quality bread flour' or 'traditional mill' or 'unmilled grain for retail' or whatever comes up to your mind, you'll probably get lots of hits for other independent, good millers. They may not be necessarily near where you are, but many of them do mail order service.

AliB's picture
AliB

Thanks for the advice - may try Shipton in the future,  however, I discovered last night that Winchester City Mill is now operating through The National Trust, and rang them this morning.  They were able to supply me with some grain - and it happens that my daughter is down that way this weekend and was able to pick it up today - so I am sorted - for a while.

As far as different things being to blame for gluten intolerance, I am not sure that I believe that.   I have done an awful lot of research and spoken to an awful lot of people over the last three years, and have come to realise that most - if not all- disease is due to a combination of malnutrition and damaging food.

We all have some degree of malnutrition whether we realise it or not.  Very healthy people just don't get sick.  some may say - how can we possibly be malnourished when we have food coming out of our ears???  The answer sadly is, that much of todays highly processed food - and drink - actually robs the body of far more than it ever gives to it - gradually putting us into nutritional deficit.  So much of it is calories without nutrition - or calories with nutrition that is going in one end and out the other due to nutrient blockers.  Without enough vitamins, minerals, trace elements and enzymes we are in trouble.....

For the last 15 months I have been on a 'healing diet' - designed to remove the bad food and gradually replace the deficit (real healing doesn't happen overnight) - and have seen health problems that have been with me for years slowly heal and disappear.  All the hundreds of other people on the diet are experiencing the same thing so I know it isn't just me.

The fact that neither I nor my husband react to the bread any more is just amazing.  It is not that we have particularly healed - yet, but because the long proving  converts and pre-digests the gluten so it is no longer toxic.  Our ancient ancestors knew what they were doing with the soaking and long proving and other preparations they made to their food.  We have thrown these ancient wisdoms out of the window in favour of speed, profit and modern 'progress', and it isn't doing us any good at all.....

 

copyu's picture
copyu

You said:

As far as different things being to blame for gluten intolerance, I am not sure that I believe that. I have done an awful lot of research and spoken to an awful lot of people over the last three years, and have come to realise that most - if not all- disease is due to a combination of malnutrition and damaging food.

I'm with you, 100%. I'm over 60 and I always manage to get people sniggering when I say that steaks, pizzas and hamburgers were 'healthy' foods, way back, when I was a boy...they can laugh, but it's still true! So many things have changed in the past 40-50 years...governments around the world demanding that food be 'plentiful and cheap', especially in the 1970's,  meant that grass-eating cattle were force-fed on corn and soy (and anti-biotics to stop the inevitable BAD bacterial reactions in their guts...); the hybridization of vegetable crops for 'yield' rather than nutritional benefit to the consumer; the introduction of 'sweeter-than-regular-sugar' products; all done for 'economic' reasons have changed the human diet, almost worldwide.

In India and several middle-eastern countries, the medical authorities claim that diabetes mellitus (type 2) is their largest health problem these days. That may be OK, in some ways—people, even the poorest, are living longer than they ever did before and most of them can reasonably expect to live longer than their grandparents did, anyway...as long as they take their prescribed drugs. (Heheheh!)

I had a pleasant shock on Wed, 27 July, 2011. I had to travel several hours from Tokyo to a very rural part of Japan, to visit my fifth grandchild, a beautiful little girl who had been born six days earlier. The "other grandparents" took us back to their country home and treated us to a feast of their own 100% organic produce. We had sweet corn that was better than anything I'd tasted since the 1950s; we saw and ate those huge, ugly tomatoes with the 'real tomato taste' that have completely disappeared from supermarkets around the world; we ate cucumbers that were as crunchy as celery; this part of Japan is famous for its cabbage, which is sweet and unbelievably good. It's really fantastic food, but I can't buy this stuff at any price in the 'big city' of Tokyo! That's part of the problem, I think...Eat well, live well!

Best,

copyu

 

   

AliB's picture
AliB

You're so right.  Commercial interest has whittled the natural foods we consume down to just a few financially viable 'cash cow' crops - virtually every supermarket stocks the same limited varieties.  As you say, they are selected for their keeping and aesthetic properties rather than their nutritional ones, and we are suffering as a result.

I reckon all natural foods - like the processed ones - should come with a nutritional label.  The higher the nutritional value, the more stars the product gets!  Rather than nurture the ground with a rich supply of organic manure and natural fertilizer, the plants are drowned in a very limited selection of synthetic elements - just designed to promote growth rather than nutritional value.

An Organic Farm here in Wales did an experiment some time ago.  They compared the nutritional value of some of their own organically-grown vegetables to the value of some Supermarket-bought ones.  All of their own veg was considerably higher in nutrition than the shop-bought ones - as much as 90% more in some cases!  That is quite shocking.  It does pay to buy organically and locally-grown produce if you can get it - or grow it yourself.

Sweet treats used to be just that - a 'treat'.  Something to be enjoyed on high-days and holidays.  All the more precious because it wasn't indulged in very often, but now, people are eating - and drinking - this stuff all the time - often several times a day, and our bodies weren't designed to consume it in this quantity.  Weston Price discovered the huge difference in nutritional quality between people on traditional indigenous diets, and those eating the Western diet.  Whilst fit and healthy on the traditional diets, within a year of being exposed to the high-carb, high-sugar Western diet, tooth decay was rampant, and within one generation, birth defects became an issue and a general deterioration of health in many directions.

We just don't realise that it is a lack of proper nutrition that is undermining our health.  I am trying now with my family, to eat according to the Weston Price principles, which ensures virtually all the food we eat is of the highest nutritional value.  Whilst my husband eats grains, I eat very little of them as I am Diabetic and grains and starches tend to spike my blood sugar.   My very successful healing diet is low-carb, medium protein, high fat - pretty much the opposite of the 'Food Pyramid' guidelines, but then I have come to realise that if I want to be well I am far better off doing the exact opposite of whatever the 'Establishment' advises! LOL.


My husband is absolutely delighted to be able to eat bread again with no relapse of the awful brain-fog, depression, anxiety, extreme irritability, and exacerbated pain - and I am delighted for me too - as it wasn't pleasant to have to watch or cope with.  Although I don't eat the bread myself, I have tried it and was very pleased that it didn't trigger my IBS or 'gluten ataxia' either.  I find it amazing that just the relatively simple act of leaving the bread to prove a lot longer has made such a huge difference.

Ali.

Moya Gray's picture
Moya Gray

I am immensely happy that you've posted this. I just bought a bread machine to make GF bread and this lead me to FL where for the first time in my years that I discovered the long ferment. OMG I have been eating wheat with no impact and I could only guess at why this was happening.  While it cost me a bit for that machine, it was priceless to learn this info ... None of the GF sites talk about slow fermentation.  Thank you soo much!!!!

idiotbaker's picture
idiotbaker

Speaking of nutrition in our food. Check out Gardening When it Counts by Steve Solomon. I've been using it a few years now.  We don't raise all our own food but we do supplement from our garden, make our own bread and get local eggs.  

Blacksilk Helen's picture
Blacksilk Helen

You are saying what I have wanted to tell so many people.  The human race has lived on grainfor thousands of years and only recently have these natural wholesome foods been tampered with to the point that they are no longer safe to consume.  Mechanized production aimed for speed at any cost has robbed civilization of not only a healthy food source but a basic connection to our food.  In my baking I strive for long, slow fermentation to maximize nutrient availability and thus bring wonderful and complex flavors out of the grain that can never be had in a speedily produced loaf.  My hat is off to you, keep on with what you are doing.

Mini Oven's picture
Mini Oven

for my dough.  

chirpy's picture
chirpy

What an interesting topic. I have to carefully read all the replies yet - but the initial post caught my eye. Now that I've read this,  I'm sorry I posted about doing a rye batter bread - because I realize it is a very fast bread. Rats - there goes my plans for that loaf.

I'd heard about using sourdough to make a bread healthier - but I'm just waking up to the notion of pre-ferments, sponges, etc with commercial yeast etc.  Now I'm confused about what I should do about making a loaf of good rye - should I find a recipe with a pre-ferment / sponge etc?

*sigh* I don't know what to look for in a recipe now.

chirpy's picture
chirpy

Okay - since I don't want to hijack your topic. I'm going to ask that you with knowledge about this long, slow rise with commercial yeast please give me advice in the new topic I'm about to post. Will title it something like: "help converting grandma's rye bread to a slow rise."

Thank you.

Doolan's picture
Doolan

Is it possible to get a recipe....for dummies....i cannot follow most of the recipes on this forum as converting to australian measurements is hard and if i want to use a starter instead of yeast i dont know how to add it ti the dough or when to add it to the dough...can i use rye, spelt or buckwheat? Thanks

Mini Oven's picture
Mini Oven

Just use your same recipe with which you are familiar.

Ways to slow down fermentation:

  • use less sourdough starter or yeast than the recipe  
  • cool down all the liquids (can even use ice water or chipped ice) and lower dough temperature
  • mix up everything and let stand and add the yeast later  (one of my favorites for yeast doughs)
  • retard the dough or chill it to slow down fermenting activity (often done for 8 hrs or overnight) 
  • add salt

Not sure what you mean about converting to Australian measurements (cups?)  Metric scale measurements are universal!  How do you want to use rye, spelt and buckwheat?  I suppose you can look up each grain to figure out how you want to use it.  Buckwheat is a grass and has no gluten, so keep that in mind.  I have used all in breads with combinations of other flours as well.  May I suggest using the search machine?  We have a large archive of discussions on each of the grains and getting long rises.  (upper left corner of the page)   

tmgoodsell's picture
tmgoodsell

My son seems to struggle with gluten and won't eat bread.  When I cover it in honey or sugar, he will eat it but it will give him terrible digestive troubles.  I would really like to try this slow-proving method since I use a Bosch and usually go from wheat berry to bread in about an hour and a half.  Could you post the recipe?  I would really LOVE to have him eat gluten and be able to not be sick and gain weight properly.

 

chirpy's picture
chirpy

To the mother who just posted requesting the recipe that may render gluten harmless, please be careful. While it seems okay for a full grown adult to experiment with foods to see if they are more tolerated, this is dangerous stuff actually. For a child it is especially dangerous. Compromising nutrition for even a sort while for a child can be very harmful. If your son is indeed has full celiacs disease as the cause of his inability to process gluten, then every time he ingests even the most minute amount of gluten his intestines are being damaged severely. This can cause other foods to then not digest properly and leave him without adequate sustinence. Please proceed with caution with your son. There is a fast and simple blood test that a doctor can do to test for gluten intolerance and celiacs disease - please talk with your doctor and check this before experimenting on him. By covering bread in sugar to make it attractive you're only candy-coating a potential harmful substance. If the boy doesn't want to eat something because it causes him pain, then please investigate. Please. His gut may also need time to heal before other foods digest well again. Celiacs is a dangerous disease when untreated.

tmgoodsell's picture
tmgoodsell

Rest assured, I'm proceeding with caution.  The only reason I would give him bread with honey or jam on it was because the Dr. told me he had to have gluten in order to be tested.  His celiac test came back negative and he is under the care of a pediatric gastroenterologist.  He currently follows a gluten free diet but it would be nice to see if he could tolerate it, under said doctor's supervision and a proper fermentation process.

AliB's picture
AliB

Hi.  Basically you make the bread as normal but instead of leaving it to rise in a warm place for two to three hours, you put it in the fridge overnight.

I find that using fresh yeast like Hirondelle helps to slow it down some.  If you are in the states, you may find that Red Star or Saf would be good yeasts to use, but bear in mind you only need 8 - 10 oz of fresh yeast for a two loaf batch (1.0 - 1.2 kg flour) or the equivalent of dried yeast.

I tend to make mine in the evening, and reshape it around 9 - 10 am, leaving it in a warmer room to rise, then bake it for lunch, which gives it a good 14 - 16 hours between making and baking.

As far as the 'Celiac' thing goes, I have recognised that the reason more and more people are becoming intolerant of bread and gluten-based foods is a nutritional issue.  The body needs nutrition to digest its food.  FOOD is a substance that nurtures and supports the body.  Sadly, much of the 'food' out there does not do that.  Because it doesn't supply the body with what it needs to digest a given food item, the body then has to rob its own store of nutrition to do it.  Eventually that store will run out. 

We can't keep withdrawing from our nutritional 'bank' forever.  Sooner or later something's gotta give.  Many people eat food that takes more away from the body than it gives and it is damaging them.  Sugar is a 'negative' food.  It doesn't even contain the nutrition needed for its own digestion, let alone anything extra!  Anything denatured, fractionated, pasteurised, homgenised, hydrolysed, chemicalised - and any other 'ated' or 'ised' you can think of is missing some or all of the elements needed for it's digestion and assimilation into the body.  As Dr. Derrick Lonsdale aptly describes, we are victims of 'high-calorie malnutrition'.  Lots of calories - little nutrition.

Wheat is a denatured product.  Freshly ground wheat berries complete with the highly nutritious wheatgerm and bran gives far higher nutrition - teamed with the extra nutrition released by the slow fermentation gives a good and pretty nutritous substance.  But most of the commercial wheat has had the germ removed as it goes rancid quickly and that is not good for shelf-life and profit.  So everything made with it is damaging - robbing the body blind.  And when you consider that most of what people eat now is wheat-based, is it any wonder we are all so sick?

We are all very deficient in things like magnesium, B vitamins, vitamin D and many other vitamins, minerals and trace elements.  Both Magnesium and Thiamin (B1) are essential for carbohydrate digestion, but we don't get enough in our food.  We need these and other B vitamins every day.  Our food is so unbalanced, it is throwing out our nutritonal balance and equilibrium, and causing all sorts of 'modern diseases' to appear.

Celiac disease is very problematic - but again, it is a 'modern' 'dis-ease', a name for a specific set of symptoms - just like all other 'dis-eases'.  It was virtually unheard of prior to the onset of commercial wheat processing during the 1800s.  It exploded after the adoption of the Chorleywood processing.  Although the gluten content is higher in modern wheat, and that doesn't help, it's not the gluten per se that is the problem - it's the fact that we are lacking the nutritional elements needed to digest and process it in the body.  You might have a tank full of fuel, but if the spark plugs don't work, the fuel is useless........

Most people who can't tolerate gluten, can tolerate avenin - the gluten in oats.  Oats are not nearly as meddled with as wheat, so they are far more intact nutritionally.  That is why they are more tolerated.  Only those with severe malnutrition would find them hard to process.

I have done a huge amount of research on all this over the last 4.5 years and have learned a lot about disease and its links with nutrition - and a lack of it, Celiac Disease and gluten-intolerance, what is done to the food - even fresh food - to make it so malnourishing and a heap more besides.  We live in times of paradox.  We are hugely overfed - but extremely undernourished.  It's a kind of insidious silent and unrecognised starvation.......

 

Doolan's picture
Doolan

Read your post and had a lightbulb moment......this really has made a lot of sense and i look forward to reading some of the links mentioned in this thread re whole foods...i am excited to reduce the human intervention and have enjoyed the taste and lack of discomort that making my own wheat free bread has given me....i would be very interested to hear i you would have any opinion or experience with kefir grains o try o introduce more pro biotics into the gut....my 21 year old son Dave, heavy drinker and smoker wonders why he suffers from gastro probs so trying o reverse the damage through diet , you can imagine me banging my head against the wall. But one day he may see the light. Onece again thanks for the post xxxx 

AliB's picture
AliB

Alcohol imbibed in anything other than moderate amounts will create deficiencies in the body, particularly magnesium and thiamine (B1).  In fact, if you Google this you will find many links - in fact, if you Google magnesium or thiamine deficiency you will find a lot of eye-opening stuff...... 

Alcoholics - and those who drink more than is good for them - can develop a form of beri-beri, severe thiamine deficiency which can lead to muscular, joint, nerve, digestive and heart problems, to name a few.  They are also very low in magnesium.  Magnesium becomes very depleted during times of stress - and alcoholics are nothing if not stressed!

I suspect the deficiency is created by the liver's need for nutritional elements during the processing of the alcohol.  Interestingly, those with Candida - including Diabetics who very often are riddled with it, can also suffer from sub-clinical beri-beri and low magnesium, because the by-product of yeast fermentation of carbohydrates in the gut produces alcohol (ever made any wine and you will know what I mean....).  Candida and other yeasts are a result of nutritional deficiency and an overwhelming abundance of carbs and sugars in the diet (alcohol is very carb-dense).  When our own digestive systems are overloaded the yeasts move in to do the digesting for us, but they are about as helpful as bricklayers doing brain surgery.....

Tobacco is another product that uses a lot of nutritional elements during processing in the body.  That too will reduce magnesium and other elements.  There is some thought that the appalling lack of magnesium in our diets now may be contributing to the exponential rise in anger and violence issues.  Magnesium is the relaxer, but calcium - which we get an abundance of - is the stressor.

Our body is the only one we have.  We cannot keep abusing it and expect it to 'just deal with it'.  Sooner or later it will kick back - maybe big-time.  The remedy for self-abuse is not to pop pills, but to radically change ones diet and lifestyle.  The same actions produce the same results.  Sadly, most people are completely unaware that what they do is creating - sometimes irreversible - damage.  Our bodies are so good at compensating, that we often don't realise the damage is occurring until they can compensate no more and symptoms start to manifest.  By then it is already too late.  It is possible to reverse some or all the damage but - as I have discovered - it takes a lot of time, patience, willpower - and often pain, to work back through it all.

As far as Probiotics are concerned, they again are a bit of a sticking plaster.  There are a minimum of 5000 different strains of microbe in the gut.  Probiotics contain a handful.  How can they possibly help restore an unbalanced gut?  Personally, I have reversed my Candida - I was a walking 'fungus-factory' 2 years ago, with thrush, dandruff, athlete's foot, 'jock-itch' and fungal patches in every nook and cranny, without using any probiotics - simply by changing my diet to all-natural low-carb plus vitamins & minerals (Healing Naturally by Bee), and my body has gradually been healing all my health issues - including gastro problems (that had been an issue  right from when I was a teenager - I am now 55) so bad I had had IBS for 12 years and by the end everything was going straight through me, as my body no longer had the resources to digest it. 

The state of the gut flora is dependent on the state of our health.  As the body becomes healthier, it naturally readjusts the gut flora.  Weston Price found when he did his research way back in the 30s that the healthier people were, the less microbes were present in their bodies.  The better able the body is to work on its own, the less it needs microbial 'support'.

The key is - and always will be - nutrition.

 

Doolan's picture
Doolan

Wow Ali B you sure know your stuff...i am excited to reinvent my pantry..anything with numbers is banned from this house mostly and I love the slow rise breads which suits my intolerances but I am in a small town in Australia where organic vegetabkes and fruit are beyond my budget...i  purchased a dehydrator and worry about drying food that is not organic...trying to grow what we can here at home.  I recently discovered through some research that a mostly raw diet greatly improved the inflammation from arthritis as I cannot take anti inflammatories (would not take them anyway) ....a year ago i was unable to paint my toenails now i can touch the floor whilst standing...all due to mostly raw..i do have the rye breads etc early morning and some warming soups as is winter here but when pain comes back so does my raw diet .....xx we are the same age ....wish I was more aware thirty years ao .

idiotbaker's picture
idiotbaker

  Do P Reinharts whole wheat recipes where soaker and biga are overnighting meet these slow rise requirements? I would think they do.

hanseata's picture
hanseata

I make the pre-doughs in the morning, the final dough in the evening (reducing the instant yeast from 7 g - 5 g) , and let it rise overnight in the refrigerator.

The next morning, I take it out 2 hours before shaping and then it only has to rise 45 - 60 minutes, before it's baked. Works with all breads - and, apart from the health benefits - I am convinced they taste better (and it saves me time, I don't have to wait for the first rise).

Karin

shastaflour's picture
shastaflour

Thank you, AliB! Your passion for this subject and to share the things you have learned is contagious.

This encourages me in the journey begun about a year ago when I started "soaking" flour overnight (with a bit of yogurt or vinegar added) -- with the intention of dealing with the phytates. Though no one in the family had reacted to gluten, I really wanted to provide food that was as healthy as possible. I could tell there was a positive difference in my digestion when the flour was soaked overnight.

After doing that for quite a while, I learned that sourdough was actually a more effective means of accomplishing that end and have been making mostly whole wheat sourdough bread (with an overnight retard) for about the last four months. There was a bit of a learning curve, but it's so much fun to make now!  

It's encouraging to hear how the "slow method" has made such a difference for you, and to hear the insights you have gleaned. Thank you for sharing! 

tmgoodsell's picture
tmgoodsell

I'd love to have your recipe for a "mostly whole wehat sourdough bread (with an overnight retard).  I'm a little clueless when it comes to sourdough but I do love the taste of it.

M

shastaflour's picture
shastaflour

Hi M,

I'll get back to you with that recipe ASAP via private message. Thanks for asking! :)

 

Blacksilk Helen's picture
Blacksilk Helen

Hi shasta,

would you consider sharing that recipe with me also?

Thank you so much I hope you will.

-Helen

G-man's picture
G-man

Hey AliB,

As has been observed, this isn't only a problem with bread, it's a problem with every part of our industrial food chain. We're so far removed from our food that most people don't even care what it goes through before it reaches them. You don't really realize the horror in that statement until you sit and think about it. You have to eat food several times a day, it is keeping you alive in a very real way, and people simply don't care. They're very literally consuming poison in many cases and they just don't care.

I want to point you (and everyone else) to a great source for more info. It's one of my favorite websites.

http://www.punkdomestics.com/

It's a lot like sites like foodgawker or tastespotting in that it's a blog aggregator, but nearly everything is about preservation, slow food, etc. Cutting out the industrial food chain as much as we possibly can. I've found a lot of really excellent information through links on the site.

My wife and I have cut nearly all processed foods out of our diet if we haven't processed them ourselves where it is at all practical, beneficial, or even just fun to do so. It seems like such a waste of time in this day and age to spend all day canning, but it's shockingly gratifying, in the end, to know that many of those jars in the refrigerator or pantry hold products that you yourself made.

AliB's picture
AliB

...oh yes - and gratifying to know that it is giving you optimal nutrition. 

I focused on bread and flour because it is the subject in this topic, but you are so right - it is everything that is at issue here. 

We can exist without most things - but not food and water.  Once those items are meddled with to the point they no longer supply our bodies with the tools to function properly we are pretty much doomed as a human race.  Unfortunately we have nigh on reached that point.

Some of us with the resources can do what we can to grow our own food or preserve food in ancient ways to preserve as much nutrition as possible, but everything around us is undermining that all the time.  The pollution, the chemicals, the synthetic fertilisers, the lack of good soil, air, sunlight and water, the relentless bombardment of tempting 'treats' that contain little or no nutritional elements - or worse still deplete our already dwindling stores, are all herding us towards the cliff....

I don't want to cause any depression here - we have enough of that due to magnesium and other deficiencies, but things are getting pretty dire.

As you say, what is the saddest thing of all is that people have been so duped over food, blissfully unaware that it is largely the food and lack of nutrition in it that is triggering our sick society.  Medicine contributes to the issue - it has little knowledge or interest in nutrition - to the point that they would rather dish out drugs than ever consider that deficiencies of the elements that make our bodies tick could be responsible for the heaps of modern ailments and 'diseases'. 

We certainly have reached a very sorry state of affairs......

hanseata's picture
hanseata

This is a very interesting subject, Ali. I was always wondering why gluten intolerance seemed to be on the rise.

Peter Reinhart's books, especially "Whole Grain Breads" got me started working with pre-doughs. I added an overnight bulk fermentation to achieve a better taste (especially for whole wheat breads), better digestibility (flax seeds), and, also, for my convenience. I sell my (organic) breads to a local natural food store, and prefer to do most of the work the day before I bake them.

It's good to know that I can give my customers an additional benefit with my breads.

Karin

 

 

 

Kaylam's picture
Kaylam

I found this interesting I treat many people who present with a variety of pain conditions head pain, neck, upper back pain, swollen legs,arms, hands. Odd things which cannot be pinned down to a cause generally in western medicine. I remove gluten and treat the small intestine and large intestine using acupuncture and patients recover. The immune system responds to gluten and causes inflammation of nerve endings in the small intestine channel, thus upper body problems. So possibly neutralising is the answer I will try this.

grind's picture
grind

Very interesting indeed.  Fermentation is one of the major components to good health, a fact I can live with.

eeney's picture
eeney

I have found this extremely interesting and have been using my gluten intolerant mother-in-law to test the theory.

For the first three loaves the slow-proofing worked a treat, she was able to eat the bread without any issue. However, I then made some 65% hydration baguettes, which I over-proofed quite badly.  I decided to re-knead and shape the dough before cooking which visually seemed to have worked..... however, after eating this bread my mother-in-law is in great discomfort, refusing to touch my bread again, and I'm not feeling too clever.... but I'm just interested to know if people think the over-proofing caused the issue, and why?

AliB's picture
AliB

I don't know why that happened.  Did you make sure there was no stray unproofed flour on the baguettes?  I use olive oil to reshape rather than flour, and make sure the dough is in a clean bowl during the rise.

I read in an interesting article recently that very slow-rise sourdough can virtually be classified as gluten-free as the amount of unconverted gluten proteins is so miniscule.

http://www.wholeliving.com/183942/our-daily-bread

I have another theory about why your MIL reacted to the baguettes.

Since my last post, I have discovered that, along with a very great swathe of the World's population, I am plagued with parasites.  I am aware of tapeworms in my gut and probably roundworms in my back.  As I am also diabetic, there is almost certainly something in my pancreas/liver too.  This is a subject that very unfortunately gets swept under the carpet in our 'civilised' society, but very sadly is causing much of our health problems.

I thought I had parasites some 6 years ago, but the Medical profession couldn't 'find anything' so I persuaded myself I must be imagining it.  However, the issues have not gone away, and in the last few months have revealed themselves in a more obvious way.  Certainly, the biting, writhing and wriggling feelings I get, especially at night when they are more active is not normal!

Parasites are very clever.  They are extremely adaptable, so can often evade or avoid whatever we throw at them.  Changing the diet just means they 'regroup' and adapt to the changes.  I could never understand why when I changed my diet or did some other fairly radical nutritional change I would feel fantastic for a day or so only to slump back down again.

They can very easily trigger gluten intolerance.  I suspect the intolerance isn't us but them.  They trigger reactions when we eat it.  Maybe dumping gluten makes life easier for us, because it makes life easier for them!  

I have found that whilst I was ok with the slow-rise bread for a while, I now cannot tolerate it any more. My parasites have regrouped and adapted.  Your MIL may be experiencing the same problem.  Some people have found that along with other issues, their diabetes, gluten intolerance, etc., etc., has gone away once the parasite issue has been addressed.

Be warned though.  They are not easy to eradicate.  Medical drugs only deal with the adult life-cycle so the larva, cysts and eggs can hatch and trigger another infestation.  I have been throwing herbs and stuff at them for the last 2 months and they are still doggedly hanging on!  They are very narked, but as yet show no indication of packing their bags.  But they have been in there for a long time, and are very reluctant to leave.

It does explain the malnutrition and the fatigue that has been dragging around with me for 40 years, and the fact that whilst many people do gain amazing recovery and health on healing diets and modalities, it hasn't worked very well for me.  Until I can reduce or remove the parasite load I cannot expect any decent recovery as they are robbing me blind all the while.

This is such a little known or understood area.  Very little research. One of the biggest issues facing mankind is just being ignored.  Some of the few experts in this field even think they and their cysts may be behind Cancer.  They can travel anywhere in the body, and cause no end of problems.  They can switch off hormones, digestive enzymes, interfere with detox pathways, block ducts and lymph glands, sabotage bodily functions and processes, hijack our nutrition, you name it.  How many of today's diseases are actually triggered by parasites?

We end up in a vicious circle.  They are attracted to weak bodies.  But they in themselves make us weak so fomenting the cycle, and encouraging other parasites to take up residence.  Where there is one type, there is often others.  Ironic isn't it that people think nothing of 'de-worming' their animals, yet never think of de-worming themselves.  Yet it wasn't that long ago that your great grandmother would give her kids a good dose of castor oil every three months to clear out any nasties!  As I have found, the longer they are able to adapt and survive in our bodies, the harder they are to eradicate.....