With the growing prevalence of gluten related allergies and my own personal connection to , wheat is the topic of the day. Wheat, our government tells us this should be a staple today, but processing and its side effects only seem to be making us more unhealthy. Our ancestors took time to prepare grains sources, with fermentation and such. In 1910, 70% of people baked their bread at home, whereas today most of us consume lesser processed products that have never been touched by humans but put together by machines like a scientific recipe. And one the bread industry wins too with its production of frozen breads so that the smell, tricks consumers into thinking they’re getting ‘fresh-baked bread’ (it’s the same crap). Also our source of grain has changed over time from emmer, einkom, and spelt; to high gluten T. Aestirum. Baking is no longer a homemade process. Where in trying to meet demand and for an easy to make product with a storage life, we sacrifice not only taste, but nutrition. From the Weston A. Price:
But modern technology has turned our bread—even our whole grain bread—into a poison. Grains are laced with pesticides during the growing season and in storage; they are milled at high temperatures so that their fatty acids turn rancid. Rancidity increases when milled flours are stored for long periods of time, particularly in open bins. The bran and germ are often removed and sold separately, when Mother Nature intended that they be eaten together with the carbohydrate portion; they’re baked as quick rise breads so that antinutrients remain; synthetic vitamins and an unabsorbable form of iron added to white flour can cause numerous imbalances; dough conditioners, stabilizers, preservatives and other additives add insult to injury. Cruelty to grains in the making of breakfast cereals is intense. Slurries of grain are forced through tiny holes at high temperatures and pressures in giant extruders, a process that destroys nutrients and turns the proteins in grains into veritable poisons. Westerners pay a lot for expensive breakfast cereals that snap, crackle and pop, including the rising toll of poor health.
Just try to pronounce the names of some of these additives: benzoyl peroxide (the active ingredient in hair dye and acne creams) or chlorine dioxide (used to bleach paper products) are used for bleaching; potassium bromate (known carcinogen and band in many countries), azodicarbon amide (flour oxidizer also band in many countries), ammonium chloride, Hydrolyzed plant protein (HPP), Hydrolyzed vegetable protein (HVP), Modified food starch (source is either corn or wheat), Mustard powder (some contain gluten), Monosodium Glutamate (MSG), Gelatinized starch, Natural flavoring, fillers, Whey protein concentrate, Whey sodium caseinate, White vinegar or white grain vinegar, Rice malt (contains barley or Koji), Rice syrup (contains barley enzymes), Dextrin, malt, maltodextrin, more gluten (for texture), soy and canola oils (rancid polyunsaturated fats) and shortening. What is gluten, which is at the heart of intolerance: the tough, viscid, nitrogenous substance remaining when the flour of wheat or other grain is washed to remove the starch. This pesky bit of the wheat can wreak havoc on our digestive systems, which we will look at tomorrow. The problem is that gluten is often hidden in unassuming products like: rice or pasta, tomato sauces, condensed canned soups, vegetable sprays, flavored instant coffees and teas, some cheeses like Roquefort and blue, artificial creamer, bouillon cubes, gravy, imitation seafood, ground spices, chewing gum and communion wafers! Most think that processing and that eating whole wheat products is better, but here are some potential nutrient losses of today’s refined wheat products:
Thiamine (B1) 77%
Riboflavin (B2) 80%
Pyridoxine (B6) 72%
Pantothenic acid 50%
Vitamin E 86%
Check in tomorrow when we will look at gluten related conditions and on Tuesday we’ll look at phytic acid, another reason to watch your grains.