Why the Right Wheat Matters

It’s all in the flour, or rather, it’s all in the seed and the seed’s genetic make-up.

Years ago celiac disease, non-celiac gluten sensitivity, inflammatory bowel disease, gut permeability issues and wheat sensitivity were almost unheard of.

That was before the advent of hybridized wheat in the early 1960s. This is when the Feed the World movement started and “Modern Wheat” was developed.

It eaned the inventor a Nobel Prize. But it came with some unintended side effects.

It came with more chromosomes than humans had ever eaten historically in bread. It’s not the bread our ancestors knew and ate.

Early flours had anywhere from 14 (Einkorn) to 18 (Emmer) chromosomes.

Modern wheat has 42.

This new reactivity took a while to become widespread throughout the States-and the world-but it is here to stay.

You have a couple options:

1. Do some research. Look for heritage grains. Make the bread yourself. (Becoming proficient depends upon how much time you can dedicate to this project, not always an easy thing with work, family, etc.)

2. Find a good baker.

Anyone who has baked real bread for any length of time knows that Sourdough, on its own, is far healthier than other breads. Homemade Sourdough is healthier still and you are lucky if you have someone who makes this for you.

Sourdough bread is safe for most diabetics and does not send blood sugar rocketing. I don’t recall ever reading about pre-diabetes and diabetes epidemics with our ancestors.

Todays’ bread leaves you hungry.

Don’t let your family and you be the guinea pigs. Eat real bread! Contact us for more info.

Thanks for reading!