I feel like defending bread for a minute , or at least looking at the cons – and PROS , of the subject. Wheat and gluten has gotten a bad rap lately and I know there is a lot of truth to the hype. Maybe I am just an addict (I LOVE BREAD!) but I do think there is some legit reasons to question this anti-bread message being broadcasted so loudly everywhere right now.
I am in the discovery stages of this subject.. I am learning as much as I can and I invite your input !
This is what I’ve found so far:
Wheat Belly : “After witnessing over 2,000 patients regain their health after giving up wheat, Davis reached the disturbing conclusion that wheat is the single largest contributor to the nationwide obesity epidemic — and its elimination is key to dramatic weight loss and optimal health. In Wheat Belly, Davis exposes the harmful effects of what is actually a product of genetic tinkering and agribusiness being sold to the American public as “wheat” — and provides readers with a user-friendly, step-by-step plan to navigate a new, wheat-free lifestyle.”
Dr Mark Hyman’s take: “This is not the wheat your great-grandmother used to bake her bread. It is FrankenWheat — a scientifically engineered food product developed in the last 50 years.”
Living with Phytic Acid : the Weston Price take on the subject. Kind of depressing.. but very solution oriented..
Sourdough Bread and Health : ONE OF THE BEST ARTICLES ON BREAD I’VE EVER READ. “Most of us do not know that before the 1950’s most bakeries ran 2 shifts of workers because the dough was fermented throughout the night with a long and slow natural fermentation process. The very first things corporate bakers did to increase profits was to introduce the fast loaf (3 hours from start to finish), effectively eliminating the need for this second shift of workers. This seemingly innocuous cost-cutting decision would prove to have an incredible impact on our health as have a host of commercial processes in the food and agricultural areas. ”
Top Ten Reasons to Eat Real Sourdough Bread : Really informative article listing why sourdough is good for you even if you are gluten intolerant.
Five Reasons to make Sourdough your only Bread : “Sourdough is a dough containing a Lactobacillus culture, usually in symbiotic combination with yeasts. However, the lactobacillus is much greater in proportion to the yeast. In comparison with yeast-based breads, sourdough produces a distinctively tangy or sour taste, mainly because of the lactic acid produced by the lactobacilli.”
I Don’t Taste Any Difference : A great article on why we need fresh local wheat
Phytic Acid Solutions : an interesting thread full of ideas
Phytic Acid – Friend or Foe : I didn’t read the whole thing but I like this. An intelligent biblical/science/historical/baker’s viewpoint on the matter.
Sourdough 101 : All about it and how to make it – Looks easy!
So, YAYAYAYAYAYYYYYYYYYYYYY. Also, sourdough is clearly where it’s at. I think I’m going to only eat sourdough from now on. Also we need to actively seek out ancient wheat varieties. I think this sounds way better than just banishing bread forever, don’t you?
Also if you are in the Los Angeles area and want to taste some REAL SOURDOUGH bread check out my friend Rose’s amazing bakery Red Bread ! They just opened last year in Culver City and sell on Wednesdays at the Santa Monica Farmers Market. I highly recommend..