Factory bread is not what your granny made at home. If you cannot give up bread here is why it would be better to make your own.
Factory food uses different processes and a different core ingredient. My source is Mark's Daily Apple - a great way to learn more about eating to be healthy. We will explore much more of this in my Xmas Book - You Don't Need a Dr - Thinking about re-titling this to - You Don't Need Medicine: to make you Healthy.
"Consider how bread is made today:
With refined, old (often rancid) white flour instead of freshly ground wheat.
Using quick rise commercial yeast instead of slowly fermenting with proven sourdough cultures.
On an industrial scale instead of in the home.
Meanwhile, for the vast majority of our wheat-eating history, humans have been grinding whole wheat berries up fresh and fermenting them before baking and eating the stuff. Dr. Weston Price famously found several traditional cultures who thrived on wheat, but they weren’t eating refined white flour treated with quick-rising yeast. They were stone-grinding fresh wheat. They were fermenting it. They were doing all the things a person has got to do if they want to make wheat a staple of their diet and maximize the nutrition in the process.
Later, Price conducted experiments in which he reversed dental decay and remineralized cavity-ridden teeth in refined white flour-eating people using wholesome, varied diets that included some freshly ground wheat. Fermentation effectively “pre-digests” the proteins in wheat, as I mentioned previously. If you have the right organisms, you can even break down wheat gluten to the point that celiacs can eat it without suffering symptoms.
That’s not to suggest you should go eat wheat. It’s simply to suggest that if you do, fresh, whole, ancient wheat prepared the old way is definitely healthier.
So, there you go: a few good lines of solid evidence showing why modern wheat – which is the only kind of wheat most people are ever going to encounter in the real world – should be avoided. Does that help? If you’re interested in more, check out Dr. Davis (of Wheat Belly fame), who’s made it something of his mission to rail against what he calls a “perfect, chronic poison.”
Thanks for reading, folks. Lemme know what you think in the comment section. And don’t go rushing out to buy artisan einkorn bread and spelt fusilli or anything like that. Ancient wheat is still wheat, it’s still a grain, it’s still got gluten, and it’s still problematic for a lot of people.
Read more: http://www.marksdailyapple.com/the-problems-with-modern-wheat/#ixzz29gbY4HkG"
