Bread, The REAL FOOD way
Comments (0) Bread Baking is one of THE most satisfying things I do in my”counter culture” kitchen.
After being diagnosed with wheat allergies I realized, after 2 years of eating rice flour bread, that it wasn’t the wheat that was the problem . Rancid oils in ,what I thought, was healthy whole wheat bread was the culprit. After switching to baking bread with freshly ground wheat, and other grains, I haven’t had a problem. I also do NOT add any gluten or what is sometimes called Vital Gluten to my bread. I prefer to keep the recipe as natural as possible. The body doesn’t need to deal with added gluten and if I knead my dough appropriately I can produce I nice soft loaf. I don’t need to make bread that sticks to the roof of the mouth. I’ll leave that to WONDER….
As for me I would rather have the REAL FOOD alternative…. whole fresh grains milled, fresh to be their best!
The term “whole foods” identify foods that have not been processed except to make them edible nor are they denatured in any way. Whole foods are essential to optimum health since they contain nutrients, fiber and enzymes that aid in proper digestion and assimilation by the body.
You already know that whole foods are richer in nutrition because processing strips foods of their vitamin and mineral content.
This Chart compares the nutritional density in one cup of wheat flour.
| Whole Wheat Flour | Refined Wheat Flour | |
| Calories (g.) | 400 | 455 |
| Protein (g.) | 16 | 13.1 |
| Carbohydrate | 85.2 | 95.1 |
| Calcium (mg.) | 49 | 20 |
| Phosphorus (mg.) | 446 | 109 |
| Iron (mg.) | 4.0 | 1.0 |
| Potassium (mg.) | 444 | 119 |
| Thiamin (mg.) | 0.66 | 0.08 |
| Riboflavin (mg.) | 0.14 | 0.06 |
| Niacin (mg.) | 5.2 | 1.1 |
Information taken from Jane Brody’s Good Food Book 1985 pg43 Henry A. Schroeder, “Losses of Vitamins and Trace Minerals Resulting from Processing and Preservation of Foods,” American Journal of Clinical Nutrition, 1971
Mill it Fresh and use it Quick
Storage and age also contribute to the overall nutritional value of any food. For instance if you mill only the amount of flour needed at bread baking time, essential nutrients are preserved. Within 24 hours up to 40% of the nutrients have oxidized. In three days up to 80% of nutrients have oxidized. Stale flours become rancid because the germ oils in the grain become rancid. Rancid oils and flours strain the immune system, speed the aging process and contribute free radicals into our bodies.* Whole wheat flour that is more than a month old and hasn’t been preserved by refrigeration or freezing can scarcely be called healthy.
Simply a Smarter Way
Individuals whose diet consistently contains a diverse selection of whole foods have very little concern with elimination for they obtain fiber through their food choices. Also their need for supplements is decreased because again their food choices contribute greatly to their daily requirements of vitamins and minerals.
Whole NOT Holes
Real whole foods are fresh foods with true nutritional value. Processed and refined foods are full of nutritional holes. It is an essential component of good nutrition to consume the freshest and most natural whole foods available. Eating properly is THE BEST health care system you can get and YOU can provide it for yourself!
Begin with the staff of life
Create REAL nutritious bread for yourself and your family …maybe even the neighbors….invest in a grain mill and start baking.
Not interested in creating your own..buy bread from a local bakery that mills their own flour..or barter with a bread baking neighbor or friend.. We’re out there..maybe even right next door ;0)
It truly is the bread that satisfies~
KEEP FOOD REAL!
After moving into a new place you have the awkwardness for a few days of it not feeling like your own place.
Themocracy