Bread, The REAL FOOD way

Judith — Fri, 19 Jun 2009 14:30:13 +0000

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!

Fresh Bread!

My Milk, My Dairy

Judith — Thu, 28 May 2009 15:41:27 +0000

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Pictures taken at St Johns Organic Farm

Yesterday was another peaceful drive to the dairy. It is so quiet out there. I was told it wasn’t always so.

It’s a different a scene that Susan Dill remembers from her childhood on the farm. On milk days the town’s people would line up with their own containers to get their milk. It was bustling few hours of activity. A time to say your “howdy do s” and catch up on the local gossip. It was one of the ways the community stayed connected. It was a real connection over real food.

When my mother was growing up in the 20s, her family could buy or produce fresh raw whole milk and buttermilk. Butter hadn’t been ostracized yet and was still naturally yellow and delicious. Local cheeses were available in great variety, texture and color that varied according to the culture and craftsmanship of the cheese maker. Having quality local dairies was considered to be vital to the economy of communities and the health of the people.

Now In my time, milk is accused of being the culprit of allergies, intestinal disorders, heart disease . Raw milk has it even worse. It’s been demonized.

Strange how these health conditions were rare when milk was available raw and REAL .

Dairies that produce raw milk are finding it increasingly more difficult to get insurance because of the perceived liability issues. Yet a restaurant that serves eggs sunny side up, or a steak cooked rare, has the same degree of risk. Ever notice the little disclaimer at the bottom of the menu?

Liqueur stores and taverns sell products known to cause birth defects. But I haven’t seen them shut down in mass and ran out business because of the “risk to the public”. Not to mention the risk to the public when someone drives while under the influence of their products. Yet they have insurance policies protecting their livelihoods.

So now, when I pull up to St John’s Organic Farm, I’m usually the only car there. The milking and packaging has happened earlier in the day. I go into the milk house and pull 2.5 gallon packages of milk from the cooler. I transfer the packages to my cooler in the back of my van.

There are no conversations except for the ones with my own family. Just the lowing of the cows, clucking of chickens and the occasional cooing of a morning dove.

It’s bitter sweet. I welcome the quiet. I love the scenery at the farm, the old buildings, especially the barn. The rolling soft hills, still green with spring grass.

Yet I can’t help feeling a little sadness. It would be nice to see a friend and catch up on our lives. Watch kids petting calf noses. To hear voices. To watch people mingle. I guess that’s why I love the Saturday market so much.

My heart hurts a little knowing that this awesome real food is here, ready to nourish and build health. Yet people tell me they are scared to drink it or they complain it’s too expensive.

I get back into my car and drive home. On my way I drop off packages for another share owner.

Who knows maybe more folks will buy shares and then I can deliver more packages…that would make me feel better. All that wonderful milk…….

Check out Why a Campaign for Real Milk?.

Kitchen Counter Culture » allergies