I’m not sure if you’ve noticed, but it seems that more and more people just aren’t getting their daily bread.
Personally, I love bread and pasta and all things wheat-based, but it seems that a lot of modern bodies simply can’t process the grain that used to be a major diet staple.
Although I’m happy to make flourless cake and go bread-less when a wheat-intolerant mate comes over for dinner, it does make you wonder why wheat intolerance is increasing.
According to a report on NaturalNews.com, the wholesome content of our bread has dwindled significantly over the past hundred years or so. In the 1900s, bleaching flour became the order of the day and grains were no longer allowed to sprout before being milled. Today, some real nasties (including fungicides, pesticides, insecticides and chlorides) are used in the bread-making process to keep our loaves looking white and ensure they have a long shelf life.
It’s no wonder our bodies are reacting with symptoms such as cramping, diarrhoea, bloating, constipation, nausea and itchy eyes and throat.
The best breads to eat are sprouted grain breads that have to be refrigerated. You can find them in some health stores but they can be expensive. Dark whole rye and pumpernickel are also good choices as they have many of their nutrients in tact. Wheat-free grains include spelt, rice, corn, quinoa, millet, buckwheat and amaranth. And remember, wheat flour is often used as a thickener in other foods. Luckily, labelling laws are stricter than they used to be so look for products labelled gluten free.
So choose carefully and enjoy your daily bread.