Bread: it’s something of a cultural pastime that most all of us grew up eating, and a hallmark of the meal plate since time immemorial. Heck, bread has even been codified as a pinnacle of human achievement that only the greatest of the great innovations could ever hope to match, let alone surpass. “The best thing since sliced bread” being the famous marketing catch phrase coined by the Wonder Bread company that encapsulates the high esteem with which people all around the world regard this most cherished food.
But sadly, a typical loaf of bread made with wheat flour today isn’t the same as it once was. In times past, bread represented one of the most basic forms of complete nutrition, readily available and affordable to practically anyone. Today’s commercial bread, on the other hand, has been reduced to little more than a “cheat day” junk food… a fluffy loaf of tasty (but empty) calories and carbohydrates that many people now avoid for health reasons.
So what changed?
Milling and Refining Grains Destroys Their Nutrient Content
For one, the wheat flour used to make most of the bread products at your local supermarket has been heavily processed and refined, meaning it’s been mostly or entirely stripped of its nutrient content. Then, to create the illusion that this flour is still somehow healthy after all that it’s gone through, manufacturers “enrich” and/or “fortify” it with synthetic vitamins and minerals that, as I’ll explain shortly, do nothing for the body in terms of nourishment.
A revealing study published in the American Journal of Clinical Nutrition back in 1971 found that the milling process alone denatures or destroys nearly half of the nutrients naturally found in a whole wheat berry within the first 24 hours following extraction. After 72 hours (three days), nearly all of the nutrients are lost, including most of the B vitamins, vitamin E, and fiber that are present in the bran and germ of wheat kernels.
But nearly everything beneficial in whole wheat is lost. Not only as a result of the milling process, which exposes the nutrients in wheat to irreversibly damaging oxidative stress, but also the refining and bleaching process which finishes off the job. All of this milling, refining, and bleaching turns what would otherwise be nutritious wheat grain into little more than empty wheat starch, a form of simple sugar that the body ends up storing as fat. Hence why wheat in general has become something of a food villain in the modern age.
Compositionally speaking, highly-processed wheat flour, a.k.a. starch, is nothing like wheat grain. It contains almost none of the 22 vitamins and minerals naturally present in whole wheat, and only trace amounts of fiber, linoleic acid (omega-6), vitamin E, and amino acids such as lysine, a necessary component of protein synthesis.
Fortified Wheat Flour “Nutrients” are Toxic to the Body
But artificially “enriching” this flour with the nutrients that were lost during processing makes everything better, right? Not exactly. The so-called “vitamins” added back to refined flour to make it seem edible are synthetic impostors that the body can’t even use. “Reduced iron,” for instance, isn’t even bioavailable because it’s in metallic form, which the body doesn’t know how to properly metabolize.
The same is true for folic acid, a synthetic form of natural folate (vitamin B-9) that the body has an even harder time metabolizing. Folic acid doesn’t undergo the same metabolic cycle as folate, which is metabolized into usable form by the mucosa that lines the small intestine. Instead, folic acid goes straight to the liver where it’s processed so inefficiently that most of it ends up entering the bloodstream non-metabolized, triggering the growth of cancer-causing neoplasms.
So what we have with refined, enriched flour is essentially a disguised form of simple sugar laced with synthetic vitamins and minerals that, for all intents and purposes, is completely toxic to the body. Seeing as how obesity, heart disease, and many other chronic health conditions began to skyrocket after refined flour hit the mainstream, it’s only logical that this common food additive is one of the major contributors to the perpetual downward spiral of public health.
One major study concluded that the current standard intake of synthetic folate (folic acid), vitamin A, zinc, and sodium exceeds the Tolerable Upper Intake Level “in a significant proportion of toddlers and preschoolers,” a finding that a comprehensive report compiled by the Environmental Working Group (EWG) cites alongside a consortium of similar evidence to show that synthetic vitamins and minerals are harmful to health.
Whole Foods are Best, Especially When Sprouted
As tasty and enticing as it might be, wheat flour is simply a no-go when it comes to maintaining vibrant health. At least the highly refined, “fortified” kind. Sticking with only whole grain flour as fresh and close to its natural state as possible offers the best chance at getting the most out of your grains. Grains that, contrary to popular thought, are actually healthy for you.
Just like with grains, carbohydrates often get a bad rap for contributing to weight gain and disease because the kinds we most often think of are those that come from foods containing sugar and refined flour. But again, these are the “bad” carbs that should be avoided, while the good ones from unrefined sources like fresh fruits and vegetables are beneficial for energy production and protein metabolization.
A good rule of thumb is to eat foods as close to their natural states as possible and as fresh as possible. Exposure to oxygen (oxidation), degrades nutrients and causes foods to turn rancid. Perhaps the best way to consume whole grains − which should always be organic, by the way, because conventional wheat is often contaminated with pesticides like Roundup (glyphosate) − is in sprouted form. Sprouting not only protects grains from becoming denatured, it also makes them more digestible and their nutrients more bioavailable.
The Role of Digestive and Systemic Enzymes
As it turns out, sprouted foods contain upwards of 100-fold more enzymes than their non-sprouted counterparts. Enzymes serve functional roles both in digestion and nutrient assimilation. Digestive enzymes help to extract more nutrients from the foods we eat, and the systemic (proteolytic) enzymes help our bodies to better metabolize these nutrients.
So stick to nature, friends. Your body will thank you. You’ll feel better and live a longer, stronger, and healthier life. You’ll also set a positive example for others to follow as they learn to value getting real nourishment from whole, living foods as opposed to just getting full from the processed pretenders such as “enriched” or “fortified” wheat flour.
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Thank you for another informative newsletter.
The Bible tells us that Wheat is the staff of life. It is man’s meddling with God’s design that has caused theses problems.
I purchase sprouted Einkorn Wheat products from Young Living Essential Oils. Their Einkorn product line includes Flour, Granola, Pancake & Waffle Mix, Spaghetti and Chocolate Wolfberry Crisps. You can contact me or order through my educational website http://www.wellnessbygodsdesign.com .
I’m a young living fan also!
Yes this is true…spelt and small spelt of course organic..is the best for digestion and health…..i am praying and hoping that the people who are rising wheat etc..for the population will realise just how much this is important……..they are the populations health keeper..becuse loads of people eats bread..and just don’t even try to understand what is going on in their body ..and how much good organic without ogm food is the first medication..this is why i hope truely that the recent book of ty will be best seller……..
What do you suggest for regular people just trying to feed their families? I shop at a grocery store, and I don’t have a lot of funds to be shopping specialty stores. What do you suggest I buy for my family? Or is making my own bread a better option? I feel like no matter what I do or what I feed my family, I’m poisoning them. Its very overwhelming.
Katie, I understand your feelings of being overwhelmed, I’ve so definitely been there.
The key, I learned, is to base most of your food on FIBER……..grains, dry beans/lentils, vegetables, fruits, nuts………meat sparingly……….
I shop at the grocery store, we don’t buy fancy expensive foods, and not too often can we buy organic (thank goodness these days some of the organic is priced affordably). In fact, I’ve found eating healthy using the basics is NOT expensive. And then, after I’ve done my best with the funds we have, I pray and ask that God will cleanse the food for our use..
Yes, making your own grain bread is a great idea and will save you a ton of money!!! When you can do so, get a grinder and your own grain supply (wheat is our choice of main grain supply). Meanwhile, watch for feeding your family FIBER. I didn’t have grinder for many years but still found many ways to use my grains. Would be happy to help you in more detailed ways if you wish. I’m NOT selling anything. I get so disgusted with people that want to sell something expensive to ‘save your health’ when it’s lining their pockets with tons of money….arrggghhh.
Translation of fiber in meals: soups with vegetables/lentils, oatmeal pancakes, blender wheat pancakes, chili, refried beans/buttirtos, salads, coleslaw, whole wheat rolls, steamed broccoli,, fruits, don’t make meat the star of a meal, make it work as adding flavor (my family wants roast beef now and then so when I make that or another meat that is kind of the star of a meal, I load up the meal plan with a lot of vegetables, salad, and whole wheat rolls)……look at your meal plan: ask yourself ” how much of the food has fiber”? “how can I add more”???
Janet
I use organic beans, quinoa, spelt, raw nuts, etc. All are very inexpensive and most can even be ordered on Amazon & delivered to your house for less than they cost at the grocery store. I think that the most difficult thing is to change habits & get used to cooking with these things instead of the flours, pastas, etc that are typical now. When I first began making healthy changes to my family’s diet, I scoured cookbooks and recipes, which I now realize made the changes more difficult. Now, I just cook a big pot of beans or quinoa or whatever and use those as the base for my meal….then top it off with whatever vegetables, etc that I have. Simple bases that can be left simple or dressed up with more elaborate (but still healthy) toppings.
Hi Janet can you please message me? thank you
We moved away from wheat after working on a new food regime with our naturopath and we went to her after watching your series. What is interesting is the reactions from our friends and doctors to this move. Everyone thinks we are nuts. We have a doctor friend who when told about the inflammatory effects of wheat – lost it and said we were naive to think that, the only inflammation in our bodies was from infection. So you can see what people have to deal with. We have stuck to our guns and have lost 30 odd lbs over 2 years and my husband’s bone cancer is exactly the same now as it was 2 years ago and his soft tissue cancer has barely changed. Something is working. His oncologist isn’t the least bit interested in why this is so, he just rants that he should have been on chemo a long time ago. As well, his famous statement that we tell everyone is as follows: My husband: Doctor what can I do to help my immune system and keep healthy while you treat me for this cancer – Doctor: Mr. B. don’t do anything – if you strengthen your immune system my chemo won’t work. That’s the true conversation. Scary. Thanks Ty for your work in this field – many will benefit and if we don’t cure cancer at least we are aware that there are choices. Our doctors are sure not going to tell us about anything other than drugs, chemo, radiation and surgery. After all that’s how they make a living.
Carole,….that was an amazing story. Thank you for sharing. I have a similar one with a “former” cardiologist about statins. He prescribed them, I declined and he said that if he did not prescribe them, he’d get a letter from the hospital. I told him I did not believe statins were necessary and quoted some statistics I had read on the internet. He told me that I should read so much on the internet! Ha! I guess reading on the internet has educated the patient to the point doctors will eventually lose their cushy little existence and money. We are informed patients. Keep up YOUR research. In good health, Robin
I don’t know how to edit comment….should say: He told me that I should NOT read so much on the internet.
Wow Carole what that doctor said is ridiculous! I definitely believe in what Ty says and fortunately and hopefully I’ll never have to utilize any cancer fighting things he talks about other than right now eating a healthy diet. So glad your husband is doing good.
Interesting article, I had bone marrow cancer n transplant, after a yr of chemo. My recent biopsy still shows my m – spike is gradually mounting, I am back on a chemo pill , the chemo pill is dropping my white count, any suggestions
I currently have myeloma and have only had some radiotherapy for spinal compression. My paraproteins are rising and my hemaglobin falling. I am looking for ways to stay away from chemo. It always helps to hear from TTAC because I can forget that chemo is as likely to kill you or more so than the cancer. It’s just hard to get support because myeloma is so rare. I assume bone cancer is too. Good luck and let me know if you get any good suggestions.
Eat nutrient dense organic foods
I agree with George. Your diet is key to your health. STAY AWAY FROM SUGAR! Cancer feeds on sugar. In addition to Ty’s recommendations I suggest watching the video “Hungry for Change” Juicing to flush your body of toxins and provide concentrated nutrients. The video has other suggestions as well.
Well Carole i am not surprised but am furious about those …doctors…they are sooo weird…not even having one drop of curiosity!!! Makes me sick!!!
Stress makes the Blood overly Acidic . Calm down ..
That is similar to what I heard from my hematologist! When I asked how she would help me to build my immune system she said, “We give you a week between treatments so your body can restore your immune system.” I could not believe it. Of course, when they find a drug to build the immune system, you can bet it will be the best news all over the paper.
Yes, Carole I had the same reaction from my friends and Medical Dr. that I am crazy/wasting my money for doing natural health & organic/whole foods….but over the years they notice how good I look and feel and are now asking me little questions here & there about their issues….and my Medical Dr. just said that she was amazed at my blood work numbers–all her patients my age (just turned 60) are going in the opposite (bad) direction!! (Only go to that office once a year for a physical for insurance purposes) I don’t even listen to anyone negative anymore- I am walking proof of what Natural Dr.’s and organic/whole foods do for the people who live in the USA. Big business/factories/chemical companies are after your money and the government is being payed off to allow them to make their money by putting the cheapest and most dangerous substances and methods into their products to sell to the general public. It’s disgusting & immoral– greed is the cancer in this country and they use FEAR & IGNORANCE to keep people going back to Medical Methods & grocery store food so they stay sick to CREATE JOBS.
DO YOUR OWN RESEARCH FOR YOUR HEALTH…..Thanks Ty for waking up more & more people.
Thank you for this article. So many people think that because the package reads whole wheat it is the best bread to eat. However, as you stated the growing and manufacturing process of today takes away all the essential nutrients we need to maintain and repair our bodies. I recommend Ezekiel 4:9 bread. It is 100 per cent sprouted whole grains. Please refer to Ezekiel 4:9 in your Bible for the ingredients. The cinnamon raisin is really good.
You have clearly stated the problem. What is the solution? Do I need to grow my own wheat from heirloom seed, grind it myself and make my own bread, fresh everyday?
Carol try some sprouted Essene-bread – often found frozen in local food stores … the nutrient content of these loaves is unreal.
Carol – Ty gave you the answer in the article….organic sprouted whole grains or organic whole wheat.
“sprouted foods contain upwards of 100-fold more enzymes than their non-sprouted counterparts. Enzymes serve functional roles both in digestion and nutrient assimilation. Digestive enzymes help to extract more nutrients from the foods we eat, and the systemic (proteolytic) enzymes help our bodies to better metabolize these nutrients”
There are many ways to find this version of wheat, as well as other sprouted grains. You just have to look – but this takes time and effort.
Carol, the solution is(if you have cancer) to stop eating grains all together! Replace them with healthy dark greens. It’ll be difficult at first but stick with it and you’ll see the results after 90 days. Follow the paleo diet but limit meat as much as you can! I’m Paleo Vegetarian and have never been healthier. I can’t stress enough that you may go through a healing crisis and it’ll take up to 90 days before you see any results.
Carol – say goodbye to all grains forever . They are sugars that feed fungus and yeasts . 90 percent of illness is caused by inflammation . Inflammation is caused by a yeast and fungus overgrowth in your gut and intestines that can spread any where from there . Overuse of antibiotics by doctors like your friend and poor food choices from the standard American diet only fuel the problem . Try the phase 1 diet from the good people at knowthecause.com . Since I got the FUNGUS LINK book by Doug Kaufman I’ve cured my sinus problems , my arthritis and the only time I feel bad is when I stray from diet . If your problem involves inflammation , give them a look because they changed my life for the better .
No. In a desperate condition (and your situation sounds like it qualifies) First, don’t eat any bread Second Very little cooked food (some, but not a lot) You need the most nutrient dense diet possible. (green drinks, etc, to get the maximum nutrition I would emphasize beet juice diluted, of course with other things) A little cooked food should be consumed, for some nutrients are more available cooked. Beets, carrots, winter squash, greens.
To you knowledge is this why there is such an issue with gluten intolerance ? As a person that suffers from celiac is it ok to eat the sprout grain or does the processing not matter and ultimately my body will still reject it? Thanks for anyone’s advice in advance!
Over 20 years ago I turned my back on white flour. Recently have begun using Einkorn flour. Very pleased with it. Our bodies respond to it very well. My sources are organic.
I’ve heard on a video entitled “A World Without Cancer”, by G Edward Griffith, that millet is very good for you. Someone out there should, if they’re not doing so already, make bread from millet, which, according to Mr Griffith, used to be available before.
Really do like millet, it’s kind of a combo of rice/corn taste!!
We cook millet for breakfast and also make a dinner pattie.
We prefer butter and sea salt for our breakfast millet, but
some might want to go with fruit/sweet taste.
As far as the millet pattie, I just found a recipe online and
we loved it.
Very good start, Ty What put me off wheat is that it is HYBRIDIZED and bears little resemblance to wheat centuries ago in its protein makeup, its mineral content, nor its carbohydrate structure [‘Food and the Gut Reaction’ by Elaine Gotschall]. MODERN ‘BREADS’ also contains bromides linked to cancer because this element mimics estrogen and likely uses GMO-laden corn syrup as a sweetener/
Very true by the the way all the commercial wheat is GMO and why would you need sweetener in bread to start with.
Thomas, commercial wheat is not GMO. It is hybridized, and often sprayed with Round-up before harvest to ‘desiccate’ it for a more profitable harvest for the farmer. But it has not been approved as a GMO crop yet.
Amanda is correct. There is no GM wheat grown commercially in Canada anyway.
And when you say John that a product is “GMO laden” shows me that you don’t understand what a GM crop is. There is nothing sprayed to a grain to make it GM. It’s a very scientific process to the seed at the cellular level.
John, Excellent point about bromides. Brominated flour replaced iodine-based dough conditioners in the 1970’s. Bromine and iodine are both halides(?), so bromine blocks the iodine receptors on our cells, and iodine deficiency is not only problematic for the thyroid but also strongly linked to breast cancer and very likely (insufficient studies) to prostate cancer. Most of us are iodine deficient (eat clean seaweed!) and further aggravated by bromine in wheat flours, fire retardants, dryer anti-cling sheets, & pool chemicals. Read The Iodine Crisis and/or Dr Brownstein’s book on Iodine.
I can’t even begin to tell the many ways that wheat ruined my health, and my overall quality of life. Thanks to Robb Wolf the author of “The Paleo Diet” I was able to pinpoint this culprit in as the center of all my misery and health woes. I changed my entire way of eating and am 98% better for it. Thank you for highlighting it again here in your article. And BIG BIG BIG thank you’s for all the other subjects you presented in your documentaries and emails. I’ve used almost every one of these approaches to alter my health and have nothing but positive change and growth as a result. You. Are. An ANGEL…a true hero!!!!!♥️♥️♥️
2 things…….I thoroughly enjoyed the article and avoid bread as much as possible (I use Ezekiel bread). Also, I placed an order with you on September 21. Please inform me of the order. Thank you.
Anne Cusack
Hi Anne,
Please contact our customer support team: https://support.thetruthaboutcancer.com/submit_ticket
They would love to help you with your issue!
What a wonderful article. Thank you so much for explaining this thoroughly and in a comprehensible format. I have been telling everyone I know this same thing for years but sharing this article will get the message in an efficient manner. Keep up God’s work and bless you Ty.
Wheat, even when it’s organic and sprouted does not feel great in my body. I avoid wheat most of the time and appreciate your spreading the word about the pitfalls of wheat in general. It’s such important information and I’ll be sharing it on Facebook too!
Wheat in its purest form has been around for centuries and is only NOT good for people who are sensitive to it.
Thank you Ty, the challenge now is to find a reliable source of normal wheat, free from chemical fertilizer. Almost impossible to raise commercial quantity of wheat without chemical fertilizer.
Breadtopia.com sells organic ancient wheat- Einkorn and several others. I always buy the whole grains, and grind it fresh, because once ground, the germ will quickly spoil the flour and you lose nutrients quickly when ground.
Even my gluten sensitive children do well on einkorn and spelt. Souring the dough makes it even more nutritious. Also, breadtopia sells a natural yeast product. It takes longer to rise than normal store bought yeast, so a little more planning is necessary, however.
You can now order flour to make your own breads which is 100% Organic Einkorn. This is nature’s original wheat and NEVER Hybridized. Jovial is one brand often found in health food stores where pastas are made with this Einkorn wheat. Check out their website jovialfoods.com.
When I first started primary school I remember a very old teacher holding up a small green cardboard box. He told us to sprinkle a teaspoon of the contents on our food every day. That was 63 years ago and the content was wheatgerm. So it has been known years before I was born but must have been suppressed over time cos I never heard about it until I started eating healthy when I succumbed to diabetes – my doctor doesn’t want to know!! – Love to all xxx
you really need to listen to Gary Young’s seed to seal message about how the company is the only one that has this seal. We are the only oil company that have our own farms and know where our products come from. He realized that wheat was a problem for people after they took everything out in 1970 and started using round-up that destroy the nutrients. we sell the original wheat called Einkron that does not affect your system. He is truly a man of God that wants the best for anyone. Many times we can’t get a product because he won’t compromise to sell.
Very good article, I am actually a baker by trade and I only use heritage grain which is obviously organic and mill right before I use it for baking. It is so sad to see what we have done to our comerical flour, you could as well use drywall powder from the nutritional value. But unfortunately so many people just don’t want to hear it because it would take a little more effort but it is so worth it. Leaf alone the difference in taste. You do a great job Ty someday people will listen.
Thank you so much for all of this information, and for the work you are doing every day to inform us and spread the truth. Now, I too need to ask the question – like “Carol” just did – what’s my course of action? When my husband wants a sandwich, there’s no way a lettuce wrap will do. I’ve made my own bread, on occasion, so I’m not wary of THAT process. But it wasn’t with a sprouted grain.
Ty,
You are only partially correct. The ubiquitous presence of the herbicide glyphosate in our foods and environment is the primary culprit – NOT the refining of wheat to flour. The refining removes much of the mineral nutritional advantage by removing the germ and bran where minerals, fiber, etc. are stored in the seed (the same for peeling an apple or potato); BUT it is the toxicity of the patented, broad spectrum, antibiotic glyphosate herbicide (generally known as ‘Roundup’) that is toxic to the beneficial microorganisms in our gastrointestinal tract (eighth organ) that do the digesting of wheat, and most OTHER food products, to produce the fatty acids, aromatic amino acids, minerals and vitamins in available forms, etc. that is the primary culprit from a health stand point. That is why a fecal transplant can many times ‘cure’ many common diseases such as obesity, leaky gut, celiac, C. difficile diarrhea, gluten intolerance, autism, etc. – and even (prevent) some cancers – as long as continued exposure to glyphosate is removed (go organic). Processing flour isn’t new, but the mass chemical attack on our eighth organ, the gut microbiome, is directly related to many of our now common diseases.
What about Ezekiel breads?
I knew it! So, being Gluten Free actually is the best choice (for some, it’s not a choice).
Thanks for this, Ty. I stopped eating wheat 3 years ago after reading the “Wheat Belly” book. Very occasionally I will “cheat,” but usually because of a social situation. Luckily we have a farmer here who grows Red Fife and Spelt, and he grinds his own berries, so we can indulge in that. Otherwise, we have taken to eating other kinds of grain, like kamut and quinoa.
Besides sprouting, using natural yeast – the yeast that naturally occurs on the wheat plant – the yeast our ancestors leavened their bread with – the yeast that takes 12-24 hours to rise a batch of bread dough – the yeast the ferments and pre-digests the gluten, lowers the glycemic index, increases the anti-oxidents, provides powerful probiotics, and neutralizes the nutrition robbing phytic acid in all seeds/grains/nuts, basically – making wheat digestible and healthy – is what is missing in todays bread. Even homemade whole grain bread, made with artificial quick-rise yeast, provides NONE of these amazing benefits. People who have had chronic wheat-related digestive problems, including celiacs, gluten intolerance and irritable bowel syndrome have been able to have great results with switching to natural yeast (including real sourdough) start for bread making. It isn’t so much that the wheat is so different now that is causing all the problems we now have with wheat, it is that we stopped using natural yeast as soon as man-made quick rise yeast came onto the scene. Read more about this little known truth in the book “The Art of Baking with Natural Yeast” by Caleb Warnock, available on Amazon.com. Wheat CAN still be the staff of life it once was for our ancestors.
You all – including Ty – need to read the book, Wheat Belly Total Health, 2014 edition, by William Davis, MD. Man has only eaten the “seeds of grasses” for the last 10,000 years. They got along without it for the other 94% of man’s existence! Enter wheat, etc. and the problems began. Wheat and the other grains seem to have a bad effect on us from head to toe! Dr. Davis has appeared on the PBS stations, so you can watch for him there.
Would buying Organic bread from a supermarket and a Health Food Store better? I have heard that eating whole grain bread is better than eating white bread.
Silvia, In Wheat Belly, Dr Davis likens organic, whole grain bread to smoking low-tar cigarettes. Yes, it’s less damaging. Better still to hand-mill your own organic heirloom (e.g. einkorn or kamut) wheat the day you bake it. Even better to use almond flour instead of wheat. Better still to avoid all flours. Understand the range of options and choose your “cheats” according to personal priorities. If you’ve no cancer nor overweight, you can indulge a bit more. Read Wheat Belly, Wheat Belly Total Health, Grain Brain, Brain Maker, No Grain No Pain, Microbiome Solution, and similar books to understand the whole gamut from Twinkies to No-Grains. To our health!
Way back the germ was taken out of the wheat berry to yield shelf storage for wheat flour. I doubt very much that you will find flour anywhere that still has the germ in it….you know wheat germ oil. The solution, purchase a 25 lb sack of wheat berries, hard wheat for bread and soft wheat for baking; generally speaking. Get yourself a good little flour grinder and grind a fresh batch. Store it in your fridge. A loaf is good for one or two days, maybe longer if you refrigerate the loaf, then warm up the slice you will eat. Some more yeast is needed as well as vital wheat gluten and the kneading is virtually eliminated. A high quality bread machine, such as the Zojirushi where you can customize a particular setting will do a wonderful job for you. We do daily exercise which runs your metabolism rather high….a slice of this bread will fill a hunger need quickly. We would probably agree that Subway runs some fairly good bread, but if I find myself on the road and eating at Subways, I get this letdown, no nutrition and the digestive tract working harder. If you are in the upper Midwest, Natural Way Mills from northern MN, has the best pricing on the various organic grains.
I enjoyed your article, but would like to point out one error. Roundup (glyphosate) is an herbicide, not a pesticide, unless you are considering weeds to be pests.
Hi Louis,
Thanks for letting us know! I will pass this onward.
I BAKE MY OWN BREAD ALL THE TIME. I USE ORGANIC FLOUR. IS THAT NOT GOOD? IF NOT THEN WHAT SHOULD I USE? I DON’T USUALLY EAT A LOT OF BREAD UNLESS I HAVE MY HOMEGROWN TOMATOES. THEN I LIKE BACON AND TOMATO SANDWICHES. I WOULD REALLY LIKE TO SPROUT GRAINS BUT DON’T KNOW EXACTLY HOW TO DO IT. OR WHERE TO GET THE GRAINS. I ALSO MAKE MY OWN SAUERKRAUT. BECAUSE I LIKE RUBEN SANDWICHES. I KNOW CORN BEEF ISN’T THE BEST BUT HOW ELSE DO YOU HAVE A RUBEN? PHYLLIS SKILLMAN
Aloha Katie,
I can empathize with your concerns. It can be very daunting to learn about the hazards of feeding your family “normal” food and then compare the cost of that to what the informed food educators are saying is a better alternative but which in many cases is more expensive.
Making your own bread is certainly a better alternative, but only, in my opinion, if organic wheat berries are used and you grind it to flour immediately prior to making the bread. That way, as Ty has just said, most of the nutritional value of the wheat ends up in your bread.
There are many choices out there when it comes to wheat grinders; Many are expensive, some are not. The hand grinders are quite inexpensive but require tedious effort, and the result is a rather course flour. My solution was to acquire (20 years ago) a Vita Mix with an addition mixing container which had a blade specifically for grinding grains to flour. It could be that other less expensive competing products are available today which will do the same thing and just as well.
A limited supply of money can be discouraging but keep in mind that paying more money now for good clean foods is very likely saving the cost of medical care in the future.
I wish you the best.
Lynn
Right on! Good article! For further details, also read Wheat Belly by Dr Davis (cardiologist), Grain Brain by Dr Perlmutter (neurologist), and No Grain No Pain by Dr Osborne. There are a few smart doctors out there.
First, distinguish white flour from “whole wheat”, but then distinguish “whole” from “INTACT”! (Dr Fuhrman’s smart word.) Think of glycemic index and avoid all flours and grains unless intact (“steel cut” oats are close enough, rolled oats are not).
Distinguish modern wheat from ancient–whose DNA is more different than chimpanzee DNA from human DNA–and choose ancient varieties like emmer, kamut, or einkorn. Also, organic is very important as wheat is now often–and unpredictably, depending on the weather at harvest time–heavily sprayed with glyphosate, a carcinogen, to dessicate (dry) it. This glyphosate likely contributes to many people’s wheat issues. An occasional bag of organic einkorn flour might be okay–I use perhaps two pounds per year. (But not even that if you’ve got cancer, as the amylopectin A feeds cancer!)
Soaking and/or sprouting is excellent not only for the enzymes but also to disable the phytates, lectins, tanins and other “anti-nutrients” that are Nature’s seed-preservatives. Eating non-sprouted grains can likely inhibit nutrient absorption from the entire meal (not just from the grains). But the body also has uses for phytates, so it’s okay to be imperfect on this–I find it easiest to sprout my legumes more regularly than the nuts & (scant) grains.
Eat very little wheat, not much organic corn, zero GMO corn, and only modest amounts of whole (INTACT!) healthier grains and pseudo-grains like amaranth, teff, quinoa, etc. Replace your flours with vegetables! Make your vegetables tastier with healthy fats like coconut, avocado, & nuts.
Dr Davis has a new book – 2014 – Wheat Belly Total Health – with newer information.
Thanks for a very interesting article. Well researched and well worded.
I think the main challenge with wheat could be more the chemicals used in growing wheat these days…..that can sure do a lot of damage.
I have spent years doing research and working on recipes to help our family be healthy
Our family has been eating wheat for years, and me personally all of my adult life. We grind our own wheat and flour, which I feel is essential in order to get the best from wheat. I found a very good source for wheat that I can trust to not be chemically loaded. We do make bread and use fresh ground flour in a few things, but we cook wheat whole, cracked, creamy, and also I made up a couple of dinner wheat pattie recipes we love, even my die hard son who loves meat likes the patties. NOW WHITE FLOUR definitely isn’t high on our list, and if we use it we choose unbleached. Our health is excellent, I’m in my 60’s and take no medications (I do use a few herbs). We also have a good local source for spelt, but really I’ve seen no difference in using the spelt and using the good wheat I buy. We never have cold cereal for breakfast, We don’t keep soda pop in the house, although we have it now and then, but NOT the high fructose corn syrup kind. We don’t keep candy in the house, but sometimes we have candy or chocolate. If we want something like french bread, I have a fabulous recipe, we have it with a meal that has a lot of fiber, such as a stew I make with lentils/wheat/sausage/tomatoes/garlic/onions that we like a lot.
Our Daily meal goal:
one meal based on wheat or grains
one meal based on (legumes) dry beans or lentils,
one meal vegetable based
and meat in only one meal per day
Cruciferous (cabbage family) 2 to 3 times per week
Dessert occasionally and make it fruit or veggie based, such as low fat pumpkin bars, pinto bean pie (tastes almost like pecan pie), surprise apple cake (has lentils but this is so good you don’t know the lentils are in there)
Translation of this goal?? ………some sample menus we make………..
Bkfst: honey wheat pancakes with peach sauce / Lunch: peanut butter n’ jam sandwiches and carrot sticks (peanuts are in the legume family) / Dinner: roast beef, gravy/potatoes, salad, garlic green beans, steamed carrots, whole wheat rolls
Bkfst: lentils n’ egg bake and side of fruit / Lunch: veggie stir fry with chicken / Dinner: golden wheat patties with sides of garlic mashed potatoes and green beans or broccoli or roasted zucchini.
Bkfst: cracked wheat with butter n’ honey and side of fruit / Lunch: black beans over rice (has some sausage in it) topped with cheese / Dinner: zucchini garden lasagna (my own recipe so nothing like lasagna except the noodles) and side salad
Bkfst: oatmeal pancakes with applesauce / Lunch: homemade chili (it does have a minmimal amount of ground beef to add to flavor) and cornbread (using stone ground cornmeal) and raw veggies / Dinner: Indian butter chicken, basmati rice, baked yams
Bkfst: Fried eggs (cooked in olive oil/butter) and whole wheat toast and fruit juice (4 oz. only) / Lunch: homemade pizza and fresh raw veggies / Dinner: ‘Chicken fried’ dinner patties (not meat, made from oatmeal and yes even the guys like it) with mashed potatoes/, cream gravy, roasted carrots, and coleslaw
Hi Katie,
The Young Living Einkorn Wheat is just like God intended with only 14 chromosomes instead of the 40+ chromosomes in today’s hybrids. Start introducing it slowly into your diet. There are many people reporting that they are enjoying Einkorn Wheat for the first time in a long time.
You can contact me through my educational website http://www.wellnessbygodsdesign.com .
You are sooo right, capucine !
Hello katie i understand your point of view..i know if i were you i would buy me some organic without ogm flour….and before go to a website to explain how to do the essene with sprout bread….or spelt or sml spelt flour…..you could do it with the bread machine……look up on google how to do it …..also if you prefer ask ty or charlene what he feeds his children as bread concerns…..
Good luck
I read through a lot of these but not all, so if someone already mentioned it, please pardon. We don’t eat a lot of bread but when we do, we eat Sprouted grain bread made by Angelic Bake House. All their breads are made with sprouted, non-GMO grains. and it’s delicious. They have a variety of breads as well as burger buns, sausage buns and even tortillas. You can go to their website to find out if there’s a store near you where you can find their products. You can order from them as well and have it shipped. They really do have a good product.
I like using my fresh ground organic wheat that I buy and use the true sourdough to make my bread. — Delicious and nutritious! Sourdough prepares the nutrients in the wheat just as much or actually more than sprouting and is easier. Ancient times I believe they did sourdough not sprouting, altho I have nothing against sprouting.
I can tell you, as a truck driver, you people are being scammed all the way to Kingdom Come.
Nothing, absolutely nothing that you eat today is how it was supposed to be.
Even the so-called organic stuff it is not what they say.
All growers and producers use loopholes to label products as organic, but somewhere in the chain some links are broken, exactly because these loopholes. Pesticides or growing in previously contaminated and depleted souls dis not make what grows in there….organic.
Chemically speaking, even GMO crops are organic. Because organic, is something alive, that grows.
So you also have to bear in mind how they hijacked the language and use of it.
I am also coming from old Eastern Europe and while growing up, i was eating real food grown by real people by means of hard work.
You people today, are the victims of your own selves, the victims of convenience.
Your desire for convenience lead to all of this.
Your laziness and ignorance and desire for leisure allowed cunning people to take shortcuts and produce poisons to feed us.
This is the root of this problem if you want to acknowkedge it or not.
This is what it needs to change.
To grow real crops in a natural way in clean soils is not very easy, and for millenia farming was done inside family circles or at most at a small vilage scale.
Mass farming and mass production is not natural and is the cause of all this evil.
It is up to us to act maturely and acknowledge the mistakes we made.
We have to return to small real communities, but i mean communities in the sense that everyone knows everyone in that community and everyone cooperates with each other.
The “American” communities of today are nothing more than pathetic islands of selfishness and alienation.
Travel the world, read old books, educate and go back to a natural way of life and cooperation.
This is where careers and competition brought us.
Chris ….what you say might be in some ways true
but if you want to have the real stuff the real 100% oragnic non ogm..,than there is a way you buy a piece of land where you put just good compost and do a permaculture,,and buy originally good strong seeds…farmer strong seeds or make your own seeds with the real stuff you did grow yourself…and then what you just said has nothing to do with what you will eat…here in France we hace a hippie looking guy who saying he is the lasiest lerson on earth…he found thise strong seeds who can support the real draught…or with just a small amount of water to begin with and just a tiny bit or soletimes none water…..he harvest the sweeties tomatoes etc etc you ever ate…he visit his farden twice or 3 tiles during suller and that’s all….of course with the permaculture which is a natural way to have a garden rarly with rows neatly taken care of…. But the result is mervellous..so if people can’t do this..then they could find a way to buy vegetables from people who does their garden like this..i know not easy…but in the near futur if people wants to be in good health .,well they will have to get organised ..and ..,they already do……in plenty of places .,,this is not going to be …a la mode…don’t worry .,,it is something that will last for centuries cause more and more people because of internet are knowing that their health and the children’s health is at that price……
The name of this french man is …Pascal Poot…..no joke…..look him up on google…but it is in french…
I grind my own wheat and bake every weekend for the week. I have not tried sprouting the grains and hope to do so. There are some nice natural stores that sell wheat in bulk. It is not very expensive. I can not even eat store bought bread anymore. It tastes so fake.
You didn’t mention the breeding that went on in the mid 20th C. They used early gene-altering techniques and crossings with dwarf varieties (to make the wheat easier to harvest), and in the process, altered a protein in the gluten leading to today’s allergies and intolerances.
I made my own sour dough starter, using only organic spelt flour and filtered water. Once the starter is developed, you just maintain it by feeding it more flour and water daily. I make my own bread (hand kneaded), also using organic spelt flour. The bread recipe is dead easy…ingredients are only sour dough starter, spelt flour, filtered water and Himalayan rock salt, although I also add in pumpkin and sunflower seeds. I also make other things with my starter, such as pancakes (with milk kefir and my home grown organic eggs) and pizza base. Not only is this better for us, but very satisfying to make/grow your own food, instead of buying processed.
Jill, Please share your recipe!
The biggest problem with modern wheat apart from the processing is the fact that it is hybridised. Even if you prepare it properly it is still not a good food. This includes organic wheat as most growers are using modern hybrids. Kamut, emmer and einkhorn tend to be better tolerated. Spelt used to be but even that doesn’t seem to suit a lot of people now. Its is best to test for tolerance – muscle testing can do this – and then buy the flour of the old grains and make your own bread or buy artisan bread. Don’t load up heavily on any grains – eat more vegetables instead and your body will thank you for it.
Katie, if you have limited income then try to stick to unbleached flour. I’m pretty sure it’s hard to find regular store bought flour that isn’t fortified. If you can find flour that has been stone ground then that’s the best because stone ground wheat doesn’t get as heated as conventional milling so therefore keeps more of its nutrients.
Listen to ; Cure any autoimmune disease. You tube . Good luck.
You can buy sprouted grain bread at Costco and at the local co-op store,even at the local Wall-Mart.I am using only stevia,xylitol,and erythritol for sweetners.
You can survive without bread. Order Coconut flour and make your own. Sourdough white is better for you if you must buy store bought bread
yes, sourdough is the only one I tolerate. A loaf last me at least 4-6 weeks. “Man does not live by bread alone!”
This is the first time I’ve felt the need to take issue with your information. Wheat is not a good food in any form and never has been. It is nutrient deficient and is especially not a complete food. The bran or brown coating that is removed in refining contains the trace vitamins but also many anti-nutrients and toxins. Since you get so little nutrients from starches it is best to eat them white or peeled to avoid the poisons. All starch foods are problematic for best health, all grains, legumes and even potatoes and yams should be severely restricted..
One benefit of ketogenic and raw foods diets is that starch is eliminated (or nearly so). Blood sugar spikes more from some whole grains than pure table sugar! Gas, bloating and weight (fat) gain are signs that the body is under siege. If you wish to be healthy and heal do not eat any starches, particularly whole wheat.
I got an education on bread a couple of years ago while battling a nasty bacterial intestinal infection that left me near death and 75 lbs. Truth was I couldn’t even walk down the bread aisle in the grocery store with out feeling sick. A sandwich became bread/bunless and still is today. I listened to my body.
I work around a number of people who are gluten intolerant. One, a French woman, vacationed back home in France and by accident discovered the bread there didn’t bother her like the bread ins the U.S. does. Apparently even our organic wheat has been developed with more gluten so it affects people more.
Thank you very much Ty. You did a great job in exposing the wheat flour.
Thanks for this very informative newsletter. I’ll spread the word!
Hi Katie!
Here’s my experience:
10years ago,my naturopath recommended me
to avoid refined foods;as a 24 year old,my brain
went:”What? But that’s all that exists!!! What will
I survive on?…”
When I understood the whole grain concept,and
I went to a whole food store,I found there was no
way for me to afford anything that would be good
for me…I had lost my job and wasn’t getting
paid…
So I dug and dug and found the guy who was selling
the grain,flours and other foods to that store,and
started buying from him…about 1/3 what it costs
at the store!
Then I discovered that I should feed mostly on
fruits and vegetables…then, that these should be
fresh, and raw most of the time…then,that some
should not be eaten with certain other foods…
In the beginning,I needed to eat so much that it
was frightning,I guess my gut wasn’t absorbing
too much…
But little by little,since a couple of years,I’m able
to eat reasonable quantities and work hard and
not feel like I’m about to die or something!
Also,now I’m fermenting vegetables (check out
Wardee’s traditionnal cooking school,it’s really
something),as well as grain (place any grain,
or mix,in a thermo bottle upto about 1/3 of
the space,fill to 2/3 with
warm water+-40°c,then close and let sit 2-4
days– be sure to let gas out 1or2 times a
day… This smells a bit like cheese,wich is
fantastic to me because I can’t have dairy but
Love Good French Cheese!
You will have to get used to these,as some of
the flavours are quite pculiar,but you’ll find
that they are very satisfying,and gut healers
at the same time.
Worth the work,to me.
A couple of books that have been great helpers:
Fit for life,by H. & M. Diamond
Guide to diet & salad,by Dr. N. W. Walker
I hope you find solutions that work for
you and your family!!!
Also,while I’m at it,I thank Ty & co. for all their
work,and can’t wait to read that book of his!
Hi Katie. Im not the most knowledgeable person to answer this question but im like you, shop regular grocery store mostly. I buy Ezekiel breads which are flourless and use sprouted wheat which is easier to digest. I would be interested to read more comments to your question also!!
just begin. I don’t know your situation, so I can’t guess what would be most important, but any step is better than none. We got a little ‘kitchen mill’ so we can grind our own flour. We buy wheat in 50# bags, which we keep in the freezer until we grind it.
We are on a limited budget too, but I do buy sprouted wheat bread or spelt bread. I have hungry teenage boys and they go through 2 loaves a day. Their health is a priority and I give up other things to make sure we eat healthy.
Dear Katie- I completely agree that it seems overwhelming. Every time I turn around, I learn of something new that’s terrible for you. What helped me years ago to start my healthier journey was to take it very slow. Just like “dieters” find it sooooo hard to just be all healthy starting tomorrow, you can’t just clean out your cupboards and start shopping at your local organic store. Just take one or two steps at a time. I started with sugar, but primarily high fructose corn syrup (back before it became a widely known no-no). Let me tell you it was hard, there is sugar in everything! I avoided all sugar except from fruit, honey, and other natural sources. This alone started forcing me to make a lot of my own stuff. Again, start small. Most Americans have lost the art of cooking, baking and making for themselves, but not only is it cheaper, but it was so rewarding for me. Example, I grew up with boxed pudding mixes, that’s just how pudding was made in our house, and I did the same thing when I got older. Then it dawned on me that, hey, there has to be a way to make this stuff myself, right?!? Duh! As I’m a big fan of Pinterest, I look up homemade pudding, and I’ll NEVER go back. Homemade was soooooo good, I had been missing out all these years! Plus, mine have like 5 ingredients, not 25 fotified, poisonified, fake food ingredients. After a while, I started experimenting with making my pudding with refined sugar alternatives, ect., and each batch gets better tasting and better for me. I don’t know where you stand on time, finances, room to grow your own food, ability, knowledge on everything, but just start somewhere. You are already at a good place by reading this newsletter. There’s some great blogs out there you could follow. And go to those specialty store anyway and start with one or two organic alternatives until you learn to make it. One of the store close to me hold classes to help people start getting healthier food habits. Try growning a few of your favorite foods, even in containers, if you are space limited, can really be rewarding, fun, and help save on the food bill. Whatever you do, just know you aren’t alone. God made our bodies and healthy food for us, but we have really ruined both.
what about quaker oats?
Nice layout of info Alan!!
Alvarado Street Bakery makes delicious, organic sprouted wheat bread in California. It’s even available at Costco near us. Maybe you can find it where you live.
We mill our own organic wheat which we purchase from a coop. Also the following article is interesting and that’s what I follow in my bread baking. How to Make Bread the Way Your Grandparents Made it!
By Ken Anderson
“Regular bread is dead food, no life, no enzymes,disease causing junk food.”
I have been in the nutrition and health field for a long time, with a great emphasis on doing everything we can according to the Bible. Several years ago, I found that good whole grain bread can be made the Biblical way (which is health building) or it can be made the most common modem way (which is not health building). Let’s look at the difference so, if you decide to make bread, you’ll know the correct method for healthy bread.
First, look at the principles involved in bread. It would be healthiest if we ate a large percentage of our food raw to enable us to get all the natural health building enzymes out of our food. Any kind of heat kills the enzymes in food, starting as low as 118 degrees. Going up in cooking temperature, more enzymes die until we reach 160 degrees when most are dead. An example is, fresh raw apples have many enzymes but baked apples are dead food as far as the enzymes go. After eating a baked apple, the body must put back in the blood those enzymes that have been killed by baking; thus, using up stored enzymes that could have been used for any number of other very important jobs (such as keeping the arteries clean to alleviate a future stroke from occurring). Now, you might be thinking, “How do I get raw bread to make sure I get those health building enzymes?” That is a good question! I have also asked that question in the past. The same heat that is used to bake that bread is used to bake that apple. Heat kills all enzymes in food whether they are whole grains, apples or cabbage.
Victor Irons, born around the turn of the century, told me years ago that, “Regular bread is dead food, no life, no enzymes, disease causing junk food.” He went on to say, “If they use organic wheat, stone grind it, use all natural ingredients, it still is harmful if it drains those wonderful enzymes out because it is cooked dead food.” “It has the same effect on our body, in that manner, as white bread,” he went on to say. “Sure, white bread is much worse on us than whole wheat bread, because it is lacking in much more than enzymes. It is lacking in minerals, vitamins, fiber etc.” He went on to say,“It can be made where the enzymes have done their job, before we eat it, thus, not robbing the enzymes from our system.”
When we look to God’s Word, we find that bread is used over 360 times, starting in Genesis 3:19 where it says, “In the sweat of thy face shalt thou eat bread, till thou return unto the ground; for out of it wast thou taken: for dust thou art, and unto dust shalt thou return.” Why, would God refer to bread so many times as something good, if white bread and whole wheat bread (in some areas) causes so many health problems? (If you don’t know that white bread is bad for your health, read some of the books in health food stores or write for information.)
Jesus, after his resurrection, ate fish and bread. Bread was in the ceremony in I Samuel 21:6 for it refers to the
shewbread. Ravens even brought bread to Elijah in I Kings 17:6. In Psalms 104:15 it refers to “bread” as good food for it
reads in the King James, “…and bread which strengtheneth man’s heart.” Now, I ask, was this bread something other
than what we know as bread today because when the enzymes are killed, it does not strengthen the heart but weakens it
along with other areas of the body at the same time. If the bread is not whole grain, high in fiber, it also will plug the colon
causing many other health problems.
In Strong’s Concordance, bread #3899 lechem is “food (for man or beast), espec. bread, or grain (for making it):-({shew-} bread, X eat, food, fruit, loaf, meat, victuals.” Sounds like what we know as bread. Noah Webster’s 1828 Dictionary shows bread as “support of life in general, maintenance.” It shows support as meaning “to maintain; to sustain; to keep from failing; as, to support life; to support the strength by nourish- ment.” It shows maintain as, “To hold, preserve or keep in any particular state or condition; to support; to sustain; not to suffer to fail or decline.” The meaning of
sustain is “To maintain; to keep alive; to support; to subsist.” The meaning of subsist is “To feed; to maintain; to support with provisions.” Bread is so important to life, health, strength, and to stay alive and each have such an important meaning. God refers to his Word and Himself through Jesus as “Bread” in Matt. 6:11 and Luke 11:11 as “our daily bread”; John 6:35, “I am the bread of life “. Vs. 32 states, “My father giveth you the true bread.” If we say that bread is the “staff of life” and it is the basis of many meals, then we should look to Noah Webster’s 1828 Dictionary of what staff means. It means, “A stick carried in the hand for support or defense by a person walking; hence, a support; that which props or upholds” Psalms 23 states, “Thy rod and thy staff they comfort me.” Bread is proverbially called the “staff of life.
Since we can see that bread is important, let me now explain how to make good bread the way God intended it to be made. There is a Biblical or correct way to have those enzymes work for us and not against us.
Start with chemical free organic grains, grind the grain and mix in the yeast and warm water along with any other ingredients (wheat germ, sprouts, cracked grains, and other natural items can be added). Mix and knead it appropriately. THEN COMES THE MISSING “7HR. STEP.” After everything has been done, put the mixture in a large pan with a flannel, cotton, or wool cloth over it to keep it warm, put it on a shelf overnight (or approximately 7 hours). Next day, after the warm water has activated the grain enzymes, working all night, the dough will have raised up a lot. Now knead it several times and let sit for another 1/2 hour. Then, and only then, do you bake the bread. You see, the key is the 7 hours the bread set, allowing the food enzymes in the grains to do their job. These natural grain enzymes, found in the wheat or whatever grain, predigest or works on the bread, changing the calcium/phosphorus ratio and other items in the bread so that now the bread is good food and not health destroying. Bread must sit and work (enzymes are working by doing their job of digesting) to be health building, staff of life type good food. The yeast and the enzymes in the grains will have also predigested, meaning most of the work has been done to digest the bread to enable you to get the good nutrition ready to be absorbed. Remember, I said the calcium/phosphorus ratio has also changed. We need more calcium than phosphorus and we get that only after the grains have soaked or sat overnight, allowing the food enzymes to do their thing. If we don’t let this take place, the phosphorus is much higher than the calcium which can cause many health problems. We need to make the bread like they did in Bible days and at the beginning of our country. Mr. Irons stated that this is the way they did it when he was a child. It has only been in the last few years that people have quit making bread the correct way. If we would make bread the way our great grandmother made it, then it would be the “staff of life”.
Since I have been making bread the 7-hour method I have had several experiences of people being able to eat this bread, who could not tolerate other bread. One was a person with sinus and asthma type allergies, and the other was diagnosed with gluten intolerance. Others have said they feel better on this bread.
I am not making any guarantee that a person with gluten intolerance can eat this bread. I know of one case where that was true, so it might be worth a try
I have the same question. At age 30 I started having symtoms of gluten intolerance, but did not know what was wrong with me. Four years later I find out that it is gluten. I also would like to know if I could eat the sprouted grain.
Try to get organic wheat food as much as possible. It seem that Russian wheat are better because they ban GMO stuff.
Here’s a ‘dumb’ question: How does one eat sprouted grains? With a spoon? How can bread be made with it? Does everyone know these things intuitively? For sure, I don’t. Do tell, please.
Not such a dumb question. I’ve just read every comment here. Not enough hours in the day to even take this stuff in, let alone start trying to find sprouts and making your own bread, I have bought the book and I try to eat healthy, take vitamins that cost me a fortune and probably over work my liver and don’t do much good. How the hell can anyone in today’s society be healthy? There just isn’t the availability of all the things you recommend and no time to do it all yourself if you have to work and carry out daily life. Grabbing a loaf of wholemeal bead (even the most expensive) to make ham sandwiches for lunch, is all I have time for. If someone could tell me of the perfect diet that I could make a prepare day by day easily, write a book and you will make millions. Problem is there are too many so called experts out there and conflicting advice.
Deryck, at least you’re willing to try and learn! I’d advise you seek a holistic nutritionist in your city or town.
I used to think I had a gluten intolerance because of how lousy I felt after eating bread—that was, however, until I tried bread made at a bakery that has no preservatives in it and is milled the traditional way. I hav bread almost daily with no untoward symptoms ad no weight gain!
I am promoting your book at wellness talks I do to educate corporations on health/wellness diet and lifestyle, maybe we need to affect corporations in this way … I am speaking to city hall soon and thru my private practice of massage therapy, each client hears about this material/everyone I’ve met wants a healthy lifestyle. health is wealth/knowledge is health ~ cher
Firstly my deep gratitude to Ty. I always enjoy reading your articles. I learn a lot from you.
We take to get educated and take control of our own health. Don’t get me wrong, i have great respects for doctors but you know your body best. I follow the science of Nutritional Immunology and i try to eat a lot of wholesome plant foods. I know i cannot eat all the nutrients to support my bodily functions so i take food-based supplements to make up the difference. Feel free to reach out to me at helen.marinis@gmail.com and I would be more than happy to share with you my journey. Best of health everyone.
Great article thanks but just a few important points missing that might help people use this information.
– the difference between sourdough and yeast bread. Sourdough is the traditional time honoured method of making bread. the sourcough culture breaks down the phytic acids and other anti-nutrients in the wheat that were there to protect it from predators when it was growing but interfere with digestion in our bodies. Sourdough bread making, sprouting, and ‘activating’ (i.e. soaking and dehydrating grains, seeds, nuts, legumes) all have a similar effect to aid digestion and actually release the nutrients in the wheat and enhance digestion. Yeast making is completely different and not good for health. I don’t know a lot about it but worth providing more info on why it’s important to choose sourdough over yeast bread
– in order to keep the wheat (or other grain) as fresh and close to nature as possible, don’t mill it until you are ready to use it. Many good food processers / grinders / nutribullets etc. can easily grind grains or you can purchase a proper mill as a one off investment. Buying whole wheat/spelt berries and grinding them yourself to make your own sourdough bread is cheap, but time consuming. You can also soak the whole grain overnight in whey or acidic medium and blend the next day – i use this method to create batters for cakes, muffins, pancakes, waffles etc. It’s cheap and so quick and easy. This won’t work for bread though.
– avoid wheat altogether as it has been modified to produce profitable harvest at the expense of good health. Modern commercial wheat is far more indigestible than it used to be. I’m sure organic is better but I wouldn’t trust wheat at all in our modern times or at least produced in certain countries. Use an ancient grain like spelt or kamut – excellent alternative to wheat that behave like wheat but far more digestible. I have heard that people are much less effected by wheat and pasta and pasta in Italy, presumably because of the way it is grown …
– the elephant in the room here is gluten, but that will spark another whole debate. I personally believe that properly prepared sourdough spelt or rye bread is good in moderation, but there is a lot of evidence of the detrimental effects of gluten, even for those who are not coeliac or even ‘gluten intolerant’. Sourdough, sprouting and activating would certainly help in breaking down the gluten …
Hello Luisa.,wonder if germ alfaalfa sprouts could be added in the bread recepee when using spelt or small spelt..or rye…of course making the bread with less gluten as ssible .,could this be like the essen bread?…..which is real good….and full of protein……of course also i am talking about organic spekt etc.,without ogm and the real one without hybrid’s either…….i think that since the last ww2 ..as what i heard..they had to grow very suikly wheat fir bread etc….,and i suppose also that they really didn’t know what kind of damages they doing on each harvest as well as on people!!! ..since de hen they saw alk the money they made and never stopped!!!!
Where I live there’s no sprouted-grain bread in the stores. When I lived in the city, one short loaf costs around $4. I made my own bread in a bread machine for several years and it was delicious — probably killing me, but delicious. I gave it up. I’d still like to learn how to sprout grains and make bread with it from start to finish. One day, when I’m cancer free, I might want to eat a slice.
Look on internet with Google you will have loads of good recepees with less gluten and spoutd..or look up essen bread like it was made in the time of Jesus….you will be able to do real good bread….
Firstly would just like to sincerely thank Ty. For all the info ,great tapes etc .It has been a huge eye opener , would love to know what Bread you and your family eat Ty? I remember years ago my Natrapath Errol Harding (wonderful man). Telling me how bad Wheat was ,how it ferments in the stomach! I also remember him saying ,his cure for Cancer , was to build up the Emune System to fight it! Thankyou again Ty. Keep it Coming. Also enjoying all the articles . Cheers Margot
Unfortunately, there is no way to completely avoid toxins in this world. All you can do is educate yourself, (“TTAC” and “Wellness Mama” are excellent sources) and then do the best you can. The more you prepare your food at home, with the best ingredients you can afford, the better. Making your own cleaning and household products helps too. They aren’t toxic like so many of those things are and it’ll save you money as well!
Feel good that you’re doing what you can for your your family and be grateful that you have knowledge about cancer and nutrition. Most people, ignorantly continue to eat very poorly and expose themselves to personal care products and household cleaning products that are very toxic. Unfortunately, they will eventually pay a heavy price.
Please share your recipe!
What Is milet????
I get an organic wheat pasta at Trader Joes.
please have a look in sainte hildegarde recpmmendatiopns …she lived in the years 1170…and was a nonne ..her mouvment is still going on …of course things have changed since her time concerning wheat etc…she advice people to eat spelt or small spelt …non hybrides..as far as patatoes …exageration in all things are not advisible…the middle road when your not sick is the best …when you are sick it is another thing …
A Message for Katie, We make our own bread and only bake 1 loaf a week. If you eat well and healthily you do not need to spend a fortune and of course it is difficult with a young family, but train them and educate them, they will thank you as they get older. Eat an Apple, drink lemon and honey water, grow your own veggies and herbs. Eat small amounts, eat slowly, drink slowly, enjoy those small amounts!
Check out Kelly Herring at Wellness Bakeries. She’s done a lot of research into quality and gluten free bread that has ‘real bread’ taste and texture
Thanks, Nicky, for the suggestion, they look pretty good!
You are correct, Chris. Americans of every stripe, except for the Amish, have come to depend on Big Ag’s monoculture crop production. For decades we have been told that it would provide more and better food than we could ever grow ourselves, so we welcomed the idea and the attractive-looking food with open arms. Now that our soils are depleted and poisoned, we are at a critical crossroad for survival. Yet, 98% of Americans still live in cities and have no where to grow food even if they were motivated to do so. It’s a big problem and I don’t see anything changing in the near term. A small group is paying attention to food and how it’s grown, but it’s so very small and has very powerful opposition.
As for American “communities,” unfortunately you’re right once again. With very few exceptions there are no American communities any more, only strangers that live next door.
Ted i read just negativity …i believe strongly in what the exemple leads to…..and if …the….”I”…..wants to do better in “his”..or. “Herr”. Life then there will always be a solution……one way or another…i don’t know one person who will refuse to eat a testy tomatoo and real good apple …etc etc….not one person will not sy no…and if you take this perzon ..explain to him why…how…and then make this perzon understand the helth issues….he will say lets go….even if it will be for him personnaly …or for his children…and the children will see theirnparents or friends do their garden .,and they will do the same ler on ,,or even at that minute ..trying to help…….instead pf talking ..being negatif…just try to get going…it’s good for the body and the mind…
Yes, we can all do our part to improve the food situation and educate others. I wasn’t being negative, merely realistic as I’ve observed typical American behavior for >60 years. I’m an American, too, but nothing changes if people don’t change, and there’s tremendous inertia, ignorance, and apathy to overcome before any large-scale changes can occur with our food production.
I have stopped having sugar and added salt also for nearly 40 yrs. I juice, was taking fish oil, supplements, am eating as healthy as possible without being obsessed ( would be if contracted cancer). Now I get information from “Matt Cook’ who has spent most of his latter life researching similar to Ty, saying that sugar is good for you, fish oil, peanuts and trans fats are the major causes of inflammation and cause of most problems including cancers. So what do you believe? One day coffee causes cancer the next it’s good for you.
I do understand more than you think i have a lot of family in the states…and i have a bad time just telling them to stop drinking milk and stop everything that has to do with diaries…you want imagine..and on top i have several uncles with very bad health..but boy if you could only see what they eat …i am not a bit surprised when they tell me they have this or that…what makes me even madder is that all of the family are originaly from authentic farmers…who had as far as I know organic vegetables …since the pesticides were expensive…etc…and my Grandma did loads of fermolacto things to eat etc etc and I could go on and on,,but after a certain amount of years…they got to change ..eating macdonalds ..buying easy stuff etc.etc and….go fatter and fatter..and sicker and sicker!!!
So if they did stick with what their parents did…they wouldn’t have the problems they have today……
But …i believe that the new generation is trying to put things back like it should be…it is going to be hard,,,maybe..but the old generation I think is beginning to regret the golden years…the way they were raised………..
Well all I hope is that things get better for them….
Thank you for another great article! In general, wheat is not a good food, but it is greatly improved by sprouting (Essene bread is an example). Wheat is not necessary in a healthful diet. Some better grains (with more minerals and therefore more alkaline in the body) are quinoa, millet and amaranth. You can get flour and make your own bread, which would be superior to any commercial product. However, we do not need grains. It is best to de-emphasize grains and processed foods and emphasize fresh, raw (and organic as much as possible) fruits and vegetables in your diet.
Hello ar…here is a website i just found..,i think you would appreciate ..even if this ley is a bit …extravgant ..but she does delicious looking things…
http://www.fullyraw.com/21-day-challenge-day8/
Just go into her website and see what you can find…
Great article! One of the things Ty mentions in the article is that “sprouting protects grains from becoming denatured.” Does sprouting also keep grains from becoming rancid so quickly? Appreciate any info.! Thanks!
Buy frankincense and put it on your myeloma, I have used it direct on one I had and it cured it. I only used one I bought in a health shop. But you can get purer ones on line, they are much more expensive and probably better. U can mix it with lavander oil if u wish but I used it direct. Good luck
Wow! It was time consuming reading all the replies but it is good to see how many people are out there researching, all trying to improve their health. I have nothing to add but feel I am on the right track. Thank you Ty for everything you do and God bless you and your work.
Nice read! I so learned a lot from this and to be honest this is really new to me. Thank you so much for posting!