In defense of wheat

So, I posted the podcast about wheat, but I know it is about an hour long, and I have been wanting to summarize what I learned.

White flour, made on steel roller mills, separates the bran and the germ from the rest of the wheat. That I knew. What I was surprised to hear is that nearly all whole wheat flour from the store uses the same process, but then throws the bran back in.  As the germ would deplete shelf life, it is still left out. I had assumed it was made at least a bit more like the wheat my grinder puts out.  This even applies to most flour and bread labeled stone ground! this was devastating to me, as I often recommend friends who can't afford a grinder to just buy a good flour from the store.  But I have to admit, I can taste the difference.  There is no store bought wheat bread my family will even tolerate.  We like an occasional crusty white flour loaf as a treat, but we still prefer ours!

There is quite a bit if criticism of wheat these days, and much the of it does apply to white flour and store-bought wheat flour (basically glorified white flour!).  I have a friend who has been a devoted bread maker who ground her own wheat who was convinced to go gluten free to relieve some family health problems.  After 6 months, there was no improvement in conditions, so they started making bread again, and were so happy to do so, knowing that at least it wasn't contributing to their health problems.  But the joy they had in making their own bread was great!  And even more cherished after the absence.

I have heard that wheat makes your fat, sick, can cause behavioral issues, food intolerances, gut disorders, etc.  I just haven't seen it! All I have seen, and this podcast verified all this, is that when we make our own bread products by the sweat of our brows, that we rarely get sick, none of us are fat, digestion is healthy and regular, and that when there is bread in the house, we are satisfied and happy!  Home ground wheat bread has a GI of 52, while white and commercially ground wheat GI is 72!  As stable to our blood as it is a source of food, it was noted that Isreal went to Egypt with gifts of food, but it was wheat that he wanted.  As chaos in the world continues, it is wise to stick to this source of nutrition that has existed with every civilization of man. Adam began life out of the Garden with a command to till and make bread.  A paleo diet was not for him! Maybe John the Baptist...I will have to think about that. :)

The strain of wheat itself I have heard criticized, that it is not what our ancestors ate, but an entirely new plant.  Modern wheat has been cross bred, but only just as it always has been, by cross pollinating two plants with desirable traits.  There is no genetic mutation accepted by American farmers--other countries won't even buy it! And while spelt is easier to digest, the higher phytic acid content actually binds with toxins in our bodies and removes them! A natural purifier! This reminds me of something a friend told me once. She has a Masters degree in Archeology--yes, like she digs up things for museums!  She told me that ancient Egyptians has no source of clean water, but if they mixed the Nile's water with wheat, they could safely drink it. I don't remeber the details of what process that meant, but wheat was created for man and we should not, now of all times, forsake it.  The podcast did bring up celiac as a valid concern, but noted that true Celiacs are rare and intolerances are typically temporary, caused by white and commercial wheat flours.  Spelt or teff may be advised while the digestion heals, but focus on whole foods and healthy probiotics and eventually a home ground wheat can be tolerated well and will really nourish the body.

More details on this summary are included in various articles by the same author, found here.

Thanks for letting me step up onto my soap box. I will slip away to the kitchen now...