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Awesome, I never thought I'd see a link to Mother Earth News on HN. I suppose plenty of us are interested in DIY homesteading to various degrees, just that the
by 205guy 13y ago
Awesome, I never thought I'd see a link to Mother Earth News on HN. I suppose plenty of us are interested in DIY homesteading to various degrees, just that the occasion to link so rarely appears.
What the original article barely touched on, and this one ignores, are the industrial wheat varieties and chemical additives in industrial breads. It seems like people have demonstrated that artificially inducing quick rising in bread increases its gluten. The solution would seem to be to shame industrial bread and encourage traditional bread.
So why is no one advocating/advertising heritage grain, no-additive, slow-rise bread? I see a lot of "artisanal" breads in natural food stores, and some of them taste great, but how are consumers supposed to know they're buying the real deal.
- WalterSear 13y agoBecause, as that article pointed out, gluten is relatively inconsequential culprit: hysteria and individuals capitalizing on it by recycling shoddy science are the problem. Gluten is the new vaccine.
- WalterSear 13y ago"Wheat kernels have contained gliadins for as long as there has been wheat. For example, two purportedly ancient wheat varieties, 'Kamut' and 'Graziella Ra', have higher gliadin concentrations than modern wheats do, and other old-time wheats are also high in gliadins. According to Graybosch, “It probably is not speculation to say we could actually be consuming less gliadin than great-grandpa did.” And per-capita wheat flour consumption back in 1900, long before the rise in incidence of celiac disease, was 67 percent higher than today's average consumption.)" http://www.motherearthnews.com/organic-gardening/great-gluten-panic-part-2-zbcz1402.aspx http://www.motherearthnews.com/organic-gardening/great-glute...