Is Wheat Guilty?
Guest Correspondence
SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING
TUESDAY SEP 27, 2016 |
BY VICKI CHELF
Here is my take: it’s not the gluten, and wheat isn't GMO. It’s not because of some new-fangled modern variety of wheat either. The problem lies in how it’s processed, stored and consumed.
Most wheat is processed into white flour and combined with sugar, bad fat and additives. People feel better when they don’t eat this; remember, white flour and water make glue, which is great for papier-mâché, but not food.
Whole wheat, when ground into flour becomes rancid quickly because it contains fragile polyunsaturated oil. Bake something with whole wheat, wrap it in plastic and store it for weeks (or sometimes months) and you'll have a recipe for moldy, rancid baked goods.
The solution is fresh organic wheat, from the most recent crop, freshly ground and used with other quality ingredients. Fresh wheat or flour can be purchased online and used for home baking. In my opinion, wheat isn't the guilty party: it’s what we have done to it. If you want healthy baked goods it takes some effort, but it’s worth it!
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