Comments on: What happened to wheat?

By: Robert Angotti

Robert Angotti — Wed, 13 May 2020 15:13:00 +0000

Hi Cat. Thanks so much for your support. I really hope to keep building resources on the site that support our health. Your feedback and willingness to share this information are both big contributions. You ask great questions about the suggestions I hinted at in the article. The kernza wheat is really interesting to me. Unlike modern dwarf wheat, it is a perennial, meaning it grows back and produces yearly. I am really attracted to that option because it is consistent with something known as “regenerative” agriculture. I look forward to writing more about that in the future as I am trying to introduce the practice at the hemp farm.
I have looked for some of the heirloom wheat varieties. Dr. Hyman mentioned einkorn wheat which I have found online but remains pretty expensive. My brother found this resource: https://www.janiesmill.com. I might consider ordering bulk or getting a retail account with them if my clients are interested. They have a few different heirloom wheat varieties available.

By: Cat Yokom

Cat Yokom — Wed, 13 May 2020 10:06:33 +0000

Robert, I love your newsletters and appreciate the time you put into them!
I too love bread (and sugar) unfortunately. I know about the problems our wheat of today can cause and have read about ‘heirloom’ wheat. I’m just curious, is that wheat gone forever or is it grown somewhere in the world? Does that have something to do with the kernza wheat seeds you reference?

By: Robert Angotti

Robert Angotti — Mon, 11 May 2020 20:12:15 +0000

In reply to Ruth Heley.

Thanks Ruth. Dr. Hyman does reference the potential value in slower fermentation times but I haven’t spent time looking for clinical research on use of yeasted breads versus sourdough fermented breads. Generally, I think eating foods as have been consumed by our ancestors for hundreds of years, versus foods as they are being made over the last 50-60 years of is good rule of thumb. Some have suggested (Michael Pollan I think, author of “Food Rules: An Eater’s Manual”) the following guideline with food; “If your great grandmother wouldn’t recognize it, don’t eat it.”

By: Ruth Heley

Ruth Heley — Sun, 10 May 2020 21:46:58 +0000

Thank you, Robert! The food we eat plays such an important role in our health. I appreciate the support you put out for our agricultural producers. You presented many salient points about production and use of wheat in the modern diet. As a former professional baker as well, I will also add this. In past times sourdough and other fermentation methods were entirely utilized for raising the bread as opposed to modern yeast strains used by mass production which produce a much quicker result. A lengthy fermentation changes the composition of the final bread product, compared to a dough risen with commercial yeast. Some individuals find that eating sourdough bread helps. It wasn’t enough to help me and my neurological issues, and I follow a gluten-free diet. I still make sourdough bread for the rest of my family, utilize whole grains and avoid commercial yeast when possible. I hope these kinds of postings will continue to open discussion about our food supply.

By: Rose Hoefs

Rose Hoefs — Fri, 08 May 2020 15:50:27 +0000

Robert,
Thank you for the article. I found it interesting and informative, finally addressing an issue that many are aware of, but failed to address in our daily lives. Being born into a German family, fresh baked bread was a staple, as were homemade noodles, and all of the pastries that Germans are so fond of. As an adult, I battled with inflammation in my hands and ankles, but could never figure out why. Doctors were quick to point out that my father had major issues with heart and kidney function, and that inflammation was one of the precursors of both. Not one medical person ever questioned my diet, or my ingestion of carbohydrates including wheat and sugar. I resigned myself that constant inflammation was a reality. This past year, after being introduced to KETO, I started on it, and much to my delight, it worked! I lost weight and the inflammation in my legs and hands went down. With acupuncture treatments from you, I began to feel the best i had in years. Thank you. It is so sad that our American physicians are taught to cut and/or prescribe, rather than look for and treat the root of the problem.

By: Jill

Jill — Fri, 08 May 2020 15:22:31 +0000

Great article! I love bread too. Over the past few months I have started baking my own bread and using alternative flours including almond and coconut. The breads have turned out nice. I will continue to experiment because I don’t want to give up bread.