Before the 1950’s, most bread bakeries ran two shifts of workers. The first shift prepared the dough, leaving it to ferment overnight. The second shift completed the baking. This type of baking is referred to as the Sourdough Baking Method – a long and slow process using a culture which contains lactobacillus bacteria (symbiotic work of Bactrim & Fungous). Continue reading
Non-celiac gluten sensitivity or gluten intolerance comes with a wide range of symptoms from rashes to digestive issues. Medicating all these disparate afflictions will soon have you popping pills like a Pez dispenser. Luckily, there are some natural ways in which you can beat the gluten blues without negative side effects. Continue reading
Non-Celiac Gluten Sensitivity (NCGS) is also known as gluten-intolerance and is estimated to affect as many as 1 in 10 people. Little is known about NCGS but it has been linked to the excessive amounts of gluten in the modern diet. Sadly, many of these cases go undiagnosed as the list of symptoms associated with gluten intolerance is long and varied.
Causes of Non-Celiac Gluten Sensitivity
Traditionally, artisanal bread was left to ferment (a natural leavening method) which allows the gluten time to convert into digestible sugars. But this process was time consuming so, in 1961, the Chorleywood baking method was invented by the British Baking Industries Research Association. This allows for the production of bread in just 45 minutes and enables the use of lower quality wheat.
The result was that modern breads and bread products are filled with gluten; far more than our bodies can handle. Gluten itself is the enzyme of a protein which resulted from the crossbreeding and genetic modification of modern day wheat. It gives the dough its elastic properties which also play havoc with our guts. Continue reading
So you’ve given up your pizza crusts, hamburger buns and bread and for this monumental sacrifice, you are assured that you are living a healthier lifestyle. If you have stilled your carb cravings with fruit, whole grains, sprouted grains and veggies then congratulations; you really are on your way to a long and healthy life. If you, like so many of us, have been filling those cravings with gluten-free products—only too happy to be able to still enjoy your favorite foods, then you may be in for a nasty surprise.
Many gluten-free products are made from triple starches, commercial sugars, binders, and mostly eggs to make them hold together. Carbohydrates (starches) will convert to sugar in our digestive track which means that these gluten-free treats aren’t really good for you.
Paulette Lambert, director of California Health & Longevity Institute: “For those who simply want to try out the gluten-free trend, even with no real medical evidence to support it yet, it’s essential to continue to eat a balanced diet to get enough vital nutrients. Remember, just because a product is gluten-free does not mean that it is healthy.” Continue reading
From Atkins to Paleo, low-carb diets are all the rage. Touted as the best thing since sliced bread, low-carb diets are credited with everything from weight loss to curing acne, but are these high fat, high protein diets really the answer? Carbohydrates do cause high blood sugar and modern baking methods flood the body with gluten, but cutting carbs out completely is probably not the long-term answer to weight loss and other health issues.
Are low-carb diets bad for me?
At first the low carb high fat (LCHF) diet seems brilliant as you pile your plate with bacon and cheese and slather your veggies in butter. You get to eat foods traditional diets would balk at and you lose weight as well. Not only are you slimmer and trimmer, you also start to notice that your blood pressure drops, triglycerides (blood fats linked to heart attacks) and cholesterol are reduced and you may feel more energized. But before you give your grains and pastas the boot, there are some things your low-carb gurus aren’t telling you.