Good info and dialogue. I believe the great Bagels of NYC had some oil to make the top shiny and "waterproof". I am not concerned at all about gluten. I think that is another manufactured marketing business idea. I seem to learn that humans have eaten gluten for...what? 80,000 years ≠ a few millennia? And saturated fat bad, salt bad, cho…
Good info and dialogue. I believe the great Bagels of NYC had some oil to make the top shiny and "waterproof". I am not concerned at all about gluten. I think that is another manufactured marketing business idea. I seem to learn that humans have eaten gluten for...what? 80,000 years ≠ a few millennia? And saturated fat bad, salt bad, cholesterol bad, therefore eggs bad, whole milk bad, omega 3 great, oh, now maybe not so great—the beat goes on, and clever people are sailing around the Caribbean as we speak.
Oh, wow, now I’m really feeling unhealthy: plan to have a sausage in my stir fry tonight, just bought some full fat whole milk powder (added milk solids for when I make yogurt - eliminates the straining step), I’ve eaten at least one hard cooked egg.
As for gluten in the hominid diet, that’s a relatively recent addition. We’re still growing them, and they make a great addition to "traditional" flour, but grains older than, say, 15K years only contained a single copy of their genetic material and as a result gluten wasn’t really much of a by product. But that’s alright - original bread was a naturally leavened or unleavened flat bread, think pita or naan (although naan is an enriched dough and also of recent creation. Anyway, as man started settling down forming ever larger communities, moving from hunter-gatherer and more agrarian, our ancestors planted more and more grain and in that process the genetic material first doubled, tripled and now our most important "wheats’ are 4x; what we selected for naturally in the past we’ve now put into hyperdrive to have "more/better" gluten (which may be implicated in the rise of gluten sensitivity (and maybe celiac disease?).
As much as I have a fondness for Neanderthals, I’ve come across no evidence bread of any derivation was in their diet - eating handfuls of wild grains I would think but processing it, hard to see
Yes, I saw a show on Nat Geo that may or may not be true. Nevertheless, genetics have been selected mechanically then, and nowadays, accelerated through genomics. But it was always selected. Starting with little scrawny wheat grasses and puny little maizes. Same old, same old...but faster now. Bottom line, life expectancy goes up dramatically in the past 200 years. (But is that necessarily a good thing? Sometimes I wonder...)
Good info and dialogue. I believe the great Bagels of NYC had some oil to make the top shiny and "waterproof". I am not concerned at all about gluten. I think that is another manufactured marketing business idea. I seem to learn that humans have eaten gluten for...what? 80,000 years ≠ a few millennia? And saturated fat bad, salt bad, cholesterol bad, therefore eggs bad, whole milk bad, omega 3 great, oh, now maybe not so great—the beat goes on, and clever people are sailing around the Caribbean as we speak.
Oh, wow, now I’m really feeling unhealthy: plan to have a sausage in my stir fry tonight, just bought some full fat whole milk powder (added milk solids for when I make yogurt - eliminates the straining step), I’ve eaten at least one hard cooked egg.
As for gluten in the hominid diet, that’s a relatively recent addition. We’re still growing them, and they make a great addition to "traditional" flour, but grains older than, say, 15K years only contained a single copy of their genetic material and as a result gluten wasn’t really much of a by product. But that’s alright - original bread was a naturally leavened or unleavened flat bread, think pita or naan (although naan is an enriched dough and also of recent creation. Anyway, as man started settling down forming ever larger communities, moving from hunter-gatherer and more agrarian, our ancestors planted more and more grain and in that process the genetic material first doubled, tripled and now our most important "wheats’ are 4x; what we selected for naturally in the past we’ve now put into hyperdrive to have "more/better" gluten (which may be implicated in the rise of gluten sensitivity (and maybe celiac disease?).
As much as I have a fondness for Neanderthals, I’ve come across no evidence bread of any derivation was in their diet - eating handfuls of wild grains I would think but processing it, hard to see
Yes, I saw a show on Nat Geo that may or may not be true. Nevertheless, genetics have been selected mechanically then, and nowadays, accelerated through genomics. But it was always selected. Starting with little scrawny wheat grasses and puny little maizes. Same old, same old...but faster now. Bottom line, life expectancy goes up dramatically in the past 200 years. (But is that necessarily a good thing? Sometimes I wonder...)