I have a “gluten intolerant” family member, who has discovered by accident that Indian flour, at least the flour used in nan, doesn’t cause any of the gastric problems associated with North American bread and wheat. Could it be an intolerance to glyphosate used to finish the wheat instead? We certainly suspect so! Shades of an industry t…
I have a “gluten intolerant” family member, who has discovered by accident that Indian flour, at least the flour used in nan, doesn’t cause any of the gastric problems associated with North American bread and wheat. Could it be an intolerance to glyphosate used to finish the wheat instead? We certainly suspect so! Shades of an industry that at one point in the 1990s suggested putting statins in drinking water and has exposed us to way too much fluoride for decades.
Yes, I can't prove it, but I have been told, or read, more than once that gluten intolerant folks tend to be able to tolerate Einkorn wheat. That's what I use in the sourdough bread we make and eat at home. I get mine (wheat berries) from an outfit in Iowa called Breadtopia. They say theirs is organic.
Not surprising, this sensitivity to, more than likely, glycosphate or maybe gluten developed since our last trip to Europe, but I would be surprised if it was a problem there meaning the issue is glycosphate.
Glyphosate is used almost universally on non-organic wheat during the harvest to uniformly dry wheat prior to harvesting saving time and therefore money. It is probably used around the field for weed control during the growing season.
There are supposed to be strict controls to label organic. There certainly are bio-dynamic wines. Biodynamic is a step up for verification and certification. It can take years and money to achieve the cert. It's no wonder organic can be pricey.
Hi, could you expand upon the term Biodynamic? Sounds interesting, but a new term to me. I am not a heavy drinker, but when alcoholic beverages come up my Scots Irish ancestry originally coming from Whiskey Rebellion country kicks in. I don’t know for certain if I had any ancestors involved, but it’s highly likely on both my father’s and my mother’s side.
The certification for biodynamic is too complicated for me to explain, I use Benziger wines that are organic and some are biodynamic. There are many uses for biodynamics.
I have a “gluten intolerant” family member, who has discovered by accident that Indian flour, at least the flour used in nan, doesn’t cause any of the gastric problems associated with North American bread and wheat. Could it be an intolerance to glyphosate used to finish the wheat instead? We certainly suspect so! Shades of an industry that at one point in the 1990s suggested putting statins in drinking water and has exposed us to way too much fluoride for decades.
Yes Scott, I won't eat wheat that is not organic. Einkorn wheat is the best I have found so far. Sold by Jovial foods, available in pasta form also.
Yes, I can't prove it, but I have been told, or read, more than once that gluten intolerant folks tend to be able to tolerate Einkorn wheat. That's what I use in the sourdough bread we make and eat at home. I get mine (wheat berries) from an outfit in Iowa called Breadtopia. They say theirs is organic.
I have seen the same comment made about European bread, where apparently the wheat is grown with fewer chemicals.
Not surprising, this sensitivity to, more than likely, glycosphate or maybe gluten developed since our last trip to Europe, but I would be surprised if it was a problem there meaning the issue is glycosphate.
We found organic flour is good to use. My grandson who can’t eat gluten can eat organic flour. I think it is the pesticides
Glyphosate is used almost universally on non-organic wheat during the harvest to uniformly dry wheat prior to harvesting saving time and therefore money. It is probably used around the field for weed control during the growing season.
There are supposed to be strict controls to label organic. There certainly are bio-dynamic wines. Biodynamic is a step up for verification and certification. It can take years and money to achieve the cert. It's no wonder organic can be pricey.
Hi, could you expand upon the term Biodynamic? Sounds interesting, but a new term to me. I am not a heavy drinker, but when alcoholic beverages come up my Scots Irish ancestry originally coming from Whiskey Rebellion country kicks in. I don’t know for certain if I had any ancestors involved, but it’s highly likely on both my father’s and my mother’s side.
The certification for biodynamic is too complicated for me to explain, I use Benziger wines that are organic and some are biodynamic. There are many uses for biodynamics.
There can also be a gluten issue, check out Einkorn flour from Italy. Much lower gluten index.
Also real sour dough bread is good. The mother in the sour dough eats the gluten. It makes the most tasty turkey dressing.