Today’s commercial wheat–a semi-dwarf, high-yield type-is causing many people to be sick. Gluten intolerance or celiac disease has skyrocketed since the 1970s and shows no sign of slowing down. A decade ago, gluten intolerance levels were at 1 in 2,500 worldwide. Today, it’s at 1 in 133!
What has happened to the grain that has fed us for thousands of years?
The grains that were used in baking the ancient sourdough are completely different than what we are eating today. Einkorn, spelt, emmer and dinkel are some of the ancient wheat cultivars that our ancestors ate. They are all “covered-wheat” grains, having thick husks around each kernel. Today’s modern wheat is considered to be a “naked-wheat” cultivar, with a much thinner husk that is easier to remove.
Repetitive back-crossing and crossing with foreign grass species were just two of several techniques used to increase production. This dwarf super-hybridized wheat resulted in raising the gluten levels in the new wheat, a good thing for making tall, fluffy breads that are appealing to the consumers.
So what we are now eating is a super-hybridized, chemically and radiologically mutated wheat.
In today’s bread there are two major differences, one in the flour and the other in the method of rising used. The flour in the sourdough breads is whole wheat, meaning the entire kernel of wheat is milled into flour. The white flour is stripped of most of its nutrients; with a few synthetic vitamins added back in after milling. The rising methods and times differ greatly, with sourdough having time to break down some of the proteins and amino acids that are indigestible.
So now what? Some people are so affected by wheat that they have to avoid it altogether, most find that avoiding modern wheat is beneficial. Others source the ancient grains, prepare them in the older, slower methods keeping their digestive systems happy. Learning to make sourdough breads with long fermentation and rise times, along with soaking or sprouting grains will make these foods easier to digest and tastier as well.
Learning to make the ancient grain breads with the old techniques can be fun and a whole family activity for the holiday seasons.
Taken from Erik Lundquist, MD’s blog, July 2, 2016
Blessings throughout the Holiday Seasons!
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