The modern day gluten-free mania and marketing is creating a backlash.
People who are sick of it fall back on "inconclusive"
studies or dismiss gluten concerns altogether. Unfortunately,
gluten-free fare is often filled with junk ingredients, which
creates more distrust.
While Paleo cuts out the whole food group, organizations like Weston A. Price recommend avoiding all refined products and using traditional methods of fermentation and soaking.
Books like Wheat Belly and Grain Brain aptly scrutinized the genetic engineering and other issues - via radiation - that mutates the product willy-nilly. It's true, most of today's grain products bear decreasing resemblance to our great-grandfather's food.
Still others point to the pesticides involved as the real
culprit for ill health. And then there are added dough
conditioners and bromides which block the uptake of iodine to
the thyroid. But most people find it difficult to remove one of
America's favorite staples.
While Stephen Jones, being a wheat-breeder, supports the actual wheat,
which may or may not be irradiated/sprayed with pesticides - by
not using the additives and letting the dough do its thing, the
more the bread resembles original bread.
He says to look for "vital wheat gluten" among other gluten additives on the label.
Allegedly, the nation's vital
gluten intake per capita has tripled in nearly 40 years. Jones
firmly believes it is the baking process causing the problems,
not the wheat - what do you think?
Speaking of business, more bakeries are falling back on traditional methods as a way to streamline the process for bread with few ingredients, without adding the gluten-free junk additives.
You can opt to buy from these bakeries for convenience.
Hopefully, they remember to tell you to freeze what you aren't using - a testament to their traditional, natural state - they get moldy fast!
|