If there was one “food demon” out there that is causing a whole lot of pain for people across the world, it would be modern day wheat. More specifically, gluten, which has become the poster child for digestive distress and the cascade of issues related to it.
Unfortunately, this intolerance has limited people’s choices as it basically eliminates the very food that they have grown up on. The food that they enjoyed as a kid, and still crave when passing by a local bakery. Of course, avoidance for gluten intolerant people is a much better choice than indulging and suffering the consequences later. But, what if there was a way to allow some bread back into their lives, made with wheat, that didn’t cause all the digestive discomfort and other problems?
If there was ever an opportunity, this preparation method would be your best shot.
How To Make Wheat Bread Healthy Again (Recipe Included Below)
First of all, we need to understand there are 3 main things that have caused wheat to be intolerable to many individuals.
The first problem is the consumption of non-organic wheat. Due to the practice of direct application of RoundUp (glyphosate) to wheat fields just prior to harvest in order to speed up maturation and create a consistent ripening process, we have slowly poisoned our digestive systems. This direct dousing of chemicals on exposed wheat kernels is extremely suspect, and research has shown that glyphosate can disrupt the proper functioning of the gut and contributes to permeability of the intestinal wall. This slow destruction of the gut makes allergies much more prominent, including gluten, so eating organic wheat is absolutely necessary.
The second problem is consuming a highly hybridized wheat. Since wheat has become so heavily hybridized, the gluten content has increased substantially which is conceivably part of the growing gluten intolerance problem. To overcome this, we need to go back to the “grandfather’s of wheat” like Einkorn and Red Fife, which are much lower in gluten and much higher in nutrients.
The third problem is consuming “quick rising bread” with dozens of ingredients (including yeast and sugar) that further compromises the digestive process. You can overcome this issue by limiting your bread to 3-4 ingredients (wheat flour, salt, water) by making homemade sourdough bread. The process of making sourdough involves the fermentation process which naturally leavens the bread and lowers the gluten content even further. In fact, research in Applied and Environmental Microbiology found that when wheat bread is thoroughly fermented, gluten content drops to 12 ppm – a level that is deemed “gluten free”!
Once you source an organic ancient grain and sourdough starter, you can guarantee that you have given yourself the best possible opportunity to enjoy some wheat bread again. Of course, this doesn’t mean you should necessarily try it, as you will have to gauge your intolerance and whether you feel you can “tempt” it given the details provided in this article.
For those of you who would like to make the healthiest bread possible, and are willing to see if you can work it back into your diet again (in moderation), check out this Basic Sourdough Bread Recipe.
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About the Author:
Derek Henry took a deadly health challenge that conventional medicine couldn’t solve and self-directed a one-in-a-million health journey that found him happier and healthier than he had been in his entire life. As a result of this rewarding journey, he created Healing the Body and became a well revered holistic health coach who now spends his time writing, coaching, and educating thousands of people each month who want to enjoy similar results.