Bread Wheat

Posts Tagged ‘Food Source’

I was excited to read that King Arthur Flour will be introducing gluten - free mixes in March. If you aren’t familiar with King Arthur Flour, they are a baking company that produces fantastic wheat -based products. In addition, they put out ” The Baker’s Catalog. … It sounds like they will just be available on-line. And right now there is no pricing information listed. I am wondering what they will taste like–especially the bread ? http://www.kingarthurflour.com/ glutenfree / …

Read the rest of this entry »

Many years ago wheat was wheat and gluten was in it. Did not seem to hurt anything and we all “broke bread together.” It is not that way anymore and I will tell you why. The scientists have altered our food source! …

Read the rest of this entry »

As thousands of people are being diagnosed with some form of gluten or wheat intolerance, they are finding relief in the form of a gluten free eating. A gluten. … Gluten is a protein compound found in several grains, most notably wheat , barley and rye. Around the world, gluten is a super important source of protein, not only as a food source, but also as an additive to foods that are lower in protein. Gluten is what makes bread dough stretchy and elastic, and what makes …

Read the rest of this entry »

Candida starts to develop in the gut as a fungus, and at the same time creates its ideal environment inside the gut. Unfortunately, the environment in which Candida thrive means that the pH balance is acidic. This acidity inhibits the bodies’ ability to absorb vitamins and minerals, and it limits enzyme production of digestive proteins. One of the side effects of limited enzymes leads to indigestion symptoms, wind or gas, a sense of the intestines being bloated or swollen, increased acid levels and sensitivities to certain types of food.

Read the rest of this entry »

When going down the isles of any health food store, you’ll find more and more cereals, breads, crackers, desserts, and supplements that claim to be gluten-free. Gluten refers to the peptides in wheat, rye, and barley that are problematic for gluten-sensitive individuals and cause great amounts of damage to the small intestine of those with celiac disease. About two million people in the US have celiac disease, and possibly more that have yet to be diagnosed. Gluten-free foods can help people with celiac disease, as well as many other conditions, feel better. There is currently no FDA regulation that defines the term “gluten-free” in labeling of foods, as long as the claim is not misleading.

Read the rest of this entry »