Bread can be the stuff of life, but modern technology has turned our bread, even our whole grain bread into a poison. Grains are laced with pesticides during the growing season and in storage, they are milled at high temperature so that their fatty acids turn rancid.
Be kind to grains and they will be kind to you. The science of nutrition seems to take a step backwards for every two steps it takes forward. When the study of vitamins was in it’s infancy, researchers realised that white flour lacked the nutrients that nature puts into whole grains. One of these researchers was Dr Weston Price who noted in his studies of isolated, primitive peoples that when white flour and other devitalised foods were introduced into these communities, rampant tooth decay and disease of every sort followed, but defenders of the new refining process argued that phosphorous in whole grains was ‘too acid’ and was the true cause of bone loss an tooth decay. Warnings against the use of white flour went largely ignored. This article is all about what grains you need.