What if bread was good for you?

Good - Better - Best

What a wild, crazy and confusing ride figuring out what we should eat can be! Carnivore, Keto, Paleo, Mediterranean, Vegan, Vegetarian, etc. Many have tried diets with hope and promise of weight loss, improved energy and better health only to discover a diet that you soon become sick and tired of. Food fatigue is real. Talk to any serious carnivore after 3 weeks on the diet. Many so-called experts proclaim that grains are bad for you and humans should eliminate all grains and grain products from your diet. This concept contradicts much of what we have been taught and in fact much of human history. It seems that every thriving civilization had a diet based on whole grains. What if bread was good for you? What if grains (wheat, barley, corn, rye, etc.) have been unfairly vilified? What if modern food processing methods have taken something wholesome and good and turned it into something it was not designed to be? In the 1950’s the practice of mass processing and manipulation of our foods began, and it has only accelerated from there. The result was and is heart disease, diabetes, obesity and cancer. Prior to this time these maladies were uncommon and nearly non-existent in normal life.

The act of commercially processing flour literally strips away nutrients like B vitamins, vitamin E, fiber, and minerals. As a result, bread and grain products made from commercially processed flour cause many to suffer from digestive issues, fatigue, high cholesterol, etc. We believe that whole foods, including freshly milled grains may be a key to restoring health in our overly processed chemically tainted food supply. Whole grains actually contain 40 of the 44 essential nutrients. The 4 not found in whole freshly milled wheat are Vitamins A, C, D and B-12. These are easily found in fruits, veggies, sunshine and animal products.

Many gluten sensitivities are caused by processed, chemically treated flour, not whole grains. We see many cases where individuals, previously gluten-free, tolerated freshly milled wheat bread without issues due to its full nutrient profile. This is why so many who are gluten sensitive in America can go to Europe and have no problem with eating all the bread they want there without any symptoms or reaction. The argument that lectins in bread cause digestive distress is flat out wrong (sorry Dr. Gundry), because bread prepared properly with freshly milled whole grains actually supports and heals the gut. Shifting to whole grains (freshly milled in your own kitchen) can and does result in often immediate health improvements including weight loss, reduced inflammation and an overall lack of bloating.

Incorporate 3–5 servings of whole grain foods daily, such as bread, tortillas, or muffins. These foods are nutrient-dense and avoid the insulin spikes caused by refined grains. Could eating healthy and delicious foods really be the answer? We believe it is! But here’s the catch. The bread purchased in the store - any store - is almost 100% likely to be refined, chemically treated, and made with flour that is old - meaning it was milled over three days before being made into bread. And this is a big problem.

Why is “old” flour a problem? Let me explain it this way. If you slice up an apple and sit it on your kitchen counter for a few hours, it will quickly begin to oxidize. You notice the juice flesh beginning to turn brown. This natural oxidation process results in many nutrients breaking down. Whole grains such as wheat that have their shells intact have the ability to remain nutritious for thousands of years if stored properly. Grains have been found that are thousands of years old and have been planted and grow into healthy seed bearing plants. This is how we got many of the “ancient grains” that many enthusiastic and health conscious bakers obsess over. The oldest documentation of viable seeds germinating are said to be 32,000 years old. However, once a seed or kernel of grain is milled, the breakdown or

oxidation begins. For this reason, flour made from freshly milled grains is said to have its optimal nutritional value within the first 3 days. Of course, the oxidation process can be slowed by refrigeration or freezing. But without a doubt, bread purchased from a typical grocery store has been made from “old” flour. With that said, whole flour that has been unsifted (sifting removes the germ and the bran and extends it’s shelf life) is way better and healthier than commercially processed flour you buy in a bag at the grocery store. And this includes “whole wheat” which is a marketing term.

Store bought “whole wheat” is white flour (germ and bran removed) with the bran added back in just before baking (it is the germ, not the bran, that can go rancid and shorten the shelf life). The worst “whole wheat” bread even has artificial coloring added to make it look more “brown and healthy”, but it is still just processed white bread with a flashy “coat of paint”.

So, the solution for optimal health and getting the benefit of whole grains is to mill your own flour from clean and organic (no exposure to poisons like glyphosate -Round Up) grain and to make your own bread, muffins, and other delicious foods at home. These will contain B vitamins, fiber, and minerals that support energy, gut health, and immunity. Freshly milled flour also avoids the “starchy, insulin-spiking carbs” of refined grains.

We recommend that you replace refined grains entirely with freshly milled options. For example, use 100% whole grain flour instead of mixing with all-purpose flour, which dilutes nutrients.

Changing or transforming the way you eat is challenging. But what we’ve discovered is that few of us experience food fatigue from eating freshly milled healthy bread, unlike keto or any of the other restrictive diets. Switching to a diet of whole natural foods is crazy delicious!

To help you get started here are some guidelines as you progress from Good to Better to Best.

Good - Eliminate the bad stuff:

• Foods laden with harmful chemicals (such as artificial colors, preservatives, flavor enhancers, etc.) Basically, chemicals added to foods.

• Ultra-processed food

• Added sugars

• Seed oils such as canola, safflower, etc. all extracted with harmful chemicals such as hexane

• Eat only food that is actually food. Whole foods such as whole grains, nuts, seeds, fruits, vegetables, healthy meats, eggs and dairy.

Better - Eat healthy - organic, clean foods.

• Your diet should consist of whole natural foods that are fresh without the use of harmful chemicals to process or manipulate.

• Grains should be freshly ground and used within 3 days of milling. Changing from processed grains to freshly milled at home grains (wheat) and making your own bread can honestly make the biggest difference in turning around your health.

• Fruits and vegetables should be free from chemical treatments (pesticide sprays, etc.)

• Don’t purchase or eat waxed or treated food products.

• Eat as clean as you can following a Mediterranean style diet or follow our LAW (Longevity And Wellness Diet).. Whole foods such as whole grains, nuts, seeds, fruits, vegetables, healthy meats, eggs and dairy.

Best - Super nutrition - whole natural food prepared for optimal nutrition

• Make your own sourdough bread and other whole grain products from unsifted (retaining the germ and bran) that has been milled at home and used immediately (at least within a day or two) to make your sourdough (sourdough helps to breakdown gluten and anti-nutrients as well as enable minerals and other nutrients to be released). Aim for 4-6 servings of freshly milled whole grains per day.

• Make and eat naturally fermented foods such as sauerkraut, yogurt, kefir, etc.

• Make all your own sauces, seasonings, and foods from scratch using clean ingredients and traditional methods.

Change can be difficult. Especially in a culture that emphasizes convenience. Making your own bread from wheat you grind/mill at home requires some learning. But there are many resources and tutorials online for free to help you get started. Understand that real inconvenience is not feeling well. Undiagnosed symptoms, doctor visits, poor digestion, skin issues, weight gain and inability to lose it - this is inconvenient! Making your own food from scratch is very rewarding and worth the time it takes to master!

Learn more about Freshly Milled Grains with this interview with the Food Scientist, Sue Becker.

Look up on YouTube: Modern Ancestral Mamas - Episode 81 - An Interview with Sue Becker

Announcing:

Dr Christensen has recently joined up with Farmer’s Storehouse. Our search for truly clean grain that has been tested for contaminants such as glyphosate (round up) and mycotoxins and is certified organic.

Farmer’s Storehouse is a cooperative of farmers, millers, and families united in our common bond to protect those we love against the growing genetic and chemical contamination of our lands, crops, animals and children. Join a food culture that rejoices in the abundance and good health that results in organic farmers working in God’s Design.

We will be carrying a wide variety of whole grains and freshly milled products from Farmer’s Storehouse. Come by for the healthiest most wholesome grains such as Hard Red Wheat, Hard White Wheat, Soft White Wheat, Ancient Einkorn, Rouge De Bordeaux Wheat, Clark’s Cream Wheat, Wapsie Corn, Rye, Oat Groats, Durum Wheat, and a variety of mixes. This is unlike anything you’ve experienced before. Join us as we revolutionize our health.

Check out the Farmer’s Storehouse online

https://www.farmersstorehouse.com/

Learn more about the Farmer’s Storehouse with this YouTube Video