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[–] SoyGoyBoy 0 points 6 points (+6|-0) ago 

Gluten is a protein in wheat that was normally broken down by bacteria/yeast during the dough’s fermenting phase when dough was allowed to sit in open air and ferment before baking. Now that mass produced bread uses other quick rising agents instead of naturally fermenting which takes time, the gluten doesn’t get broken down or “pre-digested” for us. I’m not gluten intolerant but I definitely feel better eating real bread that was allowed to sit in open air and ferment naturally. I find that in general eating like our ancestors in Europe is ideal. That includes food preparation. Lots of meat and fermented vegetables, raw dairy, etc. Even bread and pasta are fine when prepared correctly.

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[–] DeadBeatNigger [S] 0 points 1 point (+1|-0) ago 

Interesting. I guess I don't really eat a lot of bread products, or even drink much beer anymore, so I've never noticed. I also eat mostly beaner flour products, becauae all the "holistic" gluten free people on the farm I live on, eat that instead.

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[–] theoldones ago  (edited ago)

eat onions, garlic, and meat to be a man.

eat lot of turmeric to clean out aluminum from the brain and body, thus warding off/repairing autism and alzhiemers

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[–] lordvain2 0 points 1 point (+1|-0) ago 

Great answer. Thanks. Bakery products make me sick. I figured it was from the Roundup they spray on the wheat as a post emergent.

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[–] Le_Squish 0 points 1 point (+1|-0) ago 

That too. It's easy to find wheat with less chemicals now. You can make your own bread and do a nice overnight sponge.