How to make bread healthy again

While many are saying wheat has to be eliminated from the diet, what if their ill effects weren't really the result of wheat consumption?

It turns out, many of the issues we associate with gluten intolerance and wheat allergies may be a result of additives, or treatments such as glyphosate.

We're here with three steps that can help you make your bread consumption less of a problem - or even something you can enjoy!

1. Organic

Using organic products lessens the likelihood of glyphosate consumption. While many organic farms are also inadvertently exposed to glyphosate, studies show that the exposure is usually still less than conventional farms.

2. Choose ancient grains

We particularly like eikhorn, which hasn't been changed via hybridization, much less genetic modification, and as a result, has a much older genetic structure - making it more akin to what our guts have evolved to expect.

In particular, einkhorn has the following advantages:

  • Most modern wheat is a hybrid of many different grains and grasses, whereas Einkorn is recognized as among the forms of wheat that were first cultivated by humans.
  • Einkorn has 14 chromosomes, where modern wheat has 42 chromosomes, which changes the gluten structure.
  • Einkorn is considered more nutritious than modern wheat, due to higher protein, EFA's, phosphorus, potassium, pyridoxine, and beta-carotene.

3. Fermentation

Using a sourdough starter further reduces gluten content and makes it easier on your digestive system. Sourdough additionally aids gut microbial levels.

We hope these tips are helpful to you!

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How to make bread healthy again How to make bread healthy again Reviewed by matt on 23:37:00 Rating: 5
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