Flour Treatment

By Kelly Gregg MD

Bread has been a part of our diet since the garden of Eden. Bread is made from ground up grain and legumes. For most of our history in Western civilization, this grain most commonly used is wheat. To make bread this grain must be ground up into smaller particles, a process know as milling. For most of history this process used stones to grind up wheat to a size that did not taste grainy. This size is about 400 microns and is usually achieved by a sieve. At that point risen bread, which is less dense and preferred over flat bread, contained four ingredients. That is flour, water, salt, and yeast. This is bread. The importance of grain in all of history is that can prevent starvation. Grain is easily stored for years in a sealed container, and can be ground on demand. This flour was whole wheat. The important characteristic of this bread is that you could survive on bread alone. This has been true for thousands of years. This has not been true for the last 150 years. Your flour has changed. Look at the ingredient list on the bread you buy in the store. Why are there twenty ingredients there?... It ends up the change in our flour may be one of the main factors in producing our epidemic of obesity. in the United States. Now 40% of the adults are overweight or obese. Not only that, 30% of the kids are. Let's look at the flour.

• Format: Paperback
• Language: English
• ISBN: B0CS8RLTF8
• ISBN13: 9798875749063
• Release Date: January 2024
• Publisher: Independently published
• Length: 38 Pages
• Weight: 0.24 lbs.
• Dimensions: 9.0" x 0.1" x 6.0"