There’s a reason when you’ve had a heart attack that the EMTs load your body with a sodium transfusion. Our bodies are electric and salt is a very important part of the sodium potassium balance.
For anyone interested in the chemistry of milling your own flour, which retains all of the God-given nutrients that are stripped out in lifeless and poisonous “enriched“ grocery store flour to provide “ shelf life”, listen to Sue’s Healthy Minutes podcast episode two here
Great breakdown on glyphosate desiccation. Most people still don't realize that the Roundup isn't even being used as a herbicide at that point, it's purely a harvest efficiency tool that leaves residue straight through to the final product. The pre-harvest spray timing creates a completely different exposure profile compared to earlier applicatons. I switched to organic flour about 2 years ago and the difference in how my gut handles baking projects is noticeable. The slow fermentation point is also key, tho sourdough culture maintenance requires more commitment than most realize.
And, unfortunately, it is sprayed on grain in Ireland so Europe isn't completely pure. I have noticed the sourdough bread I make from scratch does not get moldy as fast as I would expect. I will have to start buying certified organic flour here in Ireland now. It is really disheartening.
I am at my parents right now in rural, upstate NY for the holidays and she is making sourdough bread right now actually. She is a master baker.
Here is the recipe she says to use for beginners:
Yield
One 500g Loaf
FEED
4-10 hours before PREP:
Into a clean jar, add 17g culture, 34g water, 17g bread flour, 17g whole wheat flour. Stir to combine.
Let it sit on the counter with a loose lid until it’s peaked and you’re ready to make the dough. This will make enough sourdough for one 500g loaves +20g.
Ingredients
164g warm water (61%) (~95˚F/35˚C)
5g salt (2%)
62g peaked sourdough starter (23%)
269g bread flour (100%)
PREP
8 hours before BAKE, with 5 hours to make the dough and a 3 hour rest in the refrigerator.
Target dough temperature is 79˚F (26˚C).
Combine water and salt in a medium bowl. Swirl to dissolve the salt.
Add sourdough starter and mix until water is milky in color.
Add flour. Mix just until combined, until you cannot see any dry flour.
Cover bowl with a damp towel or lids and allow to rest for 1 hour.
[Feed the remaining sourdough starter for future use. You won’t need any more for this recipe.]
Stretch & Fold: Using lightly wet hands, pinch the edge of the dough in the 1 o’clock position between your thumb, index, and middle finger tips down to your second knuckle and pull the dough a bit and fold over the top of the dough, past the center, and release. Turn the bowl less than a quarter turn and repeat. Do this about 10 times, until the dough starts to take shape.
Pinch the side of the dough away from you and gently stretch the dough up and fold it back down towards you, and tuck under, so the seam side is now down and the smooth side is up. Turn the bowl a quarter turn, tuck the edge of the dough away from you under by pressing the edge under then pulling towards you, using the side of the bowl facing you as a backstop. Turn the bowl a quarter turn and repeat. Do this a few times until the dough starts to resemble a smooth ball.
Rest, covered, somewhere warm, 1 hour.
Tuck & Rotate: With lightly wet hands, lift the dough up, and stretch the top layer of dough by gently pulling and tucking an edge under the dough, rotating, and repeating 4-8 times until the dough forms into a smooth ball with the seams tucked underneath. If the dough gets sticky, just set it down and come back in 10 minutes.
Rest, covered, somewhere warm, 1 hour.
Trim a piece of parchment paper to squares that will fit your dutch oven. Set aside.
Use the tuck & rotate method again, to shape the dough into a smooth ball.
If the dough feels a little lax and you aren’t confident it will keep it’s shape:
Put it back in the bowl for an hour rest. After the hour, perform one last tuck & rotate and then place onto the parchment, covered with an upside-down bowl for a final 1 hour rest.
Otherwise, if the dough is feeling like it has enough tension to keep its shape:
Place the dough directly onto the parchment, covered with an upside-down bowl for a final 2-hour rest.
Move dough to fridge and allow to rest 3–24 hours, covered by an upside-down bowl.
BAKE
Leaving the dough in the fridge, preheat your oven with the dutch oven inside to 450˚F (230˚C).
When oven is preheated, remove the dough from the fridge, lightly dust with flour, and score the dough with a bread lame.
Remove the dutch oven and drop the parchment paper with the dough into the dutch oven. Bake for 35 minutes covered, then 10-15 minutes uncovered, or until dark golden brown.
Remove loaf from dutch oven and allow to cool on a rack for 1 hour.
Years ago as part of the back to the land movement looking for a healthy life style, I learned to grow food, make bread that I ground in a grain mill, canned from my garden, made my own yogurt with milk from my neighbors cow etc etc. But as time went on I stopped doing some of these things. It does take a lot of energy and time. I will be 80 in another year and I so wish that healthy food was available to me at a price we can afford. It seems that unless you do it all yourself it is only the privileged among us that can afford to be healthy. This is wrong.
I make my own baked goods. My sourdough rye is pretty good and it’s longer rise. It’s also fairly cheap to make. I worked in a commercial bakery for a while. One large loaf or basically a double or Texas loaf amount of rye bread can cost around 6 or 7 bucks here. I can purchase a whole large bag of flour for Nine bucks. Add your sourdough starter discard(basically free except for a cup of flour after you take out the discard) add a raw egg, some brown sugar, blackstrap molasses a 1/4 cup measure of oil or melted butter, salt, 1/2 cup or so of soaked cracked rye or dark rye flour and a bit of organic barley flour. Say 5 cups of wheat flour . Milk or water for liquid. That’s it I can produce 3 loafs of bread and have pizza dough for 2 pizzas for supper. For less than the cost of one commercial loaf of bread. Now figure how many cups of flour in a 20 lb bag of flour. All the other ingredients are truly insignificant in cost. Specialty flours cost a little more but you’re using very little for a batch of bread. Your savings are huge! It’s healthier and easier to digest.
I never ever added the preservatives to the breads I baked in the bakery, the baker I worked with wouldn’t use it! 😉
The reason most people prefer Sourdough is that there is doubt on the safety of even commercial bakers yeast. So while your initial yeast is bakers yeast as you ferment your starter the wild yeasts takeover the commercial yeast and eliminate it. Why Sourdough usually takes longer to rise… makes a healthier baked result. I live on a ranch everything I grow or raise is organic. I like to preserve my vegetables either by freezing or canned and I prefer natural fermenting all my vegetables over using commercial vinegar and salt methods. The kosher salt needs a good soak or rinse to remove the majority of it of course. But I don’t use salt in cooking or sparingly, you can add it at the table. I use more herbs and peppers to replace salt where I can. Sugar is much more dangerous than salt and you can see the burden it places on medical systems. Americans consume around 80 odd pounds of sugar per capita a yr! Imagine eating 2 50 lb bags of sugar a yr. Some families consume a whole pallet a yr!
I do all the time. I keep a sourdough starter that I utilize in bread making or pizza a couple times a week, I have organic gardens, greenhouse and pickle all my own Sauerkraut and cucumbers. Pressure Can all my home grown veggies, Salsa, Marinara sauce etc! Is a much healthier and tastier product than you can purchase in any supermarket. I live on an acreage surrounded by organic pasture and crop land.
Sourdough is wild yeasts so to speak as the wild yeasts ( lactobacilli) overpower the commercial bakers yeasts after a few days. They are more efficient at breaking down the sugars in your ingredients and supposedly much better for your body functions than bakers yeasts. Plus the end product is so much better tasting.
Thank you. Now I know why the hamburger buns that were in my cupboard for two months didn’t mold and upon further inspection by my husband found the expiration date was August of 2028. A full year. We were both shocked. My solution was to never buy that brand again, but I see it with the bread I purchase too. It does no good to make homemade bread if the wheat used is contaminated but organic wheat is the answer. I have made home pasta using a pasta adapter on my kitchen aid and it is easy enough to do, but time consuming. How many moms have time to make bread and pasta from scratch along with all the other chores that she is faced with and especially with young children. I bet they are as clueless as I was.
It seems to me that we would all benefit if there were no more lobbyists paying bribes to our politicians for doing their dirty work for corporate profits. They seem to be a dangerous group. If they were not involved wouldn’t we all live better. healthier lives? I’ve believed this for a long time but haven’t seen any major pushback from the private sector. I would think term limits might be helpful as well as their inability to purchase stocks while in office and that should include family members as well. If there’s not way to make generational wealth while in office, who knows, we might actually have people who are “of, by and for the people” There has to be a way to stop all of the poison being injected into our food supply. Your article is fact based and easy to understand. I enjoy reading because you’re factual and not emotional. Thanks again!
Not all wheat is sprayed with roundup as a dessicant. This happens more often in the northern states than in the south because they need to time their harvests around projected rain or snowfall. There are many wheat farmers that do not pay for organic designation, but test their grains to ensure they are glyphosate free. I have milled my own wheat and baked with it since the 1990’s. Besides glyphosate the roller milling process for making flour removes all the vitamins and minerals as well as the fiber, leaving nothing but the starch and protein. If you don’t want to mill at home as I do, there are now more companies that sell fresh milled flour that retains all of the nutrients needed for good health, not 5 synthetic vitamins added back in. Someone above mentioned Sue Becker, who is a wealth of information about REAL bread. For those who are Christians, Jesus compared Himself to the bread of life. Real bread has sustained life for millennia here on earth. It is not bad, it is GOOD. But you need to do it the right way.
The reason you are seeing this piece is due to his presence in the media. He is gaining credibility slowly as more and more are convinced MAHA is going to get us through SOME NOT ALL problem areas. We have to help promote these articles, convince others too! Cancer is horrible, autoimmune diseases are very debilitating. Something needs changing! We have to help ourselves. RFK has to be supported.
RFK Jr is a grifter. He picks a topic, sues a company and gets paid off as a nuisance suit. That's how he makes his money. He provided the drugs that caused his cousin to overdose. He is responsible for the deaths of 82 Samoan adults and children after he convinced their government not to vax. As his family warned, he is a predator.
J Butler clearly has not gone to review Peggy Hall's critique of RFK Jr. Despite attempting to 'shame' you (?) with this comment:
"It is very obvious when a human is not open to better information."
Well, then go look at Peggy Hall's lengthy analysis of RFK Jr., or don't. All of the Kennedy's are in on it, always have been.
I have known, since the beginning, not to trust that lying moron. He is just as much a part of the establishment as anyone else. People addicted to having heroes during their 'awakening' process are only going to do themselves in. 'Awakening' is not a process wherein comfort is a feature.
I totally disagree. It is very obvious when a human is not open to better information. They state an opinion gained from leftist and that is it, over and done. Nothing else, definitely lacking info on what has been happening in MAHA because corporate media does not want you to see or hear. I see it all over social media. It saddens me about humans in general.
I agree with every word! Europeans definitely have that lifestyle down pat. pasta , wine with every meal 🥘 ( not breakfast for me), and plenty of bread.🥯 If you’ve never experienced homemade bread made with real yeast, you’re in for an experience. I buy my bread that’s made in Italy. 🇮🇹 Trader Joe’s. Ahhh. Always made bread from scratch but Florida water impedes the process. Not the same. Also the diet with 🍷 at dinner is an excellent super power ( red dark wine). So healthy for digestion. I’ll stick with a European diet anytime. Pass he wine 🍷 please.. 😆
Wheat is grown in many places in our country. I personally live in the middle of 4+ Million acres of the best soft white wheat growing area in the world. ( all exported) None of the wheat crop here or in any of the dryer climates is sprayed with round up. This is the first I have heard of this practice. I can however see it being used in wet climates after the plants have fully developed. This however would absolutely not promote yield. I am still not sure why a producer would use a slow acting glyphosate when there are desiccants that work much faster. The usage of glyphosate directly on wheat in this country would be such a small amount as to not be detectable against the glyphosate that enters the plants through indirect means. There is a lot of glyphosates used post-harvest and before planting to control weeds. I am not a fan of glyphosate at all. Now our newest crop for our area is a different story. Garbanzo beans ( also mostly exported) will get a late application of glyphosate for the purpose of killing and drying down the crop as it will keep growing and the green spots will stain the beans in the combine turning them into cow feed and bankrupting the farmer. I am working with growers that care about the soil and we are experimenting with different ways of farming to eliminate the roundup. But the economics of the Gov fraud does not give many farmers the ability to experiment if they want to keep their land.
Love this sub stack thank you so much for the valuable and appreciated info on this! We make our own bread but we have to check out the flour now! You have a wealth of information that is so amazing!!!👏👏👍💙❤️
You don't need to paste your same long reply to everyone in this comment section. To say nothing of the content itself, which has you claiming that a teaspoon of salt in a 1 kg loaf of bread is going to kill us, or suggesting that because "bread is dead" it shouldn't be eaten. People have been eating bread for thousands of years and, properly sourced and made, it's a perfectly acceptable food source. Stone milling leaves the nutrients largely intact. Long fermentation breaks down long-chain gluten. You're not going to convince people to give up bread entirely at this point. One crusade at a time.
Long-fermentation bread made with stone-ground, soft, heritage wheat is a meal in and of itself. I typically eat it by itself, or with unsalted butter.
I agree there is too much salt in stuff bought at the store. Hence why I would encourage people to take up baking their own bread rather than give it up entirely.
I'm not going to claim any bread is "healthy," because "healthy" is a loaded term. I will claim that stone-ground heritage wheat bread is a much, MUCH better alternative than store-bought.
I also do not disagree that a hunter-gatherer diet like the one we evolved to eat before agriculture is probably our healthiest option, but that's a completely unrealistic goal to shoot for in modern society at the present moment. Better to shoot for achievable, short-term goals, like convincing people to start baking their own, healthier bread at home, or buying from reputable, conscientious local bakeries that use healthier ingredients and methods (ie stone-milling, soft wheats, heritage grains, long fermentation, etc).
This is, in fact, the perfect time to encourage people to integrate such realistic practices as groceries become more expensive and the public becomes more aware of just how vile the food industry (and the FDA) truly are. Get the ball rolling with bread, and use the momentum to revolutionize our diets from there.
The unholy trinity of big pharma, big ag, and big government. I remember being a new agronomist when they rolled out glyphosate as a preharvest for wheat and the sales rep showing us agronomists to find the right staging. All to prevent swatching and even drying and straight combine. Shortly following that genetic engineering was rolled out. I can look back in hindsight and see what a milestone the late 90’s was in our food industry. Homeschooling is what woke me up to mono culture of the mind and our food.
Became sensitive to gluten in 2015 and had to eliminate it. Did get some pasta imported from Italy and unfortunately broke out after eating it, just like from the stuff here. So not sure if it's the grain itself or it's something else. Beginning to wonder about corn as well.
I can't eat gluten in the states either. I haven't been abroad to try European bread to run my own experience. I wasn't surprised that the EU didn't want American agricultural products in the latest trade talks.
Look at your store bought bread under a coin magnifier. You will never eat it again. I saw many different colors of polymer fibers that you cannot see with your naked eye. These are what the media call microplastics. They are actually infecting us with these on purpose
Thank you for bringing facts and insights to what I’m sure many of us have suspected for years; every meal we eat in this country is slowly killing us.
The issue of our toxic food stream very much runs parallel with the healthcare system in the US. These are issues that are looking systemically designed to cultivate a population that is constantly weak and in poor health. In both instances, americans are all too willing to just accept the worst, most exploitive system on the planet. As our grocery shelves are increasingly filled with toxic lab experiments, agri-business and big farma make an obscene payday at all of our expenses. Add this to the list of issues that more and more look like a government trying to “cull the herd”. This is why american capitalism is a death cult that must be resisted at all levels.
Excellent reporting! You are a STAR⭐️ Lily. Unfortunately, I just bought 2 different kinds of bread at the store today and now I think I should throw them out!! Anyway, this has definitely been “food for thought.” Thank you 🙏🏻
The FDA is a criminal enterprise. They protect us from nothing and hide or block (illegalize)access to many cures and natural medicines.
Mill your own organic wheat berries, and bake your own bread from freshly milled flour. Check out BreadBeckers.com for more!
Access was denied to Bread Beckers website...I wonder why?
Weird…Try this
https://www.breadbeckers.com/
I was able to open it in DuckDuckGo. And I disabled ai
Disable AI
Good idea
The link is being deliberately blocked by google.
Won't resolve for me.
Are you on a VPN?
Blessings and appreciation from Sydney Australia.
I love Sue Becker! Heard her on a few podcasts, and what she says makes sense.
Additionally, if you would like to learn more about the importance of REAL salt in your diet, read Dr. David Brownstein‘s very informative book
“Salt Your Way to Health”.
There’s a reason when you’ve had a heart attack that the EMTs load your body with a sodium transfusion. Our bodies are electric and salt is a very important part of the sodium potassium balance.
For anyone interested in the chemistry of milling your own flour, which retains all of the God-given nutrients that are stripped out in lifeless and poisonous “enriched“ grocery store flour to provide “ shelf life”, listen to Sue’s Healthy Minutes podcast episode two here
https://podcasts.apple.com/us/podcast/sues-healthy-minutes-with-sue-becker-the-bread-beckers/id1609279985?i=1000551725828
It is short but thorough!
I'm very curious what food we eat isn't dead. Unless you suggest we graze off living plants like cows.
Vegetables and fruits
Once you pick those they are dying though.
Pulses and nuts.
I think that "live" refers more to the presence of enzymes, which are essential to our health.
Ah...that makes sense. I guess I was reading this as a moral thing. Eating living things. 🤦
Salt? Our bodies have salt!
Great breakdown on glyphosate desiccation. Most people still don't realize that the Roundup isn't even being used as a herbicide at that point, it's purely a harvest efficiency tool that leaves residue straight through to the final product. The pre-harvest spray timing creates a completely different exposure profile compared to earlier applicatons. I switched to organic flour about 2 years ago and the difference in how my gut handles baking projects is noticeable. The slow fermentation point is also key, tho sourdough culture maintenance requires more commitment than most realize.
And, unfortunately, it is sprayed on grain in Ireland so Europe isn't completely pure. I have noticed the sourdough bread I make from scratch does not get moldy as fast as I would expect. I will have to start buying certified organic flour here in Ireland now. It is really disheartening.
Would love to know your recipe for sourdough bread
I am at my parents right now in rural, upstate NY for the holidays and she is making sourdough bread right now actually. She is a master baker.
Here is the recipe she says to use for beginners:
Yield
One 500g Loaf
FEED
4-10 hours before PREP:
Into a clean jar, add 17g culture, 34g water, 17g bread flour, 17g whole wheat flour. Stir to combine.
Let it sit on the counter with a loose lid until it’s peaked and you’re ready to make the dough. This will make enough sourdough for one 500g loaves +20g.
Ingredients
164g warm water (61%) (~95˚F/35˚C)
5g salt (2%)
62g peaked sourdough starter (23%)
269g bread flour (100%)
PREP
8 hours before BAKE, with 5 hours to make the dough and a 3 hour rest in the refrigerator.
Target dough temperature is 79˚F (26˚C).
Combine water and salt in a medium bowl. Swirl to dissolve the salt.
Add sourdough starter and mix until water is milky in color.
Add flour. Mix just until combined, until you cannot see any dry flour.
Cover bowl with a damp towel or lids and allow to rest for 1 hour.
[Feed the remaining sourdough starter for future use. You won’t need any more for this recipe.]
Stretch & Fold: Using lightly wet hands, pinch the edge of the dough in the 1 o’clock position between your thumb, index, and middle finger tips down to your second knuckle and pull the dough a bit and fold over the top of the dough, past the center, and release. Turn the bowl less than a quarter turn and repeat. Do this about 10 times, until the dough starts to take shape.
Pinch the side of the dough away from you and gently stretch the dough up and fold it back down towards you, and tuck under, so the seam side is now down and the smooth side is up. Turn the bowl a quarter turn, tuck the edge of the dough away from you under by pressing the edge under then pulling towards you, using the side of the bowl facing you as a backstop. Turn the bowl a quarter turn and repeat. Do this a few times until the dough starts to resemble a smooth ball.
Rest, covered, somewhere warm, 1 hour.
Tuck & Rotate: With lightly wet hands, lift the dough up, and stretch the top layer of dough by gently pulling and tucking an edge under the dough, rotating, and repeating 4-8 times until the dough forms into a smooth ball with the seams tucked underneath. If the dough gets sticky, just set it down and come back in 10 minutes.
Rest, covered, somewhere warm, 1 hour.
Trim a piece of parchment paper to squares that will fit your dutch oven. Set aside.
Use the tuck & rotate method again, to shape the dough into a smooth ball.
If the dough feels a little lax and you aren’t confident it will keep it’s shape:
Put it back in the bowl for an hour rest. After the hour, perform one last tuck & rotate and then place onto the parchment, covered with an upside-down bowl for a final 1 hour rest.
Otherwise, if the dough is feeling like it has enough tension to keep its shape:
Place the dough directly onto the parchment, covered with an upside-down bowl for a final 2-hour rest.
Move dough to fridge and allow to rest 3–24 hours, covered by an upside-down bowl.
BAKE
Leaving the dough in the fridge, preheat your oven with the dutch oven inside to 450˚F (230˚C).
When oven is preheated, remove the dough from the fridge, lightly dust with flour, and score the dough with a bread lame.
Remove the dutch oven and drop the parchment paper with the dough into the dutch oven. Bake for 35 minutes covered, then 10-15 minutes uncovered, or until dark golden brown.
Remove loaf from dutch oven and allow to cool on a rack for 1 hour.
Years ago as part of the back to the land movement looking for a healthy life style, I learned to grow food, make bread that I ground in a grain mill, canned from my garden, made my own yogurt with milk from my neighbors cow etc etc. But as time went on I stopped doing some of these things. It does take a lot of energy and time. I will be 80 in another year and I so wish that healthy food was available to me at a price we can afford. It seems that unless you do it all yourself it is only the privileged among us that can afford to be healthy. This is wrong.
Well said!!!!!
I make my own baked goods. My sourdough rye is pretty good and it’s longer rise. It’s also fairly cheap to make. I worked in a commercial bakery for a while. One large loaf or basically a double or Texas loaf amount of rye bread can cost around 6 or 7 bucks here. I can purchase a whole large bag of flour for Nine bucks. Add your sourdough starter discard(basically free except for a cup of flour after you take out the discard) add a raw egg, some brown sugar, blackstrap molasses a 1/4 cup measure of oil or melted butter, salt, 1/2 cup or so of soaked cracked rye or dark rye flour and a bit of organic barley flour. Say 5 cups of wheat flour . Milk or water for liquid. That’s it I can produce 3 loafs of bread and have pizza dough for 2 pizzas for supper. For less than the cost of one commercial loaf of bread. Now figure how many cups of flour in a 20 lb bag of flour. All the other ingredients are truly insignificant in cost. Specialty flours cost a little more but you’re using very little for a batch of bread. Your savings are huge! It’s healthier and easier to digest.
I never ever added the preservatives to the breads I baked in the bakery, the baker I worked with wouldn’t use it! 😉
The reason most people prefer Sourdough is that there is doubt on the safety of even commercial bakers yeast. So while your initial yeast is bakers yeast as you ferment your starter the wild yeasts takeover the commercial yeast and eliminate it. Why Sourdough usually takes longer to rise… makes a healthier baked result. I live on a ranch everything I grow or raise is organic. I like to preserve my vegetables either by freezing or canned and I prefer natural fermenting all my vegetables over using commercial vinegar and salt methods. The kosher salt needs a good soak or rinse to remove the majority of it of course. But I don’t use salt in cooking or sparingly, you can add it at the table. I use more herbs and peppers to replace salt where I can. Sugar is much more dangerous than salt and you can see the burden it places on medical systems. Americans consume around 80 odd pounds of sugar per capita a yr! Imagine eating 2 50 lb bags of sugar a yr. Some families consume a whole pallet a yr!
Why not cultivate your own wild yeast and ferment your own vinegars?
I do all the time. I keep a sourdough starter that I utilize in bread making or pizza a couple times a week, I have organic gardens, greenhouse and pickle all my own Sauerkraut and cucumbers. Pressure Can all my home grown veggies, Salsa, Marinara sauce etc! Is a much healthier and tastier product than you can purchase in any supermarket. I live on an acreage surrounded by organic pasture and crop land.
Sourdough is wild yeasts so to speak as the wild yeasts ( lactobacilli) overpower the commercial bakers yeasts after a few days. They are more efficient at breaking down the sugars in your ingredients and supposedly much better for your body functions than bakers yeasts. Plus the end product is so much better tasting.
Thank you. Now I know why the hamburger buns that were in my cupboard for two months didn’t mold and upon further inspection by my husband found the expiration date was August of 2028. A full year. We were both shocked. My solution was to never buy that brand again, but I see it with the bread I purchase too. It does no good to make homemade bread if the wheat used is contaminated but organic wheat is the answer. I have made home pasta using a pasta adapter on my kitchen aid and it is easy enough to do, but time consuming. How many moms have time to make bread and pasta from scratch along with all the other chores that she is faced with and especially with young children. I bet they are as clueless as I was.
It seems to me that we would all benefit if there were no more lobbyists paying bribes to our politicians for doing their dirty work for corporate profits. They seem to be a dangerous group. If they were not involved wouldn’t we all live better. healthier lives? I’ve believed this for a long time but haven’t seen any major pushback from the private sector. I would think term limits might be helpful as well as their inability to purchase stocks while in office and that should include family members as well. If there’s not way to make generational wealth while in office, who knows, we might actually have people who are “of, by and for the people” There has to be a way to stop all of the poison being injected into our food supply. Your article is fact based and easy to understand. I enjoy reading because you’re factual and not emotional. Thanks again!
Not all wheat is sprayed with roundup as a dessicant. This happens more often in the northern states than in the south because they need to time their harvests around projected rain or snowfall. There are many wheat farmers that do not pay for organic designation, but test their grains to ensure they are glyphosate free. I have milled my own wheat and baked with it since the 1990’s. Besides glyphosate the roller milling process for making flour removes all the vitamins and minerals as well as the fiber, leaving nothing but the starch and protein. If you don’t want to mill at home as I do, there are now more companies that sell fresh milled flour that retains all of the nutrients needed for good health, not 5 synthetic vitamins added back in. Someone above mentioned Sue Becker, who is a wealth of information about REAL bread. For those who are Christians, Jesus compared Himself to the bread of life. Real bread has sustained life for millennia here on earth. It is not bad, it is GOOD. But you need to do it the right way.
I live in eastern Oregon where dry wheat farms are all around us. It’s not just the pesticide but also the chemtrails too.
Let RFK JR. KNOW ABOUT THIS, MAYBE HE CAN CHANGE THIS!!!!
The reason you are seeing this piece is due to his presence in the media. He is gaining credibility slowly as more and more are convinced MAHA is going to get us through SOME NOT ALL problem areas. We have to help promote these articles, convince others too! Cancer is horrible, autoimmune diseases are very debilitating. Something needs changing! We have to help ourselves. RFK has to be supported.
RFK Jr is a grifter. He picks a topic, sues a company and gets paid off as a nuisance suit. That's how he makes his money. He provided the drugs that caused his cousin to overdose. He is responsible for the deaths of 82 Samoan adults and children after he convinced their government not to vax. As his family warned, he is a predator.
J Butler clearly has not gone to review Peggy Hall's critique of RFK Jr. Despite attempting to 'shame' you (?) with this comment:
"It is very obvious when a human is not open to better information."
Well, then go look at Peggy Hall's lengthy analysis of RFK Jr., or don't. All of the Kennedy's are in on it, always have been.
I have known, since the beginning, not to trust that lying moron. He is just as much a part of the establishment as anyone else. People addicted to having heroes during their 'awakening' process are only going to do themselves in. 'Awakening' is not a process wherein comfort is a feature.
I wonder, how did not vaxxing (poisoning) people cause their deaths? People don't need vaxxes, they need nutrition and a lack of toxins.
I totally disagree. It is very obvious when a human is not open to better information. They state an opinion gained from leftist and that is it, over and done. Nothing else, definitely lacking info on what has been happening in MAHA because corporate media does not want you to see or hear. I see it all over social media. It saddens me about humans in general.
I agree with every word! Europeans definitely have that lifestyle down pat. pasta , wine with every meal 🥘 ( not breakfast for me), and plenty of bread.🥯 If you’ve never experienced homemade bread made with real yeast, you’re in for an experience. I buy my bread that’s made in Italy. 🇮🇹 Trader Joe’s. Ahhh. Always made bread from scratch but Florida water impedes the process. Not the same. Also the diet with 🍷 at dinner is an excellent super power ( red dark wine). So healthy for digestion. I’ll stick with a European diet anytime. Pass he wine 🍷 please.. 😆
Go away!
People have eaten bread almost forever. Perhaps you have forgotten the golden rule of consuming... Moderation and Variety in all things.
Jesus took the bread, broke it, and said, "Take, eat; this is My body, which is given for you; do this in remembrance of me".
"some species eats just one thing their entire lives - that and water. Some species just have water.".
...And die of boredom!
What, pray tell, is the one food you think we should have with water? One ingredient food only!
________ and Water.
You’re still no fun dude..
Jesus dude, we all saw your lengthy post on bread, we get it. Doesn't need to be spammed all over the universe.
Dolt.
I read the article. Very informative. Ty 👍
👍🎄
Did you server bread and water..Oops, I mean Kale and water! :--))
Wheat is grown in many places in our country. I personally live in the middle of 4+ Million acres of the best soft white wheat growing area in the world. ( all exported) None of the wheat crop here or in any of the dryer climates is sprayed with round up. This is the first I have heard of this practice. I can however see it being used in wet climates after the plants have fully developed. This however would absolutely not promote yield. I am still not sure why a producer would use a slow acting glyphosate when there are desiccants that work much faster. The usage of glyphosate directly on wheat in this country would be such a small amount as to not be detectable against the glyphosate that enters the plants through indirect means. There is a lot of glyphosates used post-harvest and before planting to control weeds. I am not a fan of glyphosate at all. Now our newest crop for our area is a different story. Garbanzo beans ( also mostly exported) will get a late application of glyphosate for the purpose of killing and drying down the crop as it will keep growing and the green spots will stain the beans in the combine turning them into cow feed and bankrupting the farmer. I am working with growers that care about the soil and we are experimenting with different ways of farming to eliminate the roundup. But the economics of the Gov fraud does not give many farmers the ability to experiment if they want to keep their land.
THAT is why I will only buy organic garbanzo beans or anything made from garbanzo. They have the highest rate of glyphosate in the world.
Love this sub stack thank you so much for the valuable and appreciated info on this! We make our own bread but we have to check out the flour now! You have a wealth of information that is so amazing!!!👏👏👍💙❤️
I agree with you 100%...Happy baking!
Dude, stop. Once is enough.
You don't need to paste your same long reply to everyone in this comment section. To say nothing of the content itself, which has you claiming that a teaspoon of salt in a 1 kg loaf of bread is going to kill us, or suggesting that because "bread is dead" it shouldn't be eaten. People have been eating bread for thousands of years and, properly sourced and made, it's a perfectly acceptable food source. Stone milling leaves the nutrients largely intact. Long fermentation breaks down long-chain gluten. You're not going to convince people to give up bread entirely at this point. One crusade at a time.
Long-fermentation bread made with stone-ground, soft, heritage wheat is a meal in and of itself. I typically eat it by itself, or with unsalted butter.
I agree there is too much salt in stuff bought at the store. Hence why I would encourage people to take up baking their own bread rather than give it up entirely.
I'm not going to claim any bread is "healthy," because "healthy" is a loaded term. I will claim that stone-ground heritage wheat bread is a much, MUCH better alternative than store-bought.
I also do not disagree that a hunter-gatherer diet like the one we evolved to eat before agriculture is probably our healthiest option, but that's a completely unrealistic goal to shoot for in modern society at the present moment. Better to shoot for achievable, short-term goals, like convincing people to start baking their own, healthier bread at home, or buying from reputable, conscientious local bakeries that use healthier ingredients and methods (ie stone-milling, soft wheats, heritage grains, long fermentation, etc).
This is, in fact, the perfect time to encourage people to integrate such realistic practices as groceries become more expensive and the public becomes more aware of just how vile the food industry (and the FDA) truly are. Get the ball rolling with bread, and use the momentum to revolutionize our diets from there.
The unholy trinity of big pharma, big ag, and big government. I remember being a new agronomist when they rolled out glyphosate as a preharvest for wheat and the sales rep showing us agronomists to find the right staging. All to prevent swatching and even drying and straight combine. Shortly following that genetic engineering was rolled out. I can look back in hindsight and see what a milestone the late 90’s was in our food industry. Homeschooling is what woke me up to mono culture of the mind and our food.
The FDA is a witches coven, who loves money
I have that exact experience in Europe. I can eat pasta in Italy and bread in France no problem. In the states, no gluten at all.
Became sensitive to gluten in 2015 and had to eliminate it. Did get some pasta imported from Italy and unfortunately broke out after eating it, just like from the stuff here. So not sure if it's the grain itself or it's something else. Beginning to wonder about corn as well.
I can't eat gluten in the states either. I haven't been abroad to try European bread to run my own experience. I wasn't surprised that the EU didn't want American agricultural products in the latest trade talks.
Exactly!
Look at your store bought bread under a coin magnifier. You will never eat it again. I saw many different colors of polymer fibers that you cannot see with your naked eye. These are what the media call microplastics. They are actually infecting us with these on purpose
That’s pretty much the case with all processed food. Nanotech is the cherry on top.
Its so frightening...it seems from what I'm reading..that microplastics have made it into almost everything somehow.
Somehow = by de§ign
Tru dat!
Thank you for bringing facts and insights to what I’m sure many of us have suspected for years; every meal we eat in this country is slowly killing us.
The issue of our toxic food stream very much runs parallel with the healthcare system in the US. These are issues that are looking systemically designed to cultivate a population that is constantly weak and in poor health. In both instances, americans are all too willing to just accept the worst, most exploitive system on the planet. As our grocery shelves are increasingly filled with toxic lab experiments, agri-business and big farma make an obscene payday at all of our expenses. Add this to the list of issues that more and more look like a government trying to “cull the herd”. This is why american capitalism is a death cult that must be resisted at all levels.
FUCKERS!
Excellent reporting! You are a STAR⭐️ Lily. Unfortunately, I just bought 2 different kinds of bread at the store today and now I think I should throw them out!! Anyway, this has definitely been “food for thought.” Thank you 🙏🏻
Welp….that explains a lot!!! I’m boycotting American bread other than preparing a few experiments, for my families well being.