On Health

Skybird · 08-13-24, 07:26 PM

One of the very few things I miss from pre-carnivore times. I love fresh bread, I baked mine myself for almost 30 years, then got too lazy. But bread from the baker often gave me cramps and - apparently inflammatory - pain in the guts, this never happened with selfbaked bread. Bakers in germany are in decline, though, lacking trainees and the absolutely ruinous energy costs force more and more to shut down. Only big industry bakeries and chains with their inferior industrially processed breads will survive this.

German bread culture was a global leader, in no other country there was such an unimaginable diversity of breads and recipees, German bread culture is on the UN world heritage list - now we let it go extinct, same way we kill our car industry, our arts and culture, history, and so many other things as well.

If you wnat good bread, bake it oyurself, startzing with selecting your grain and grinding it yourself. And give it TIME. TIME, TIME, TIME. Sour dough is best. I admit , white dough tastes nice, but sour dough is so much less unhealthy. Its about fermentation neutralising much of what makes grains toxic and inflammatory for us. When industry bakera add enzymes to shorten the time the dough must rest to go up, they acchieve right the opposite effect. You want a dough that had plently, plenty of time break up critical molecules. You cannot bypass this with adding artifical enzymesm the dough pops uo like popcorn, but is a pest for your guts. EVERYBODY in the world, without exception, no matter race, gender, age, is ATI sensitive.

08-13-24, 07:26 PM	#11
Skybird Soaring Join Date: Sep 2001 Location: the mental asylum named Germany Posts: 42,697 Downloads: 10 Uploads: 0	One of the very few things I miss from pre-carnivore times. I love fresh bread, I baked mine myself for almost 30 years, then got too lazy. But bread from the baker often gave me cramps and - apparently inflammatory - pain in the guts, this never happened with selfbaked bread. Bakers in germany are in decline, though, lacking trainees and the absolutely ruinous energy costs force more and more to shut down. Only big industry bakeries and chains with their inferior industrially processed breads will survive this. German bread culture was a global leader, in no other country there was such an unimaginable diversity of breads and recipees, German bread culture is on the UN world heritage list - now we let it go extinct, same way we kill our car industry, our arts and culture, history, and so many other things as well. If you wnat good bread, bake it oyurself, startzing with selecting your grain and grinding it yourself. And give it TIME. TIME, TIME, TIME. Sour dough is best. I admit , white dough tastes nice, but sour dough is so much less unhealthy. Its about fermentation neutralising much of what makes grains toxic and inflammatory for us. When industry bakera add enzymes to shorten the time the dough must rest to go up, they acchieve right the opposite effect. You want a dough that had plently, plenty of time break up critical molecules. You cannot bypass this with adding artifical enzymesm the dough pops uo like popcorn, but is a pest for your guts. EVERYBODY in the world, without exception, no matter race, gender, age, is ATI sensitive. __________________ If you feel nuts, consult an expert. Last edited by Skybird; 08-14-24 at 06:53 AM.