High Gluten may be good for the bread making but not necessarily for us.
In the past bread would not have been the fluffy type we eat today with
such high gluten content, wheat has a much higher gluten content
(worsened by GMO ?) now which is fine for bread manufacturers and if we
eat it in moderation our bodies would cope, I for one love my bread
especially white light crusty bread- but I know that if I don't eat it I
have less problems. I personally wonder if food science is going faster
than our bodies can cope - what we want is not always good for us.
This topic is especially interesting to me as Kerstin a qualified
dietician and is now continuing on the road of alternative medicine,
actually she will graduate this October, I have a scientific background
so find some of it hard to find an understanding as to why it works, but
because I don't understand it doesn't however mean it does not work.
as regards to TTIP - why do we need it Tina gets her Italian flower and
I get my apple macs everyones happy, what I don't want is to be forced
to eat GMO foods or forced drugs
BTW Tina with all the cooking you do maybe you should think of investing
in a Thermomix - we love ours but we don't do bulk - just when we need
it but ours gets used at least three times a day the only thing it won't
do is fry bacon ;-)
IanW
On 21/05/2015 13:42, Chuck Norcutt wrote:
I didn't note the brand but somewhere along the line of looking up
Italian flours after your first post I encountered a claim of an
Italian pasta brand that said it was made of at least 70% Italian
semolina. Semolina is made from Durum wheat which has low gluten
content... which is good up to a point. See this Wiki link
<http://en.wikipedia.org/wiki/Durum> which says:
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