FOOD…Buy local, Be green, Support a nearby farm, join a co-op, Grow your own…Kill the earth???
Whats in your fridge? Like all normal well-adjusted folks probably the usual stuff…Eggs, milk, meat and produce (Baking soda? Gotta keep it fresh) Oh, wait a second…If you bought your stash at a big box store no need for the baking soda your stuff will just stay fresh!! GMO soy, wheat, synthetic fillers from far and wide and probably closer than you think will keep your FOOD? fresher longer, bigger and better (sounds like a porn) and give you plenty to throw away…Can you say fill the landfill!!!!
Last week Monsanto was given free rein to CONTINUE doing what they do best…Diving head first into food oblivion, planting god knows what in what were once fertile fields farmed by family’s who knew the land, cared for and managed crop size and rotation year after year. You can’t farm what will feed a nation when your forced thru farm and home debt to plant soy, corn and hybrid super wheats that increase crop yield, destroys soil quality, increase the risk of obesity, heart disease, celiac dis…I could go on!!
My point is if we don’t grow our own food, slaughter our own meat and manage the process from start to finish we DO NOT know whats in our food or body’s!!
WHEAT…We all like thin crust, fluffy white bread and sometimes when the media shoves it in our faces we’ll go for the very in at the moment 100% WHOLE WHEAT!! Very healthy? How do you think those large industrial bakeries produce so much in so little time?? Do they use wheat that was grown with care? Good manufacturing practices? Mix by hand???? Read the ingredient list…WHEAT GLUTEN!!
You don’t and won’t get fluffy store-bought bread any other way than adding Wheat Gluten to the bowl and mixing to full development and going straight to pan then oven. Wheat Gluten forms when two proteins form (glutenin/gliadin) which contributes viscosity and extensibility to the mix. This is what happens when you use Flour, water, salt and yeast to make bread and your make 2-200# of dough. If you like rustic you keep it simple. If you like fluffy perfect looking bread all the time you decide to throw some Wheat Gluten in the mix.
Wheat gluten when dried and milled to a powder (usually synthetic) acts as an improver…Which improves the doughs ability to rise and increases the breads structural stability and chewiness…Did I say flavor?? Your store-bought loaf bread is full of sugar, high fructose corn syrup, food coloring…Etc.
100% Whole Wheat…Artisan bakers strive for an open interior and complex fermented flavor when making whole grain breads and hit the mark most of the time. By using organically and sustainably grown wheat, natural levain and common sense artisan bakers make a product that is healthy, safe and nutritionally sound for body and soul and if enough hydration is used to fully hydrate the whole grain easy for the body to digest.
Store bought 100% Whole Wheat…Is made using Wheat Gluten. The wheat large shops use is grown to produce a higher crop yield, more protein than you’ll ever need to make bread and is probably synthetic in some form. NOT GOOD FOR YOUR BODY!!
Go to your local baker, butcher, farmer and ask questions!! Take the time to get to know these people and their methods, pay the higher price and taste the difference. By making an informed, local and logical choice you will be sending a clear message to your appointed government to NOT allow Monsanto to plant seeds of death where ever and when ever they want.