img_3033_swedishwaffle

Last August, in conjunction with The Duck Dodgers, we published about true whole grains: How Wheat Went From Superfood to Liability. I was surprised that reaction was reasonable, and even motivated a post from Tom Naughton with a substantial and constructive comment thread.

At the time, I began sourcing and eating true whole grain breads again. Most Americans have never had a bite of true whole grain bread in their mouth in their entire life, and certainly not as a daily staple. Most everything on your typical supermarket shelf labelled "whole grain" is in reality whole fraud. They take standard refined flour and add some bran to it. Total joke. This is like a freshly squeezed glass of orange juice from ripe oranges compared with something that's been dehydrated, concentrated, frozen, later reconstituted with water, a tsp of pulp added in, and called "whole orange."

This whole epiphany began back with our enormous post on processed cereal grain fortification, Iron, Food Enrichment and the Theory of Everything. Now that was a hugely popular post. About 2,000 social shares, dozens of links to it from elsewhere, many hundreds of comments.

This content is for Annual Subscription and Monthly Subscription members only and is a preview. Login or Join to access the rest, as well as all Premium Member content.
Login Join Now

Richard Nikoley Free The Animal

I'm Richard Nikoley. Free The Animal began in 2003 and as of 2021, contains 5,000 posts. I blog what I wish...from health, diet, and food to travel and lifestyle; to politics, social antagonism, expat-living location and time independent—while you sleep—income. I celebrate the audacity and hubris to live by your own exclusive authority and take your own chances. Read More
YouTube1k
YouTube
Pinterest118k
Pinterest
fb-share-icon
40
45
Follow by Email8k
RSS780