Wheat Sources

Q. Do you know where I can buy non-gmo, healthy wheat?

 

A. Try Barton Springs Mill in Dripping Springs; Homestead Gristmill in Waco ($$); or Azure Standard. I'm using a lot of spelt these days. Sweeter than wheat, non-hybrid, and more affordable than its pricey cousin Einkorn. Hybridization is the factor with wheat more than genetic engineering. The first is mixing the same species -- wheat varieties with other wheat, the GE is splicing in other species' DNA, like adding fish genes to tomatoes (Flavr Savr, GE failure). 

 

A huge problem with wheat is the spraying of glyphosate (Roundup) on it before harvest to keep it from gumming up the machines. Nearly 300 million pounds are used annually on American crops -- which also includes oats.  It doesn't wash off! People think they are gluten sensitive, but in reality it is the glyphosate they are being poisoned with. Dr. Stephanie Seneff of MIT says that glyphosate destroys the shikimate pathway of bacteria; humans do not have a cellular shikimate pathway, but ALL YOUR GUT FLORA do. With the gut flora destroyed, your digestion is destroyed as well. But the commercial wheat industry is more than happy to let gluten be thrown under the bus. There are other crops sprayed with glyphosate, not just wheat. Sugar is a big one. What are the two biggest foods used to make junk? Wheat and sugar. Maybe this is why so many people like the keto diet; both these are eliminated.

 

Glyphosate is just as deadly as any GE tweaking -- it lowers the pH of copper in the soil to 1, that's ONE, lower than stomach acid, and the copper cannot get into food. Copper is essential for human health because of its role in iron metabolism (and other reasons). Then, commercial flours have ADDED iron. This is insane! Iron poisoning is THE issue of the time.

 

My criteria for wheat:

 

1. ORGANICALLY GROWN, meaning it cannot be sprayed with Roundup. Pasta from Italy is okay since Italy (as well as France, Czeck Rep, Denmark, Netherlands, Austria, Belgium) has banned the use of glyphosate. I remember the story of a baker from France who moved to America and started baking her breads with American wheat. In a short time, she had gained 70 lb.; whether there were other factors, not sure, but she seemed to think it was the wheat.

 

2. Stoneground (Homestead Gristmill, Barton Springs) or Unifine process (Azure Standard). I'm leaning to the Unifine process as it is lower heat and leaves more nutrients intact than the stoneground.

 

3. NO ADDED VITAMINS OR IRON, or "enriched" flours. These are synthetic vitamins -- most come from China. Iron supplementation is a BIG NO.

 

 4.  Azure Standard is a company that I can support 100%.