What's wrong with American baguettes?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
The most important thing for men, with any kind of bread ( including a baguette) , is the freshness. I have rarely, if ever, had bread I didnt like. But the ones I liked best were the fresh ones, not the ones that have been sitting on the rack all day ( same goes for bagels. Nothing better then getting a bagel, still warm, right out of the oven).
 
I read the disputing facts after reading the book. I only posted the reported health benefits reported by William Davis MD a cardiologist. If a person is suffering from health issues, consult an expert. I would trust a cardiologist whose primary interest is treating his patients over a scientist working to dispute evidence.

The relevance is for thousands of years, whole stone ground wheat, a grass seed, is a complete food. People survived on wheat. Mill the wheat, separate the components, it is only flour. Flour is not a complete food.

A baguette starts off as bread dough. The shape defines the qualities. Artisan bakers understand wheat. They can work with whole stone ground wheat, process the product and turn it into nutritious digestible bread.

In an era where people are reporting gluten intolerance due to refined wheat, it is important to provide resources. If people are blessed with perfect health, just walk into a bread shop, enjoy the smells and fresh taste of the baguette.
 
I read the disputing facts after reading the book. I only posted the reported health benefits reported by William Davis MD a cardiologist. If a person is suffering from health issues, consult an expert. I would trust a cardiologist whose primary interest is treating his patients over a scientist working to dispute evidence.
Where did you get the idea that anyone was working to dispute evidence? Examining others' work and validating it, or not, is part of the scientific process. The article I posted is only one of many criticizing the conclusions of that book.



The relevance is for thousands of years, whole stone ground wheat, a grass seed, is a complete food. People survived on wheat. Mill the wheat, separate the components, it is only flour. Flour is not a complete food.



A baguette starts off as bread dough. The shape defines the qualities. Artisan bakers understand wheat. They can work with whole stone ground wheat, process the product and turn it into nutritious digestible bread.



In an era where people are reporting gluten intolerance due to refined wheat, it is important to provide resources. If people are blessed with perfect health, just walk into a bread shop, enjoy the smells and fresh taste of the baguette.
No one in this thread has reported any problems with gluten and baguettes are typically made with refined white flour with the germ removed. So again, I don't see the relevance.
 
Just because no-one on this thread has not reported issues, it is not an indicator the reader of this thread is gluten tolerant. The current population of the USA is 334,543,969. People Google and read forums without joining or login in.

https://www.verywellhealth.com/how-...cording to Dr.,alone could have the condition.

According to Dr. Fasano, gluten sensitivity potentially affects far more people than celiac disease. He estimates about 6% to 7% of the U.S. population may be gluten-sensitive, meaning some 20 million people in the United States alone could have the condition.
 
White bread flour strips out most of the nutrition of wheat.
The reason is underwear. French peasants wore no underwear or black underwear. This needed infrequent washing (think about it). Capitalists and the aristocracy started wearing white underwear because it required more frequent washing which showed they were so rich they could afford daily laundry. Peasants also ate dark, fully nutritious, bread, so the capitalists starting eating white bread to show they were economically superior to dark bread eaters-- it cost money to destroy the nutritional value of wheat (dark bread).
 
I do admire the French. Their legislature is doing good work by defining baguettes, while our legislature here in the USA is looking into UFOs.
If I ever meet an alien, I'll simply offer a fresh baguette from my oven and we'll get down to basics. "Do you think the Dolphins have a chance this year?"
 
The reason is underwear. French peasants wore no underwear or black underwear. This needed infrequent washing (think about it). Capitalists and the aristocracy started wearing white underwear because it required more frequent washing which showed they were so rich they could afford daily laundry. Peasants also ate dark, fully nutritious, bread, so the capitalists starting eating white bread to show they were economically superior to dark bread eaters-- it cost money to destroy the nutritional value of wheat (dark bread).

Lol, this is a joke, right? Hilarious [emoji1787] [emoji1787] [emoji1787]
 
Just because no-one on this thread has not reported issues, it is not an indicator the reader of this thread is gluten tolerant. The current population of the USA is 334,543,969. People Google and read forums without joining or login in.

https://www.verywellhealth.com/how-...cording to Dr.,alone could have the condition.

According to Dr. Fasano, gluten sensitivity potentially affects far more people than celiac disease. He estimates about 6% to 7% of the U.S. population may be gluten-sensitive, meaning some 20 million people in the United States alone could have the condition.


6% of the population complains about EVERYTHING, why should gluten be so special and not get complained about?



There is nothing wrong with American Baguettes.
 
Just because no-one on this thread has not reported issues, it is not an indicator the reader of this thread is gluten tolerant. The current population of the USA is 334,543,969. People Google and read forums without joining or login in.



https://www.verywellhealth.com/how-...cording to Dr.,alone could have the condition.



According to Dr. Fasano, gluten sensitivity potentially affects far more people than celiac disease. He estimates about 6% to 7% of the U.S. population may be gluten-sensitive, meaning some 20 million people in the United States alone could have the condition.
Random googling does not result in reliable scientific evidence. As taxlady said, look up confirmation bias.
 
https://www.sciencedirect.com/science/article/pii/S0733521013000969

Journal of Cereal Science
Volume 58, Issue 2, September 2013, Pages 209-215

Does wheat make us fat and sick?

Fred J.P.H.Brouns, Vincent J.van Buula
Maastricht University, Faculty of Health, Medicine and Life Sciences, Department of Human Biology, Health Food Innovation Management

Peter R.Shewryb
Rothamsted Research, Plant Biology and Crop Science, West Common, Harpenden, Hertfordshire AL5 2JQ, United Kingdom

5. Conclusion

Although the adverse effects of wheat on some individuals should not be ignored, five major recent scientific reviews addressing the impact of cereal consumption on health and disease concluded that the consumption of whole grains, of which globally most widely consumed is wheat, generally exerts positive effects on health, thus recommending increased intake of whole grain for the general public, in exchange for refined foods (Björck et al., 2011, Fardet, 2010, Hauner et al., 2012, Jonnalagadda et al., 2011).

Wheat-containing foods prepared in customary ways and eaten in recommended amounts have been associated with numerous health benefits. In particular, the regular consumption of wholegrain products has been shown to be associated with significant reductions in risks for type 2 diabetes and heart disease and more favourable long term weight management. These findings are supported by the outcome of a recent cohort, where it was observed that individuals who consumed recommended amounts of (whole)-wheat had the least amount of visceral fat accumulation (Molenaar et al., 2009).

Arguments that the currently consumed wheat has been genetically modified resulting in adverse effects on body weight and illnesses cannot be substantiated. In particular, populations in some countries have obtained the major part of their daily energy intake from wheat-based foods for many years, such as Turkey, without reporting any detrimental effects on body weight or chronic disease. In line with this is the evidence that grains and grasses have already been consumed and processed throughout Europe during the Mid-Upper Palaeolithic era (Revedin et al., 2010).

However, individuals who have a genetic predisposition for developing celiac disease or who are sensitive to gluten and/or allergic to wheat will benefit from avoiding wheat and other cereals containing related proteins, including primitive wheats (einkorn, emma, spelt), rye and barley. It is important that the food industry should be developing a much wider spectrum of foods for this section of the population, based on crops that do not contain proteins related to gluten, such as teff, amaranth, oat, quinoa, chia. The recent development of commercial high yielding varieties of oats (which are considered safe for those suffering from intolerance to gluten) is an important step in this respect.

Further research and development on allergy and intolerance to wheat is also warranted, with various strategies being proposed to reduce exposure to gluten (Gilissen et al., 2012, Shewry et al., 2012). These include the reduction of (celiac) immunogenic epitopes in existing foods/grains that contain gluten, the production of guaranteed safe, gluten-free foods for patients with celiac disease and gluten intolerance and increasing the production of foods based on crops that do not contain proteins related to gluten.

Since about 1% of the current population of Europe and the U.S. population suffers from celiac disease and probably 5–10% from gluten sensitivity (due to difficulties to diagnose this condition, the real number may even be higher), these strategies will have both global economic and public health impacts.
 
Continued from above post

https://www.google.com.au/search?q=...c4vCDMQ8tMDegQIARA9&biw=1536&bih=719&dpr=1.25

Google: 9,760,000 results
Bing: 15,600,000 Results

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4760426/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4760426/pdf/NBU-41-6.pdf

References:

Altenbach, S.B., Vensel, W.H., Dupont, F.M., 2011. The spectrum of low molecular weight alpha-amylase/protease inhibitor genes expressed in the US bread wheat cultivar butte 86. BMC Research Notes 4, 242.
Aune, D., Chan, D.S., Lau, R., Vieira, R., Greenwood, D.C., Kampman, E., Norat, T., 2011. Dietary fibre, whole grains, and risk of colorectal cancer: systematic review and dose-response meta-analysis of prospective studies. BMJ: British Medical Journal 343.
Barrett, J.S., Gibson, P.R., 2012. Fermentable oligosaccharides, disaccharides, monosaccharides and polyols (fodmaps) and nonallergic food intolerance: fodmaps or food chemicals? Therapeutic Advances in Gastroenterology 5, 261e268.
Barron, C., Surget, A., Rouau, X., 2007. Relative amounts of tissues in mature wheat(triticum aestivum l.) grain and their carbohydrate and phenolic acid composition. Journal of Cereal Science 45, 88e96.
Battais, F., Richard, C., Jacquenet, S., 2008. Wheat grain allergies: an update on wheat allergens. European Annals of Allergy and Clinical Immunology 40, 67e76.
Biesiekierski, Newnham, E.D., Irving, P.M., Barrett, J.S., Haines, M., Doecke, J.D., Shepherd, S.J., Muir, J.G., Gibson, P.R., 2010. Gluten causes gastrointestinal symptoms in subjects without celiac disease: a double-blind randomized placebo-controlled trial. American Journal of Gastroenterology 106, 508e514.
Biesiekierski, Rosella, O., Rose, R., Liels, K., Barrett, J., Shepherd, S., Gibson, P., Muir, J., 2011. Quantification of fructans, galactooligosacharides and other shortchain
carbohydrates in processed grains and cereals. Journal of Human Nutrition and Dietetics 24, 154e176.
Björck, I., Östman, E., Kristensen, M., Anson, N.M., Price, R.K., Haenen, G.R.M.M., Havenaar, R., Bach Knudsen, K.E., Frid, A., Mykkänen, H., 2011. Cereal grains for nutrition and health benefits: overview of results from in vitro, animal and human studies in the healthgrain project. Trends in Food Science and Technology 25.
Brenchley, R., Spannagl, M., Pfeifer, M., Barker, G.L.A., D’Amore, R., Allen, A.M., McKenzie, N., Kramer, M., Kerhornou, A., Bolser, D., Kay, S., Waite, D., Trick, M., Bancroft, I., Gu, Y., Huo, N., Luo, M.-C., Sehgal, S., Gill, B., Kianian, S., Anderson, O., Kersey, P., Dvorak, J., McCombie, W.R., Hall, A., Mayer, K.F.X., Edwards, K.J., Bevan, M.W., Hall, N., 2012. Analysis of the bread wheat genome using whole-genome shotgun sequencing. Nature 491, 705e710.
Brouns, F., Bjorck, I., Frayn, K., Gibbs, A., Lang, V., Slama, G., Wolever, T., 2005. Glycaemic index methodology. Nutrition Research Reviews 18, 145.
Brouns, F., Hemery, Y., Price, R., Anson, N.M., 2011. Wheat aleurone: separation, composition, health aspects, and potential food use. Critical Reviews in Food Science and Nutrition 52, 553e568.
Carroccio, A., Mansueto, P., Iacono, G., Soresi, M., D’Alcamo, A., Cavataio, F., Brusca, I., Florena, A.M., Ambrosiano, G., Seidita, A., 2012a. Non-celiac wheat sensitivity diagnosed by double-blind placebo-controlled challenge: exploring a new clinical entity. American Journal of Gastroenterology.
Carroccio, A., Mansueto, P., Iacono, G., Soresi, M., D’Alcamo, A., Cavataio, F., Brusca, I., Florena, A.M., Ambrosiano, G., Seidita, A., 2012b. Non-celiac wheat sensitivity diagnosed by double-blind placebo-controlled challenge: exploring a new clinical entity. American Journal of Gasteroenterology.
Catassi, C., Fasano, A., 2008. Celiac disease. Current Opinion in Gastroenterology 24, 687e691.
CBS, 2012. Modern wheat a “perfect, chronic poison,” doctor says. In: Farber, D. (Ed.), CBS News. CBS This Morning, New York.
Colomba, M.S., Gregorini, A., 2012. Are ancient durum wheats less toxic to celiac patients? A study of a-gliadin from graziella ra and kamut. The Scientific World Journal 2012.
Cummins, A.G., Roberts-Thomson, I.C., 2009. Prevalence of celiac disease in the asiaepacific region. Journal of Gastroenterology and Hepatology 24, 1347e1351.
Davis, W.R., 2011. Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health. Rodale Books.
de Munter, J.S., Hu, F.B., Spiegelman, D., Franz, M., van Dam, R.M., 2007. Whole grain, bran, and germ intake and risk of type 2 diabetes: a prospective cohort study and systematic review. PLoS Medicine 4, e261.
Di Sabatino, A., Vanoli, A., Giuffrida, P., Luinetti, O., Solcia, E., Corazza, G.R., 2012. The function of tissue transglutaminase in celiac disease. Autoimmunity Reviews.
Dubcovsky, J., Dvorak, J., 2007. Genome plasticity a key factor in the success of polyploid wheat under domestication. Science 316, 1862e1866.
Fardet, A., 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutrition Research Reviews 23, 65e134.
Fasano, A., Catassi, C., 2001. Current approaches to diagnosis and treatment of celiac disease: an evolving spectrum. Gasteroenterology 120, 636e651.
Feldman, M., Millet, E., 2001. The contribution of the discovery of wild emmer to an understanding of wheat evolution and domestication and to wheat improvement. Israel Journal of Plant Sciences 49, 25.
Feldman, N., Norenberg, C., Voet, H., Manor, E., Berner, Y., Madar, Z., 1995. Enrichment of an israeli ethnic food with fibres and their effects on the glycaemic and insulinaemic responses in subjects with non-insulin-dependent diabetes mellitus. British Journal of Nutrition 74, 681e688.
Foster-Powell, K., Holt, S.H.A., Brand-Miller, J.C., 2002. International table of glycemic index and glycemic load values: 2002. American Journal of Clinical Nutrition 76, 5e56.
Gaskins, A.J., Mumford, S.L., Rovner, A.J., Zhang, C., Chen, L., Wactawski-Wende, J.,Perkins, N.J., Schisterman, E.F., 2010. Whole grains are associated with serum
concentrations of high sensitivity c-reactive protein among premenopausal women. Journal of Nutrition 140, 1669e1676.
Giacco, R., Della Pepa, G., Luongo, D., Riccardi, G., 2011. Whole grain intake in relation to body weight: from epidemiological evidence to clinical trials. Nutrition, Metabolism and Cardiovascular Diseases.
Gilbert, E., Wong, E., Webb, K., 2008. Board-invited review: peptide absorption and utilization: implications for animal nutrition and health. Journal of Animal Science 86, 2135e2155.
Gilissen, L.J.W.J., Van den Broeck, H.C., Londono, D.M., Salentijn, E.M.J., Koning, F., van der Meer, I.M., Smulders, M.J.M., 2012. Food-related strategies towards
reduction of gluten intolerance and gluten sensitivity. In: Koehler, P. (Ed.), 25th Meeting Working Group on Prolamin Analysis and Toxicity. German Research Centre for Food Chemistry, Freising, Germany, pp. 93e96.
Godfrey, D., Hawkesford, M.J., Powers, S.J., Millar, S., Shewry, P.R., 2010. Effects of crop nutrition on wheat grain composition and end use quality. Journal of Agricultural and Food Chemistry 58, 3012e3021.
Goryunova, S.V., Salentijn, E.M., Chikida, N.N., Kochieva, E.Z., van der Meer, I.M., Gilissen, L.J., Smulders, M.J., 2012. Expansion of the gamma-gliadin gene family in aegilops and triticum. BMC Evolutionary Biology 12, 215.
Grundy, S.M., 1998. Multifactorial causation of obesity: Implications for prevention. The American Journal of Clinical Nutrition 67, 563Se572S.
Hauner, H., Bechthold, A., Boeing, H., Brönstrup, A., Buyken, A., Leschik- Bonnet, E., Linseisen, J., Schulze, M., Strohm, D., Wolfram, G., 2012. Evidence based guideline of the German nutrition society: carbohydrate intake and prevention of nutrition-related diseases. Annals of Nutrition and Metabolism 60, 1e58.
Hoover, R., Zhou, Y., 2003. In vitro and in vivo hydrolysis of legume starches by a-amylase and resistant starch formation in legumesda review. Carbohydrate Polymers 54, 401e417.
Jenkins, D., Kendall, C., Faulkner, D., Kemp, T., Marchie, A., Nguyen, T., Wong, J., De Souza, R., Emam, A., Vidgen, E., 2007. Long-term effects of a plant-based dietary portfolio of cholesterol-lowering foods on blood pressure. European Journal of Clinical Nutrition 62, 781e788.
Jones, J.M., 2012. Wheat bellydan analysis of selected statements and basic theses from the book. Cereal Foods World 57, 177e189.
Jonnalagadda, S.S., Harnack, L., Liu, R.H., McKeown, N., Seal, C., Liu, S., Fahey, G.C., 2011. Putting the whole grain puzzle together: health benefits associated with
whole grainsdsummary of american society for nutrition 2010 satellite symposium. Journal of Nutrition 141, 1011Se1022S.
Jönsson, T., Ahrén, B., Pacini, G., Sundler, F., Wierup, N., Steen, S., Sjoberg, T., Ugander, M., Frostegard, J., Goransson Lindeberg, S., 2006. A paleolithic diet confers higher insulin sensitivity, lower c-reactive protein and lower blood pressure than a cereal-based diet in domestic pigs. Nutrition and Metabolism 3, 39.
Jönsson, T., Olsson, S., Ahrén, B., Bøg-Hansen, T.C., Dole, A., Lindeberg, S., 2005. Agrarian diet and diseases of affluenceedo evolutionary novel dietary lectins cause leptin resistance? BMC Endocrine Disorders 5, 10.
Junker, Y., Zeissig, S., Kim, S.J., Barisani, D., Wieser, H., Leffler, D.A., Zevallos, V., Libermann, T.A., Dillon, S., Freitag, T.L., 2012. Wheat amylase trypsin inhibitors
drive intestinal inflammation via activation of toll-like receptor 4. Journal of Experimental Medicine 209, 2395e2408.
Juntunen, K.S., Laaksonen, D.E., Autio, K., Niskanen, L.K., Holst, J.J., Savolainen, K.E., Liukkonen, K.H., Poutanen, K.S., Mykkänen, H.M., 2003. Structural differences between rye and wheat breads but not total fiber content may explain the lower postprandial insulin response to rye bread. American Journal of Clinical Nutrition 78, 957e964.
Keith, S.W., Redden, D.T., Katzmarzyk, P., Boggiano, M.M., Hanlon, E.C., Benca, R.M., Ruden, D., Pietrobelli, A., Barger, J., Fontaine, K., 2006. Putative contributors to the secular increase in obesity: exploring the roads less traveled. International Journal of Obesity 30, 1585e1594.
Koh-Banerjee, P., Franz, M., Sampson, L., Liu, S., Jacobs, D.R., Spiegelman, D., Willett, W., Rimm, E., 2004. Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men. American Journal of Clinical Nutrition 80, 1237e1245.
Masters, R.C., Liese, A.D., Haffner, S.M., Wagenknecht, L.E., Hanley, A.J., 2010. Whole and refined grain intakes are related to inflammatory protein concentrations in human plasma. Journal of Nutrition 140, 587e594.
Messerli, F.H., 2012. Chocolate consumption, cognitive function, and nobel laureates. New England Journal of Medicine 367, 1562e1564.
Molenaar, E.A., Massaro, J.M., Jacques, P.F., Pou, K.M., Ellison, R.C., Hoffmann, U., Pencina, K., Shadwick, S.D., Vasan, R.S., O’Donnell, C.J., 2009. Association of lifestyle factors with abdominal subcutaneous and visceral adiposity the framingham heart study. Diabetes Care 32, 505e510.
Monaghan, J.M., Snape, J.W., Chojecki, A.J.S., Kettlewell, P.S., 2001. The use of grain protein deviation for identifying wheat cultivars with high grain protein concentration and yield. Euphytica 122, 309e317.
Mustalahti, K., Catassi, C., Reunanen, A., Fabiani, E., Heier, M., McMillan, S., Murray, L., Metzger, M.H., Gasparin, M., Bravi, E., 2010. The prevalence of celiac disease in europe: results of a centralized, international mass screening project. Annals of Medicine 42, 587e595.
Pietzak, M., 2012. Celiac disease, wheat allergy, and gluten sensitivity. Journal of Parenteral and Enteral Nutrition 36, 68Se75S.
Qi, L., van Dam, R.M., Liu, S., Franz, M., Mantzoros, C., Hu, F.B., 2006. Whole-grain, bran, and cereal fiber intakes and markers of systemic inflammation in diabetic women. Diabetes Care 29, 207e211.
Raninen, K., Lappi, J., Mykkänen, H., Poutanen, K., 2011. Dietary fiber type reflects physiological functionality: comparison of grain fiber, inulin, and polydextrose. Nutrition Reviews 69, 9e21.
Revedin, A., Aranguren, B., Becattini, R., Longo, L., Marconi, E., Lippi, M.M., Skakun, N., Sinitsyn, A., Spiridonova, E., Svoboda, J., 2010. Thirty thousand-year- old evidence of plant food processing. Proceedings of the National Academy of Sciences 107, 18815e18819.
Riccardi, G., Clemente, G., Giacco, R., 2003. Glycemic index of local foods and diets: the mediterranean experience. Nutrition Reviews 61, S56eS60.
Rose, M., 2011. #gluten, #depression and Brain/neuro Problems. TrulyGlutenFree, Manchester, UK.
RubioeTapia, A., Kyle, R.A., Kaplan, E.L., Johnson, D.R., Page, W., Erdtmann, F., Brantner, T.L., Kim, W., Phelps, T.K., Lahr, B.D., 2009. Increased prevalence and mortality in undiagnosed celiac disease. Gastroenterology 137, 88e93.
Ryan, C.A., 1990. Protease inhibitors in plants: genes for improving defenses against insects and pathogens. Annual Review of Phytopathology 28, 425e449.
Sapone, A., Lammers, K.M., Casolaro, V., Cammarota, M., Giuliano, M.T., De Rosa, M., Stefanile, R., Mazzarella, G., Tolone, C., Russo, M.I., 2011. Divergence of gut permeability and mucosal immune gene expression in two gluten-associated conditions: celiac disease and gluten sensitivity. BMC Medicine 9, 23.
Schupann, D., Junker, Y., Zevallos, V., Wieser, H., 2012. Cereal triggers of innate immune activation. In: Koehler, P. (Ed.), 25th Meeting Working Group on Prolamin Analysis and Toxicity. German Research Centre for Food Chemistry, Germany, pp. 93e96.
Shewry, P., 2009. Wheat. Journal of Experimental Botany 60, 1537e1553.
Shewry, P.R., 2011. Effects of nitrogen and sulfur nutrition on grain composition and properties of wheat and related cereals. The Molecular and Physiological Basis of Nutrient Use Efficiency in Crops, 103e120.
Shewry, P.R., Charmet, G., Branlard, G., Lafiandra, D., Gergely, S., Salgó, A., Saulnier, L., Bed}o, Z., Mills, E., Ward, J.L., 2012. Developing new types of wheat with enhanced health benefits. Trends in Food Science and Technology.
Shewry, P.R., Gebruers, K., Andersson, A.A.M., Åman, P., Piironen, V., Lampi, A.M., Boros, D., Rakszegi, M., Bedo, Z., Ward, J.L., 2011. Relationship between the contents of bioactive components in grain and the release dates of wheat lines in the healthgrain diversity screen. Journal of Agricultural and Food Chemistry 59, 928e933.
Snape, J., Hyne, V., Aitken, K., 1993. Targeting genes in wheat using marker mediated approaches. In: Proceedings of the Eighth International Wheat Genetics Symposium, pp. 749e759.
Soares, F.L.P., de Oliveira Matoso, R., Teixeira, L.G., Menezes, Z., Pereira, S.S., Alves, A.C., Batista, N.V., de Faria, A.M.C., Cara, D.C., Ferreira, A.V.M., 2013.
Gluten-free diet reduces adiposity, inflammation and insulin resistance associated with the induction of PPAR-alpha and PPAR-gamma expression. Journal of nutritional biochemistry 24, 1105e1111.
Sun, Z., Cade, R., 2003. Findings in normal rats following administration of gliadorphin-7 (gd-7). Peptides 24, 321e323.
Tatham, A., Shewry, P., 2008. Allergens to wheat and related cereals. Clinical and Experimental Allergy 38, 1712e1726.
Verdu, E.F., Armstrong, D., Murray, J.A., 2009. Between celiac disease and irritable bowel syndrome: the “no man’s land” of gluten sensitivity. American Journal of Gasteroenterology 104, 1587e1594.
Ward, J.L., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., Nystrom, L., Andersson, A.A., Boros, D., Rakszegi, M., Bedo, Z., 2008. The healthgrain cereal diversity screen: concept, results, and prospects. Journal of Agricultural and Food Chemistry 56, 9699e9709.
Wrigley, C., Bietz, J., Pomeranz, Y., 1988. Proteins and amino acids. Wheat: Chemistry and Technology I, 159e275.
Ye, E.Q., Chacko, S.A., Chou, E.L., Kugizaki, M., Liu, S., 2012. Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. Journal of Nutrition 142, 1304e1313.
Yoon, K.H., Lee, J.H., Kim, J.W., Cho, J.H., Choi, Y.H., Ko, S.H., Zimmet, P., Son, H.Y., 2006. Epidemic obesity and type 2 diabetes in asia. Lancet 368, 1681e1688.
 
Source: Tartine Bread by Chad Robertson.

MAKING BREAD WITH NATURAL LEAVEN WAS THE RULE FOR French bakers up until a century ago. Before the introduction of baker’s yeast as we know it today, bakers in the eighteenth and nineteenth centuries used brewer’s yeast, a by-product of beer production, to lighten their loaves in combination with the natural leaven. In the latter part of the nineteenth century, baker’s yeast was developed and bakers started to employ it. At first, bakers adopted the innovation cautiously. They mixed flour and water together with a small amount of yeast and let it rise for a few hours, just as they had been doing to make their natural leaven.

This prefermented batterlike leaven came to be known as a “poolish” (often attributed to Polish origin) and was used in combination with natural leaven. In these early days of yeast, even when the poolish was used alone to leaven, the bulk rise was lengthy, and final rise remained long and slow. The results were outstanding: the measured addition of commercial yeast to the dough made bread that was lighter than ever, and the proper use of natural leaven with long bulk rising times ensured that the bread had good flavor and exceptional keeping qualities. The overlap lasted a few decades. Raymond Calvel, a French baker who came of age in the early twentieth century (and became known as a renowned and somewhat idiosyncratic authority on French bread), referred to these decades as “the golden age of French bread.” Natural leaven and commercial yeast were used in combination or exclusive and apart. Either way, bakers at the time understood and respected the tradition of gentle mixing and long, slow rising times at all stages to develop flavor and preserve the integrity of the craft.

The golden age was short-lived. Natural leavens require more work to maintain consistently in a large-scale bakery, and bakers abandoned the age-old practice in favor of the more convenient commercial yeast. As bakers added more yeast to their dough, they found they could inflate their dough quickly and omit the time-consuming bulk fermentation. This made their bakery production more efficient, but the quality of the bread was radically degraded. Bakers were aerating the dough instead of fermenting it, sacrificing flavor and altering the very nature of French bread—the soul of the bread had gone from it.

Bread that was once revered around the world now gained the reputation for staling within hours. Consumers balked. Although bread was still considered the staple of the French diet, historians note that bread consumption in France sharply declined after the 1940s. As bakers adopted yeast, they stopped teaching their apprentices how to bake with natural leaven, and the collective knowledge of how to use it was almost lost.

Since the demise of the golden age, dogma and superstition have kept the use of yeast and natural leaven mostly apart. Proponents split into distinctly opposing camps. For the bakers who held on to tradition, yeast became the enemy. Blame for the decline of the staff of life fell heavy on the tiny microbe. I knew of a French baker who turned a class of schoolchildren away from touring his boulangerie because he thought that yeast, hitching a ride on the unsuspecting children, might invade his bakeshop. His concerns were unfounded since the acidified environment of a natural leaven is not amenable to commercial yeast, posing little danger of contamination.

The artisan bread revival that took hold in the United States in the late 1980s had started in France a decade earlier. Many bakeries proudly announced that their bread was made without yeast. Naturally leavened bread, au levain naturel, was reclaiming its eminence from the century before. Some bakers, especially in Paris and also in a handful of other cities, were rediscovering the levain de pâte method, which harmoniously combined natural leaven and yeast to make a highly regarded style of bread.
 
Confirmation bias
https://en.wikipedia.org/wiki/Confirmation_bias

6% of the population complains about EVERYTHING, why should gluten be so special and not get complained about?.

Since about 1% of the current population of Europe and the U.S. population suffers from celiac disease and probably 5–10% from gluten sensitivity (due to difficulties to diagnose this condition, the real number may even be higher), these strategies will have both global economic and public health impacts.

Are you telling me respected researchers are wrong?

https://www.sciencedirect.com/science/article/pii/S0733521013000969
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4760426/
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4760426/pdf/NBU-41-6.pdf

Journal of Cereal Science
Volume 58, Issue 2, September 2013, Pages 209-215

Does wheat make us fat and sick?

Fred J.P.H.Brouns, Vincent J.van Buula
Maastricht University, Faculty of Health, Medicine and Life Sciences, Department of Human Biology, Health Food Innovation Management

Peter R.Shewryb
Rothamsted Research, Plant Biology and Crop Science, West Common, Harpenden, Hertfordshire AL5 2JQ, United Kingdom
 
I used to bake bread. Unfortunately, due medical issues associated with a gall bladder removal 30 years ago, in the past five years I had to eliminate bread from my diet. I was 103, 105, 107 kilograms for three consecutive years eating a healthy, balanced diet. I eliminated bread, changed my eating habits, in six months, my weight drop from 107 to 85 kilograms. One year later, my weight was 75 kilograms and I have maintained my weight between 72 to 74 kilograms. Due to a right knee, lower back and neck injury, I lead a sedentary lifestyle. I did not read Wheat Belly - Lose the Wheat, Lose the Weight by William Davis MD until after the weight loss.

Scientists have stated there is no evidence whole wheat creates health issues, which is correct. Baking is chemistry. Stone ground whole wheat mixed with a sour dough starter causes a fermentation process. The fermented wheat chemistry is altered, it is now a digestible whole food. The issue is the majority of bread products use white flour and rapid yeast which is a completely different chemical composition. I have yet to read any scientific reports where a scientist is willing to state white flour is a whole food.

My niece is gluten intolerant. At the moment I am recompiling my MasterCook recipe database for future reference.

The book Tartine Bread by Chad Robertson. One man's adventure into rediscovering the lost art of breadmaking.
 
JonasStax, if you want to go on a rant about gluten, why don't you start a separate thread in the gluten free cooking forum, here on DC: https://www.discusscooking.com/forums/f161/

Rant: to speak, write or shout in a loud, uncontrolled, or angry way, often saying confused or silly things.

Making accusations of confirmation bias is a derogatory comment.

I posted the information to clarify my comments.

If the moderator decides to delete or move the comments, that is the moderator choice.
 

Latest posts

Back
Top Bottom