Mmmm, bread: We love it, we have an emotional attachment to it, and we definitely don’t want to give it up. Unfortunately though, the sad reality is that most of should. However, that’s not to say that all breads are created equal, nor does it mean, that I don’t enjoy a slice or two occasionally (Europe, anyone?). My biggest problemo with bread, is the wheat and the protein within in the wheat (gluten). First off, our distant ancestors ate almost no gluten grains, and actually, the American Continent had no gluten grains until they were introduced a few hundred years ago. Slowly over the years, the United States genetically modified the wheat grain to contain a higher percent of the wheat protein under the misguided premise that it would “feed the masses better” and be more nutritional. What they failed to realize is that this GMO form of wheat, was to broad a step for human digestion. Essentially (like most all food nowadays) the government stepped in, f&*ked it up and turned it into a totally different substance than nature intended it to be. Wheat today, is not what wheat was in the Bronze Age. To this day, many of us have simply not yet adapted to tolerate the high protein concentration within the wheat grain. This protein, gluten, constitutes 78% of the total protein in the modern wheat. Countries that have adopted the use of this genetically modified wheat, have shown a direct correlation to inflammatory and auto-immune diseases! There is now plenty of research to show that it is the specific subset of gluten, gliadin, that is an intestinal irritant and causes the inflammation to multiple tissue systems. The body reacts to it as if it there was an invader present. In those people who are genetically predisposed to gluten sensitivity, eating these grains has serious detrimental effects on the body’s immune system. Gluten grains often trigger autoimmune disease, such as insulin dependent diabetes and hypothyroidism. And, if not a direct cause, gluten’s presence in the body aggravates these conditions significantly. Other inflammatory diseases having potential links to gluten proteins are Chron’s Disease, Celiac Spure, irritable bowel, arthritis, chronic fatigue and firomyalgia. I mean, how many of us out there have had a doctor tell us, after complaining about severe digestive pain, that we have a condition known as IBS? I’ve been there, and when I heard those three letters, I wanted to storm out of the office and ask for a refund. I mean, not to go all ‘ranty’ here, but IBS is the most ridiculous diagnoses on the planet. It’s basically a doctors way of saying “not only do I not know what you have, but I really don’t care – Good luck with that, have nice day, and don’t forget to pay on your way out!” Yes, that’s pretty much all it is. When in actuality, there is usually something going on inside the human body to aggravate the digestive track. One of those agitators being, the protein gluten. There are many alternatives to traditional wheat bread, you just have to seek them out in your local grocery store, looking for the words “gluten free”. Even better than that though, is to make your own raw bread! And, if you’re without a dehydrator, you can always just crack your oven door on the lowest setting. I love this hemp bread, because It’s flavorful, but not too flavorful to overwhelm nut cheeses and/or spreads. It’s flexible, moist and full of highly nutritious ingredients. Sure, it’s not like your quintessential loaf of bread, but it’s much more nutritional, and that’s what really counts.
Savory Hemp Bread 1 C chopped tomato 3 cipollini onions (pearl sized onions) .5 C olive oil .75 C hemp seed 1 medium zucchini (chopped) 2 C flax meal (ground flax seeds) 1 tsp sea salt .25 C chopped parsley 2 T lemon juice 2 T Italian herbs In a high-speed blender, combine all ingredients except for flax meal. Once blended until smooth, add flax meal by hand. Spread mixture evenly on two non-stick dehydrator sheets. After about 6 hours, flip bread onto mesh dehydrator sheets. Let dehydrate for about 14 hours* at 115 degrees. *Time could vary. Check bread every few hours to make sure it isn’t getting too dry.
I thawed out a batch of my Leek and Herb Nut Cheese to dress the bread… Delicious. If you think you may have a gluten sensitivity, then cut out all gluten products and see how you feel! If you’d prefer to get tested, contact a local Naturopath and/or a family doctor. However, even if you don’t test positive for a gluten allergy, you could still be sensitive to the grain. Moreover, all wheat products (whether or not you have difficulty digesting) are extremely acidic and require a significant amount of energy to break down. Energy, that would otherwise be used to fuel your everyday activities! Which is why, I say ‘out with the gluten, in with the goodness!’
For more delicious raw recipes including the leek cheese featured in this article, check out
Http://www.rawxy.com
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