We Love Bread

Published : 08/24/2017

We Love Bread

From an evolutionary point of view, today’s bread might be the descendant of a thousand year long selection process driven by human civilization, however genetically speaking it has nothing more in common with its former self. Where wheat has been a natural product some 10,000 years ago, today’s version hardly bears any nutritional value. It is a genetically modified product of our agroindustry, fine-tuned to meet today’s standards of high yields. The fact that an increased yield is often enough achieved at the expense of nutritional quality, applies not just to wheat, but a wide range of today’s agricultural produce. Where 50 years ago the share of gluten in wheat was only 5%, it has risen to 50% today – the reason being that the more gluten it contains, the easier the processing and the longer the final shelf-life. As defined by the “Celiac Disease Foundation” gluten is a general name for the proteins found in wheat, rye, barley and triticale that helps foods to maintain their shape by acting as a glue. Wheat is found in a wide range of today’s processed foods including breads, baked goods, soups, pasta, cereals, sauces and even salad dressings. The wide share of wheat in our every-day diet, combined with the sharp increase of gluten in our foods, has led to major human health issues that can easily be seen in the massive increase of people suffering under gluten intolerance in industrial nations. We have allowed our industrial food complex to mingle and mess with our very own health, all to the benefit of rising profits. Never before has it been more important to be well-informed when it comes to our dietary choices – don’t just rely on your taste buds to steer you into the right direction, but on your brain!

So, no wonder this “gluten-free” movement has become one of the most popular movements in the history of food. More and more consumers are reporting the typical symptoms of gluten-intolerance or sensitivity: a feeling of bloating in your tummy and “brain fogginess” after eating a meal that contains gluten.

Biologically speaking, the human digestive system could not keep pace with our rapidly changing dietary habits and our adaptive mechanisms are lacking behind. Gluten intolerance actually refers to an insufficient protein metabolism, caused by a damaged lining of the digestive tract, which in turn can be traced back to a disturbed intestinal flora. Since gluten is difficult to digest, traces of gluten (known as “peptides”) may remain in your blood circulation after having passed the lining of your digestive tract. Once there, they can mimic endogenous substances, thus affecting your hormonal system and even cause allergic reactions that may lead to inflammation and swellings inside your brain tissue.

As dedicated paleo followers we make sure to supply you with a 100% gluten-free alternatives without expecting you to go bread-free for the rest of your life. You will be rewarded, by eating fewer carbohydrates, but higher amounts of proteins and fibre. Our Eat bread mixes use almond and flaxseed flour as healthy wheat flour alternatives. Almond flour furthermore provides you with valuable unsaturated fatty acids, nutrients and trace elements such as iron, magnesium and potassium. Flaxseed flour is rich in digestion-supporting fibre, protein as well as valuable omega-3-fatty acids.

Whether you want to spoil yourself with some Italian-style ciabatta, or more feel like German-styled whole-grain bread OR want to boost your fitness with some protein-rich paleo bread – go EAT and stay healthy!

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