At 01:19 AM 08/02/05, Dan wrote:
Can you elaborate on what you mean about "Baker's Base" and bread in
general?
Do you feel that homemade whole grain bread is no good? And why?
My old computer business once wrote a program to automate recipe handling
in a specialty bakery chain once, many years ago. I was stunned at what
actually was in the "Bakers Base" the "flour" from which they make
EVERYTHING from donuts to wholemeal bread to white bread, brown
bread. From memory there were well over 20 chemical components - oh, and
flour. Flour made with high pressure high speed steel rollers. ( nothing
left of it to use in a human body)
All the textures and flavours are fakes.
The guy who owned the business was an international sportsman - was
horrified at the idea that he might eat the stuff - it would wreck him! He
was very conscientious about *his* regime....
----------------
NO NO! I am the reverse here: The only bread safe to eat today is homemade
bread - BY HAND - you should see what goes into the machine-ready mixes you
buy for those dinky bread making machines!
You have to obtain the real thing. Real flour is not white, it is at best
a funny yellow, if made from a stone grinding mill will be universally
rough in texture ( the fake ones have stuff added in to the "talcum" to
make it look/feel a bit healthy). The most healthful is a very old style
grain called Spelt.
The worst sufferer of so-called gluten intolerance can eat their head off
with it. AND get healthier and defecate a bit normally. Maybe even get a
bit well........ :-)
Occasional specialty info like this sort of thing about the tricks they
play can be found here:
* About health matters in food - lies about Fats, oils, helpful tricks for
you! Here:
mailto:[email protected]
Cheers,
Himagain.
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