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superdupersingh

Disease promoting Atta and what to do

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20 minutes ago, superdupersingh said:

This is what I do and thought i'd share it with you.

Thanks for sharing. This is another example of sharing knowledge with the Sangat instead of merely dismissing everybody other than you as ignorant.

Hope you keep it up.

21 minutes ago, superdupersingh said:

The wheat we eat today is not the same wheat our grandparents ate.

Very likely. Our grandparents ate pre-Green Revolution wheat in Punjab. The Green Revolution varieties (and their cousins in the West) are quite a bit different from the olden ones.

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Is mixed flour containing millet, chickpea, corn etc. safe? Less fibre and just as much protein (more complete too) but doesn't seem same as the atta us Panjabis regularly use.

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11 hours ago, superdupersingh said:

The wheat we eat today is not the same wheat our grandparents ate.

The modern wheat varieties are actually genetic hybrids that contain a much greater number of  chromosomes and therefore more proteins that are not present in naturally-occuring ancient varieties of wheat. This is partly why modern wheat is pro-inflammatory, causes allergies, contains more gluten, and is full of anti-nutrients that strip the body of vitamins and minerals.

The second reason is that conventional wheat is sprayed with pesticides including the notorious glyphosate before harvesting which means that residues remain and are ingested. Glyphosate is carcinogenic, immunomodulatory, damages gut flora, causes chronic diseases like coeliacs/leaky gut, nutritional deficiencies. 

The ancient wheat varieties I have seen are organically grown so therefore are not exposed to Glyphosate.

Many people with so called 'gluten-intolerance' are able to eat ancient wheat (which contains gluten) without any problems. Much like how people with so called 'lactose intolerance' can drink raw milk (which contains lactose) without any issues. These are false labels as they are misidentifying the culprit. 

Another problem with modern atta is the fact that in the UK (maybe other countries too) only 'wholemeal' flour is exempt from additives such as synthetic 'vitamins and minerals' (which are actually toxic drugs with different chemical properties and effects compared to what is found in nature). So every type of flour bar wholemeal contains artificial additives by law.

The solution:

Buy an ancient variety of wholemeal flour i.e. Einkorn,  If unavailable then buy Khorasan flour.....they make delicious, easily digestible rotis. 

You can buy them online (in UK its Dove Farm Organics) or in supermarkets like Waitrose. 

You can't put a price on your health. Since roti is a staple of our diet, this one change could make a lot of difference to our health.

This is what I do and thought i'd share it with you.

 

 

I use dove farm's spelt flour too as it is more widely available ...their gram flour is excellent

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10 hours ago, BhForce said:

Thanks for sharing. This is another example of sharing knowledge with the Sangat instead of merely dismissing everybody other than you as ignorant.

Hope you keep it up.

Very likely. Our grandparents ate pre-Green Revolution wheat in Punjab. The Green Revolution varieties (and their cousins in the West) are quite a bit different from the olden ones.

The main problem with regular wheat crops is that farmers use roundup just before harvesting to ease collection , round up has the horrible effect of spoiling our ability to absorb any minerals from our food thus what people think is coeliac disease is actually the sideeffects of roundup.

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19 minutes ago, jkvlondon said:

I use dove farm's spelt flour too as it is more widely available ...their gram flour is excellent

Khorasan flour is more ancient than spelt flour and contains fewer chromosomes since it is less hybridised.

Einkorn is the most ancient with the fewest chromosomes. It is currently out of stock so I buy Khorasan flour from Waitrose at the lowest price of £2.85/kg. 

But if you can't get them then emmer/spelt are the next best options.

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1 minute ago, superdupersingh said:

Khorasan flour is more ancient than spelt flour and contains fewer chromosomes since it is less hybridised.

Einkorn is the most ancient with the fewest chromosomes. It is currently out of stock so I buy Khorasan flour from Waitrose at the lowest price of £2.85/kg. 

I know all three are ancient with spelt still the younger variety ... kids love the einkorn /khorosan but it keeps running out at waitrose

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11 minutes ago, jkvlondon said:

I know all three are ancient with spelt still the younger variety ... kids love the einkorn /khorosan but it keeps running out at waitrose

That probably down to me. Last time I took the whole stock. You should have told me I would have left some on the shelves. 

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5 hours ago, jkvlondon said:

I know all three are ancient with spelt still the younger variety ... kids love the einkorn /khorosan but it keeps running out at waitrose

Oooh look at you ...waitrose. .how very posh 😂😂

Just kidding!

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33 minutes ago, Ranjeet01 said:

Oooh look at you ...waitrose. .how very posh 😂😂

Just kidding!

sainsburys never 'ave it mate

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46 minutes ago, jkvlondon said:

sainsburys never 'ave it mate

Ironically, sainsbury's is more expensive than Waitrose for the Khorasan flour £2.85 vs £3.20

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2 minutes ago, superdupersingh said:

Ironically, sainsbury's is more expensive than Waitrose for the Khorasan flour £2.85 vs £3.20

I know I order via ocado so usually am OK the prices is waitrose's but to door delivery is free over 75gbp so I do my bulkbuys that way .

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