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Re: [OM] IMGS: Bread!

Subject: Re: [OM] IMGS: Bread!
From: Tina Manley <tmanley@xxxxxxxxx>
Date: Fri, 22 May 2015 08:59:05 -0400
Thanks, Ian. I had to look up Thermomix because I have never heard of it.
It looks very interesting, but I have an Aga stove and don't need anything
else that cooks!

Tina

On Fri, May 22, 2015 at 5:24 AM, SwissPace <ian@xxxxxxxxxxxxxxxx> wrote:

> High Gluten may be good for the bread making but not necessarily for us.
> In the past bread would not have been the fluffy type we eat today with
> such high gluten content, wheat has a much higher gluten content (worsened
> by GMO ?) now which is fine for bread manufacturers and if we eat it in
> moderation our bodies would cope, I for one love my bread especially white
> light crusty bread- but I know that if I don't eat it I have less problems.
> I personally wonder if food science is going faster than our bodies can
> cope - what we want is not always good for us.
>
> This topic is especially interesting to me as Kerstin a qualified
> dietician and is now continuing on the road of alternative medicine,
> actually she will graduate this October, I have a scientific background so
> find some of it hard to find an understanding as to why it works, but
> because I don't understand it doesn't however mean it does not  work.
>
> as regards to TTIP  - why do we need it Tina gets her Italian flower and I
> get my apple macs everyones happy, what I don't want is to be forced to eat
> GMO foods or forced drugs
>
> BTW Tina with all the cooking you do maybe you should think of investing
> in a Thermomix - we love ours but we don't do bulk - just when we need it
> but ours gets used at least three times a day the only thing it won't do is
> fry bacon ;-)
>
> IanW
>
> On 21/05/2015 13:42, Chuck Norcutt wrote:
>
>> I didn't note the brand but somewhere along the line of looking up
>> Italian flours after your first post I encountered a claim of an Italian
>> pasta brand that said it was made of at least 70% Italian semolina.
>> Semolina is made from Durum wheat which has low gluten content... which is
>> good up to a point.  See this Wiki link
>> <http://en.wikipedia.org/wiki/Durum> which says:
>> -----------------------------------------------------------------
>>
>
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