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Are you gluten intolerant? Sensitive to wheat? Have you eliminated grains from your diet altogether? Bob Quinn, a leader in organic and sustainable agriculture, and the author of “Grain by Grain,” suggests that you may be able to include grains in your life once again. He has been cultivating an ancient grain known as “kamut” and he has found that it is much more digestible and beneficial than most hybridized modern wheat.
Bob recognizes that modern wheat is very inflammatory, so he offers suggestions to those who are willing to give ancient grains a try. He also advocates for fermented grains to make the nutrients more bio-available to our bodies. Not only does he bring his wisdom to bear in terms of the wheat we can eat, but he also explains why it is critical for us to pay more attention to what the food industry is doing to farming and our health.
Notes:
Highlights from the conversation include:
- When Bob first realized something was wrong with our food system
- How appearance drives the food industry, over taste and nutrition
- How he was first introduced to khorasan (kamut), and told it was King Tut’s wheat
- How he and his father realized there would be interest in this ancient grain
- How people can more easily handle kamut, as opposed to contemporary wheat
- Bob’s recommendations for those who are sensitive to wheat: 1) eat whole grain, 2) eat organic, 2) eat ancient grains, and 4) eat sourdough
- How modern wheat is hybridized in a way that doesn’t work for our bodies
- How 48 hours of slow fermentation will destroy 97% of all the gluten in the bread
- How cheap food leads to high health care costs
- Why Bob recommends heritage wheats, over having people avoid grains altogether
- How some who are sensitive to gluten are really responding to glyphosate
- How modern wheat causes inflammation
- Why Bob will be meeting with the EPA to advocate for less glyphosate in farming
- How advances in technology are a “race to the bottom” because they hinder our health
- Why farmers are subservient to chemical dealers; it’s similarity to serfdom
- Why kamut is less known than einkorn
- Why it needs more TLC than other grains
Resources:
Bob’s book – “Grain by Grain”
Could you please email me with the scientific articles regarding ‘forty-eight hours of slow fermentation will destroy 97% of all the gluten in the bread’? I would love to reintroduce bread into my diet and this would change everything. Thanks!