Hardcover Þ Grain of Truth eBook Í Grain of PDF \

Hardcover Þ Grain of Truth eBook Í Grain of PDF \

Grain of Truth ✅ [PDF / Epub] ☉ Grain of Truth By Stephen Yafa ⚣ – Centrumpowypadkowe.co.uk A Pollan esue look at the truth about wheat meal or menace No topic in nutrition is controversial than wheat While mega sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbes A Pollan esue look at the truth about wheat meal or menace No topic in nutrition is controversial than wheat While Grain of PDF \ mega sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos Stephen Yafa finds that it has been wrongly demonized His revealing book sets the record straight breaking down the botany of the wheat plant we’ve hijacked for our own use the science of nutrition and digestion the effects of mass production on our health and uestions about gluten and fiber—all to point us toward a better richer diet Wheat may be the most important food in human history reaching from ancient times to General Mills Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition and reports on the artisan grain revolution From a Woodstock like Kneading Conference to nutrition labs to a boutiue bakery and pasta maker’s workshop in Brooklyn he also finds that there may in fact be a perfect source of wheat based nutrition Its name is sourdough For readers of Salt Sugar Fat and The Omnivore's Dilemma Grain of Truth smoothly blends science history biology economics and nutrition to give us back our daily bread.

  • Hardcover
  • 304 pages
  • Grain of Truth
  • Stephen Yafa
  • English
  • 02 September 2015
  • 9781594632495

10 thoughts on “Grain of Truth

  1. Debra Debra says:

    35 stars I received this book from Goodreads first reads giveaway in exchange for an honest reviewI found this book to be not only well written but interesting as well When I entered the giveaway I thought this book would be divided up between two sides The one side for gluten and the side against gluten I was presented with much much than that in this book The reader is presented with lots of information on wheat how it grows and makes it's way into bread and many other products available for widespread consumption If you don't have a sensitivity or allergy to gluten do you really need to avoid it? Or perhaps just be smarter about what types of bread you eat how the breads are produced and what healthier options exits There are also some recipes at the end of the book for those interesting in bakingAs mentioned before a lot of research went into writing this bookI was not counting on learning as much as I learned about wheat in this book but that is not a bad thing The information was presented in a clear and concise manner

  2. Tommie Whitener Tommie Whitener says:

    With references to respected scientific sources Mr Yafa exposes the anti gluten craze as the scam that it is More than 90% of the population not only tolerates gluten without adverse effect but actually finds it beneficial Also his discussion of artisan breads in general and sourdough in particular has got me baking again Great book

  3. Jenny GB Jenny GB says:

    I received a free copy of this book through Goodreads First ReadsAfter reading this book I really needed to find some bread and eat it Yafa's descriptions of delicious bread and other wheat products was really getting my taste buds going I put in for this giveaway because I thought the premise sounded interesting and I thought the book would be a balanced examination of why and why not to eat wheat I think Yafa mostly succeeded although he has a clear bias towards wheat that he shamelessly promotes throughout the book I don't mind because his ideas make sense to me He says that wheat is not really the problem The problem is the way we process the wheat for our bread adding chemicals forcing it to rise too uickly etc and the wheat that we choose to use to make our bread commercially bleached and less nutritious vs heirloom varieties that have a lot taste and character He argues that if we do it right eating bread can be good for you with tons of vitamins nutrients and fiber A large part of the book is devoted to trying to convince people that consider themselves sensitive to gluten to try varieties like sourdough instead of giving up bread all togetherI think the best compliment I can give after reading this book is that I'm going to look at the way I buy and eat bread differently I can probably find a healthier store bought variety to purchase even though I already try to get whole grain bread or I could try to make it myself Yafa is successful in making you rethinking how you eat and I like that he is honest about the cost of it all too If you think you need to go gluten free or even if you already have it would be a good idea to check out this perspective before you make your decision

  4. Ava Brightly ☕ Ava Brightly ☕ says:

    With all the mixed information about wheat I welcomed reading a balanced view But first I don't recommend reading this while hungry; for those walking past the candy aisle to follow that delicious bakery smell you may find yourself reading and ready to devour a loaf of bread or five My proclivities toward bread is the sole reason I do not own a bread machine I'd weigh 500lbs and not because I was allergic to glutenPersonally when someone says something is bad for you I like to know why why not when how historic uses common misconceptions and effects on fads and pop culture If in doubt ask me anything you want to know about chocolate stollen bread food dye spam and canned cheeseI'm your girlI appreciate Stephen Yafa's no frills Mary Roach esue approach history and science Yafa illustrates the pros and cons tackling wheat gluten grains and how we process these before they land on the dinner table His curious openness and research is refreshing in a society that is suddenly regarding wheat as taboo and given to a hotly debated item on both sides of the grocery aisle I highly recommend this for those with gluten or grains intolerance allergies adjusting a diet curious foodie types or simply to kick butt at Jeopardy I'll take Yummy Gluten for 1000 Alex I'm now off to make some hot cheesy spinach dipwith fresh sourdough bread YumThank you to LIbraryThing Early Reviewers and Avery Publishing for a review copy in exchange for an honest review

  5. Lee Galloway Lee Galloway says:

    Several books have come out recently on the wheatgluten issue This is the one to read if you want to read a book by someone WITHOUT a preconceived agenda His overview of the history of wheat alone is worth the price of admission This author does have his biases loves sourdough bread but with good reason as it turns out however he approaches the topic like a scientisthistorian What I really like is that he did this research without any preconceived ideas so he was open to whatever over a hundred experts of all types and all persuasions had to say His conclusions are to me a little vague but given the topic I think that is as it should be The concept of gluten sensitivity is not really completely resolved and that too is as it should be because there is not a definitive answer about that yet If you want a great education on this topic from someone with an unbiased open mind this is definitely the book He does meander occasionally but it makes it personal and little entertaining at times I definitely recommend this as THE book on wheat and gluten

  6. Angela Boord Angela Boord says:

    I would have given this book a higher rating if it had been titled as an account of the health and environmental benefits of heritage wheat and sourdough instead of as a balanced treatment of whether or not gluten is really good for you Most of the book is not involved with the science of whether or not gluten is good or bad or neutral for most people Claims made by leading gluten free proponents are bashed maybe even fairly but without the careful reporting of science to back it up the reader who was looking to find some balance me just comes away frustrated On the other hand I found the anecdotal evidence for the benefits of long fermented sourdough and ancient varieties of wheat such as einkorn to non celiac gluten sensitive people like probably me to be encouraging

  7. Jennifer Goins Jennifer Goins says:


  8. Idania Mentana Idania Mentana says:

    A thorough and informative read Definitely makes me feel a little better about eating breads And I definitely learned what holes lie in current trends and so called 'studies' about gluten Extensively cited and sourced from mostly primary sources of info Interviews from mill owners scientists medical doctors and bakers They all give valid considerations of all aspects of the grain we eat and how to use it bestBonus it makes you hungry for some of the great bread bakeriesmills highlighted at many California and New York locations

  9. Maynard Handley Maynard Handley says:

    Meanders all over the place May be of interest if you’re a foodie and want fifty different angles on your favorite cereal but of zero interest if you’re looking for a book with discipline and medical focus like Gary Taubes

  10. Sean Goh Sean Goh says:

    3 stars for content 2 stars for writing Terribly dull I expected from a journalist though informative Perhaps if I was familiar with wheat whether on the farm or in flour form I would appreciate this book better?White flour has been historically prized because of its shelf life which the absence of lipids greatly prolongs This made it invaluable for long sea voyages and wagon trainsHowever the industrial milling process produces flour of so little nutritional value that vitamins and minerals have to be injected back into itGluten free food accounts for 15 billion or 15% of all food sales but 30% of the population claims they're cutting back on wheat and glutenIt's the difference between what you say you're going to do and what you doThe industrial approach to baking prizes speed Yet fast fermentation as it speeds up the breakdown of starch sugars that feed the yeast This translates to the rapid absorption of glucose in our bloodstream and potentially contributes to obesity insulin resistance and type 2 diabetesProteins in the gluten complex cannot be broken down into smaller safer peptides unless naturally slow fermentedAt a big merchant flour mill They don't carry out pest control for mice and rats because after they eat all the white flour they want the rats are found with their little stomaches bloated out dead of malnutritionUntil rollers replaced stones in mills millers everywhere were plagued by insect infestation in the grain The insects vanished because they aren't stupid There's nothing in the white for them to feed offBecause of its abundance and reliability as a source of protein and calories than any other food including rice wheat has come to us time and again as representing a last defence against mass starvationI'm struck again by the schizophrenic nature of wheat in America today It's killing us according to William Davis and David Perlmutter Or nurturing rewarding and fortifying us according to folks at this Sunday conference I doubt that there is another non narcotic plant anywhere that elicits such extreme contradictory convictionAs a journalist I've made a habit of popping into the lives of strangers without knocking first then peppering them with uestions they have no need to answer Most do for reasons that remain unclearIf bread is sped through fast fermentation as instant dough the kernel's nutrients won't be made available to the body They'll go straight through to the sewer Technological advances in production have improved efficiency and volume at the expense of nutrition and flavourTaking stock of his comments delivered in an unwavering monotone I noted that they gain a degree of credibility by the total absence of emotion he attaches to them Diets in general and gluten in particular tap into a reservoir of impassioned advocacy and the intensity of the heat often obscures the suspicious origins of the fireI define commodity as Did someone on a trading board in Kansas Chicago or Minneapolis tell you what it's worth? If the farmer never has any idea what happens to the wheat once it leaves the farm or gets a say in pricing It's a commodity with no identity Pasta registers a surprisingly low GI 25 45 because of the physical entrapment of ungelatinised starch granules in semolina dough's sponge like network of molecules That apparently slows down the transport rate of carbo sugars through the gut wallWhat to make of all this? It comes down yet again not so much to what is good for you but what is good for you that you will actually look forward to eatingWheat especially contains an enzyme that may cause an allergic reaction; it's simply the plant's way of protecting itself from being eaten Sourdough's disulphide reaction and protein degradation are enough to deactivate the enzymeIn short plants do not may it easy for humans to invade and plunder unless the process forwards their propagationSourdough in short is at the very least prebiotic a food source that helps beneficial guy bacteria to thrive

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