Search the Community

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.