Grain-free Bakery!
I was driving home from errands today and couldn't believe my eyes when I saw this cute little bakery tucked away in a long row of elegant shops in what was recently in the news as the wealthiest town in the U.S.--Short Hills, NJ (part of Millburn, NJ).
I was going along at a fairly good clip and could not get the name, so when I arrived at home, I had to enter the search term that I saw on the outdoor canopy: "grain-free bakery."
I quickly found this article in the Alternative Press, and it appears this is a very new business.
I am interested in this because of my own personal experience with going wheat and pretty much grain-free.
Long story short: I dropped wheat because of what I learned in two books, Metabolism Miracle Cookbook and Wheat-Belly Cookbook. I was trying to avoid Type II diabetes, which runs in my family. Wheat raises one's glycemic level.
After about two months, I experienced the miracle, but it wasn't just that my blood sugar tests were fine: I could move without "arthritic" pain, which I've experienced for over 20 years. This pain, which I thought was just part of getting older, is actually the result of inflammation of the joints from wheat. Dropping wheat from my diet made me want to run, jump, and dance. I don't know if you can imagine what being without pain after 20+ years is like.
I had been to a dozen doctors. No one could tell me what the problem was. Now I know. I've told my doctors and they are in a state of disbelief. This tells me that if I'd gone to even a dozen more doctors, I'd still not have received an answer.
All of this information is new. The wheat cookbook only came out last year. It is by a medical doctor who tells about the hybridizing of wheat over the last two decades. While it increased yields for growers, it didn't do much for the health of those who ate it.
People mix this up with celiac disease and gluten-free stuff. Not the same thing.
Everywhere I am seeing changes. I saw a new kind of wheat in the grocery story (can't recall name) that says it has 40 per cent fewer carbs. I still wouldn't use it, but it's interesting that someone found it worth a marketing effort.
Wheat (and corn and other grain) sales are down, quite drastically, as I understand.
And now we have a grain-free bakery! Sounds like an anachronism, but it's not! I think it's part of a big change in the American diet.
Cher
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