Careful anthropological study of ancestral societies reveals a surprising truth. Healthy, chronic disease-free traditional cultures who ate grains did so only after careful processing. The methods employed...
As awareness of the benefits of sourdough bread increases, so does the potential for food manufacturers - both large and small - to exploit the...
Yeast was first introduced as a substitute for sourdough starter in breadmaking at the court of Louis XIV of France in March 1668. Scientists at the...
It seems that the eating habits of ancient hunter-gatherers living in Europe prior to the advent of farming was far more sophisticated than previously believed....
Farro is an ancient grain that is rapidly growing in popularity as more people discover that modern wheat varieties extremely high in gluten are difficult to...
One of the trickiest aspects of implementing the traditional method of soaked oatmeal in order to maximize the nutrition, eliminate anti-nutrients, and considerably improve digestibility...
In my home, I've purchased organic white wheat and spelt in bulk for many years. Grinding it into fresh flour is the most nutritious and...
