The Gluten-Free Craze … Just a Faze?
Not to Celiacs. According to the Canadian Celiac Association ‘although statistics are not readily available, it is estimated that 1 in 133 persons in Canada are affected by Celiac Disease’. At Nunweiler’s Flour Co. we take this very seriously and strive to always ensure that our customers are aware we are a ‘wheat’ milling facility.
For those of us who aren’t Celiac there are a percentage, no doubt, that are ‘wheat sensitive’. This range includes those that are diagnosed and those that are self-diagnosed. Let’s start with those that are diagnosed:
There are wheat grains that are low in gluten strength and can be tolerated by some wheat sensitive people. Spelt and Kamut are ancient grains and Red Fife is a landrace heritage grain. What makes these grains more tolerable is their history. They haven’t been hybridized, GMO’d or altered in any way in a lab and typically have been grown organically. They are the way they’ve always been – in their natural state and we believe this plays a role in their tolerance by wheat sensitive individuals.
For those who think they may have a ‘gluten sensitivity’ but really don’t know …first you should consider your diet and be honest with yourself. Look at all the foods you eat and consider how much is made from white flour (this includes refined whole wheat flour). Unless you are only eating WHOLE GRAIN flour you are ingesting an increased amount of gluten. White flour 100% starch and protein = high gluten. WHOLE GRAIN flour is approx 84% (starch & protein). Remaining is Bran 13% and Germ 3% (why white bread rises higher than whole grain bread).
See, you don’t have to give up your ‘daily bread’ (or toast, sandwich and so on). Try an ORGANIC WHOLE GRAIN flour with lower gluten strength so you don’t miss out on all the goodness Nature intended for you.
If you are wheat sensitive be sure to consult with your Doctor before trying these suggested grains.