We’re just a little over a week away from the release of the new bread book, but we’ve already shipped hundreds of copies and I’ve had the chance to discuss the book with hundreds more families throughout the country! Through these discussions, I’ve encountered many common myths that are repeated over and over from a variety of sources. While this list is far from exhaustive, it’s a great start at getting many of the essential facts straight about one of humankind’s oldest and most loved foods.

Myth: The hybridization of wheat is how we got wonderbread and other uniformly light and fluffy loaves.
Reality: This bread was the result of a patented production process that was used for decades before the hybridization of yeast. The process was designed to mimic the best artisan breads produced at home, but with a streamlined and predictable method suited for distribution. Light and fluffy (healthy) loaves have been enjoyed for millennia thanks to kitchen skills that have been passed down through generations.

Half truth: White bread is bad for you; use whole wheat instead. Or freshly milled whole wheat instead.
Reality: Whole wheat, even if freshly milled, is still a high glycemic food that contributes to obesity, heart disease, diabetes and inflammation. It also contains a large amount of gluten, which is toxic for many people and can eventually lead to internal inflammation and damage. This doesn’t mean we have to abandon bread altogether. The key to a healthy bread is the process that has the ability to turn even store bought white flour into a low glycemic and low gluten or even gluten free food.

Myth: Soaking whole grains – as the ancients did – will reduce the phytic acid and increase the bioavailability of valuable nutrients.
Reality: Rigorous studies have shown that soaking does nothing to improve the health of whole grains, and there is no evidence found in history of any previous cultures soaking, dehydrating, then grinding grains. The practice was only used for legumes, beans, and as a cooking method.

Myth: We consume more wheat/flour than any previous generation.
Reality: We consume far less wheat/flour than almost all previous generations. Ancient cultures derived over half of their daily intake from bread and bread was a staple in most diets through many different cultures until a sharp overall decline in the early 1900s.

Myth: Refined flour is why we now have problems with gluten and sensitivities.
Reality: Refined flours have been in use since antiquity! The Romans produced a flour that was very similar to store bought white flour we buy today, and I have a collection of nutrition texts and cookbooks from throughout the 1800s that decry the use of whole wheat flour and warn that it should only be used medicinally and should never be allowed to contaminate a batch of good bread.

Myth: Gluten free diets are trends only to be used by hypochondriacs.
Reality: Evidence shows that the levels of gluten we consume today are harming everyone. While some individuals have experienced internal damage that requires a strict avoidance of gluten, all of us benefit from reduced intake. And the health concerns we face are often found to be dose dependent, which means the more we consume, the greater our risks of developing a disorder that requires strict avoidance.

And finally:

MYTH: The problem with modern bread is linked to the hybridized wheat, refined flours, and additives found in modern bread.
Reality: Countless scientific studies have shown that these factors all contribute to the perfect storm of events that ruined the bread that nourished the ancients, but elimination of all of these factors still will not produce a bread that is low glycemic, nourishing, anti-inflammatory, or healthy enough to form a significant part of the diet. The secret? The production process.

Want more details? For the full story, including over 350 citations for further research, check out the Vintage Remedies Guide to Bread: Unlocking the Mysteries of Grains, Gluten and Yeast.

Dandelions are more than a common lawn weed, in herbal medicine, they are extremely beneficial and even prized for their contributions to overall health. This beneficial weed has been used as a medicinal plant for over a thousand years, and is best known for its ability to support liver function and reduce the severity of various skin conditions, including eczema.

Dandelions also help to regulate the intestinal flora, which is another essential benefit of any detoxification routine, as do the numerous minerals available in the herb.

When to use it: Dandelion extract is ideally suited for those with inflammatory skin conditions or other forms of dermatitis. It is also a beneficial herbal bitter, which means that it can stimulate appetite and assist the digestive process.

Culinary Medicine: Dandelions are a fantastic addition to a garden salad. They add a bit of bright color to the overall appearance, and the flavor blends well with any combination of greens. However, it is important to note that consumption of dandelions should not include any wild harvested varieties. Considering the common use of herbicides used in today’s lawn care, most dandelions are laden with toxins and not suitable for human consumption. Instead, opt for dandelions that have been grown specifically for dietary use.

Optimal Dose: In the diet, dandelions can be added liberally to a salad or other green food. As an extract, ideal dose is 10-15 drops of a 1:5 ratio tincture up to 3 times per day.

When to avoid it: Dandelion should not be taken internally when gall stones are present or when there is an obstruction of the bile ducts without first consulting with a professional for assistance.

So in the book, I provide detailed outlines for catching your own local starter. However, if you live in an area that does not have great tasting lactobacilli or if you’d just like to play around with various other starters, you can buy them from exotic locations and enjoy the flavor that has been enjoyed for thousands of years.

There are a few online suppliers of such starters, but I’ve had the best service from a small shop called Starting with Sourdoughs. The owner, Greg, is very knowledgeable and truly enjoys the health benefits and flavor of the breads produced from these cultures collected from throughout the world. These are what I use in my kitchen. I typically keep a few alive at a time with backups. Every so often I kill off the backup and have to order more, but the prices are so affordable, it’s usually cheaper and easier than trying to revive the one struggling to survive on my countertop!

In my kitchen, I always use the San Francisco starter for tangy breads and the Country French starter when I don’t want tang – cinnamon rolls for example. However, I’ve tried and enjoyed all of the starters he offers and find them to be amazingly easy to work with. The Italian ones are also favorites of mine. Regardless of the source you choose, you’ll want to make sure that the starter is free of all baker’s yeast and has been well maintained. For the health benefits outlined in the book, you’ll need to follow the details and instructions given in the book.

Here’s the link to the ebay store.

Curious to know what I’m talking about? For more information on bread, check out our upcoming release The Vintage Remedies Guide to Bread: Unlocking the Mysteries of Grains, Gluten and Yeast.