Problems with wheat?
We have GOOD FOOD FOR YOU!
How do you feel after eating? Good? Refreshed? Full of energy?
Or uncomfortable, bloated and lethargic?
How do you choose what you eat?
Do you avoid wheat because you think it is bad for your body?
Many people suffer from a wide range of intolerances and in recent years wheat in particular has been vilified as the main culprit of all kinds of problems.
However, we now know that in most cases it is not the wheat that is the problem, but the way in which it is processed, and particularly the methods used in the conventional food industry.
People can of course suffer from serious intolerances to gluten, allergies to wheat or non-coeliac gluten sensitivity (NCGS). We are talking about irritable bowel syndrome here, however, which affects around 12% of all German citizens.
Small molecule sugars in wheat called FODMAPs are responsible for the bloating and unpleasant sensation after eating pastries made with wheat. Since the small intestine cannot adequately digest them, they arrive in the large intestine undigested and cause familiar symptoms such as bloating and discomfort.
Given that many people claim to be able to tolerate ancient grains better, researchers at the University of Hohenheim carried out a study and discovered that it was not the FODMAP content of the ancient varieties that were responsible for this, but the way in which they are prepared. Since many bakeries that work with ancient varieties also have different methods of processing dough, it was assumed that it came down to the wheat varieties.
The FODMAP values in the dough were at their highest after an hour of resting, which is around the time when the bread is baked in conventional industrial production.
After 4 and 1/2 hours of proofing, the FOPMAPs have reduced to 10% and other substances such as iron and zinc are easier for our bodies to digest.
It all comes down to an old truism: the best things are worth waiting for. In essence, allowing dough to rest for a long time is great for our bodies, and that’s not all. Here at Moin, if we leave the microorganisms for a while and give them the right conditions and temperature (8 - 24 hrs resting time in cool conditions depending on the dough), they also develop wonderful aromas that make a huge difference to the enjoyment of a good loaf of bread or bread roll. Many of our customers, both young and old, tell us time and again about how well they or their children could tolerate our baked products.
This only goes to show once more how clever the human body is - it knows what is good for it. This also means we can look after our bodies well without having to read lots of books about nutrition. Instead, you could use the time to enhance your self-awareness. How did it taste? What are your energy levels like after eating? How does your stomach feel? Do you feel light or heavy?
This is not only fun, but also affords us a degree of autonomy because when we are able to sense what we need, we are no longer as easily tempted into eating anything other than really good food.
Why not try out our baked products if this issue affects you as well, and feel free to let us know how it went down at firstname.lastname@example.org.
All that remains is for us to wish you bon appétit!