Monster Bread vs. Real Bread

Well, it’s not a secret that most of my life I lived in the different side of the globe. So one thing that really stroke me when I came to US was the bread. Guys, I’ve been in many countries, but bread here, well.. uhh… I don’t want to offend anybody, but it doesn’t taste like a real bread. It’s different than everywhere else in the world. It’s different than in Europe, Middle East, Russia or Central Asia. It’s squishy, too soft, too sweet, too processed. It feels unnatural and even artificial.

Monster Bread

I couldn’t find a good substitute. And it was easy for me to understand why so many people would go on gluten-free diet here and ditch the bread from their menu altogether. So what’s wrong with the flour and bread here?

I ran across an article on the claims of William Davis, MD, author of famous Wheat Belly book. He was saying that modern wheat is toxic and addictive. He calls it “Frankenwheat”. It’s catchy word that indicates that modern wheat is an ugly baby of happily married Mr. Gene Hacking and Ms. Biochemistry Science. So really it’s a monster. It’s dead and dangerous. Monster seeds grown in synthetic soil, fed by pesticides and fertilizers, bathed in chemicals. I guess anyone would grow mutant that way.

According to Dr. Davis it’s has zero nutritional value, packed with extra gluten, bad carbs, so it elevates blood sugar levels, leading to inflammation diseases, all kinds of allergies, heart diseases, fatigue and belly fat. But to make bad thing even worse it’s getting processed. Couple days ago I stopped at the grocery store and tried to find some decent normal flour. I could’t, guys. It’s all bleached, enriched, fortified, fast rising etc. I found one brand that said it’s whole grain flour. But it was nothing “whole” about it, just white flour with bran added to it.

And as monsters usually do that kind of bread leaves you hungry, unsatisfied and craving for more. Considering what written above, “Don’t eat bread at all” seems like a good advice.

So is BREAD that was grown and cultivated by mankind for 6000 years dead?

No. It’s alive. But it was shunned, bad mouthed, forgotten. It’s very hard to find it. But small farms that grow 100% organic grain still exist. There are small artisan bakeries like 7 Grain that stone grind real grain and bake bread in small quantities just as our great grandmothers did before the industrial revolution.

I was thrilled to find out that my friend Lena at 7 Grain bakes a REAL bread. So I couldn’t help but join her.

7 Grain Bread

Just by comparing these two images you'll see the difference. That's how the real bread should look like.

We start out with high quality natural grains and seeds that have been produced without conventional pesticides and fertilizers. We buy only the freshest, organic vegetables we can find.

We guarantee that all our products are certified 100% organic whole grain.

All our bread, pizza, pasta and cereal are handmade product, that’s why sometimes it doesn’t look as commercial products from the store. We don’t use any stabilizers or emulsifiers, like maltodextrin, soy products, flavor enhancers, like MSG, dough conditioners or any modified foods. Because they do not produce clean, healthy and delicious foods like 7Grain’s.

True artisan bread, made by hand, is absolutely different,  incredibly delicious and is nutritious. And I love it!