I'm just trying to understand you, my friend. I find you are actually quite consistent in your posts and viewpoints, and that's the consistency that I've observed. Am I wrong? What's a "modern" thing that you feel is good? What is an "old-timey" thing that you think we're all better off without?
To be fair, I made that part up.
But, interestingly the point has yet to be "refudiated"
the iron horse said:
"olive oil" a dog-whistle and you're not fooling anyone.
Good one.
That wouldn't be caused by gluten content, because the milling process doesn't affect it (gluten isn't in the bran or germ); if gluten were the problem you wouldn't be able to handle white flour, either. Lots of people find whole wheat berries bothersome to digest (and chew), which could be because of their very high fiber content. Also (armchair food historian moment here, sorry) I don't think it's the case that the whole wheatberry 'pilafs' you often see whole-foodsy recipes for nowadays are actually typical of how wheat was traditionally consumed anywhere. Flour's been the favored form everywhere wheat's grown for 10,000+ years now, and in the ancient Levant the second preference was bulgur, which is made by hulling, cracking and pre-steaming it before drying and storing for later cooking. I'm pretty sure just boiling the berries whole and eating them was never the norm anywhere, though most Mediterranean countries still have a couple special holiday dishes based on whole berries that were likely originally associated with harvest festivities.
Nice source !
