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Sometimes I think so as well - those last ones of yours definitely came from the same email as the last ones of mineI think my wife's cousin sends MiTasol the same Emails.
While not a 'organics' only fan i firmly believe mucking with the genetics of the wheat has a lot to do with it. More per acre but is it really as healthy?View attachment 672943
I have a theory about why too.
For 5000 years the wheat was ground and the non edible parts never eaten.
Now we grind the non edible bits until they are as fine as the real flour, bleach them with chlorine and mix them in with the real flour.
To make hi-fibre bread we grind chicken feathers as fine as flour particles and then bleach them with chlorine and mix them in with the real flour.
I strongly suspect that if you gave gluten intolerant people bread made with REAL flour they would have no problems with it at all.
yep, probably healthier.While not a 'organics' only fan i firmly believe mucking with the genetics of the wheat has a lot to do with it. More per acre but is it really as healthy?