Magic Mill Wheat Grinder -Opinions?

[Bethanial]

If you ferment the dough, you won't need sugar in the bread - an added benefit. You can then calculate carb count based on the total number of cups of flour in the dough (1/4 cup for 15 gms), and the number of slices in the loaf.

Also be aware that if you stop eating foods that are fortified with Thiamin and Riboflavin, blood sugar control improves. Those two vitamins are in a LOT of processed foods, and BOTH of them are very easy to OD on. A serious symptom for Overdose with them (which doctors do not recognize AT ALL), is high blood sugar. I have experience with this, and the difference is astonishing. Many cases of "gestational diabetes" are in fact caused by supplements in prenatal vitamins, and from the bread and cereal that pregnant women are encouraged to eat because of the folic acid in them, and it is likely that many adult cases of Type II diabetes would not exist if people just eliminated those supplements and avoided foods that have them added.

Anyway, making your own bread, from flour that is just FLOUR, has health benefits for blood sugar and insulin control that are way beyond the misrepresented numbers on a Glycemic Index chart.

Can you explain, in greater detail, how the fermenting works, and maybe even give more info on the blood sugar control stuff? My mom has diabetes, and if me making our own bread could help her, (and I know it's healthier anyway), I'd like to do it.

But I'm really confused - I hear y'all talking about sprouting grains (that concept I at least understand) and fermenting/soaking (are they the same thing?) the grains. How do you use the sprouted and/or fermented and/or soaked grains in the bread/baked good? Help?

 

[freemotion]

Glycemic Index numbers do not take that kind of information into account. As far as they are concerned, flour is flour. But that just isn't so - and the Glycemic Index isn't the only thing that matters, because if a food has more nutrients in it to help your body handle the carbohydrate impact, then it won't cause blood sugar surges like the stuff that is measured for those indexes does.


Anyway, making your own bread, from flour that is just FLOUR, has health benefits for blood sugar and insulin control that are way beyond the misrepresented numbers on a Glycemic Index chart.

When I teach my classes on this, students ask for lists and websites. I have not yet found one that is accurate all the way through, so I can't give one. Most lists out there utilize older thinking on the glycemic INDEX and don't consider glycemic LOAD. For example, apples. A fresh, whole apple eaten with the skin has a much lower glycemic load...impact on blood sugar and insulin response....than apple sauce made from that same apple will, even sugar free. And apple juice or cider made from that same apple will cause a similar reaction in the body as a sugary artificial drink will.

So with wheat, it is similar. Eat the wheat whole as in a cereal, lower numbers. Process it into white flour, very high numbers. Even as a whole grain, though, it should be used in moderation for everyone, but especially diabetics or people needing to lose weight, reduce inflammation, etc.

If an online list is long and contains prepared foods and candy bars, it is a crappy list, ignore it. They all do. Those items do not need to be on a list, since anyone needing that list should not be eating those items at all, no matter what the number happens to be. IMO.

Bethanial, do a search here on ss and also on www.westonapricefoundation.org. You will find TONS of information on fermenting and sprouting grains....tons! Volumes! Am I right, gals?

 

[Bethanial]

Thanks, Free - I'm learning so much from y'all!