Having gone away at this time of year for many years I had forgotten how beautiful England is? The hedgerows, bushes and shrubs are in full bloom. Everywhere you look there are flowers, shrubs and trees looking spectacular and most people make the most of their gardens no matter how small they are. With all the ugly stuff in the world it does my heart good to drink it all in. Saw a beautiful ceonanthus bush (American Lilac) today and the giant red poppies are out as well. Will take some more pictures when mine come out.
Right Fuad let me give you some info re flour of any colour if made in a modern factory. Brown or white has stuff took out and added.
I paid a visit to Wosborough Flour water mill 10mins from our house which has ground wheat into flour with stones since 1624. It was upgraded in 1856 and still uses the same machinery, an amazing place. Spoke to the miller re white flour.They grind Malucca wheat into flour, nothing is added nothing taken away. The flour which is destined for strong white bread flour is ground on the stones and left in a box for a week then it is put through a sieve, the flour that goes through the first holes is sold as flour, the second lot is sold as semolina and as it isn't an exact science some of the husks get through. This flour will make good bread but the colour will be a cream to a yellow. He adds a vit c tablet when making bread with this flour to help it rise.
Their wholemeal flour is so heavy that they recommend you mix half of their white flour with it to make edible bread, he said it would be like a pudding without,
he then explained the differences in modern flour making even organic.
Modern flour is made from wheat that is crushed through stainless steel rollers and reaches a heat of 150deg which kills everything in it hence the necessary additions. When wheat is milled in the old way between stones it only reaches about 30deg leaving everything intact.So other than a bit of bran/husks there is no difference here.
They are in dispute with the EU at the moment because they say they should add gluten to their flour as in modern flour production it is heated out. The miller said they were trying to convince the beaurocrats that the gluten was still in their flour as it didn't get hot enough to get rid of it.
He said for you to have healthy flour you should if possible buy flour that has been ground as wheat through stones, not in the modern way. He said health wise there was very little difference between the 2 flours they mill other than the husks in the brown and he admitted that some got through to the white. So I feel justified in using the white flour in my kitchen.
It is a working, historical, heritage site and he let me look through the mill and explained how it works. They will be grinding flour on Monday so he sugested I came over to look, I probably will.It should be somewhere you visit when you are next over.
Have just watched AI the last one but I know who has won from when I log on AOL.I think they were both good.
Did a really hard yoga class tonight. It would be easier if I had longer arms and was less fat, I soldier on????
Have done a lot of gardening here at home, a lot of my pots needed re-potting and stuff needed moving etc. It is taking shape slowly, cut the front lawn, Michael usually does that, sat on my bench and had a chat with various neighbours and generally potted about before yoga. Took some cuttings for M&P, their neighbour has a wonderful wisteria but it didn't flower for 5 years and she got a gardener in who pruned it well and it has flowered since.
Michael rang yesterday, he was well but desperate for an English voice, there is just him and the Turks and all he can say in Turkish is good morning.
Natasha rang last night, she was spent having just sat her last exam, she has 2 essays to hand in then she is finished. I am making Sunday Lunch for her and Chris, no drama there????? he is a wonderful cook so I am told?
Am going to visit my mothers youngest sister tomorrow with Susan. Our aunt had a stroke a few weeks ago and is slowly on the mend so it will be nice to see her.
Today has been warm and glorious, may it continue.
Night all
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4 comments:
Mam, your flour description is identical to what was written in the book I sent.
There is not much difference between white and brown flour. The difference is if the flour is whole grain or whole wheat. It it is, the kernels haven't been crushed.
So whole wheat or whole grain flour still has the goodness inside the intact grain kernel.
Flour that isn't whole grain or whole wheat has been crushed by the heated steel rollers you was told about. This takes all the nutritional value out of the flour. It's like talcum powder. Of course they try to artificially "enrich" it but it's not the same and not healthy. Then they bleach it to make it white because that is what the customer wants.
So when I mention white flour, I am referring to the traditional white flour sold in supermarkets.
So it doesn't really matter whether it is white or brown. The important thing is that it whole grain or whole wheat. The color of the grain will determine if it ends up as whiteish or brown flour.
So what about organic flour. Well, it is crap if it has been processed with the hot steel rollers and the grains have been crushed.
So as I learned from the book, and as the flour guy told you, if the grain is whole it still carries the nutrients. If it has been crushed and heated, it is nothing but crap.
So the question is not do your feel justified in using white flour in your kitchen but is that flour whole grain or whole wheat. If so, good. If not, it is crap regardless of whether it is organic or not or white or brown.
Sonia, were you in Australia last summer? I think you've been here in Oct/Nov the last few years, which is the best I think. Sep/Oct/Nov are my favorite months.
I'm sorta numbed by reading your flour stuff then Mike's comments. I hope you two are keeping it all sorted. I'm trying to learn about eating anti-inflammatory foods and avoiding pro-inflammatory foods. Good anti-inflammatory foods are olive oil, wild salmon, lean poultry, fresh fruits & veggies, nuts, legumes, leafy greens, seeds, steel cut oatmeal, green tea & spices (turmeric & ginger). Pro-inflammatory foods are sugars, processed foods, french fries, white bread, pasta, cheddar cheeses, veg & corn oil, soda, caffeine & alcohol. I guess sugars are my worst culprit, and I need to get serious about cutting them way down. It will be a work in progress for me I guess.
Max the flourman of Sheffield market,told sheila years ago that wholemeal flour will not rise,and needs to be mixed with white,if pasta cheese and all the other Italian foods are so bad,how come the Mediterranean diet is always lauded as the best?I think the"experts" are full of bullshit,with their fads and should be ignored.graham
I am beginning to wonder about it all. An old friend of Michaels rang to tell him that a man who played for michael in the Joker days had collapsed and died on the dance floor in Blackpool. He was 58yrs old a marathon runner, good ballroom dancer, fit as a flea, a vegetarian and had stuck to a healthy diet all his adult life. Everyone was so shocked.That is 3 deaths in the past 2 months from this group of men, all were sudden deaths.
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