Over the years, we have had muchfeed back in the form of 'I have been told I have a wheat or glutenallergy but I can eat your wheat breads.
From this as well as other knowledge gained, I believe there is a growing number of folk who are reacting to the chemicals present in non organic wheat and grain generally.
Wheat is at the top of the 'Dirty Dozen' list for pesticide residues. (Visit the Safe Food Campaign website).
I suspect these chemicals are like bee venom and build up in the body until an over-flow/reaction takes affect.
Added to this the long fermentation process we use makes wheat more digestible to the human body unlike the fast production methods of the Tip Tops and Quality bakers of this world.
Soto further answer your questions, any ORGANIC bread not only ours, is definitely better for us and especially those which utilise a long fermentation method.
Spelt as produced above is good but only I believe, due to bad press aboutmodern wheat and gluten without taking into account the chemical andprocessing factors.
Source: Robert Glenson
