Fermentation Part 2

One of the things I've encountered over and over again in my health research is that wheat is bad for you.  Usually the gluten is blamed. Along with sugar, wheat is considered to be particularly dangerous for anyone with cancer.  Cancer feeds off of sugars and carbohydrates, so don't eat wheat is what they all say.

Here's a recent photo of a loaf I made from a sour dough starter and with sprouted barley.  It turns out that a Hungarian Nobel prize winning researcher (Dr. Szegny) impressed with the long life spans of Eastern Europeans who ate healthy bread, did a lot of research. Now deceased, his interests were taken up by other Hungarians who a few years ago released a product called Ave or Avemar, recommended to me by Rose.  Ave was one of the more expensive supplements  I took for my cancer when it was still in a dangerous stage.  (I'm not providing any details; you can look it up)  

Ave is made from fermented wheat germ.  So how bad for me is my fermented sour dough whole wheat bread?

(Its important to be aware that the wheat blamed for so many problems is white flour made from industrial wheat which is often sprayed with round-up just before harvest to improve yield and ease of combining.)

To feed my starter I sprout grains, in this case barley, and then dry/roast them so they can be ground into flour.  This is called malting, because the starch in the grain is converted to malt sugars as the seed sprouts.  It is true that cancer loves malt sugar just as much as the regular kind (or maybe not).

Just a little root gives the most sugar and best malt flavor.

One more thing Rose just sold me on.  My new urinary tract homeopathic formulation, is made in Germany from plant ingredients which are not extracted with alcohol (as in all other homeopathic medicines), but from plants which are fermented to make their own alcohol.  Fermented  homeopathics...good stuff!

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