The White paradox

Chapter of Flour

Do you know that flour is not white – it may look white but it is brown. Brown like the soil we walk on, build our houses on, dig up to grow our vegetables – our home, our path, our food.

The flour – or the grain – is a basic sustainer of human life – and yet an increasing number of people get gluten allergy. What happened? Has the planet turned against us because of our careless behaviour to this beautiful host who invited us to stay?

No! Even though some would say that we have deserved it – the Earth didn’t do it! We did!

In the old days bread was brown, the white baking was called cake – and cake was a thing you would get only on certain occasions like Birthdays and other days worthy of extra celebration. The first Birthday cakes were white bread! Everybody knew that white bread would never sustain us in our everyday; that we would make our bodies go weak if we had white bread too often. White bread was made of the man manipulated flour. Normal bread was made of flour of the whole natural grain and gave us what we needed to stay strong and healthy. White bread was very expensive and was sometimes used for sick people in recovery as well as it is easy digestible. Only the wealthier could afford this it. The brown bread was for everyone every day, cheap, sustaining, and natural.

Real flour looks whitish and turns brown instantly when meeting liquid – and stays brown.

White flour looks white – and stays white unless you put colour into it.

Real flour used to be cheap and abundant.

White flour used to be expensive and sparse.

Today real flour is expensive and sparse.

Today white flour is cheap and abundant.

Real flour is the ground whole grain.

White flour is made from the white centre of the grain – after removing the husk.

This development is definitely a part of the white paradox and totally incomprehensive – until we look at the biggest difference between the two.

You need only a few slices of the real bread to feel full and sustained.

You can eat 10 slices of the white bread and still feel hungry.

Is this the reason that we see white bread every where? Is this the reason that the majority of people have gotten used to eat white bread every day? A food product that doesn’t sustain us. A food product that has had its real nutritional value removed - and by the way you can buy these at the chemists in little expensive packets of supplements “because it is really good for you”.

It is not out of the blue in guessing that it is so much better for the employment, not to mention the profit of the industry if we daily eat 10 slices of a product instead of 2. It doesn’t take a higher exam in math to understand this simple calculation. We can wonder why the governments chose to let this happen. We can wonder a long time about these things – but it doesn’t help us. Words are cheap – and digging into the subject will give many of those. They are even cheaper than white bread. The only thing that will help is to get back in touch with our own bodies – and start eating what we need, instead of what the manufacturers feel we need to fill their pockets. Forget about them. They will change anyway if the wind starts blowing in another direction. This is about you! about me! about our children!

Baking your own bread takes only little time; it is truly sustaining and tastes beautiful; it is cheaper than buying the cheapest white bread – and it smells so good in the house.

If you are truly interested and cannot find the real flour or a good recipe for your daily bread – contact us! We share willingly recipes and ways to source real flour.

Bon appetite!