Wow, my last post was 2010! What happened to 2011 and 2012? I did have grain orders, but got too busy with family (all good) to post about them. Things are calming down now and I am working on learning to use these wonderful internet tools to get more information and help out to those who are interested. I have researched the exploding information on gluten intolerance and GMO threats. Sadly, not all of the information out there is helpful, or even correct! The "Gluten-free" product market is taking full advantage of people's vulnerability and selling a lot of unhealthy boxes of "delicious" products that, while gluten-free, are basically expensive, empty calories. GMO is another topic that is full of misleading, and sometimes terrifying, information. For the record, I DO NOT CARRY ANY GMO PRODUCTS. I am copying the cover letter I sent for this order which has further information on these topics.
I am in the process of gathering orders now for the 2013 Spring Order. I also keep most of the items on the order form in stock, but they will be in pails instead of bags except for the 25 pound bags. For the first time I am also offering certain products in ten pound sample size bags for your convenience. I will see how this goes before I commit to doing it each time, as I will be the one dividing up the bigger bags into the smaller size.
There are some new items, and I am open to carrying other products if I know some of you are interested, so feel free to ask. Feel free to call or email with questions!
Thank you for your interest,
Barbara
PLEASE NOTE: ALL PRICES EXCEPT MACHINES ARE FOR PICK-UP ONLY. SHIPPING (except for machines) IS EXTRA. PRICES GOOD THROUGH JUNE 7, 2013.
Barbara Ingraham
S58 W22265 Weiland
Drive
(262)-442-0633 (cell)
Waukesha, WI 53189
Order pickup will be
determined after shipping confirmation is received. You will have more than one opportunity to
pick up your items and they will be safely stored at our home until pick-up arrangements
can be made. I now stock a number of the
items on the order form so please contact me if you need anything between
orders.
You can now open the attached order form, fill in the
customer information and the items you are ordering, then save and email the
form back to me. If you prefer, you can
also just email the items that you want, including the item numbers and pricing
information. Please email your order
by June 7, then please mail your check made
out to me by June 10. Checks
may be post-dated to June 15, or later if necessary.
TO
ENCOURAGE YOU TO TRY SOME OF THE “HEIRLOOM GRAINS” SUCH AS KAMUT AND
SPELT, I HAVE DISCOUNTED PAILS OF THESE ITEMS.
One of my favorite breads is
50% Kamut and 50% spelt, freshly ground of course!
Kamut is lighter and sweeter
than other wheat, which makes it perfect for coffee cakes, cookies and muffins
as well as bread.
I also realize that not
everyone wants to start with a big bag of corn, buckwheat, 7-grain mix or rye
if you have never worked with them before.
Therefore, I am offering a “sample size” of these items for this order
so that you can experiment without a big commitment.
SPRING SALE: (INCLUDES
TAX AND SHIPPING)
BOSCH UNIVERSAL MIXER REGULARLY $419.99 SALE
$399.95
NUTRIMILL
GRINDER REGULARLY $269.99
SALE $229.95
For
the first time in several years the forecast for the wheat market is looking
up. At the same time, rumors of genetically modified organisms (GMO) and gluten
sensitivity are scaring some health conscious families away from wheat. What is the real story?
Gluten is a protein composite, meaning it is made up of several different proteins. It is found in wheat, barley, durum, einkorn, farro (emmer), graham, Kamut, rye, semolina, spelt and triticale. Gluten forms the structure in bread dough so it will rise and stretch instead of crumble.
There is an ongoing debate about
the current trend of going “gluten-free” that includes incomplete and even
erroneous information. Celiac Disease is a painful autoimmune disease that
requires avoiding all gluten for life.
Gluten sensitivities and allergies are more difficult to pinpoint as
reactions vary from person to person. Be
cautious about the “gluten free” market.
Not everything marked “gluten free” is healthy and some things are just
a waste of money
While
there is reason to pay attention to this debate, widespread panic and avoidance
of all gluten does not seem to be warranted for most of us. If you believe you have some wheat or gluten
sensitivity, try Kamut or spelt exclusively for a time to determine if that
makes a difference. Stay away from
processed food as much as possible and balance your diet by increasing fruits
and vegetables. Most importantly, do not
return to the old ways of buying processed foods just because they are gluten
free.
Whole grains, especially ones
that are freshly milled, contain fiber, vitamins, enzymes and minerals that add
important nutrients to your diet. Some
grains are naturally gluten free such as millet, buckwheat, rice, corn and uncontaminated
oats. Beans and lentils are also
excellent, gluten free, high-protein choices that can be milled into fresh
flour and used for cooking and baking, or to add nutritional value to soups or
to thicken gravies.
Here is some relevant information
and history I found:
-The earliest known member of
the wheat family is called Einkorn. It has a very simple gene structure and even
Dr. William Davis (author of Wheat Belly) found no negative reaction
when consuming bread made with this grain.
Although renewed interest in “ancient grains” has increased the demand for
Einkorn, it is still not readily available.
I just bought a 10-pound bag to experiment with at cost of $41.85!
-The next wheat family crops
to develop were Emmer, Durham and Kamut.
(Kamut is actually just the Egyptian word for wheat). Kamut is an “heirloom wheat” that after thousands of years of storage
(some say in the pyramids) was patented and re-introduced to the health food
market in 1986. This was the wheat of
the Pharaohs and was probably the wheat referred to in the Bible. Individuals who suffer certain allergic
reactions to common wheat have often found that they are reaction-free when
using Kamut.
- The next wheat variety to
appear on the timeline was spelt. Due to the very hard covering hull that has
to be mechanically removed, this grain has not undergone the hybridization of
modern wheat. In fact, Spelt has
remained genetically unchanged for thousands
of years. Demand for Spelt has recently increased due to higher protein content,
the ease of digestion and the low incidence of allergic reaction.
- Modern bread wheat is a descendant
of earlier plants that have been hybridized for specific properties. Through
selective breeding, modern wheat crops produce healthy, bountiful harvests of
grain that are ideal for bread baking. The question is, are there unintended consequences from these genetic changes? I will continue to monitor the research that is presented. Although my baking with spelt and Kamut was not motivated by health problems, I am enjoying them very much! I hope you will, too.
I am interested in your story
and would be happy to hear from you and help you in any way I can.
Blessings,
Barbara
