Grain of Truth: The Real Case For and Against Wheat and Gluten

Grain of Truth The Real Case For and Against Wheat and Gluten A Pollan esque look at the truth about wheat meal or menace No topic in nutrition is controversial than wheat While mega sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbe
  • Title: Grain of Truth: The Real Case For and Against Wheat and Gluten
  • Author: Stephen Yafa
  • ISBN: 9781594632495
  • Page: 204
  • Format: Hardcover
  • Grain of Truth: The Real Case For and Against Wheat and Gluten
    A Pollan esque look at the truth about wheat meal or menace No topic in nutrition is controversial than wheat While mega sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized His revealing book sets the record straight, breaking down the botany of the wheat plant we ve hijacked fA Pollan esque look at the truth about wheat meal or menace No topic in nutrition is controversial than wheat While mega sellers like Grain Brain and Wheat Belly suggest that wheat may be the new asbestos, Stephen Yafa finds that it has been wrongly demonized His revealing book sets the record straight, breaking down the botany of the wheat plant we ve hijacked for our own use, the science of nutrition and digestion, the effects of mass production on our health, and questions about gluten and fiber all to point us toward a better, richer diet Wheat may be the most important food in human history, reaching from ancient times to General Mills Yafa tours commercial factories where the needs of mass production trump the primacy of nutrition, and reports on the artisan grain revolution From a Woodstock like Kneading Conference to nutrition labs to a boutique bakery and pasta maker s workshop in Brooklyn, he also finds that there may in fact be a perfect source of wheat based nutrition Its name is sourdough For readers of Salt Sugar Fat and The Omnivore s Dilemma, Grain of Truth smoothly blends science, history, biology, economics, and nutrition to give us back our daily bread.
    Grain of Truth: The Real Case For and Against Wheat and Gluten By Stephen Yafa,
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      Published :2019-09-08T11:19:45+00:00

    About " Stephen Yafa "

  • Stephen Yafa

    Stephen Yafa Is a well-known author, some of his books are a fascination for readers like in the Grain of Truth: The Real Case For and Against Wheat and Gluten book, this is one of the most wanted Stephen Yafa author readers around the world.

  • 230 Comments

  • 3.5 stars I received this book from first reads giveaway in exchange for an honest review.I found this book to be not only well written but interesting as well When I entered the giveaway I thought this book would be divided up between two sides The one side for gluten and the side against gluten I was presented with much, much than that in this book The reader is presented with lots of information on wheat, how it grows and makes it s way into bread and many other products available for widesp [...]


  • With references to respected scientific sources, Mr Yafa exposes the anti gluten craze as the scam that it is More than 90% of the population not only tolerates gluten without adverse effect, but actually finds it beneficial Also, his discussion of artisan breads in general and sourdough in particular has got me baking again Great book


  • I received a free copy of this book through First Reads.After reading this book I really needed to find some bread and eat it Yafa s descriptions of delicious bread and other wheat products was really getting my taste buds going I put in for this giveaway because I thought the premise sounded interesting and I thought the book would be a balanced examination of why and why not to eat wheat I think Yafa mostly succeeded although he has a clear bias towards wheat that he shamelessly promotes throu [...]


  • With all the mixed information about wheat, I welcomed reading a balanced view But first, I don t recommend reading this while hungry for those walking past the candy aisle to follow that delicious bakery smell, you may find yourself reading and ready to devour a loaf of bread or five My proclivities toward bread is the sole reason I do not own a bread machine I d weigh 500lbs and not because I was allergic to gluten.Personally, when someone says something is bad for you, I like to know why, why [...]


  • Several books have come out recently on the wheat gluten issue This is the one to read if you want to read a book by someone WITHOUT a preconceived agenda His overview of the history of wheat alone is worth the price of admission This author does have his biases loves sourdough bread, but with good reason, as it turns out , however he approaches the topic like a scientist historian What I really like, is that he did this research without any preconceived ideas, so he was open to whatever over a [...]


  • I JUST GOT DONE READING GRAIN OF TRUTH THE REAL CASE FOR AND AGAINST WHEAT AND GLUTENTER READING THIS BOOK I LEARN ALOT ABOUT WHEAT AND GLUTEN YOU NEVER KNOW WHAT YOU ARE EATING I GOT THIS BOOK FROM FRIST READ AND BY THE AUTHOR STEPHEN YAFA I WOULD HAVE TO GIVE THIS A 5 STAR RATING THIS IS A BOOK TO READ THERE IS ALOT OF STUFF TO LEARN ABOUT THE GLUTEN AND WHAT IT CAN TO DO YOU, SO IF ANYONE GETS A CHANCE TO READ THIS BOOK I WOULD RECOMEND THIS BOOK FOR EVERYONE TO READ WOULD LIKE TO SAY THANK Y [...]


  • A thorough and informative read Definitely makes me feel a little better about eating breads And I definitely learned what holes lie in current trends and so called studies about gluten Extensively cited, and sourced from mostly primary sources of info Interviews from mill owners, scientists, medical doctors, and bakers They all give valid considerations of all aspects of the grain we eat and how to use it best.Bonus it makes you hungry for some of the great bread bakeries mills highlighted at m [...]


  • 3 stars for content, 2 stars for writing Terribly dull I expected from a journalist , though informative Perhaps if I was familiar with wheat whether on the farm or in flour form I would appreciate this book better ___White flour has been historically prized because of its shelf life which the absence of lipids greatly prolongs This made it invaluable for long sea voyages and wagon trains.However the industrial milling process produces flour of so little nutritional value that vitamins and min [...]


  • An interesting and seemingly well researched account of the evidence and lack thereof for the anti gluten movement Yafa isn t a scientist, but did a good amount of investigative research for this book, and presents logical arguments It s clearly not totally unbiased, but I have confidence in his conclusions than I do for many other arguments on the topic His thesis boils down to, highly processed white flour is bad, whole grain especially whole milled flour is fine and probably beneficial, long [...]


  • The Grain of Truth by Stephen Yafa is a personal inquiry about nature of the uproar against gluten after 10,000 years of human s wheat dependence It turns out wheat is just fascinating so at the dawn of agriculture humans, Einkorn, a cousin of modern wheat was crossed with two wild grasses The resultant grain was diploid with 7 chromosomes Emmer came out of southern turkey, no one knows how, and it is a tetraploid Italians adopted that and called it Farro From which came duram Yay for all of tho [...]


  • Herkesde bir gluten alerjisi hepimiz mi bugday, yulafa karsi alerjigiz Pek oyle degil aslinda Gluten alerjisi nadir ama nadir olmayan ekmegimizin besin degerinin hep dustugu Ilginc bir kitap


  • A very enjoyable read and a much needed refutation of the gluten free epidemic and the heavily processed and enriched wheat flour that is ubiquitous in American diets I have a greater appreciation for the healthfulness of whole grains, especially the heirloom, fermented and sprouted forms I am still a little intimidated at making and baking my own sourdough, but I am also much better informed now as to the benefit of doing so and my intent to do so remains.


  • Yafa is a journalist who investigates the claims against eating wheat coming from the current anti gluten writers Those who have read The Third Plate or Cooked will be familiar with some of his sources and arguments The book is narrower in focus, and, for me, a little less engaging than those two books, although I did stick with it to the end He argues that for many people who are not diagnosed with celiac disease, it is the way that wheat is processed that causes problems, not the grain itself [...]


  • Who ya gonna believe There is so much contradictory information about eating wheat right now, that it is hard to separate the wheat from the chaff, so to speak Yafa starts out sounding like a spokesperson for the wheat industry, and someone who has had too much caffeine I was skeptical.And I still am, but not as much He does refute much of the popular Wheat Belly and Grain Brain claims I was pretty skeptical about those, too.Celiac disease is very serious stuff but not common Less serious is glu [...]


  • Ok, this book is really not what I expected I expected it to be just about gluten and the gluten free fad going on right now That is only a tiny portion of this book This book would be perfect for a class about wheat, its history and useage, but not for a casual read for those not really caring about the history of wheat Now, don t get me wrong, it is a well written book It is well researched and written in an easy to understand way The author did an amazing job teaching me about Wheat, much th [...]


  • I would have given this book a higher rating if it had been titled as an account of the health and environmental benefits of heritage wheat and sourdough instead of as a balanced treatment of whether or not gluten is really good for you Most of the book is not involved with the science of whether or not gluten is good or bad or neutral for most people Claims made by leading gluten free proponents are bashed maybe even fairly, but without the careful reporting of science to back it up, the reader [...]


  • Here are some of my favorite clips I learned again and again during my research that the way our bodies respond to wheat has everything to do with how we cultivate and process it, for better or worse.Long fermentation over 8 or hours allows enzymatic activity to unlock the phosphorus as it loosens the bond, making its contents bio available good news for sourdough bread Processed foods are like plastic surgery They hide all the wrinkles until you can t tell what s real and what s not.I m so com [...]


  • Interesting look at the effects of gluten on those with gluten sensitivity It is important to note he is not challenging the damage of gluten on those with Celiac s Disease He does a lot of research and comes to the conclusion that the real problem has to do with how we have come to process wheat in this country and how we have shortened the prep time taking away much of the time needed for natural processes that would make whole wheat products easier to digest It has made me want to learn .


  • Pretty informative By that I specifically mean, I got to know something about wheat I didn t know before And other info that makes me angry like Whole wheat flour only needs to contain 50% or of whole wheat However, a lot of it is fairly flowery language Agreed, if it were written as a scientific article, I probably wouldn t read it But definitely got me curious about sourdough bread


  • Finallymeone sticking up for wheat Speaking of the anti wheat crowd They approach wheat with a blanket indictment, with no interest in or patience for different processing and cultivation methods that make all the difference It follows that they entirely ignore any research or techniques that might weaken their arguments Thanks Yafa I m committed now to learning how to make sour dough bread.


  • Very interesting and important topic, and I appreciate the author s efforts at proving his case, but by the end of the book his writing style was all over the place It reminded me very much of a high school student trying to add a lot of fancy adjectives and long descriptions to fulfill the teacher s minimum page length requirement.


  • Thank you GoodReads Thank you Stephen for the research you have put in to this book I have many friends that live by the gluten free diets and will gladly share your research with them You gave info on both sides of the issue I now understand about gluten and grains I know I will read this book again as there is so much to learn.


  • So far I really like this author s writing style and it is nice to get a counter balance to the wheat is poison message that we are hearing out there Could it be that it is the way we process the stuff here in the US rather than the plant itself I ll let you know


  • It dispelled many food facts coming from books such as Wheat Belly and Grain Brain I can relax and eat bread without worrying about it s effect on my body What a relief The Word of Wisdom is correct again.



  • An interesting read about wheat and why we should still eat it, particularly in whole grain form Also includes a highly detailed recipe for sourdough whole wheat bread which is delicious



  • I gave up on this book and ate half a box of crackers Gluten is bad for yo It is good for you I wish authors would just stop writing books to sell themke then truthful and readable.


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