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eBread Newsletter October 28, 2011
Greetings!
 
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If you are interested in one of the events below, please click on the link to register - classes do fill up quickly!  More classes and events will be scheduled, you can also find them on our web site.


 
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VIDEOS

 

Did you miss a class you really wanted to attend?  Watch them on line in our Video Classes section.  We will be streaming some classes live, and then archiving them for anyone to watch later.  

 

Need help with a particular appliance?  We're putting short instructional videos in our Product Demonstrations section. Bosch Universal Mixer is already there, with many more to follow! 

 

 

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New Products  

 

Agave Nectar Gallons are back!  For those wanting the larger size agave nectar, it now comes in a 1 gallon jug with a side handle for easy pouring.  This is 176 ounces net weight.  Save money - buy big.

We now have Organic Blackstrap Molasses by Wholesome Sweeteners - just in time for holiday baking. Available in 16 Fl Oz and 32 Fl Oz sizes  

 

Great New Cookbook

 

 

This beautiful cookbook will inspire you (and make you hungry for whole grains) from the moment you pick up the book.  Maria, has brought her love of cooking, inspired by her Greek (mother) and German (father) heritage, to every recipe.  You can almost smell the scents and flavors of the Mediterranean just reading the recipes.  You will not only want to stock your kitchen with a varied assortment of whole grains, but will also gain an appreciation of whole grains' long history as a most delicious and versatile food.  Ancient Grains for Modern Meals   is not just a great cookbook it is also a great read.  I only want to put it down long enough to try one of the recipes.  The Lemon-Rosemary Scones are the best scones I have ever tasted.  I have made them three times this week.  This is a must have cookbook and a great gift idea.  Timely inspiration.

 

Great New Book, CD and DVD series

 

Treasures of Healthy Living by Annette Reeder

Treasures of Healthy Living started out as a Bible Study companion for Dr. Rex Russell's book What the Bible Says About Healthy Living, but eventually turned into so much more.  Annetter Reeder does a thorough job of presenting nutritional facts as well as scriptural truth in this excellent study.  There are three books in the series (Treasures of Healthy Living, Nutrition Manual, and Cookbook), which compliment each other but may be read independently.  The Bible study lectures are presented in both DVD and CD format, with a separate Leader Guide.  Sue Becker was honored to be a part of the Bible Study.  We are also thrilled to have Annette come to Bread Beckers in November - see events below for complete details.


Crepes are fast becoming one of my new favorite foods.  The ease of preparing and the limitless serving possibilities make crepes a delectable treat for breakfast, lunch or dinner, or anything in between.   The crepe class was one of the best eating classes I have ever done and I absolutely love our new Crepe Maker by Cuisipro.  If you missed the class, be sure to check out the online video for a complete demonstration and recipe ideas
 

 

Events 

 

    

Thanksgiving Feast
Saturday November 12, 2011
10:00AM - 1:00PM
Registration $6
Taught by Sue Becker

 Click here to register

Turkey, Dressing, Sides, Desserts and leftovers - we will show you how to do it all - with no fuss!


Treasures of Healthy Living Bible Study Presentation
November 17, 2011
Two Presentations:
10AM - Noon and
6:30PM - 8:30PM
Presented by author Annette Reeder
Free Event
No Registration Necessary
 

Announcing the new release of the Treasures of Healthy Living Bible study and DVD series!  A follow - up to the book, "What the Bible Says About Healthy Living" by Dr. Rex Russell.

We are pleased to bring Annette Reeder, author of "Treasures of Healthy Living" to the Bread Beckers.  'Treasures of Healthy Living" is a Bible study that will take the novice and experienced on an adventurous treasure hunt through Scripture from Genesis to Revelation to discover the gift of health.  This search will lead not only to the basics of nutrition and the unique fingerprints of God's handiwork in His design of our bodies, but also through the experience of fasting and forgiveness.  The curious explorer will uncover the ultimate health God intended physically and spiritually. Sue Becker was honored to be a part of this teaching series with her presentation on the importance of whole grains as well as her personal testimony on forgiveness.   

"Based on a passion to bring glory to God alone, Annette Reeder and Dr. Couey present sound Scriptural truths, coupled with extensive research data. Look forward to being rewarded with life-changing applications and treasures which you will eagerly want to embrace and share with others."  Jerry and Bobbye Rankin, International Mission Board, SBC
 
Annette says;
"Our family has already traveled the well-worn road through disease and sickness and we were tired of the potholes along the way.  Through a great mentor who encouraged me to search Scripture for answers and the guidance of a well-researched book, "What the Bible Says About Healthy Living", we made simple changes which lead to major improvements in our health and our relationships.  Now with God's leading we are taking on the challenge of presenting this to churches and individuals who are also tired of driving through the detours on the road to health."


Come and hear how Annette made these biblical changes to lead her family from a life of high blood pressure, high cholesterol, pre-diabetes, cancer and other ailments to one of freedom.  Freedom that only comes from God's Word. 


You will leave encouraged and motivated to read the Bible one more time discovering the same answers.
The first hour will be a nutritional presentation by Annette and her personal journey. The second hour Annette will give instruction   on how to present this Bible study at your church, small group, home school, book club or family.  This unique study will bring great fun into your fellowship. 

Please feel free to invite those in your church responsible for Bible Study curriculum.  This is a free event.




Celtic Christmas Cooking
"Shamrock and Peach" book signing 
Wednesday November 30, 2011
10:00AM - 12:30PM
Registration $6
Taught by Judith McLoughin
Click here to register

A Celtic Christmas cooking class and cook book signing event:  Celebrating both the Southern and Irish heritage with the new release of "The Shamrock and Peach" a culinary journey from the North of Ireland to the American South with Scots-Irish cook Judith McLoughin.  Samplings from the book will be provided on arrival.

Judith and Sue will be demonstrating recipes from the cook book that will, as always, focus on using freshly milled flour, grass fed beef and organic products including:  

  • Irish Soda Bread (with fresh milled flour)
  • Irish Wheaten Bread (fresh milled flour)
  • Braised Beef Short Ribs in Irish Stout (with winter greens and Irish potatoes)
  • White Chocolate Raspberry Cranachan



Healing Powers of Clay
Two Presentations:
11:00AM - 12:30PM
7:00PM - 8:30PM
Presented by Daryl Bosshardt
Free Event
No Registration Necessary

We are pleased to have Daryl Bosshardt from Redmond Salt join us for this very timely and informative presentation.  He will dispel the myth of the low salt diet and explain the use of naturally mined mineral salt to actually promote health.  Daryl will also explain the incredible healing properties and use of clay both internally and externally.  You will learn first hand why clay is a "must have" for any first aid and preparedness kit.  Because of the timely importance of this message, we will offer both a morning and evening presentation - you do not want to miss this!!


Annual Holiday Christmas Class
Tuesday Evening December 6, 2011
6:30PM - 9:00PM
Registration $10
Taught by Sue Becker and Ashley McCord
Click here to register

It's party time again.  We will have a tea tasting time with all the trimmings!  You do not want to miss the Lemon-Rosemary Scones with Lemon Curd and Scone Cream!  Sue and Ashley will share some fabulous party favorites from appetizers to desserts, to beverages and more.  With door prizes and gift ideas for every budget, it will be a great night of fun at The Bread Beckers!

ALSO, are you having trouble converting a favorite family recipe?  Just for this holiday class only, send us your recipe via email by November 5, 2011 to [email protected], use the subject of "Convert Recipe Please".  Sue and Ashley will choose several (not all) recipes to convert AND present in the Christmas class!

 

 

Basics of Healthy Eating Simplified

Monday December 12, 2011
11:00AM - 1:00PM
Taught by Sue Becker
Registration $6
Click here to register 

Click here to register
This is a special presentation by Sue to cover the basics of healthy eating.  The nutritional facts presented will be both encouraging and enlightening.  Sue will clearly demonstrate how simple and delicious healthy eating can be for even the busiest family.  Sue will include a demonstration of milling flour, and making bread and muffins.

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ARTICLE

A Kernel of Truth

With wheat, as well as other grains and gluten, receiving such bad press in the health food world and beyond, I will try, over the next few months, to address some of the arguments coming against the most nutrient dense food group God has given us.  Since the facts are inexhaustible and I am continuously learning, I thought it best to present information in short segments instead of one long treatise.  I know you may think I am biased, and perhaps I am, but for a reason.  I assure you, I will tirelessly research the subject, as I have for more than 20 years, to get to the truth.

First Things First - An Understanding of Gluten

When the steel rolling mills came on the scene in the early 1900's, they quickly replaced all other large scale milling methods. Today, commercially milled flour, whether whole grain, whole wheat or white, is all milled the same way. Massive volumes of long lasting white flour are easily produced by removing the oils and sifting the bran and germ away from the endosperm.  To "make" whole wheat flour, some of these components are simply recombined.  There are no legal standards for the term "whole wheat", and products labeled "whole wheat" may actually contain only some of the bran and germ originally found in the wheat berry.  Usually the oil is completely removed from the flour for shelf stability and "whole wheat bread" may be nothing more than white flour with brown coloring added for the appearance of whole grain.

In the past 10 years or so, with the increasing demand for a return to whole grain flour a legal standard was developed for products labeled "whole grain".  "Whole grain" therefore is a legal term and must meet a legal standard of fiber to flour ratio.  Commercially milled whole grain flour, however, is "produced" by recombining the bran and germ with the white flour according to this legal standard.  This is not necessarily the product you would get if you simply ground the grain and used the flour in its entirety with out any separating and recombining.

The "white flour" portion of the wheat kernel, known as the endosperm, is basically protein and starch and has very little vitamin and mineral content.  The protein portion of white flour is known as gluten.  Gluten is nothing more than a long strand of amino acids, the building blocks of protein, known mostly for giving good rising ability to bread dough.  Nevertheless gluten has nutritional value as the protein component of whole grains, just as any other protein source in other foods.  Protein is a vital nutrient to good health.

Gluten is not the bad guy it is being made out to be.  As stated, it is the naturally occurring amino acid structure (protein component) found in most grains, particularly wheat.  This naturally occurring protein is actually the predominate dietary source of important amino acids, such as glutamic acid and glutamine.  Both are critical nutrients for supporting good brain function.  Glutamic acid picks up ammonia throughout the body to then be excreted by the kidneys, thus protecting the brain from excessive ammonia.  Glutamine has been known to improve intelligence and raise the I.Q. of the mentally retarded.  It is presently being used in the treatment of alcoholism as a corrective nutrient to diminish the desire and craving for alcohol.  

But herein lays the problem.  Gluten can be separated from the starchy portion of the endosperm and is used abundantly in commercial food production, even in "non bread" processed foods such as soy sauce and taco seasonings.  Even though gluten is a component of white flour, this extracted form is not considered flour at all.  Gluten can therefore be added, often liberally, to commercially prepared baked goods.  Even those legally labeled 100% "whole grain" will often have gluten as the 3rd or 4th ingredient.  This addition significantly alters the fiber to flour ratio of the original "whole grain" flour.

What we must now realize is that these "whole grain" products found on the grocery shelves are not much better than their white flour counterparts and that one will not experience significant health benefits from consuming these supposedly "healthier" whole grain options.  So it is easy to understand the many disclaimers concerning the health benefits of these "whole grain" products.

But here is where the confusion must end.   It is our over consumption of gluten, separated from the other vital components of the whole grain, and our inability to digest gluten, that indeed has a serious health implication. White bread and white flour (which is nothing more than gluten and starch) and the isolated gluten used in abundance in many processed foods is the problem.  Many gut related issues and celiac symptoms (villi destruction) are now being experience by many.  But we must remember that it is one's inability to digest gluten that is the problem and not the gluten itself.  Often this poor digestion can be corrected with proper nutrition and support, unless of course you are born with these inabilities, as in the case of celiac.

I am in no way implying that gluten related health issues are not real.  I am also not trying to oversimplify a serious health concern.  But to vilify gluten, a naturally occurring protein structure, is about as ridiculous as vilifying milk or eggs because someone can not digest them.  I can not reiterate this fact enough, that it is the inability to digest gluten that is the problem.

 The answer is not, necessarily, the elimination of all grains or gluten (unless of course you are a true celiac) but to return to real whole grains, eaten the way God created them.  True whole grains, eaten in their whole form or freshly ground into flour, with nothing added and absolutely nothing removed, is very different nutritionally from the commercially produced "whole grain" products.  True whole grains will reduce cholesterol, stabilize blood sugar and prevent obesity by satisfying one's appetite.
 
One must also take steps to heal the gut and clean up the undigested protein with the addition of good cultured foods and probiotics.  It is interesting to note that glutamine, an amino acid found in gluten, is known for its gut healing properties.  Perhaps one may also want to consume more of the ancient grains, such as spelt, kamut, barley and oats, instead of wheat, as they are somewhat easier to digest.  (See our new cookbook Ancient Grains for Modern Meals by Maria Speck - who, by the way, is not fat at all and has absolutely no "wheat belly")

I will continue this discussion in the next newsletter,  but for now, I will say that indefinitely eliminating grains or even gluten from one's diet could be a dangerous mistake, except in the case of a true celiac or for a limited time for healing.  In times of famine, whole grains have historically been a most reliable food.  Grains are nutrient dense and completely storable.  In these difficult times we face as a nation, with more and more concern about economic disaster, I will have to say that the anti-grain propaganda being spread by many is very concerning.  Use great caution before jumping on these bandwagons - you cannot argue with common sense, the test of time, and Biblical wisdom.

To be continued...


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E-mail  [email protected]
Help Desk  support.breadbeckers.com
Phone  770-516-5000
FAX    770-516-7588

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