Skip to main content

Wheat Farmer's Dilemma

A coworker asked me today if I was familiar with a book called "Bread Belly" or somesuch. "Wheat Belly? Yes," I said, "I'm very familiar with it."

Her husband bought the book after a friend of his raved about it, having lost 65 pounds on Dr. Davis's wheat-free, low-carb way of eating. The friend is a wheat farmer.

"What's he going to do, knowing that wheat is so bad?"

"I suppose he'll be like a diabetic sugar farmer, who can't have sugar even though other people can have it, or he could grow corn or soybeans."

If the wheat-free wheat farmer continues his food education, he'll learn that growing any of these things isn't any great service to his countrymen. Will he do something better with his farm? Or will he be like cigarette executives who don't smoke or entertainers who don't let their kids listen to their work?
Labels:

Comments

Exceptionally Brash said…
If he is really smart, he'll catch him some Joel Salatin and then adapt some of the techniques to his area.
November 05, 2012
Lori Miller said…
I was thinking of Joel Salatin, too.

Knowing some of the people involved, the farmer probably lives where buffalo used to roam. Maybe they can do so again.
November 05, 2012
tess said…
my husband is going to be inheriting a quarter-section of land in Kansas one of these days, which has been planted to wheat since it was first cultivated.... we've talked a bit about what will become of it when we take possession, but nothing is decided at this point. we don't really think we're interested in farming it OURSELVES, but if there's a local guy who would be interested in growing emmer or einkorn (or another heritage crop), we would definitely consider letting him do THAT....
November 06, 2012
Lori Miller said…
If wheat consumption is down, as Dr. Davis says it is, then looking for alternatives makes good business sense as well.
November 06, 2012
tess said…
and it never has returned much on "investment" -- my MIL just has a sentimental attachment to the family "business"! if it weren't in such an unappealing part of the country, we might have considered moving there, but under the circumstances....
November 07, 2012
Lori Miller said…
There's a reason they call it "fly-over country."
November 07, 2012
Post a Comment

Popular posts from this blog

HHS Doctor on Hidden Camera: "The Vaccine is Full of Sh!t"

Jodi O'Malley, a registered nurse at the Phoenix Indian Medical Center (part of the Department of Health and Human Services), teamed up with Project Veritas to expose severe COVID vaccine reactions occurring but not being reported to VAERS, the vaccine adverse event reporting system, even though medical professionals are legally required to report such injuries. During the filming, a man in his thirties with congestive heart failure was being treated; the doctor believed the cause was his COVID vaccination. O'Malley says she's seen dozens of adverse reactions. "The vaccine is full of shit" and the government wants to "sweep it under the mat," the doctor says on hidden camera. We finally know what's in the vaccine. Screen grab from Project Veritas video . The video also shows a pharmacist stating that off-label medications such as ivermectin were forbidden to be prescribed on pain of termination.  Project Veritas is a nonprofit organization that does ...
Post a Comment
Read more

COVID Test Result is In

I don't have COVID.  On the one hand, it would have been a relief to have finally caught COVID and gotten natural antibodies, especially from having a mild case of it. On the other hand, I was concerned about my dog catching it from me (he's healthy, but nine years old) and it might have interfered with Thanksgiving plans.  Until I'm well, I'll stay home.
2 comments
Read more

Gaining Strength, But...

I had a pleasant surprise when I got out the sawzall today to finish repairs on the front door. Not the way it cut the new door sweep--I probably should have used the jigsaw. It was how easy it was to put the blade in. You have to turn a part on the saw, which I could barely do two months ago when I had nails to cut off . Today--probably thanks to spending my spare time since August working saws, sanders and paintbrushes--it was no harder than turning a knob on the stove.  So I've built up some strength in my hands and probably elsewhere, but my adrenals aren't keeping up with cortisol production. After a day's work (well, three or four hours, to be honest), my neck, back, jaws, and sinuses all hurt and they don't feel better until use a dab of hydrocortisone. Other pain relievers don't help much. This isn't normal muscle stiffness--the kind you get from working out--it feels like I'm inflamed. Last weekend in particular, after a flu shot and a few days of p...
Post a Comment
Read more

Cigna is Making Progress

Yesterday as I put my lunch in the refrigerator at work, I noticed a bunch of unfamiliar people in the break room. One of them, Pepe, started in: they were there for the health fair, they would check your cholesterol, the sugar in your blood, your height, your weight, and it would just take six minutes. A coworker asked him if he'd ever considered a career in sales. Just for blog fodder, I participated. They really were fast, and one even found me at my desk (in an office nearly half the size of a city block) after the tests were finished. My HDL cholesterol was 65--up from 42 from a year and a half ago, and up from 57, where it was last year when I'd been three months a low-carb diet . A level over 60 is considered good. I haven't taken any medication to make this happen. I went on a low-carb diet and eliminated wheat. I also take vitamin and mineral supplements in addition to a high-nutrient diet. What impressed me more, though, was that the nurse (and Cigna) said that bl...
Post a Comment
Read more

Thanksgiving recipes for Pumpkin Pie & Cranberries--printable!

If you'd rather read a printed recipe than watch a video, here are my recent recipes for Better than Grandma's Pumpkin Pie and Probiotic Cranberry-Apple Relish.  Hat tip to Dana Carpender, whose pumpkin pie recipe inspired this one. The cranberry-apple ferment is entirely my own creation.  Pumpkin Pie--no grains, sugar or emulsifiers Crust 2 cups shelled raw pecans 1/4 teaspoon salt 1/4 teaspoon monk fruit powder* (or 3 tablespoons sugar substitute) 4 tablespoons butter, melted 2 tablespoons water Pumpkin Pie Filling 1 pie pumpkin 1-1/2 cups half and half (with no thickeners) 3 eggs 3-4 teaspoons monk fruit powder* (or 3/4 cup sugar substitute) 1/2 teaspoon salt 1 tablespoon pumpkin pie spice Preheat the oven to 350F. Stab the top of the pumpkin all the way through the flesh in a few places at the top. Place the pumpkin on a cookie sheet and bake for 1 hour. Let cool. While the pumpkin is baking, put the pecans in a food processor with the S blade and run until they are finely...
Post a Comment
Read more