100 percent real flour points out that most people use a fake which masquerades as the genuine article to bake their bread. The wholemeal that you find on supermarket shelves is certainly not the real-McCoy.
The call to completely give up bread if we are overweight or diabetic is a tough one, but it really does not have to be heeded unless you are morbidly obese; it's the refined-flour used in commercial baking that does the damage.
Bread is so central to our culture. The reason all diets fail is because we are simply unable to heed that advice indefinitely; nor must one.
But we will have to accept a thing or two; flour like all good food is a perishable-product, and the oils in it start to go rancid once the kernel has been cracked.
There is no separation of the three-streams as happens in commercial milling; the bran, germ and endosperm are fully intact in 100 percent real flour. A deep and profoundly wonderful aroma, difficult to describe, greets you as it is ground; something most folk have never smelled.
The colour too will be quite different to commercial wholemeal; it's a pale-brown.
If you want to have your bread, and eat it with pleasure and no guilt, there is only one solution; you have to find a source of fresh 100-percent real flour and bake your own loaf. It is virtually impossible to buy. It just doesn't exist on supermarket shelves.
Faced with my own growing waistline I began to realise that we were faced with Hobson's choice.
In that metaphor you are told that you have a choice, but really you don't; the only horse available for hire is the one at the front of the race. Take it or leave it.
So I began to realise it was either buy a mill and grind my own 100-percent real flour, and then bake my own bread; or go without.
The alternatives were too ghastly to contemplate; growing obesity, the threat of diabetes and disability. Continually on this or that diet that I knew full well were doomed to fail brought no pleasure; or give up bread completely for ever.
Neither appealed to my wife or myself, so we took the plunge and bought a mill. It was expensive but today, thirty-years later, she still grinds our flour faithfully every morning, having paid herself off so many times over that I've lost count.
You see, your own 100 percent real flour costs one-quarter of the counterfeit wholemeal found on the supermarket shelves.
This is our faithful old Hawo. In the top-third of the container you can see the freshly-milled 100 percent real flour, and below the fake that masquerades as wholemeal; they are quite different.
You see there is a big fat-lie in milling; the industrial giants are allowed by international law to call their flour "wholemeal" which it isn't provided they do not remove more than 40% of the goodies.
And most of us are none the wiser, and cannot understand why bread made from this fake adds inches to our waistline; and has no flavour.
Millers are allowed to call it whole grain even when 49% of the bran and germ have been removed. The marketing of wheat in particular is so undermined by this massive lie, making the whole world unwittingly unwell and obese.
My conspiracy theory is that this is precisely the marketing strategy of certainly hoodlums in white coats; an unwell, obese nation need many drugs and surgeons are kept busy with knee replacements, coronary artery stents and heart operations.
Difficult though it may be, that means no commercial bread.
In fact it does more than that; it makes us very sick too. They remove the vitamin E that is nature's anti-coagulant, so we have heart attacks and strokes, and they refine out the lignans that help prevent breast tumours from the bran, and a lot more too.
There is the protein, the minerals like calcium and many other important phytonutrients like riboflavin which they sell to the pig-farmer or supplement companies.
They put some back and have the utter arrogance to call it enriched, after they have just impoverished the 100 percent real flour that should be used to bake our bread; we have been thoroughly duped.
In one sense they are just giving us what we want. Many folk do not like bread that they have to chew and is not light and fluffy; it must slide delectably down the throat.
But the millers are the ones who have taught us to love bread, cakes and scones made from refined flour so they can sell off the best part at a handsome profit.
Understanding how net carbs work is a big part of the solution; remove the fibre and immediately a host of problems are introduced.
So who is going to live into his nineties, the king or the pawn?
The pawn is unlikely to be able to afford to purchase his own mill despite the saving once the capital is paid off. The king on the other hand will have acquired a taste for the finer things of life and most likely will eschew any bread not made from the whitest flour. I wouldn't put my money on either of them.
Chess is a great leveler; wonderful game.
So it is back to Hobson's choice. For my part I will accept the horse at the front of the pack; she may not be quite so pretty but I can enjoy my bread utterly without guilt, not groaning constantly under this or that diet.
The ketogenic diets incidentally are the only ones that come close to being effective, but you still have to give up bread for ever.
Can you have your bread and eat it? Yes, sirree, but you will need a mill and have to spend five-minutes every day preparing the dough for the best-tasting loaf in the world. Have a salad and some fruit with it; sprinkle on some freshly ground nuts and seeds. Take a few short walks and you'll never have to diet again; simple.
For me, it is Hobson's choice; there is no other way.
One other little joy is that butter is back; it simply completes a slice of sourdough bread made from 100 percent real flour. You really have no need of the jams, jellies and processed meats that are required to make the stuff that tastes like cardboard palatable.
This is a lot more than just a slice of bread and butter; it's sourdough made with 100 percent real flour. The taste is unbelievable, and the nutrition even better. No fear of carbs like this even if you are on a ketogenic diet.
I'm serious about the five-minutes by the way; that is all it takes once you are in the groove to grind your 100 percent real flour and prepare the sourdough. I hope you are beginning to see that there is a vast difference between real and fake bread; the latter is a poor shadow of the genuine article.
We got started on baking the superior loaf some ten years ago one Sourdough September, as it is celebrated. As happens so often I was introduced to it quite by chance by a baker who gave me some of her starter; it's been a life-changer.
You too may have found that giving up pizza for ever is simply breaking your heart. That could be because you find it indigestible, and it gives you a bellyache, or as it's making you fat.
Once you learn about 100 percent real flour and how to bake using sourdough, both problems are solved.
This sourdough pizza crust is simply divine. It is very nutritious, won't add to your woes and costs a fraction of the price.
We are going to start experimenting us this sourdough pizza crust to replace the puff-pastry so often recommended when baking a chicken pie. Giving up refined grains for ever is the beginning of a new journey. It's more work obviously but the taste is so much better and the big carrot is that you no longer have to count calories and worry about becoming diabetic.
I prefer the idea of spending more time cooking nutritious food, and a lot less consulting doctors and pharmacists.
100 percent real flour contains all the vitamins, minerals and fibre. It means having a small mill and knowing about storing wheat. This may all seem far too arduous to you; it's one small part of what we call the green journey. The protection from lignans against breast tumours and the vitamin E which is such an important anti-coagulant.
This week in history saw the death of one of the greatest cricketers of all time; an Australian leg-spin bowler. He was only 52.
Those with long memories will recall that he was sponsored by a nicotine-patch company but was caught out smoking at a party.
We will miss you, Warney. You gave so much to cricket. Hopefully your premature death will serve as a reminder to us that both the King and the Pawn will end up prematurely in the same box if they smoke; a third of your life.
No question of it, most of us enjoy too much; mostly from processed foods and eating out.
Salt high blood pressure is an important but controversial subject; you can also have too little.
Baking your own bread gives you a measure of control over how much salt you are consuming; our recipes have generally half the amount in commercial loaves.
There is a spiritual aspect of caring for the body with good food and avoiding junk; the spinoff is that a sound and blameless body suffers from a lot less pain.
It's interesting that in all five Blue Zones where longevity is the keyword, they are religious.
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