Red Fife For A Better Way Of Life


| 4/1/2015 9:56:00 AM


Tags: Gluten Intolerant, Wheat, Bread, Baking, Mill, Lois Hoffman,

Country MoonRed Fife wheat is a heritage wheat that just may be the saving grace for people who are gluten intolerant. Since it is billed as gluten for the gluten-free, it seems only fitting for this article to follow last week’s column on the joys of baking with yeast. The story of Red Fife is a story of taking back control of what we eat and making healthy choices.

I like stories that, like fairy tales, end with happily ever after. This is such a story. Red Fife wheat is helping to breathe new life into Greenfield Mills of Howe, Indiana. It was just a year ago that I wrote an article on this flour mill that has been in the Rinkel family for over 100 years and is sustained by generating its own hydro-electric power. At that time it was on the verge of closing its doors as it was succumbing to modern technology.

Happily, today there is a whole new scenario. Dave Rinkel, the fourth generation of his family to head the mill, has taken a leap of faith and partnered with Heritage Grains LLC of Ossian, Indiana. Instead of the “For Sale” sign in front of the mill, there will be a construction sign as Dave is planning a $3.4 million new mill. This partnership is committed to promoting Red Fife wheat, which is also the basic reason for the new mill.

There has been a revolution, so to speak, in wheat consumption. The number of people who cannot eat wheat without major health issues is increasing by the day. Gluten is a general name for the proteins found in wheat. It helps foods maintain their shape, acting as a glue that holds food together and causes the dough to rise. The real culprit that is making people sick is gliadin, which is one of two types of protein that make up the components of gluten in wheat.

Jim Martindale, general manager of Heritage Grains, explains, “Gliadin was not present in heritage or older wheat varieties. Over the past 50 years, hybridization of the wheat grain has taken place to increase crop yield and lengthen shelf life. To achieve this, gliadin was added to the grain. The higher concentration of this protein has made wheat less digestible, which is what is referred to as gluten-intolerant.”

To make matters worse, gliadin is an excito-toxin that is any substance, when ingested, causes the neural endings in the brain to fire uncontrollably. In other words, it makes people feel hungry all the time, and they keep eating when they are not even hungry. Dave adds, “Our food sources are mineral depleted and not nutrient-dense. People aren’t getting nourished well so they eat and eat and hunger has nothing to do with it.”

cheryl
4/3/2015 9:07:02 AM

How can individuals purchase Red Fife wheat?





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