Thursday, 30 October 2014

Peter Reinhart is a world specialist in bread making : read one of his numerous recipes

A big thank you and a word of apology

As you know following the email sent yesterday we did receive 3600 kg = 6 euro pallets of sprouted flours from our plant in France and posted the new stock online at 7 pm.
By 10 pm 90% was sold !!! Mostly wheat and Ezekiel.

That means that several of you reading our email this morning will not be able to order again.
For this we are sorry .

We will NOT find short cuts to respond to this demand at the expense of quality !

I have just now requested more sprouting to be made.
In order to forecast the next expedition schedule in 3 weeks, could you please send us an email with your potential order ?

Best regards
FRancois

Friday, 3 October 2014

Sprouted flours News

First of all , let me apologize on the fact that we have been out of stock for some times now with our sprouted flours. The reason is that we are flooded with requests and we have demands easy x 50 times than we can produce...

I refuse also to find short cuts in order to be able to respond to the requests at the expense of quality.
What we have done is :

Production :
-restructure our germination process in order to dedicate more space to sprouting, as we had ample room for dehydration and milling, in fact more that what we needed now.
-we will also keep the 2.5 kg pack for the trade, but switch to 1 kg bags for individuals online.
-good news also, due to popular request I am willing to give it a go again to stock sprouted Oat. 

-Also available are Millet, Kamut, Rice, Chick peas, Lentils and Aduki. Usually made on order for 1 pallet minimum =30 x 25 kg bags. The pallet could be made of several reference. POA

-All 1 kg doy packs will be available on line long before November.
Sprouting times : As explained on Breadlink web we had a dilemma and this since the beginning :
-germinating 5 days and then destroyed almost all gluten > The crop is a vegetable at this stage . Consequence is positive for celiacs and gluten allergic people, but negative for bakers as the gliadin is chemically transformed. The bread has difficulty to rise during proving. The solution is either add gluten and yeast or an other organic flour at 40% of total (60/40) . It is not necessary if you make halwa, pasta, biscuits, chapati or pancakes.
-germinating 1 / 2 days , like we have done up to now and then the consequences are inverted with more gliadin and better proving. Note that several other companies in the US of A are only satisfied with soaking the grains overnight and calling them "sprouted" . This is wrong in my views. In our case the shoot must have a minimum of 5 mm in order to call it sprouted.

I hope that all the explanation above have been useful. 
Transport charge is free from 10+bags and above.

PLEASE ORDER NOW TO BE SURE OF HAVING YOUR FLOUR





Monday, 22 September 2014

Congratulation to...



... my wife Julie Dawn who has been appointed Home Manager from the 1st of October 2014 at Vesta Lodge, part of the prestigious Quantum Care Group, leader in dementia care .

This promotion came in recognition of years of hard work, UNI studies and dedication.

I am proud.
Good luck in your new position.
Love.
Francis, your husband

Our Restaurant...

We invite you to visit the web on Roastino, our Restaurant in Hemel Hempstead.
http://roastino.co.uk/

All our sprouted flours are also available there for you to collect besides our http://www.breadlink.co.uk and http://www.mymill.co.uk other web presence.

Bon Appetit...

Sunday, 10 November 2013

Bread Machine recipe for sprouted flours

Let me share with you my own recipe for sprouted flours in the bread machine :
  1. Activate your 7 to 10 gr dry yeast in 15 gr of warm water. Activate means to let it soak untill bubbles appears on the surface.
  2. Weight 500 gr of any sprouted flour (except GF) together with same amount of strong identical organic flour ( 1 kg in all)
  3. In 500 mg of water add one tea spoon of honey, one tea spoon of olive oil and 6 gr of salt. (you can add to taste any herbs also- I prefer my bread plain); Pour this mixture in a bowl and let it prove overnight at room temperature
  4. Next morning "knock it down" and use your bread machine in your traditional way
  5. Note that yur yeast should be activated before you mix it with the dough
  6. I select on my bread machine the French program with 2lb weight and dark crust.
I have very good results at home with this simple recipe.
Enjoy and give me your feed back please

ps: no need to add any other flour if you make pasta, biscuits, chapattis or halva. It is only for bread as the gluten was damage in the germination. If you do not mix with another flour the rising will be lower.

Read also here about bread made with sprouted flours

Monday, 28 October 2013

Sprouted Flours

Lately I spend more time in my kitchen or warehouse and have little time for blogging as I was doing at initial stages. Sorry about it.

You are now several hundred companies, individuals or buying groups to favor us regularly with your orders and we thank you very much. In fact we are at maximum production capacity often. So much so that we have often at low or no stock on some of the products.

We still don't want to take shortcuts in order to produce more and we prefer to do it the old traditional way :
-3 to 4 days of germination (2 cm shoot)
-low temperature dehydration (suitable to raw foodist)
-Gentle stone milling without production of heat.

I know that other companies (mainly in the other side of the Atlantic) call "Sprouted flours" grains that have been only soaked over night in water. We certainly refuse to abuse our customers with these practices that contribute to a artificial low price.

If you have any questions please do not hesitate to send me a mail
Regards
Francois

Thursday, 13 December 2012

Hello
It has been a long time since I have posted something here and I apologize for that . 
2012 is almost at the end and it was very challenging year for us.
Let me tell you about our latest news and developments :

Sprouted flours has become more than a niche market for us. It is very popular now as we have cracked the issue with the damaged gluten cause by the germination that was causing problems for bread proving.
Several Asian families have trusted us to supply them in bulk Sprouted wheat for their Chapati and Halwa.  We are thankful to all of them.

Ezekiel flour is the first best popular sprouted line ( 2 is wheat and 3 is Gluten Free ). We promise to stock more in the future as I know that we have disappointed several customers with the shortage due to high sales...

Baked bread : We are now finalizing for either a Bakery in Watford or Hemel Hempstead and we are close to decide where to do it. That will give us the opportunity from February not only to do tuition classes on site but also sale fully sprouted bread by subscription. Watch this space for extra news in the next few days.

Other products : www.mymill.co.uk our online shop has been very busy and not only with sprouted flours. This is some news about the state of the market for some grains and seeds that we sell :


- Kamut® : Rate of exchange between Euro and Dollar combined with drought in the USA contributed to the rise of Kamut price.

- Popping corn : Our popping corn comes from France. Harvest loss caused by drought and widespread maize price increase led to the increase of popping corn price.

- Millet : Dryness in the USA destroyed 70% of millet harvest which reduced our restocking to half of our needs. We are now completing our supply with Millet from Ukraine with systematic radioactivity analysis

- Quinoa : Price rise is linked to exchange rate between Euro and Dollar and to lower volume of harvests.

- Poppy seeds : This year issues involving Aflatoxin restricted the quantities of safe quality poppy seeds.

- Tournesol : EU Origin : Austria, Hungary. Many buyers who used to buy Chinese sunflower seeds decided to buy European sunflower seeds instead of sunflower seeds from China.
- Chia : Its price rose because of shortages and sky rocketing demand.

- Sesame : We are facing high demand and have encountered difficulties to find sesame seeds that meet our quality standards.

- Soja : Origin : France. Bad condition during spring followed by lot of rain and excess warmth in August let to bad yield harvests.

- Rice from Italy and instant corn polenta : Farmers of Pô plains chose to cultivate less rice in favor of subsidized cultures that are more easy to grow.




If you wish further information, please do not hesitate to contact us.

 For 2013 however is to concentrate more on our range of flours and drift away slowly for the other slow rotation lines. such as fruit spreads, honey, oil, pasta etc ... We have now a large fulfillment depot in Lichfield and are able to do even next day delivery if needed.

Coffee : Organic coffee has been second highest sale after flours. This is why we have decided in October to launch www.roastino.co.uk . Our passion for coffee is not new and it was a long dream to contribute to this market.

We have a synergy with 2 major manufacturer ( Spain and Turkey ) for roasters. We are also importing now organic green beans from single estates and after breaking down the large 60 or 70 kg jute bags we wholesale them to coffee shop and delicatessens at a lower more manageable size ( around 5 kg pouches in average ). In our bakery to come we will have also a small corner café-bar educating the palate to customers who want to learn what there is besides high roast Robusta sold in other well known national brands....

I will finish by addressing a big thank you to all our customers that helped us making to date. A special one for the Weston A Price Foundation .Although we don't agree on every everything we have lots in common in values.
Thank you also to http://www.treatingautism.co.uk/ that gave us the opportunity to present our products to their members while meeting Professor Luc Montagnier
 

Tuesday, 12 June 2012

Gluten Intolerance and sprouted flours

What is Gluten ?
-Gluten is a natural protein in wheat and other grains. Gluten is a combination of proteins called gliadin and glutenin . It helps develop elasticity in wheat flour when it is moistened or kneaded. Gluten makes soft, cohesive baked goods that retain moisture and hold their shape. 
-What is Gluten Intolerance? Gluten intolerance, and it’s more serious form, celiac disease, is the body's inability to digest gluten. It can become severe and life threatening, damaging the small intestine, causing poor nutrition, food reactions, depression, mood swings, holes in the intestines, leaky gut syndrome, and creates an invitation to other diseases. Gluten is a sticky protein in wheat that holds dough together. 
-What Should Gluten Intolerant People Do? Gluten intolerance is often considered incurable. It is treated by simply avoiding grains with gluten. Any food can be made gluten-free by using gluten-free grains. Grains with Gluten: Wheat, Barley, Rye, Oats, Kamut , Spelt, and Triticale have gluten. Amaranth has minute traces of gluten. Couscous, Bulgur, Semolina and Surum are all 100% wheat. “Flour” in any product means wheat flour. 
-Gluten-Free Grains: Rice, Buckwheat, Cassava (Tapioca), Corn, Millet, Montina , Quinoa, Sorghum, Teff and Wild rice are all gluten-free.

How Do We Diagnose and Treat Gluten Intolerance ?
Gluten intolerance is often misdiagnosed. People with gluten intolerance often have seemingly unrelated physical issues such as depression, allergies, rashes, anemia, emotional reactions, diarrhea, malnutrition, weight loss, obesity, insomnia, muscle cramps, puffiness, candida, ADHD, chronic fatigue, joint pain, arthritis, cancer, leaky gut, etc. Many doctors consider gluten intolerance to be incurable . The most common treatment for it is to avoid gluten grains forever. Gluten intolerance affects the small intestine and the villi. Tiny cilia become also clogged, impeding normal digestion. Gluten affects the tiny cilia in the wall of the small intestine. The cilia become blocked by undigested or fermented sticky debris. They are unable to function normally in the transfer of micro-nutrients to the blood. Gluten intolerance is usually diagnosed by blood testing for antibodies in response to grains. These antibodies are produced when the body senses an allergen. If the results indicate an allergy to gluten some doctors take an intestinal biopsy. Some doctors use a stool sample test for gluten antibodies. 

Major Factors in Gluten Intolerance
High Speed Grinding Destroys Nutrients and Enzymes The most nutritious flours are stone ground at a cool temperature under 90° F. Most modern flour is ground in high-speed, high-volume hammer mills, generating enormous heat up to 150° F. Healthy, living enzymes are destroyed at 119° F. Many mills overexpose flour to air, causing oxidation, rancidity of oils, rapid loss of freshness, flavor and aroma. Read More White Flour is Stripped of 83% of its nutritional value. High-speed mills transform whole grains into white flour devoid of nutrition, fiber and flavor. When whole grains are milled into white flour, only the white, pulpy interior kernel, or endosperm remains and 83 % of the nutrients are removed. What’s left is pure carbohydrate. 
-Wheat in the field is full of nutrition. Whole wheat berries are nutrient rich. Processed flour is stripped of nutrition, with added chemicals. If white flour is empty, then should we eat whole grains? But what about the digestibility of whole grains?
-Processed Grains Have 83% Less Nutrients
-Synthetic Nutrients and Chemicals Added to White Flour Refined white flour is so empty that most states require it to be enriched with synthetic thiamin, riboflavin, niacin and iron. Flour is then treated with chemicals to artificially age, bleach and preserve it. Chlorine dioxide and Benzoyl peroxide, irritants to the skin and lungs, are used to whiten the flour. Other processing chemicals are added such as methyl bromide, nitrogen trichloride , alum, chalk, nitrogen peroxide and ammonium carbonate. These chemicals may affect nutritional content and digestibility

Whole Grains Contain Natural Anti-Nutrients
Whole Grains and Seeds are Designed to be Indigestible: 
 -Enzyme Blockers are natural anti-nutrient chemicals in whole grains. Seeds contain protease inhibitors or trypsin inhibitors that effectively cancel our digestive enzymes such as protease, pepsin, trypsin , chymotrypsin and amylase.
-Phytic Acid in the hulls of whole grains is indigestible. Phytic Acid blocks absorption of important nutrients. Phytic acid can be reduced by cooking, and eliminated by soaking, fermenting or sprouting grains.
-Lectins in whole grains wreak havoc in our digestion. Lectins are natural proteins in seeds that are cell code breakers. Our cell walls are covered with chemical receptors to protect and ensure entry of only the right compounds. Lectins can crack the codes and trick the cell into doing things it normally would not do. Lectins can bypass our defenses, “getting behind the lines” to travel all over the body causing havoc. Lectins can penetrate the protective mucus of the small intestine, promote cell division at the wrong time, and even cause cell death. Lectins can perforate the intestinal wall, or trick the immune system to thinking there’s an intruder, causing an allergic reaction. Lectins are not destroyed by cooking. Humans have difficulty digesting beans and whole grains as they are full of Anti-Nutrients. Learn more What do bears do in the woods? Bears eat fruit and leave a pile of dung. They don’t digest the seeds. Instead they give them a perfect growing environment! Seeds are designed to pass straight through the digestive track and grow! Whole Grains Contain Natural Anti-Nutrients Whole Grains and Seeds are Designed to be Indigestible Whole grains & beans are designed to pass through the digestion! What do bears do in the woods? When bears eat fruit, they swallow the seeds whole and leave them behind in dung.

Grains Contain Hazardous Mycotoxins
“Sprouting inactivates aflatoxins, potent carcinogens found in grains.” Sally Fallon, Nourishing Traditions Many grains are carriers of Mycotoxins and Aflatoxins , carcinogenic poisons produced by mold and fungi. These single-cell forms of life have been on the Earth for billions of years. Molds and fungi are smart little creatures that play a powerful but unseen role in every part of our environment. They can change form, become dormant, or all at once reproduce rapidly. Fungi are opportunistic. In a healthy biological system, they are contained. But in a compromised or un-balanced terrain, they can overwhelm. Mycotoxins are most common in large-scale industrial-style food supply, if it is damp, improperly stored, or laden with pesticides and chemicals. Soaking and vigorously rinsing grains before cooking reduces Mycotoxins. Mycotoxins from fungus in grains have been linked to insulin and blood sugar problems, arthritis, IBS, Alzheimer's, heart disease, cancer, allergies, candida…. Mycotoxins can unravel and change DNA. Chemicals and additives used in industrial farming , such as chemical fertilizers and pesticides may compromise your digestion. Genetically modified grains may affect your digestion. You might not absorb them in the same way as traditional grains .

A Diet High in Sugar Can Cause Gluten Intolerance
We can become allergic to any food we continually eat with sugar, according to Dr. Nancy Appleton, PhD, author of “Suicide by Sugar”. Many people are allergic to gluten and dairy because for years they have been eating them with sugar. Donuts, cakes and cookies are made with sugar and wheat. Ice cream and cheese cake contain sugar and milk. Sugar is a toxin that destabilizes the body, and invites intolerance to the foods we regularly consume. Eating these foods together has made us allergic to wheat and milk. 
Low Enzyme Levels Can Cause Gluten Intolerance. Dr. Lebwhol , a celiac specialist at Columbia University says a majority of celiacs have low pancreatic enzyme function. Enzymes are needed to digest food. Enzymes are influenced by minerals. And minerals are often de-stabilized by sugar. Low mineral levels means low enzymes, and poor digestion results. Sugar makes it difficult for the small intestines to absorb nutrients because of low enzyme levels. Therefore, when you eat sugar, any food that is in the digestive tract at that time will become the food to which you may become intolerant. This is how allergies start. Digestive enzymes can help treat or heal gluten intolerance. But the real culprit is sugar. 
Poor Food Combining Can Cause Gluten Intolerance Symptoms. When you eat certain foods in together, do they cause indigestion? Some foods digest easily in combination. Other foods compete enzymatically so that they require more effort to digest. Dr. Matsen , author of “Eating Alive”, says proper food combining alleviates gluten intolerance. Consuming proteins and starches separately often solves this problem. An easily digestible food combination is steamed vegetables with rice. A difficult combination might be meat with gravy, candied sweet potatoes, raw cranberry sauce, whole wheat bread and butter, followed by sour cream apple pie and coffee with cream and sugar! 

Gluten Intolerance Often Linked to Stress
Which came first? Like the chicken and the egg, we may not know which came first.
However we DO know there a clear link between gluten intolerance and stress, especially adrenal stress. Many doctors note that severe stress, physical injury, infection, childbirth or surgery can trigger gluten intolerance. Professor Rhodes, Professor of Medicine and Honorary Consultant Gastroenterologist at the Royal Liverpool University Hospital, observes that IBS is often activated by stress or by acute gastro-enteritis. According to Dr. Susan Solomon, people who suffer from gluten intolerance and celiac disease have an underactive thyroid and stressed adrenal glands. This creates even more stress in the form of poor absorption of nutrients, hypothyroidism and adrenal fatigue. Dr. Stephen Wangen , author of "The Irritable Bowel Syndrome Solution“ says that many physicians are trained to think of gluten intolerance as induced by stress or related to mental imbalance. However more often it is the other way around. Gluten intolerance is often the CAUSE of the STRESS that compromises every aspect of your health.

We Don’t Fully Understand Digestion.
Even the finest medical specialists cannot tell us how we each assimilate food. Your digestion is unique. There are hundreds of individual factors that influence digestion, such as family history, emotions, the foods we combine, microbes, environment and time of day. Even your thoughts affect your intestines. Your digestion is unique. Hundreds of individual factors influence the healthy transformation of nutrients: Environmental, mental, emotional and the physical food itself.

“Gluten Intolerance” is also a Generic Term for Several Digestive Issues
Grains processed at high temperatures , and stripped of nutrition can cause gluten intolerance. Chemicals added to processed flour, such as c hlorine dioxide, benzoyl peroxide, methyl bromide, nitrogen trichloride , alum, chalk, nitrogen peroxide or ammonium carbonate can cause digestive symptoms. Enzyme blockers, natural chemical compounds in whole grains can cancel out your digestive enzymes. Pyhytic acid present in the hulls of all whole grains can block digestion. Lectins in whole grains can penetrate the lining of the small intestine, causing gluten intolerance. Mycotoxins and aflatoxins , carcinogenic poisons from mold in grains, could be affecting your system. Chemicals used in industrial farming, such as chemical fertilizers and pesticides, may not suit you. Genetically modified grains may not be well tolerated in your particular digestion. If your diet is high in sugar or if you consume grains along with sugars, this can cause gluten intolerance. Low enzyme levels in your digestion can cause gluten intolerance. Poor food combining can cause gluten intolerance. Gluten intolerance is often related to stress , particularly adrenal stress . 9 At this time, our medical diagnosis is not yet able to distinguish between the various issues labeled “gluten intolerance”. Your digestion is unique. Your gluten intolerance may be related to one or more of these conditions: Why avoid glutinous grains forever? Learn an easy way to make grains digestible and treat gluten intolerance.

Best Gluten-Free Flours
Most flours on the market are difficult to digest, and devoid of nutrition. Whole grain flours are the most difficult to digest, unless they are sprouted. Sprouted rice flour is my favorite, as it is gluten-free; it has whole grain goodness; it is flavorful, and full of life force. Sprouting aids digestion and combats obesity because living flours are digested as vegetables, not carbs! This well-kept secret will soon be common knowledge. Many gluten-fee desserts fall apart without the holding power of gluten. Gluten-free flours are best blended together to combine their texture and unique chemistry. There are many good blends on the market, some for cookies, some for cakes or bread, but that’s too complicated for me. The above blend is the BEST blend I’ve found for ALL uses. And it has the advantage that the rice flour is available in living sprouted form. Other gluten-free flours used in these recipes are coconut flour and almond meal .

Soaking Grains Optimizes Nourishment
Germinating and fermenting grains is a simple, age-old technique used for millenniums in every culture in the world until modern industrial farming methods changed that. It is an excellent way to optimize nutrition in the grains we grow. “Be Kind to Your Grains” ”Going With the Grain” Soaking Grains Optimizes Nourishment "Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting , overnight soaking and old-fashioned sour leavening can accomplish this important pre-digestion process in our own kitchens.” Sally Fallon, Nourishing Traditions Cookbook Soaking, sprouting or fermenting grains can: Deactivate Enzyme blockers Deactivate Phytic acid, which blocks absorption of minerals. Neutralize Lectins and tannins which are gut irritants Begin the breakdown of gluten, a non-digestible protein and toxin. Begin the breakdown of cellulose which is otherwise not digestible. Reduce Mycotoxins from molds in grains A few minutes of preparation can make seeds, grains and nuts more digestible, and prepare them for easy assimilation. Soaking whole grains in water for 12 to 24 hours greatly increases their digestibility and nutritional content.

Our Great-Grandmothers Used Sprouted Grains
People Have Been Sprouting Grains for Thousands of Years. Farmers harvested grain by hand and stored it in the field until it was sold. The dew and rain slowly caused the grains to sprout or germinate. Then they were carried to the threshing floors where they were dried and separated from the chaff. The invention of modern harvesting methods has changed all that. Grains are now harvested dry, and immediately moved to storage bins. Our time honored tradition of sprouting was lost. Modern Methods Did Not Know About the Nutrition in Sprouted Flour. Since 1900 our grains have not been allowed to ferment or sprout. Dormant, un-sprouted grains are more difficult to digest and do not contain the nutrients of sprouted grains. Un-sprouted flours contain powerful anti-nutrients that block absorption of vitamins and minerals. Our Great-Grandmothers Used Sprouted Grains. Our Great-grandmothers used germinated flours. 100 years ago there was no prepared food to buy. All cooking used naturally germinated grains. These Amish grains are harvested in the old-fashioned way, germinating in the field

What is Sprouted Grain ?
Sprouting is also known as malting means a seed is allowed to germinate. All grains, legumes and nuts, are basically seeds. During sprouting the grain composition changes dramatically. The nutrient levels increase flavor changes. Sprouted grains are very easy to cook and eat. Germination is the critical process that a seed is designed for. During germination the grain’s nutrients are transformed and released to aid the seed's establishment as a plant. The seed softens inside. During this time, many flavor compounds are also released. The soft, sprouted seed is at its peak in flavor, nutrient density and digestibility. WOW! What a perfect time to eat it! This is a stark contrast to flour made from dormant grains ground into a tasteless dust.

Sprouted Grains, Higher in Nutrition, Digestible & Gluten-free
Sprouted Grains, Higher in Nutrition, Digestible & Gluten-free Sprouted rice flour is a superior gluten-free flour. Sprouted rice flour makes lighter baked goods because it is the same weight per volume as whole wheat flour. At the same time, sprouted rice flour is higher in nutrition and much less gritty than regular brown rice flour. This is because the bran layer is softened and the oil consumed during the sprouting process. Learn more “The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.” Sally Fallon, President, Weston A. Price Foundation Sprouted Rice Flour makes lighter baked goods than most gluten-free flours.

Sprouted Rice, is Nutritionally Superior and a Gluten-free Super Food
A team of Japanese researchers recently discovered that when a rice seed germinates it activates enzymes that liberate valuable nutrients. Their study showed that sprouted rice has three times the essential amino acid lysine, and 10 times the GABA as brown rice. GABA is Gamma-aminobutyric acid, an important nervous system regulator. And sprouted brown rice inhibits the enzyme protylendopetidase, which is linked to Alzheimer's disease. The nutritional profile of rice after germinating shows that it is higher in fiber, Vitamin E, B1, B6, Niacin, Calcium, Iron, Magnesium, Lysine and GABA. All this from soaking for just 24 hours. Buy sprouted brown rice here. 24 “Sprouting activates dormant enzymes in the grain all at once to supply nutrition to the growing plant," explained Dr Hiroshi Kayahara, the lead investigator on the project, a biochemist from Shinshu University in Nagano, Japan. To make the rice sprout, they soaked it in water for 22 hours. The outer bran layer softened and absorbed water easily, making the rice easier to cook. Cooked sprouted rice has a sweet flavor, because the liberated enzymes break down some of the sugar and protein in the grain. But Kayahara notes that white rice will not germinate using this process. 

Sprouted brown rice
It contains far more GABA than regular brown rice, according to a recent study. Gamma-aminobutyric acid is a natural nervous system regulator that allows the brain to filter out irrelevant information and reduces mental overload. GABA deficiency has been associated with panic attacks, epilepsy, addiction, headaches, Parkinson's Syndrome, multiple sclerosis, depression, alcoholism, bipolar disease, tremors, movement disorders. About GABA Sprouted Brown Rice, a Gluten-free Super Food Dr Hiroshi Kayahara’s research indicated that sprouted brown rice promotes a wide range of health benefits: acceleration of brain function, prevents headaches, constipation, colon cancer, heart disease, blood sugar and blood pressure imbalance, Alzheimer’s disease. Read Nutrition info after sprouting Calcium Content GABA 

Living Sprouted Grains
Many people find that sprouted grains can help in healing gluten intolerance. Most gluten intolerant people can enjoy sprouted wheat products without difficulty, even though they contain gluten. Why is this so? I believe it is possible that some of us are reacting to anti-nutrients, chemicals and myco -toxins in grains even more than we react to gluten. When we remove those offenders, the digestion functions just fine. Sprouted grains are easier to digest than whole grains. That is because the grains are “alive” and the sprouting process “pre-digests” proteins, amino acids and carbohydrates. You may prefer to start with sprouted grains that are gluten-free, such as sprouted rice. If you have no issues, you may next experiment with sprouted wheat flour. Digestion is a highly individual process, and no two people will have the same experience. Remember that your issue may not be gluten per se, as there are many other factors. Read About Superiority of Sprouted Grains Perhaps the diagnosis is that our bodies don’t tolerate dead, dormant foods? 

Is there a problem With Carbs?
We are often told that whole grains are far better and it is true as they contain complete nutrients. But on the other hand they are very difficult to digest because they contain anti-nutrients such as phytic acid, enzyme blockers and many lectins . It seems that seeds and whole grains were designed to go right through the digestion intact. Whole grains contain myco-toxins, which are toxins produced by molds and fungi. These toxins have been linked to many of our modern ailments such as insulin and blood sugar problems, arthritis, IBS, Alzheimer's, heart disease, cancer, allergies and candida. Our grains are 100% organic and raised without pesticides and are not of course genetically modified. We observe a trend in highly processed foods and the degrading quality of our food supply, reflected in degenerative diseases that seem more widespread every year. Carbs are getting a lot of bad press lately. We are convinced that carbs cause us to gain weight, and everyone is on a low-carb diet. At the same time we are learning there are different kinds of carbs. Some are simpler, like white flour and some are more complex, like whole grains. We love bread, but we know that processed flour is mostly carbohydrate and gluten. What’s the Problem With Carbs? How can we transform whole grain carbohydrates into easily digestible healthy foods? Simple : we believe that sprouting is the answer...

Soaking Grains Optimizes Nourishment
Germinating and fermenting grains is a simple, age-old technique used for millenniums in every culture in the world until modern industrial farming methods changed that. It is an excellent way to optimize nutrition in the grains we grow. “Be Kind to Your Grains” ”Going With the Grain” Soaking Grains Optimizes Nourishment "Traditional societies usually soak or ferment their grains before eating them, processes that neutralize phytates and enzyme inhibitors and in effect, predigest grains so that all their nutrients are more available. Sprouting , overnight soaking and old-fashioned sour leavening can accomplish this important pre-digestion process in our own kitchens.” Sally Fallon, Nourishing Traditions Cookbook Soaking, sprouting or fermenting grains can: Deactivate Enzyme blockers Deactivate Phytic acid, which blocks absorption of minerals. Neutralize Lectins and tannins which are gut irritants Begin the breakdown of gluten, a non-digestible protein and toxin. Begin the breakdown of cellulose which is otherwise not digestible. Reduce Mycotoxins from molds in grains A few minutes of preparation can make seeds, grains and nuts more digestible, and prepare them for easy assimilation. Soaking whole grains in water for 12 to 24 hours greatly increases their digestibility and nutritional content.

The Miracle of Germinating Grains
What happens in a germination ? When a seed germinates, it changes from a dry, dormant carbohydrate seed into a living vegetable. Its carbohydrates dissolve into an easily digestible plant, which the body recognizes as a vegetable, like broccoli or spinach. Germinated grains are nutrition-packed When you sprout grains, the nutritional content goes through the roof! Vitamin E content increases (a powerful antioxidant), nutrients are maximized and the digestion and assimilation of all nutrients are better handled by the body. Sprouting increases the carotene up to eight times, and produces enzymes that aid digestion. Wikipedia on sprouting Nutrients in sprouted Grains are available and digestible. Sprouting neutralizes enzyme inhibitors and phytic acid, that block the absorption of nutrients. These inhibitors are present in all dormant grains. 4 When a seed germinates, or sprouts, it is the biggest moment in a plant’s life. Chemical changes in the seed make its carbohydrates easily digested as a vegetable.

Conclusion : A Sprouted Grain is Like a Plant in Love !
When a grain geminates or sprouts, it is the defining moment of a plant’s life. When the carbohydrates in a dry seed become living vegetables, they are easily digested in the intestines. 

 see other articles about Jane here http://www.quantumbodyhealing.com


Thursday, 22 March 2012

Sprouted Buckwheat

So many people are requesting sprouted Buckwheat ! I must apologise to them not to be able to supply this product , simply due to the fact that yield is very bad. Up to 30% is not sprouting properly ! Sprouted buckwheat is a great food as it tastes like grains but is actually gluten free naturally. It is one of the most complete sources of protein on the planet, containing all eight essential amino acids.

However we have a new Buckwheat product : KASHA 
Kasha as Russian food has a very long history. It is roasted hulled buckwheat kernels. For hundreds of years it was considered the most common, second in importance to only bread, meal. Even now kasha is one of the basic elements of Russian food. It can be sweet or savoury,  served at breakfast, as a side dish or even as a meal in itself. Kasha can be plain or cooked with other ingredients.  It is difficult to imagine any simpler and easier cooked meal that in the same time has so many varieties and flavours.

Friday, 9 March 2012


Sprouted Wheat

Wheat is one of the most widely cultivated cereal crops of the world. It is consumed in various forms and is the staple food in many parts of the world. Seed germination constitutes a conspicuous example of the awakening of plant organisms from a dormant condition to life. Germinated wheat (do not mistake with wheat germ) will always be profitable only after 3 days of germination to all people having issues of demineralisation,physical or intellectual neurasthenia. It is well recommended to pregnant women and to growing children and it is even prescribed (Hamad & Fields) to nervous breakdown .

During the germination of wheat. proteolytic enzymes rapidly hydrolyse the storage (gluten) proteins, thus providing important nutrients to the growing seedling . A number of peptides and proteases of potential importance in this process have been identified utilizing various substrates. In fact all elements vital to life are presents : phosphor, siliceous, proteins, carbohydrate, potassium etc as well all minerals such as potassium, sodium, calcium, magnesium, sulphur, chloride, fluor, cobalt, silicate, iode and all main vitamin A, B1, B2, B3, B6, B9, C, E.

However gluten is still present but gliadin has been studied and analyses show the appearance of a number of degradation products and the early (from 1 day sprouting at 15°C optimum germination temperature) disappearance of some gliadin components during the course of germination. This degradation per formed by the main endopeptidase appearing during germination, reveals a transient accumulation of intermediates, which were subsequently degraded to small peptides. These data suggest that the relatively small amount of intermediates formed during wheat germination might be due to the concerted action of the cysteine protease and of the carboxypeptidases. Since these enzymes have high activities during the course of seed germination, they might cause a rapid degradation of intermediates before they can accumulate.

It is important to note , says J. Muir in her book ( ISBN 9781840915068) that many believe that they have a food allergy or intolerance to wheat, but several studies revealed that only 1.2 % of the population suffer from an intolerance when only 0.3% suffer from celiac disease. “Cutting wheat from a diet is extremely unwise as the quality of a diet is all about what you include , not what you cut out” quotes Pr T.Sanders from King's college in London.

Once wheat has been soaked for 12 hours and sprouted for 3 days you can make the famous Essene bread ( see recipe here : http://www.breadlink.co.uk/essene.html )

Tuesday, 27 December 2011

Whole Grains & Diabetes

Refined Flour

If you have read some of the other pages in this site, you’ll know some of the issues I have against refined flours. Basically, the nutrients are stripped out, and then a handful are added back in, resulting in too much of some, and too little of others.
When flour is refined, it is not just bran that is removed. The wheat germ, an important part of the grain containing oils and the nutrients in the grain that are responsible for the potential for life and growth in the grain, is removed also. The remaining white starch is relatively devoid of nutritional variety.
What is left of the grain is little more than a bit of simple carbohydrate, which converts so rapidly to sugar in the body that it is not far different from eating sugar directly.
Addition of preservatives and chemicals does not help the situation any, nor does the addition of supplementary vitamins and minerals. They are added back in unnatural amounts and proportions, and only a small amount of the total number are added back in. Added nutrients also may not be in the most digestible forms.
The problem I have with refined flour is not just that it is not a healthy food… I mean, that is pretty evident to ME, anyway. The problem I have with it is that it is EVERYWHERE. I cannot escape it! If I buy a meal anywhere that is already prepared, it will have white flour in it. I prefer whole wheat, and it simply is not available many places. Pretty pathetic.
When you select “healthier” choices in a restaurant, you may not have much choice. If they say they have a whole grain option, you pretty much have to trust that it actually is. When you choose things from the grocery store shelf you can read the label and make a choice based on actual ingredients. But you have to know what you are choosing!
•100% whole wheat (farine complete in French) means just that.
•“Wheat flour” often means white flour.
•“Multi-grain” means some whole grain, some white flour.
•“Whole grain” means some whole grain content, but just how much varies from package to package.
•“Low Carb” means that they have refined and processed it MORE, not less.
Read the ingredient label to be sure, items with no flour except “whole wheat flour” are best, next best are those with “whole wheat flour” first, and “wheat flour” after. In our world, you practically cannot get away from it entirely, but a diet of predominantly healthier foods WILL make enough of a difference to be worth the effort.
What is a whole grain?
A whole grain is the entire grain—which includes the bran, germ and endosperm (starchy part). The most popular grain is wheat so that will be our example. To make 100% whole wheat flour, the entire wheat grain is ground up. "Refined" flours like white and enriched wheat flour include only part of the grain – the starchy part, and are not whole grain. They are missing many of the nutrients found in whole wheat flour. Examples of whole grain wheat products include 100% whole wheat bread, pasta, tortilla, and crackers. But don’t stop there! There are many whole grains to choose from.
Whole Grains Substantially Lowers Type 2 Diabetes Risk
Whole grains are a rich source of magnesium, a mineral that acts as a co-factor for more than 300 enzymes, including enzymes involved in the body's use of glucose and insulin secretion.
Foods that contain at least 51% whole grains by weight (and are also low in fat, saturated fat, and cholesterol) are permitted to display a health claim stating consumption is linked to lower risk of heart disease and certain cancers. Now, research suggests regular consumption of whole grains also reduces risk of type 2 diabetes. (van Dam RM, Hu FB, Diabetes Care).
In this 8-year trial, involving 41,186 particpants of the Black Women's Health Study, research data confirmed inverse associations between magnesium, calcium and major food sources in relation to type 2 diabetes that had already been reported in predominantly white populations.
Risk of type 2 diabetes was 31% lower in black women who frequently ate whole grains compared to those eating the least of these magnesium-rich foods. When the women's dietary intake of magnesium intake was considered by itself, a beneficial, but lesser-19%-reduction in risk of type 2 diabetes was found, indicating that whole grains offer special benefits in promoting healthy blood sugar control.
Daily consumption of low-fat dairy foods was also helpful, lowering risk of type 2 diabetes by 13%
Best Choices
Finding whole grain foods can be a challenge. Some foods only contain a small amount of whole grain but will say it contains whole grain on the front of the package. For all cereals and grains, read the ingredient list and look for the following sources of whole grains as the first ingredien

LE PIMENT D'ESPELETTE

 
LE PIMENT D'ESPELETTE

The Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako biperra) is a variety of chili pepper that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people. On 1 June 2000, it was classified as an AOC product and was confirmed as an APO product on 22 August 2002. 
  The plant, originally from Mexico and to a lesser extent South America, was introduced into France from the New World during the 16th century. After first being used medicinally, it subsequently became popular for preparing condiments and for the conservation of meat and ham. It is now a cornerstone of Basque cuisine, where it has gradually replaced black pepper and it is a key ingredient in piperade.


This pepper attains only a grade of 4,000 on the Scoville scale and therefore can be considered not hot. It can be purchased with Mymill as festoons of fresh or dried peppers (in season), as ground pepper, purée or jelly.(see shop please).

Oat Festival at Mymill

Introduction
At Breadlink, we only work with a variety of oats that are not cleaned with a drum abrasive machine but with a brush (in this regard like Spelt, Wheat, Kamut and the other grains also) . Doing so allows the grain to germinate while of getting rid of all the barbs.
Growing oats in all parts of Europe was widespread as they constituted an important commercial crop. The people of many countries including Scotland, Great Britain, Germany and the Scandinavian countries were (and for some extend still is) enjoying thi dietary staple . In the early 17th century, Scottish emmigrants brought oats to North America. 
Oats is a cereal food that is high in protein, but also their fats and fibre content when compared to other cereals. Oats are mainly rolled rather than crushed and even partially cooked during the process.
They are often treated to allow them cook faster and are mainly used in the preparation of popular breakfast cereals such and muesli and porridge, and in the baking of speciality breads, cakes and biscuits, and also in the making of various beauty products in the cosmetic industry .
Oats are available in fine grades, to Sprout as an organic grain with breadlink.
Organic Oats Available Today

oats grains
EASY TO THRESH
Hulled oats have been grown for centuries by farmers who enjoy the advantages of an oat variety that can be easily used as porridge or other food for humans.
The nutrition profile of hulled oats is quite impressive, with contributions rich in minerals and vitamins and a fat content rivaling the corn itself, along with high-quality protein similar to that found in soya.
FROM AMERICA TO CHINA
Although it is unclear when hulled oats were first introduced to Europe, colonists arriving to the New World brought seed stock with them from home that included several varieties no longer commonly grown here. John Josselyn, a chronicler of early life in the colonies, wrote in 1671 about silpee cultivated in New England (also called pilcorn or peelcorn), which was Avena nuda. Wheat did not thrive in the early years, and some settlers thought corn more suitable for cattle, so their reliance on hulled oats was considerable. Josselyn described a dish much favored by the settlers made from oatmeal, sugar, spices and "a pottle of milk" (a pottle was two quarts).
Hulled oats were cultivated as a staple cereal by the Chinese up until three decades ago, although recent introduction of hulled varieties of oats from western countries has resulted in an equal proportion of hulled oats production in the last ten years, with predictions that hulled varieties will soon outstrip the hulless.
MEDICINAL USES
Making hulled oats for medicinal purposes is an option : Oats and oatstraw cut when seeds have formed but several weeks before they mature and then carefully dried are a long-revered source of minerals and other nutrients and alkaloids that restore nervous system health in all forms of nervous exhaustion and stress. Prepared as an infusion, oatstraw is a mild tasting restorative that can be used long term to calm nerves, tone the circulatory system and soothe digestion, along with many other benefits.
Also oatmeal has been used for centuries as a soothing agent to relieve itch and irritation associated with various xerotic dermatoses. In 1945, a ready to use colloidal oatmeal, produced by finely grinding the oat and boiling it to extract the colloidal material, became available. Today, colloidal oatmeal is available in various dosage forms from powders for the bath to shampoos, shaving gels, and moisturizing creams. The cleansing activity of oat is mostly due to saponins. Its many functional properties make colloidal oatmeal a cleanser, moisturizer, buffer, as well as a soothing and protective anti-inflammatory agent.
Diabetics could have a much better chance of keeping their blood sugar levels under control most of the day if they begin their day with oats. This can be especially true if the rest of the day they also include other whole foods rich in fiber
The many clinical properties of colloidal oatmeal derive from its chemical polymorphism. The high concentration in starches and beta-glucan is responsible for the protective and water-holding functions of oat. The presence of different types of phenols confers antioxidant and anti-inflammatory activity. Some of the oat phenols are also strong ultraviolet absorbers.
FURTHER MORE
Gale Encyclopedia of Alternative Medicine. Gale Group, 2001 tells us that "Oatstraw can be used to ease emotional anxieties and to treat skin conditions such as rashes, psoriasis, burns, eczema, warts, and insect bites".
An oatmeal pack may be used to treat skin conditions. The oatmeal facial is a popular treatment for promoting smoother skin because the textured oat sloughs off dead skin when used as a mask or scrub. An oatstraw bath can provide more relief for skin conditions and neuralgia.
Wild oat is also believed to help with nicotine withdrawal, a remedy recommended by German doctors. The wild oat extract is said to be effective, and oat cereal is also said to be helpful.
Wild oat is available in various forms and is used in various alternative medicine traditions such as homeopathy. Commercial preparations include oatstraw tea, tincture, and the wild oat Bach flower remedy (a liquid concentrate called a stock). The packaged oatmeal sold in the grocery store can also be used for treatments.
Wild oat tea, which is also known as an infusion, is made by pouring 1 c (240 ml) of boiling water over 1-3 tsp (1.5-3 g) of the dried straw. The mixture is steeped for 10-15 minutes and then strained. Wild oat tea should be drunk three times a day.
When wild oat tincture is used, the dosage is 1 oz (1 ml) taken three times a day.
Wild oat can be combined with skullcap and mugwort to provide relief from depression and to improve sleep.
Flower remedies are liquid concentrates made by soaking flowers in spring water. Also known as flower essences, 38 remedies were developed by homeopathic physician Edward Bach during the 1930s. Bach's wild oat remedy is taken to resolve conditions such as career anxiety and uneasiness about a lack of direction or commitment.
The daily dosage of the Bach wild oat flower remedy is 2-4 drops (1/8-1/4 ml) taken four times each day. The drops can be placed under the tongue or added to a glass of water. Another remedy is to add some stock to the bath water.
An oatstraw bath can provide relief for irritated skin and neuralgia. A bath is prepared by boiling 1 lb (500 g) of shredded oatstraw in 2 qt (0.95 l) of water. After boiling for 20 minutes, this mixture is strained and used in the bath. Another option is to place cooked rolled oat in a bag and the bag is put in the bath.
Wild oat has not been associated with any health risks when taken in proper dosages, according to Physician's Desk Reference for Herbal Medicines, the 1998 book based on the findings of Germany's Commission E.

Thursday, 15 December 2011

Alexia

Check this blog , it is Alexia's, my talented daughter, studying Fashion & Design at the prestigious London Middlesex Uni ...

Sunday, 11 December 2011

Helichrysum Italicum

Do you know this Essential oil ?
Helichrysum italicum is very known for its restorative properties and provides excellent support to the skin, liver, and also to the nervous system.
Scoring an amazing 17,43 on the Orac scale, it provides a defense against harmful free radicals.
You can get some here and learn quite a lot following the various links or directly here.




Saturday, 10 September 2011

Halwa with Sprouted Wheat Flour

How to make Indian Halwa ? This is a simple recipe :


Serves- 4-6
Preparation time 45 minutes

Ingredients:
1 litre Milk
½ tsp lemon salt
8 tbsp Sprouted Wheat flour
1 cup Sugar
4 tbsp Desi Ghee
4-5 green cardamon

Garnish
Pistachios sliced
Almonds sliced



Method:


In a large pan boil milk and add white flour, Sprouted Wheat flour and then lemon salt.
Stir lightly. let it boil for 5 minutes. Paneer will separate and cook on low heat, constantly.


When paneer mixture is reduced to half, gradually put sugar, keep stirring slowly, otherwise lumps may form.
A smooth mixture will be formed.


When it is thick, add ghee & cook.After 20-25 minutes, it will not stick to the pan & it will leave the sides and ghee. Mix almond and walnut & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.


Garnish with pistachios & almonds
Your halwa is ready.

Wednesday, 7 September 2011

Nutella

"The Nutella?
I gave to my dog. he was like a madman and followed me for hours!" Dr Dukan, physician, author of the famous diet, do not go lighly. His dog is not alone in succumbing.
The jar of Nutella is present in three out of four French families. The "dealers" have, indeed, set up shop: 5000 outlets in France. Nutella owns 85% of the market spread. The pot is in every kitchen, every pancake. An unprecedented market dominance in a world where competition is fierce.
Internet is one of the windows of this extravagant success. Enter Nutella on Google triggers an avalanche of 31 million results. On Facebook, the page with nearly 11 million fans. Crowning glory: the existence four years of an international day of Nutella, February 5, the Nutella Day. The initiative for a fan and not communicating Ferrero, who are amused: they had chosen February 2, Candlemas Day!

Secrecy?
Is there any ingredient in Nutella mystery that makes us addicted? The question becomes even more acute than the secret of DNA is part of the company. It is not publicly traded, its capital is 100% owned by the family. To keep hold of the manufacturing process, Michele Ferrero, the son of the founder, started his own engineering subsidiary, Ferrero Ingegneria, which buys, installs and even invents machinery for production sites. Paranoid, Ferrero? In the French subsidiary, is designed to welcome it. Secrecy? "This is not a policy, rather a tradition, provides Christophe Bordin, Head of External Relations Ferrero France. It is so ingrained that when our employees are interviewed by a journalist, we are obliged to inform him that it should say what he wants above all! " The result, after two months of waiting: the parent company in Italy eventually give the Point permission to visit the plant at Villers-Écalles, Seine-Maritime, the largest plant in the world. It refuels third of fans on the planet!

The famous recipe is this: First the nuts, crushed to a paste, the manteca. Add palm oil, cocoa, skim milk powder, whey, sugar, vanilla, and mix everything for the "flour Nutella". Yet palm oil and a pinch of soy lecithin. Let stand three days. Serve at room temperature on bread. To believe we could do at home ... "There is no secret substance, it is a myth!" jure Jean-Marc Da Cunha, Quality Manager at Ferrero France and environment.

Classified top secret
No hidden additives, but a mountain of detail at all stages of production: selection of raw materials, dosage, temperature, adjusting the millimeter machine ... Enough to tear his hair manufacturers labels, who are desperate to match the recipe one day. But these famous things that make the difference, we will not have the right to know. "If we do not show you this part, it's just that there's nothing to see. Stainless steel tanks, pipes, it is irrelevant", defends Christopher Bordin. In fact it is the parent company in Italy who opposed what we agreed to this part of the plant, classified top secret.

We found therefore five huge silos sealed, each filled with 60 tons of dough ready to be poured into pots marching in a din of clashing glasses. Every day, at Villers-Écalles, nearly one million pots are filled before being stored for three days crystallization, which gives the "Nutella," as it is called here and in Italy, its creaminess. Awaiting delivery, a cathedral of Nutella: 8000 pallets. The annual production of 100,000 tonnes, 70% remain in France. Because the French were the first addicts, before the Germans and Italians, 26% of world production, or 300,000 tons, end up on our sandwiches and our pancakes. For forty years, Nutella is here the King of taste!

Fat and sugar
And it's not over! "Seven years ago, we were able to introduce it into daily consumption at breakfast," comments Frederic Thil, CEO of Ferrero France. With great fanfare, as Ferrero holds the largest advertising budget in the food sector: nearly 207 million euros, 44 million just for Nutella. Its slogan "Energy for thinking and spend", "Every day of happiness spread" or "It takes energy to be a child" is destined for the pot potatoid the food necessary for growth small and great good humor.

Nutella has not, however, as supporters. The spread, despite the hazelnuts and milk glass adorning its label, contains only 13% of the first and 6% the second. Nutella is fat and sugar to 60%! In February, a California mother moves them and file a complaint against Ferrero for "false advertising". It calls for ban on alleged "good health", "balanced" ...
 
Kingdom of calories
On this side of the Atlantic, no one thought to complain. Question of morals. But, at the "eat less fat, less sugar" of the National Health and Nutrition, the Nutella in its sights. "It has become a symbolic product, especially to understand childhood obesity, against which it is often sought a scapegoat," said Dr. Frederic Saldmann, a cardiologist and a nutritionist at the Hospital Georges Pompidou. In fact, the kingdom of calories, Nutella is unbeatable: 530 calories per 100 grams. "Childhood obesity is not controlled, it is stagnant at best. About 14% of children are obese or overweight, gets carried away Andrault Olivier, Head of Food, Agriculture and Nutrition UFC Que Choisir. Ferrero is a major player and fierce flies in the face of good nutrition. " He said the regulation is insufficient: "We need a clearer nutrition labeling. We have not advanced one iota. Lobbyists industrial giants like Ferrero, but it is certainly not the only one, is heard. "

In Ferrero, you do not remove: "Obesity is not associated with the consumption of Nutella or product as such. Moreover, we are under-consumed in the obese!" Assen Joane Husson, Director of Public Affairs Ferrero France. No question to add on the label. "Are they actually read? They are filled with so much information that they become incomprehensible. It would only send more messages anxiety households in greatest difficulty, the first victims of obesity."

Duty to inform
Ferrero's recommendations for breakfast is 2 slices or 30 grams of Nutella. "At this dose, the Nutella is actually safe, the doctor admits Saldmann. But how to ask a child to put only 15 grams of the bread when the pot wide open before him? This is ridiculous! S ' annoys the doctor. If tomorrow Ferrero gives the consumer a real opportunity to apply the dose he recommends, with a measuring cap for example, it would become a model. " Better: according to him, like the industry that eventually reduce the levels of salt, "Ferrero could work on its terms, gradually accustom the children to a lower level of sugar and give as much pleasure with fewer calories" . The candy does not deny his responsibility, but according to Joane Husson, this is mostly a "duty of information and education, particularly among parents."

So, to refine its image, Ferrero France invests in research programs conducted at INRA, which seeks to identify factors favoring the development of obesity, or educational programs as Epode (Together Let's Prevent Childhood Obesity ) or those of the National Association for the development of groceries together. The company spends 500,000 euros per year for these operations. A straw, compared to its budget promo.

Cardiovascular risk
In 2008, the parent even asked the European Commission for permission to be on its Kinder the claim "helps them grow." Kinder such as Dr. Dukan considered "evil": "Think: placing a toy inside a treat!" The Commission refused. Ferrero in France, welcomes "We do not at all what type of claim. In France, long ago, there is a high awareness of obesity, but in Italy, for example, c is very recent, Husson said Joane. The claims still remain highly criticized in the country that still considers that a child is a big healthy baby. "
Nutella is not only accused of making our children grow. Behind the component "vegetable oil", found mainly in palm oil. The same one that contains saturated fats that nutritionists blame to promote cardiovascular risks. It is also vilified by environmental groups: to plant oil palms, the equivalent of a football field of rain forest disappears every fifteen seconds, they despair.

85% of the market
Palm oil is so politically incorrect that some manufacturers make the "zero oil palm" a new marketing tool. Las! "Unable to delete is the only oil to give the desired texture Nutella at room temperature," pleads Luigia Parente, quality manager of French production site. Ferrero has been working for years on other oils. In vain. For to achieve the same result, they should be hydrogenated, thereby increasing the concentration of saturated fat, or worse, reveal fatty acids "trans" even more formidable! To limit the damage, the firm adheres, like many manufacturers, the RSPO (Roundtable on Sustainable Palm Oil), an organization responsible for establishing sustainable development practices for the production of palm oil. "The RSPO is 100% sustainable palm oil by 2015," said Jean-Marc Da Cunha.
 
Meanwhile, the plant runs at full speed. In ten years, production has doubled. And it is not about to stop. A look at an aerial photo of the site shows that expansions are possible, if not provided. "Yes, we have 85% of the market for chocolate spread with chocolate, but we are only considering the 35% of the total market spreads: jam, honey ... and we fall to 6% if Adding the solid products for breakfast. That leaves enormous room for improvement! " enthuses the director general.
We have been warned.
 
Read also this article in French