Why Organic?

Did you know that 1 in 20 Americans report experiencing non-celiac related wheat sensitivity. With those numbers, it’s not surprising that wheat and gluten have become the scapegoat for many health issues in the past decade.

Even my own doctor told me I needed to go off wheat after struggling with digestive health issues.

But I thought about all the times I’d traveled to Europe and ate my way through baskets of bread and platters of pastries without any of the issues I was experiencing at home. What was different?

So I hunkered down to do some research and realized that my problems had nothing to do with wheat itself.

I found out that most US flour is:

Sprayed heavily with pesticides, including glyphosate (the same stuff in RoundUp) which has been linked to inflammation, hormone imbalance, and a possible carcinogen.
Bromated, the process of conditioning flour with potassium bromate for the purpose of added rise. However, bromated products have been linked to cancer and have already been banned in Europe, Japan, California, and New York.
Bleached and “enriched” with other chemical additives linked to a variety of adverse health effects.

Understanding that I wasn’t having a reaction to wheat or gluten, rather the 16 pesticides that are used on the majority of flour available in the US, made me rethink how I eat.

At the end of the day, limiting your intake of harmful pesticides, chemical additives, artificial colors and ingredients doesn't just taste better, it feels good.