Dear Berlin Natural Bakery -

I am proud, as the 3rd generation of Berlin Natural Bakery, to announce that all of our products are being made with Organic Spelt flour!

This has been a move longggg in the making and it was one made with confidence. My family, our management team (most of which have been here 20+ years) and our support staff are all in agreement - it is TIME.

We have spent many years, probably close to 2 decades, on the lookout for a local pure, heirloom, organic variety of Spelt grain that meets our standards. We have run tests with many only to be disappointed. We have asked endless questions and searched high and low and finally, we found a serious contender!

What we are using today is a pure, heirloom variety - never crossbred with Wheat. It is USDA certified Organic and it is regularly tested after harvest for chemicals and for quality. The farmers and ergonomists have an impeccable reputation with a long history of excellence and our relationship thus far has been amazing and encouraging! 

This new organic grain is grown in Canada and we feel a little more secure knowing our grain is grown right in our backyard. Not only is Germany dealing with extreme weather conditions that can negatively affect the grain - record breaking rain, flooding and heat waves - but international shipping remains strained, backed up and unpredictable. 

We are so grateful to have found this pure Canadian Spelt grain as these worldwide issues unfolded and we feel this timing is absolutely no coincidence!  

Additionally, this transition to organic happened RIGHT as I (Nicole) was gearing up to do a little bread bag refresh early this year which saved us the expense of updating the bags only to have to update them again with the word "Organic" in the ingredient label. How great is that timing!? 

Beyond those changes, we proudly remain steadfast in our commitment to providing you with the highest quality, minimally processed Spelt baked goods out there! Our flour is still stone ground on demand. We have maintained and upheld our Non GMO Project Verified status. We still bake in small batches and our ingredients remain simple and recognizable. 

As we reflect on these updates we find ourselves so so so grateful for how everything has unfolded this year and most importantly for you! Thank you, thank you, thank you for journeying with us and being kind, understanding and patient as we navigate this new season! We promise you that we will continue to do and provide our very best in every batch of bread we bake, in every order we pack and with every loaf of bread we slice. 

My mission, as the 3rd generation of Berlin Natural Bakery, remains to do what's right even when it isn't easy. It's not been an easy season but it's been rewarding and stretching and unifying and we are so excited for all the future holds! 

Wishing you and yours all our very best, 

Nicole & The Berlin Natural Bakery Family

Over the last few years our Traditional Sourdough Spelt Bread has gotten attention from a fairly large group of people who follow/have followed a strict low FODMAP diet. For those of you who have never heard of this diet or who are a little intimidated by that acronym – have no fear! We’re going to dive into this relatively new style of eating and why it just might matter to you!

A low FODMAP diet is essentially an eating plan that helps control the gastrointestinal symptoms commonly associated with IBS aka irritable bowel syndrome(1). Research conducted by the Monash University Department of Gastroenterology research team discovered that IBS affects nearly 1 in 7 people worldwide. If I am being honest, that number was actually much higher than I anticipated. However, with that knowledge in hand, it makes sense that it would spur on the team at Monash University to find a way to help ease the pain and discomfort regularly experienced by this large group of IBS sufferers.

We’re going to dive into what the low FODMAP diet is but first, I want to make it clear that a low FODMAP diet (as is nearly any diet) is not intended to be a way of life. It is simply a tool. And one of the best things that I respect about the low FODMAP diet is that it is meant to identify IBS triggering food. Essentially, you start out strict for a few weeks and reintroduce foods to help you uncover your own personal tolerance to various FODMAP containing foods. But I am getting ahead of myself here.

Let’s start with breaking down that acronym:

FODMAPs
Fermentable, Oligosaccharides, Disaccharides, Monosaccharides And Polyols

According to Monash University, these are a group of short-chain carbohydrates that are either poorly absorbed in the small intestine or are completely indigestible to IBS sufferers (1).

A few examples of high FODMAP containing foods (2) are:

Fructose – a simple sugar found in a variety of fruits and vegetables
Lactose – a carbohydrate found in dairy products
Fructans – found in many foods but significantly in grains like wheat, barley and Rye
Galactans – found in a significant amount of legumes
Polyols – sugar alcohols found in sweeteners like xylitol and sorbitol.

There are plenty of articles and guides out there on the variety of foods to avoid and how to properly follow a low FODMAP diet but we deal in Heirloom Spelt so let’s talk about why our Traditional Spelt Sourdough meets the general low FODMAP criteria and why this may be the reason “you just plain feel good” when eating it.  

According to Monash University, the reasoning behind the magic of a Spelt Sourdough is twofold - having to do with the Spelt grain itself and the Sourdough process.

Heirloom Spelt, an ancient grain, has a notably lower fructan (FODMAP) content than modern wheat and is also lower in gluten according to Monash University (3). Spelt bread alone doesn’t qualify as a low FODMAP food but it does have a lower FODMAP content than modern wheat.

Now, let’s talk about the process of making a Sourdough. What we do is we allow our Sourdough Starter to sit and ferment for 24+ hours.It is during this fermentation process that the bacteria in the Sourdough Starter feeds on the carbohydrates in the flour and essentially begins breaking them down, resulting in a dough with a reduced FODMAP content (3). This may be a beautiful thing for IBS sufferers who haven’t been able to find a loaf of bread they can tolerate!

Then we add our Whole Grain Spelt Flour and Water to that Starter and let it proof for about 4+ hours. 

So if you don’t necessarily suffer from IBS or haven’t been diagnosed but you find yourself marveling about why you can tolerate our Traditional Spelt Sourdough bread so well – it just might be because it has fewer FODMAPS than other breads!

Until next time!

Nicole
3^rd Generation of Berlin Natural Bakery

 

One final note on Sourdoughs: it is really important for you to understand that not every “sourdough” bread out there is a true, old fashioned sourdough. We have seen “sourdough” loaves that list “Sourdough” as a flavor. In fact, more recently, we’ve been seeing breads that claim to be a traditional Sourdough that actually add yeast as an ingredient!

• Monash University, https://www.monashfodmap.com/ibs-central/i-have-ibs/research/

• Gunnars, Kris (2018, November 9), FODMAP 101: A Detailed Beginner’s Guide. Retrieved from https://www.healthline.com/nutrition/fodmaps-101

• Monash University (2018, November 9) Sourdough Processing & FODMAPs. Retrieved from https://www.monashfodmap.com/blog/sourdough-processing-fodmaps/

 

DISCLAIMER: All material on this website is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals on any matter relating to their health and well-being. The information and opinions expressed here are believed to be accurate, based on the best judgment available to the authors, and readers who fail to consult with appropriate health authorities assume the risk of any injuries. In addition, the information and opinions expressed here do not necessarily reflect the views of every contributor of Berlin Natural Bakery. Berlin Natural Bakery acknowledges occasional differences in opinion and welcomes the exchange of different viewpoints. The publisher is not responsible for errors or omissions.

Is it the Vital Wheat Gluten that is now being added to almost every bread on the grocery store shelves?

Is it the hidden GMOs in the ingredients?

Is it the Modernization of wheat from the amber waves of grain to the dwarf wheat of today?

Is it the rancidity that takes place in freshly ground flour that is stored unrefrigerated - or the chemical preservatives used to keep it from quickly turning rancid?

Is it the breeding methods that have taken place over time that has changed the genetic makeup of wheat that has led to tenfold increases in yields from that of only a century ago?

Is it the dough conditioners and additives and artificial colors that are used to help create the illusion of a big bold healthy/hearty/whole grain loaf of bread?

Is it the synthetic vitamins that are added to replace the ones destroyed in the refinement and milling process?

Is it the hormone-like substance or “plant growth regulators” that are being applied to the wheat?

Is it the collection bins sprayed with insecticides and or perhaps it’s the fumigation method (a toxic concentration of gas) used to remove any pests from the grain bins?

Is it poor soil preparation or a lack of a good crop rotation plan?

Is it the use of herbicides and pesticides?

Is it the disappearance of the old fashioned stone grinding method that has been replaced by high speed steel roller mills?

Is it the lack of using a cooled air drying system to dry the grain that causes the protein in the grain to become damaged?

Is it the preservatives that are added to bread to increase shelf life?

...and we could go on and on regarding the many different things that could be affecting your daily bread.  We could make a strong case for any of the items listed above as being the culprit and the downfall of your daily bread.  We could probably even write a book and make a case that would not only be convincing but also scientifically credible. 

We find it amazing how a person will simply pick one of the categories above and create an entire crusade based upon that one thing.  For example - gluten is the big unforgivable sin these days.  It is being perpetuated and accused of being the ultimate villain to your well being. We are not so sure we agree with that.  But then again, we know that not all gluten is created equal. 

Over the next several months, we are going to share our 30 year journey with you.  During this journey we have discovered many things about your daily bread that will surprise you. We don’t believe it’s your daily bread, specifically, that is making you sick - we believe it is what’s been done to your daily bread that is making you sick. 

As you go through this journey with us - the way you look at bread is going to change.  You are going to realize that bread is not the enemy - gluten is not the enemy - our need for "faster, better, cheaper" has been and continues to be our enemy. 

We have gotten into this mess because of our belief that we can out smart and outperform absolutely everything in its original state. How’s that been working out for us?  Food related allergies, cancer and every other type of chronic illness is spiraling out of control. It’s time that we realize that not everything new is better. It’s also time that we realize that cheaper comes with a price and that price just may be your health.

We hope to challenge your thinking and to create an open, honest dialogue in the baking industry. This is not in an effort to harm - but an effort to educate and to help bring about some much needed change.  After all, something really had to go wrong to get everyone's attention.  And we aren't simply talking about a food that has just recently been introduced to our diets - we are talking about bread. Bread - a dietary staple that our ancestors have been eating for thousands of years. 

Stay tuned - make sure to watch for our emails and/or subscribe to our blog updates on our website at www.BerlinNaturalBakery.com.  You do not want to miss the information in this series.  If you’ve been eating gluten free because your daily bread was making you fat, sick and/or you have developed allergies or sensitivities to wheat - then this series is for you. 

Peace & Blessings! 
Joy
President

This information is not intended or appropriate for those that suffer from celiac disease.  Celiac disease is a serious and potential life threatening health condition. 

All Rights Reserved - Berlin Natural Bakery - April 2015

By:  Joy Schrock, President of Berlin Natural Bakery

Spelt's claim to fame here in the U.S. is based upon it being a great alternative for those that suffer with wheat allergies and sensitivites. Thousands of consumers purchase spelt products solely for this reason.   But there are many other reasons to consider adding spelt to your diet. There isn't much about spelt that doesn't make it a better alternative to wheat. Spelt is often referred to as the "feel good grain"...and rightfully so...

1) Keeps You Happy

Spelt has a higher level of L-Tryptophan which in turn promotes and aids in the production of serotonin compared to wheat.

2) Keeps You Fit

Approximately 30% or more Thiamin (Vitamin B-1) than wheat - fueling your body by converting blood sugar into energy and is essential for nervous system, cardiovascular and muscular function.  10-25% higher levels of protein and important amino acids so it promotes fitness strength, muscle expansion and endurance - all things your body wants and needs to stay at its best.

3) Keeps You Sharp

Approximately 25% or higher in B6 compared to wheat.  It converts proteins to energy and helps brain function.

4) Keeps You Looking Good

Approximately 45% more vitamin E than common wheat.  Vitamin E acts as a powerful antioxidant by neutralizing free radicals in the body that cause tissue and cellular damage.  Vitamin E also contributes to a healthy circulatory system and aids in proper blood clotting and improves wound healing.  Some studies have shown that Vitamin E decreases symptoms of premenstrual syndrome and certain types of breast disease.

5) Easy To Eat and Digest

Spelt is high in water solubility and its glutens are so fragile that it is easy to eat, easy to absorb and easy to love. You can find premier spelt products made from 100% genuine german spelt in our online store by clicking the icon below!

By:  Joy Schrock, President of Berlin Natural Bakery What negatively happened to spelt here in the U.S. is a direct result of us being a nation of FIXERS. Let's make it faster and less expensive.  Let's fix one problem without realizing that our fix is going to create a whole new host of problems. Our food supply has no doubt been altered to the point where it is difficult to detect and keep up with all the health issues associated from it. Today the spelt that we have come to know here in the U.S. is a poor substitute for what Mother Nature created thousands of years ago.

What Happened to our Spelt...What Went Wrong?

In order to answer that question you will first need to investigate the history of spelt here in the U.S. Spelt was brought to this country in seed form amongst our immigrants valuable possessions.  It did not migrate here naturally. The farmers faced many problems when trying to grow spelt.  The yields were very low in comparison to wheat.  Spelt is not a free threshing grain like wheat.  It requires specialized and very expensive equipment to remove its tight outer hull. The gluten in spelt is very fragile and completely unsuitable for mass production.  The answer to all of these problems seemed easy to correct.  Crossbreeding spelt with wheat became inevitable.

Why Did America Drop The Ball?

No one owned it, no one preserved it and no standards were in place to protect it in its original state. Here in the U.S. spelt is now a term that is very loosely used because... Most spelt products that you can purchase today aren't event pure spelt! The majority of spelt products you can purchase instead are a mixture of wheat and other grains with "some spelt thrown in." Leaving many people with wheat allergies and sensitivities with a less than favorable result. Raising the standards on our food supply is so important not just our future generations, but for us NOW. When all is said and done, it really is up to each of us as consumers.

The consumer is KING and the driving force behind every retailer and manufacturers decisions. When we finally say "enough" and insist on higher quality foods instead of savvy marketing, retailers and manufacturers will step up to the plate because their livelihood will depend on it. At Berlin Natural Bakery all of our products are made of 100% genuine German spelt. Our livelihood depends on providing you with the best tasting spelt goods, made with the highest quality standards. We believe that when you buy a spelt baked good, you should actually be able to count on the fact that it truly is made with pure spelt. Perfectly created by Mother Nature...loaded with nutrients that will feed your body what it really needs. You can find our premier spelt products by clicking the icon below!