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Medical Forum / General / Nutrition / July 2005We build quality into flour
>>It is disconcerting how much crap is added to flour. It isn't just grain starch anymore. It never was. Today there are a lot more additives that do one thing or another, but also and a lot less rodent sh.t and toxic fungus. Really ancient flour had so much sand from milling that it ground the eater's teeth down to nubs eventually. I'm tired of reactionaries lost forever in the good old days. My memory is better than that. My history reading is better than that. SBH > Really > ancient flour had so much sand from milling that it ground the eater's > teeth down to nubs eventually. But, not if you are wearing space age ceramics. :) And, you mean stone ground flour don't you? You really need to learn to communicate better. Oh! that is right. You are a physician. You have my condolences. :( > I'm tired of reactionaries lost forever in the good old days. My memory > is better than that. My history reading is better than that. Sorry, but I am better than you are even on my worst day. Just thought that you might want to know. :) >> Really >> ancient flour had so much sand from milling that it ground the eater's [quoted text clipped - 11 lines] > >Sorry, but I am better than you are even on my worst day. Then you must really be having a super bad day then you toothless little dwarf. >Just thought that you might want to know. :) People could care less about what you think you know, dipshit. Just thought you'd want to know. RBR |
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