This post is way overdue but I also wanted our market season to end so I could update two related things at once.  If you read an earlier post from about six months ago, I wrote that Darrold figured out that his increasingly debilitating illness was due to gluten intolerance and that we had searched for a wheat that he could eat.  That turned out to be Turkey Red Heritage Wheat.  We have been eating it as our exclusive wheat since then and I’m thrilled to report that his aches, lethargy, sinus and gastrointestinal symptoms all have gone away.  He continues to limit the amount he eats to one or two slices of bread a day but he’s also been making some outstanding pasta from it.  I had no expectations about any positive affects that it would have on me but I realized after a few months that my joint pain was all but gone. I had gotten to the point that I could barely open a jar lid because my thumb joints were so sore, and I had a middle finger knuckle that was large, red and sore.  It’s still larger than the others but no longer red or sore.  I also had a lot of shoulder and arm muscle pain that also is gone. 

We put up an attention-getting sign at our markets that read, Gluten Intolerance?  Let’s Talk Turkey Red Wheat.  It caused so many people to stop either because they have it or know someone who does.  Subsequently, we have sold hundreds of pounds of it to people who thought they never could eat wheat again.  In a two-week span we had three customers who all wanted to make a good pie crust.  All of them came back to tell us how good their pies were and they were able to eat them without symptoms.  Many of our customers now are repeat customers. People rave about the taste of the flour and say it tastes like wheat.  Modern wheat doesn’t once you’ve tried this.  We have a good number of customers who are not gluten intolerant but find it’s such a superior flour in both taste and baking properties.  It surely has been a wonderful find for filling the void left by the absence of wheat from our diets.  So many people have found that it’s true that there is a vast middle ground between eating modern wheat and eating gluten-free.  It’s called Turkey Red Heritage Wheat.  We have it in Whole Wheat, Bolted (most of the bran removed but everything else intact) and Refined (an incredibly white flour that hasn’t been bleached or bromated, and with the texture of cornstarch).  Now if we can just convince doctors, alternative providers and dietiticians that not everyone has to go gluten-free.  We’re beginning to see it happen a little now that their patients are telling of their successes.

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