We grow and buy certified
organic wheat because we believe that organic farming will help to preserve the quality of our soils and water and to maintain the health of our rural communities.
I don't buy
organic wheat because I trust conventional farming (we don't all spray with Roundup before harvest).
Not exact matches
I suspect a lot of people in the US who are not coeliac but have problems when they eat
wheat may not actually be gluten intolerant but have problems
because of the GMO and pesticide and so might actually be able to eat
organic wheat.
Moreover, it's more clean and
organic,
because spelt needs much less fertilizers than
wheat.
Food For Life uses
organic sprouted 100 % whole
wheat which is far superior
because the grains are easier to digest, the minerals and antioxidants are increased in absorption, and the vitamin C and vitamin B ingredient ratio is much higher.
Paul explains that
organic flours,
because they are often a mixture of flours and
wheat from all over the world and are therefore subjected to different weather conditions and rainfall, can often act differently whereas non
organic flour reacts more consistently.
(And who seem especially tedious once you discover that their children subsist on a diet of
organic fruit leather and string cheese or whole
wheat tortilla, peanut butter and mayonnaise roll - ups —
because that's the «only thing they'll eat.»)
I still recall somewhat irritatedly 5 years later how that resulted in my beautiful
organic whole -
wheat zucchini bread that I had made and sent in for his 2nd birthday, his FAVORITE, being fed to the teachers
because the kids could only get store - bought junk (read: cupcakes with an inch of neon frosting) with an ingredient label.
I bring this as a concern
because my family likes to purchase a flour brand which consists of one ingredient like
organic, hard red
wheat.