In Memory of Bread by Paul Graham

Author:Paul Graham
Language: eng
Format: epub
Publisher: Potter/TenSpeed/Harmony
Published: 2016-06-06T16:00:00+00:00

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*1 More guesswork on my part with the food-as-medicine approach, but this may have worked. I began juicing—pun intended—on raw beets when I read studies that indicated their high mineral content increased oxygen transport in red blood cells, and improved overall blood health in elite athletes as indicated by their VO2 max (blood-oxygen uptake) readings. It sounded like a good thing for an anemic guy to be drinking. So I juiced several pounds of raw red CSA beets a week and kept it in a mason jar in the fridge. My tasting notes? Thick and punishing from the cloying sweetness of beet, with unforgiving shockwaves of schist, quartz, and mud.

*2 One reason I believe this isn’t getting as much mention as it could is that the foundations and organizations are being sponsored, to one degree or another, by the GF prepared-products industry.

*3 Another case of grain poisoning (kind of) concerns the pellagra outbreaks in regions where people depended upon corn for the bulk of their calories. Unless the corn is treated with lime—a process called nixtamalization that dates in Mesoamerica to before 1,000 BC—its nutrients, in particular niacin, are not able to be absorbed by the body. The nutritional and metabolic effects of pellagra are similar to malabsorption, but more visually horrifying. Soaking corn in an alkaline solution such as lime renders the nutrients usable by the human body.

*4 Pretty close: xanthan gum comes from a lab. It used to be derived from a strain of black mold, but now comes from corn. The point remains that I’m not going to find this at the farmers’ market any more than I’m going to find an olive.

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