From Ancient Bread to Shadow Food: The Lost Science of Nutrition

I covered the history of Pumpernickel bread in the Westphalia region, the pre-dramatic populations. That bread and the bacterial cultures that produced the things like the lactic acid changed the pH, made the bread have shelf life, and also made available the nutrients of the rye, the zinc and the iron in particular, because those populations were zinc and iron deficient. We're talking centuries ago. That bread saved that civilization and allowed it to grow and flourish. And yet, today, we are living on shadow food compared to what those ancestors ate in in that case, the northern, you know, pre-pre-dramatic populations. But isn't it astonishing how we've lost, we've lost so much knowledge of what food is? That that's right. If you look at the the Chorleywood process, which was developed in the 1960s in the UK that that Hovis and other bread companies used. You see people still talk about bread as bread. If you look at um many of the, you know, the the um dishes, the classical dishes in any culture. There've been some great studies done in Southeast Asia and elsewhere. They still have the same names. So the foods appear the same as as ...