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  • Ann Shorthouse

Eat that bread!

Look at this humongous slab of the nutritious lusciousness!

This is the type of bread I grew up with. Quite a few new followers recently, and so what you probably don’t know is that I am German which is neither here nor there other than when it comes to the topic of bread...


There are more bakeries than supermarkets in Germany and Germans are picky about their breads, quite rightly so given that most of us eat a fair amount of it. If you’re eating quite a bit of something, why wouldn’t you want to make sure it is a nutritious as possible whilst still being tasty and filling?


When I moved to the UK quite a few years ago, I was shocked to see how much supermarket plastic-wrapped ‘plastic bread’ is consumed (head to the ‘bread’ emojis on your phone, that’s what I’m describing here). That stuff does more damage than good and so, as a Kinesiologist, it doesn’t at all surprise me that I see such a high percentage of people having a (usually temporary) sensitivity to wheat and/or gluten (which is usually rectified quickly once we have sorted the gut). It’s a quantity but also quality issue.


As someone who is nutritionally trained and conducts food intolerance tests daily, you might expect me to be anti wheat or gluten; I’m not. And the main reason for that is that when your gut is in a balanced strong state, a slice of high quality locally produced preferably sourdough bread using a variety of grains such as rye and spelt every now and then is so much better for you than their shocking gluten/wheat free alternatives which lack any nutritious value.


So my tip is, if you eat bread, eat it in moderation and choose good quality locally produced bread. It needs to be so full of taste and moisture that you would happily have it with soup without smearing it with butter! The best I have come across so far is this beauty from the Commonloaf Bakery who you’ll find at every Thursday at Taunton Farmers Market.


And when you’ve tried that, and you don’t feel good afterwards, let me sort your gut out so you can re-introduce the most delicious and nutritious bread made in the UK back into your diet.

If you are one of those very few people who have had a full gut balance (using a combination of Chinese medicine, nutrition and energy psychology) and after a few months you feel loads better but you still need to stay off the gluten, then that’s when you want to look out for my upcoming post or blog on how to create healthy filling lunches without buying plastic wrapped plastic bread.


So in short, (unless you have been told that you should strictly stay off gluten long-term) make sure any bread you eat is made locally, ideally sourdough and with organic wheat or using grains like rye and spelt. If you feel ill/bloated/heavy after eating it, let’s get testing and balancing.


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