The Bread Project: Recent Episodes
Melody Pattison Mehta
We welcome scientist and researcher Dr Stephanie Seneff. Stephanie is a Senior Research Scientist at the MIT Computer Science and Artificial Intelligence Laboratory. As a biophysicist and electrical engineer, Dr Stephanie Seneff brings the ideal skill set to the table to discuss many of the issues besetting our human health today, as the population experiences biochemical interactions and interruptions in our bodies from numerous environmental onslaughts. We discuss the effects being linked with the chemical glyphosate that’s being sprayed on wheat crops, particularly on NON-GMO wheat, and with the synthetic form of folic acid being added to flour as a fortification, in many cases under mandatory government regulations. If you’ve found yourself or family members just getting sicker and unhealthier since about 2009, you want to hear this episode, but if you ever want to be able to happily buy regular supermarket bread again, maybe don’t listen.
Be sure to check out our other interview series - Reinventing the Supermarket - available on iTunes, Soundcloud, Spotify or at reinventingthesupermarket.com
New York Times bestselling author and top neurologist Dr David Perlmutter joins us to discuss the importance of having healthy gut bacteria if we want to live a healthy life. Dr Perlmutter is the author of the acclaimed bestselling books Grain Brain and Brain Maker. We discuss the effects of grains and breads on our gut health and how they impact our long term likelihood to develop serious chronic and degenerative diseases. Join us as we begin to develop an understanding of whether or not we can have bread in our lives and still expect to live a healthy life as we grow older.
Renowned cardiologist and author Dr William Davis joins us to discuss the myths and misconceptions around the meme of the “healthy whole grain”. Dr Davis became more widely recognised a few years back when his now famous book Wheat Belly shot to number one on the New York Times bestseller list. We discuss some of the many health issues that are being caused by or linked to modern wheat and bread...issues that go far beyond mere gluten sensitivity! Join us as we discuss just how different today’s bread is from what our great grandparents ate, and we’ll provide some of the basics to help you navigate the 21st century bread label.
In this first discussion for The Bread Project we welcome one of the world’s great eco-activists, Simran Sethi. Simran recently launched her superb book - Bread Wine Chocolate - the slow loss of foods we love. The book itself is a delectable voyage into our relationships with some of our most beloved and ancient foods, and it provides a sober warning as to what’s at stake with the industrialisation of the systems that now provide most of them. Here we pose the important question - can we really mass produce a staple like bread and still maintain our cultures, traditions and health?