What's Really Going on with our Grains

The Truth About Grains

If you’ve ever traveled to another country and indulged in fresh-baked bread, pasta, or pastries without feeling bloated or sluggish only to come home and have the opposite reaction you’re not alone.

Many people wonder why they can enjoy grains elsewhere but struggle with them in the U.S.

The answer?

It’s not just the wheat—it’s what’s been done to it.

What’s Really in Our Grains?

Over the years, American wheat and grain products have changed dramatically.

Large-scale farming practices prioritize high yields and pest resistance over nutrition and digestibility.

This means.

Chemical Sprays: Many conventional grains are treated with pesticides, herbicides, and even glyphosate (a common ingredient in weed killers) right before harvest. These chemicals don’t just disappear they end up in the food we eat.

Over processing: Most commercial bread and grain products are stripped of their natural nutrients and then “enriched” with synthetic versions, which aren’t as easily absorbed by our bodies.

Hybridized Wheat: Modern wheat has been bred for high gluten content, making bread fluffier but harder for some people to digest.

My Personal Journey with Bread

For years, I struggled with not being able to eat grains. I thought I was allergic to gluten, if I ate even the smallest piece of wheat, I would be doubled over in pain, with shooting discomfort down my legs. I ended up in the hospital three times, only to be told I had all the symptoms of someone with celiac disease or a severe gluten sensitivity. So, since fourth grade, I completely cut out gluten from my diet.

Recently, everything changed. I discovered that I could digest Einkorn flour, an ancient grain that hasn’t been hybridized like modern wheat. As I started baking with it, I became more curious about flour and where it comes from. That’s when I stumbled across a local miller here in Tennessee who tests all their grains for harmful chemicals and works directly with U.S. farms that prioritize high-quality, natural growing methods.

I was so excited to see that they carried Einkorn and Spelt two ancient grains I knew I could tolerate. When I told them about my gluten sensitivity, they shared something surprising: many customers with similar issues had been able to eat all of their flours without problems.

Next thing you know, I’m walking out with 12 pounds of flour (two different types!), a bottle of Benadryl just in case, and a mix of nerves and excitement. I baked sourdough bread and a few other treats, and to my amazement I had no issues. No pain, no bloating. Not only could I eat flour again, but I knew I was getting more nutrition than anything from the grocery store shelves.

Better Alternatives for Healthier Bread

The good news?...

You don’t have to give up bread just choose better options.

Organic & Heirloom Grains: Look for wheat varieties like Einkorn, Spelt, or Emmer, which are more digestible and naturally rich in nutrients.

Sourdough: Real sourdough (fermented naturally) breaks down gluten and phytic acid, making it gentler on the gut.

Locally Milled & Stone-Ground Flour: These retain more nutrients and haven’t been treated with chemicals.

Sprouted Grains: Sprouting unlocks nutrients and makes grains easier to digest.

At Rise & Moore, I believe in going back to the basics using real ingredients, traditional methods, and grains that truly nourish.

If you’ve been struggling with bread and grains, I encourage you to explore these alternatives.

You might be surprised at how much better you feel.