Letter to Jim's Amazing Bread
Posted by Dr. Renae Norton on Jan 31st 2024
I have recently made an amazing discovery. Literally. It’s called Jim’s Amazing Bread. If you are like so many other people who are sensitive to the gluten in bread, you are going to want to read this article.
This gentleman and his employees, friends, bakers and suppliers have come together to create a product, or several products, that will blow you away. Especially if you’re used to bread causing gastrointestinal distress. Because this bread doesn’t. In addition, it’s delicious and it literally lasts forever :-) Despite the fact that it has no preservatives in it. That’s right NO preservatives.
How is this possible?
If I’m being honest, I don’t understand the science behind it as well as I would like, but here goes: In a nutshell, they leave the germ and the endosperm intact. No chemicals such as Glyphosate are used in growing or processing their grain. The reason for this is that glyphosate, or herbicides and insecticides like it, kill the wheat germ altogether. That’s why plants grown with glyphosate produce no seeds.
What Jim Chalfant does instead is gently crush the wheat, so the germ isn’t exposed. In other words, they do not open up the germ cell. That is the secret! It is the primary reason that this bread has such an incredibly long shelf life because the wheat germ and the endosperm are not exposed to oxygen. When the wheat germ and the endosperm ARE exposed to oxygen, as they generally are in the production of flour for any other-wheat-based product, gluten is the byproduct.
“We crush it to a certain particle size but we don’t open up the cell. That’s why we have such a long shelf life because the wheat germ and endosperm are not exposed to oxygen.” Jim Chalfant, owner of Jim’s Amazing Bread.
Most people don’t understand where flour comes from. But generally speaking, it comes from wheat berries. You can actually eat the wheat berries. In fact wheat berries are the entire edible part of wheat kernels: the germ, the bran and the endosperm. They do not have an outer shell so you can eat the whole thing! This is what makes Jim‘s amazing bread so different.
Most bread makers grind the wheat kernel, effectively emulsifying it stripping away all of the nutrients in the process. But in the case of Jim‘s amazing bread the whole wheat kernel is left, so that none of its nutrients are stripped away. Why is this a big deal? Because wheat berries are filled with fiber, protein and iron. This bread has 6 grams of protein and is 8% iron.
But perhaps even more importantly, is that it is high in fiber with each slice containing 5 g of fiber. I have not been able to find another bread on the market with this much fiber. The average is under 2 grams.
In general, carbs that are high in fiber are considered to be complex carbs.
They differ from simple carbs primarily in the sense that they're comprised mostly of fiber rather than sugar. As a result they are digested more slowly and release glucose into the blood stream more gradually. Simple carbohydrates are digested quickly and spike blood sugar faster and higher.
For those of us wishing to maintain or lose weight, this is important. In a nutshell, simple carbs are what cause us to gain weight. Most people do not know that the only way you can store fat, and thus gain weight, is to raise your blood sugar level. That’s right it has nothing to do with how much fat you EAT and everything to do with whether or not you raise your blood sugar levels. So more fiber = less blood sugar = better, weight management.
But most important of all is that this bread tastes so good! I love it that it lasts forever, but what I really love is the way it tastes when you make a grilled cheese sandwich with it or when you have the raisin toast for breakfast or the Everything bread as a side at dinner. Delicious!
This is truly an amazing, breakthrough in terms of bread. Jim has great stories to tell about people who have never been able to enjoy eating bread because of their gluten intolerance, who are able to enjoy his bread. That includes me!
Thank you, Jim! Well done:)
Dr. Renae Norton