Reply to Processed (or sus) Food Replacements

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[quote=Anonymous][quote=Anonymous][quote=Anonymous]I do all my own baking as well. Try to find organic flour, or at least flour that isn’t “enriched.”

I don’t think making your own tofu is worth it. Plus the Japanese eat a ton of it and they love to 110.

If you’re cooking at home from scratch you’re 99% of the way there.[/quote]

Thanks! I make my crackers from oat - should have mentioned that- I get steel cut and then combine with processed. I think that's ok. I food process them all to bits.

I will try to find flour that is not enriched but I am aware that it sounds like our flour is still "different" which is too bad.

Noted on the tofu! I think I agree. Will look on here for other things that are better worth my while. 
[/quote]

Do you know where the oats come from? Most is from Canada now, and is affected by a pesticide (forget which) that is banned in the US. There were headlines about it. I come from people who were grain farmers. When I was a child it was all oats, wheat, barley, rye, sometimes flax. Very little oats production in the US (they heyday was in 1954, the same year that tractors overtook horses for agricultural power). The cash return isn't feasible to grow it as a commodity crop. There are a few people in the area where my parents were from who grow racing oats (for race horses). Now it's all corn, sopybeans, and wheat. [/quote]

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