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Soy a Big Fat Zero for Menopause SymptomsHealthy Living
Are you a woman who eats soy, drinks soy milk, munches edamame or takes soy isoflavones as a supplement thinking it will help you with hot flashes, night sweats and other inconvenient and uncomfortable menopausal or perimenopausal symptoms?
As it turns out, the risks of soy to your hormone health are significant. It is not the middle aged health panacea for women that is is promoted to be – not by a long shot.
Studies show that even small amounts of unfermented soy (45 mg isoflavones – a bit more than a single cup of soy milk) have the potential to disrupt female hormonal balance.
"Women taking soy isoflavone tablets to alleviate hot flashes and prevent bone loss at the time of menopause might want to reconsider," says Silvina Levis, M.D., the director of the osteoporosis center at the University of Miami's Miller School of Medicine.
A recent study published in the August 2011 issue of the Archives of Internal Medicine examined 248 menopausal women over a 2 year period to see if 200 mg of isoflavones per day were a help in alleviating the symptoms of menopause including bone loss.
200 mg per day is equivalent to twice the highest intake through food sources in typical Asian diets.
At the end of the 2 year period, women taking a placebo versus women taking the isoflavone supplement showed no differences in bone loss or menopausal symptoms such as hot flashes and night sweats.
In fact, nearly half (48%) of the women taking isoflavones experienced hot flashes compared with just 31% of women who took the placebo!
Yes, you read that right. Soy actually makes hormonal problems worse, ladies!
Studies Showing That Soy Messes Up Your Hormones
Soy Wake Up Call #1:
A 1991 study found that eating only 2 TBL/day of roasted and pickled soybeans for 3 months to healthy adults who were receiving adequate iodine in their diet caused thyroid suppression with symptoms of malaise, constipation, sleepiness, and goiters (Nippon Naibunpi Gakkai Zasshi 1991, 767: 622-629)!
Still think munching on edamame is a healthy habit?
Soy Wake Up Call #2:
Six premenopausal women with normal menstrual cycles were given 45 mg of soy isoflavones per day. This is equivalent to only 1-2 cups of soy milk or 1/2 cup of soy flour! After only one month, all of the women experienced delayed menstruation with the effects similar to tamoxifen, the anti-estrogen drug given to women with breast cancer (American Journal of Clinical Nutrition 1994 Sep;60(3):333-340).
Soy Wake Up Call #3:
Dietary estrogens in the form of soy foods were found to have the potential to disrupt the endocrine system with the effects in women similar to taking the breast cancer drug tamoxifen (Proceedings of the Society for Experimental Biology and Medicine 1995 Jan;208(1):51-9).
Soy Wake Up Call #4:
Estrogens consumed in the diet at low concentrations were found to stimulate breast cells much like DDT to increase enzymatic activity which leads to breast cancer (Environmental Health Perspectives 1997 Apr;105 (Suppl 3):633-636).
Soy Wake Up Call #5:
The soy isoflavones genistein and daidzein appear to stimulate existing breast cancer growth indicating risk in consuming soy products if a woman has breast cancer. (Annals of Pharmacotherapy 2001 Sep;35(9):118-21).
Soy Wake Up Call #6:
Direct evidence that soy isoflavones genistein and daidzein suppress the pituitary-thyroid axis in middle-aged rats fed 10 mg soy isoflavones per kilo after only 3 weeks as compared with rats eating regular rat chow (Experimental Biology and Medicine 2010 May;235(5):590-8).
Soy Bottom Line
In conclusion, soy messes with your thyroid and disrupts the delicate balance of breast tissue and it doesn't take very much soy at all to start the snowball down the hill to hormone imbalance with only a cup or so of soymilk per day representing a significant risk.
Think you don't eat much soy?
Next time you go shopping, just for grins check the label on everything you buy.
Surprise! Soy is in EVERYTHING!
If you eat processed foods, you are eating soy, and probably a lot of it even if you don't drink soymilk or eat soy protein bars.
If you want to avoid soy and the hormonal problems it inevitably brings, avoidance of processed foods is the crucial step you must take.
If you are still unconvinced and need more information, click here to view the over 170 studies on the adverse effects of soy isoflavones from 1950-2010.
Sarah, The Healthy Home Economist
Source: Soy No Help for Hot Flashes, Bone Loss
Studies Showing Adverse Effects of Soy Isoflavones
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Comments (68)
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I don't know how I would get through the menopause without Soy Isoflavones. I take NON GMO Soy Supplements. I have tried all sorts of remedies but always go back to Soy.
I have tried stopping them and after a few weeks feel absolutely awful. PMS comes back and Anxiety.
I do agree that there are different qualities of supplements and it is worth paying a bit extra for the NON GMO type.
Francois Tremblay
Well, as a healthy man drinking chocolate soy milk like everyday, I find your article a little biased since you only show the negative studies while there had been many showing benefits of soy…
It can be in fact a fantastic plus useful bit of facts. I am joyful you embraced this beneficial data here. Remember to keep us knowledgeable like that. Appreciate your revealing.
I started drinking soy milk over 15 yrs ago. I'm perimenopausal now. Coincidentally, I stopped having my barely 1 cup a day for about a week (I was having almond milk) and got hit with joint and muscle pain. When started drinking soy milk again, the pain went away…Cow's milk and high fat dairy products contain estrogen and who cares that over 60% of our estrogen consumption is from dairy sources. Hundreds of studies show conflicting results (and dairy is heavily subsidized). Bottom line: some people may benefit from dietary soy supplements, but we still don't know who are those people.
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Wow, awesome blog format! How long have you been running a blog for?
you make blogging look easy. The total glance of your web site is fantastic,
let alone the content material!
I think when we use the words always and never we run a risk of making a big mistake. And while you don't really use those words, and, while I'm sure you wrote this with nothing but the best of intentions – to make blanket statements such as you do, "Soy a big fat 0…) without specifying conventional soy versus organic (non-gmo) soy – fermented versus non-fermented, etc. in the title, is a bit misleading to those skimming headlines. Yes, we'd like everyone to read everything we write, but informational article headlines should not be like those of the Nat'l Enquirer. Nor should one have to delve into the comments to find details that should have been included in the original copy.
Why would you would want to mis-lead anyone on such a subject is beyond me, You don't seem to be offering any alternative to the soy – just blacklisting most of it outright. One has to go to the comments to find the 1 in 4 women are helped data as well as the fermented info about miso and tofu being helpful.
The book "Estrogen – The Natural Way" is a very well written book and cookbook, backed by doctors (who you wouldn't think would even TOUCH the subject of non rx for symptoms of anything), and very sound advice as well as the author's own testimony.
I myself find relief in monthly menses symptoms by dropping sugar and including 1/4 block of tofu and/or miso in my daily diet the week before it starts. I've tried just dropping the sugar, and while it helps, it doesn't seem to be as effective as doing both. Considering many of the symptoms are linked to the drop in estrogen upon the beginning of menses, replacing it naturally just makes sense to alleviate those symptoms.
So, as I begin to enter my late 40's and peri-menopause, you can be sure I'll be looking up some of those 250 recipes; incorporating into them my raw dairy (in lieu of the soy milk just b/c I think raw milk is probably a better bang for my buck and I love the taste; and trying to reduce more sugar as I go – in order to avoid the HRT route so many before me took; keep my great health, figure and keep the symptoms to at least a minimum.
You might better serve your regular readers, and anyone just skimming headlines, to be a bit more diplomatic or risk being mistaken for someone with an axe to grind or alternative motives.
try just f traditionally and properly fermented GMO free soy and youre all good, lso Maca and onw world whey are also excellent for easing menopause…im taking both in prep im earlrly peri menopause
Soy is the worst because of the GM aspect but almond is not great because of the sugar and other additatives. Try raw milk from grass fed cows or make your own coconut milk (super easy and cheap). Real Food What to Eat and Why by Nina Planck is a great resource on nutrition! I highly recommend it. It is a lot of fun to read and your local library may have it. The key is to eat only what your great grandmother(s) ate. New foods such as imitation milks are generally bad for you.
Okay so soy is bad but what about almond milk
If you ever want to have kids stop drinking soy milk now. Soy is usually GM and GM foods in lab animals cause birth defects and infertility. I suffered infertility for many years. Fortunately I was wise enough to get off of it but it still took many years for my body to heal enough to conceive.
Is soy milk bad for someone who is 19 yr old female
Sherri Miller
Sarah, What do you recommend for hot flashes? I have been having them for about three years now and have tried everything and nothing seems to work! What about tofu is that bad for you?
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great post darling! i especially like the farmer's market suggestion. it's one of the few ways to really find out how and where and by whom your food is being grown/raised — small scale, organic, seasonal, pastured.. it's great! of course, none of this stuff is a given, but like you said — talk to the vendors! and if you're lucky, you can still have the convenience of getting your veggies, fruit, bread, eggs, meat, and dairy in one place!
Hi Sara,
I enjoy your articles very much, thank-you for doing so much research on important subjects that I am concerned about but just don't have the time. This article interests me very much right now because I have recently entered menopause and have to deal with the hot flashs. I have figured out that sugar will generaly bring on a hot sweaty flash very quickly, so even though I have been trying to keep my sugar intake to a minimum, I watch it even closer now. Is there anything else that you would recommend in dealing with the symptoms of menopause? How about an entire article? or do you have one that I may have missed?
Thank-you very much. Diana
I was heavily into soy in me late 20's early 30's. I ended up with menstrual problems and infertility. By the time I realized I was dealing with infertility I had stopped eating soyt but the effects were ongoing. I slowly gravitated to a very WAPF (though I had not heard of WAPF at the time) making my own food but I was still eating lowfat. My menstrual problems lessened with the changes in my diet. I realized that I had gotten underweight and started on a very high (traditional) fat diet. Exactly one month after starting that high fat diet to my great surprise I got pregnant. I continued to eat that way through my pregnancy and had a super healthy and smart little boy.
Just trying to understand. I'm not a huge consumer of soy but will eat/drink it occasionally. If soy is so bad for you, why is everyone always saying that women in Asia are so healthy because one of the things their diet includes is soy?
Just like what this certain woman had said on her comment that soy had worked on her menopause symptoms and she barely no longer feel hot flashes during night time and she even thinks of it that only works on 1 out of 4 woman who's been taking soy. You can't expect that it'll be effective as it was on other people.
Thanks for the excellent post on soy and the dangers therein.
I am estrogen dominant and recently quit taking microgestin, which was being used as an HRT. I am now using natural Progesterone cream and have been for the past two months. Do you have further recommendations regarding balancing my hormones and getting through it successfully? (without caving and running back to the allopath that put me on them in the first place) Also, how long would you imagine it may take to become regulated and what tests should I have done?
Thanks so much for taking time to read this, for your great blog and for sharing your opinion on my query.
Wow.. we live in a crazy world.
My aunt and uncle came up to visit from out of state a few months ago. I was listing the problems with soy to my mother, and in the middle of my list, my aunt's jaw dropped and she asked me to repeat myself. Turns out she'd been taking soy for her hormones (post menopausal) and had begun experiencing hot flashes again. I don't know if she stopped taking it or not, but I know she started thinking about it.
BH2 Austin (@BH2atx)
Soy a Big Fat Zero for Menopause Symptoms – The Healthy Home Economist http://t.co/zFibKk7U
Amen, amen, and amen. I have even heard that Asian people don't consume nearly as much soy – and usually it is fermented, like miso – as the vegan crowd believes.
Inherent Organics (@InherentOrganic)
Is Soy the health product you think it is?http://t.co/a5lFzzum
Hi Sarah,
I understand that Sally Fallon does not recommend prenatal vitamins, but what is your thought on prenatal vitamins made from cultured organic whole foods and probiotics that also contain fermented soy? Do you think the soy would be dangerous?
Sarah, TheHealthyHomeEconomist
I never took prenatal vitamins for any of my 3 pregnancies. I just relied on whole foods. I did take cod liver oil with 2 of my pregnancies. I wouldn't take any soy at all while pregnant, just my opinion. Pregnancy is very very hard on the thyroid which is one reason why women have all kinds of weight issues after having a baby where they never did before. Soy is goitrogenic even if fermented so I wouldn't be going near that with a 10 foot pole.
Also read Kaayla Daniels' great book, The Whole Soy Story and check out her blog, http://blog.wholesoystory.com/
I did the whole soy thing during my 40's and early 50's for perimenopause and menopause symptoms. Can't say that it really helped but it was what we were told to do. Now I am taking thyroid meds for the hypothyroidism I developed. Any link here? Maybe. I'm off all soy now except the occasional miso soup and other goitergens like raw cruciferous veggies. Cook your cruciferous veggies girls! Guys too!
Jill Nienhiser (@farmfoodblog) (@farmfoodblog)
Soy a Big Fat Zero for Menopause Symptoms – The Healthy Home Economist http://t.co/1gmvz7Nh
Annette K. Scott
Thank you Sarah for gathering so much evidence from so many sources! I will be re-posting and sending this forward to a couple vegetarians friends so that they too can see why they want to drop the soymilk…thanks again.
Denise Burns
Here's a website with independent third party research into the nutrient density of moringa:
When the body receives pure and true nutrition, all sorts of problems correct themselves.
Denise Burnsbu
@Julie, I started last spring experiencing hot flashes and night sweats with insomnia added in for all around fun. Probably 3 months of the nighttime issues, 6 weeks of hot flashes. In June, I started to take moringa olifera via Zija International. Dr. Russ Bianchi formulated the product; he spoke at the Weston A Price conference earlier in November. (Knowing that the Foundation had vetted him before inviting him to speak was what pushed me into taking the product.) I noticed about 4 weeks into my daily consumption of Zija that my menopause symptoms were all gone. I ran out of powder mix in August and went for a week w/o taking a daily dose and the hot flashes returned. Back on the product, they were gone and I will not run out again!
I did not anticipate the moringa would affect my menopause symptoms at all; I was taking it more for some wrist joint pain that has bothered me since the birth of my last child four years ago. Realizing the hot flashes were gone was literally like the "light bulb" moment for me. Such a welcome surprise and relief. The joint pain disappeared, too. Bonus!
Thanks Denise. I plan to read up on the moringa Olivera which you mentioned. I had not heard of it before.
Indygrl (@indygrl4u)
Soy a Big Fat Zero for Menopause Symptoms – The Healthy Home Economist http://t.co/hugDqScU
Erin Romero
I'm going to repost here what I posted on FB:
@Erin Bennet, you might believe that it is working for you but I'd be weary of what else it is doing to your body. Soy contains high levels of aluminum that is toxic to your body. About 90% of soy is genetically modified today in our world and if you do not know the effects of GMO's, I'd suggest that you research it for yourself and not from Monsanto's own website. Soybeans are also very high in phytic acid and can block the absorption of many beneficial vitamins and minerals to you body. It also hampers your digestive system and if you didn't know, our digestive system controls about 80% of our immune system. I would also recommend getting your Vitamin D levels checked, your thyroid checked and your B12 levels b/c soy affects all of these areas of health as well. I could go on but to summarize, I would pay attention to your whole self and not just the fact that you believe the soy has taken away your hot flashes. What else has it been doing to your body?
Oh, and yes, soy also causes men to have manboobs! Thats a fact!
Thanks Sarah for continuing to provide great information that will not only impact our health immediately but our long term health as well!
Sarah, TheHealthyHomeEconomist
This blog is a no man-boobs zone! Thanks for posting Erin!
I have a soy story to tell. Last year there was a new MLM that a lot of people were getting into. It was a company that sold long term food storage. For $3.00 shipping they sent you 6 servings of food to try out. When I got them they had soy textured veg. protein in them. I had one serving, just one. Two days later I started getting PMS symptoms and a week later I started my period! You might not think that strange except because of menopause I hadn't had a period for 6 years! It was terrible, I knew soy was bad for you but I didn't think one serving would mess me up that bad! I am very careful about eating soy now, thank goodness I only had a period the one time.
Sarah, The Healthy Home Economist
It doesn't take much soy to induce hormonal imbalance particularly in children. It's amazing to me how many people continue to cling to the industry propaganda on this despite overwhelming evidence to the contrary.
Erin Romero via Facebook
Oh, and yes, soy also causes men to have manboobs! Thats a fact!
Erin Romero via Facebook
@Erin Bennet, you might believe that it is working for you but I'd be weary of what else it is doing to your body. Soy contains high levels of aluminum that is toxic to your body. About 90% of soy is genetically modified today in our world and if you do not know the effects of GMO's, I'd suggest that you research it for yourself and not from Monsanto's own website. Soybeans are also very high in phytic acid and can block the absorption of many beneficial vitamins and minerals to you body. It also hampers your digestive system and if you didn't know, our digestive system controls about 80% of our immune system. I would also recommend getting your Vitamin D levels checked, your thyroid checked and your B12 levels b/c soy affects all of these areas of health as well. I could go on but to summarize, I would pay attention to your whole self and not just the fact that you believe the soy has taken away your hot flashes. What else has it been doing to your body?
While I'm generally a fan of your newsletter and articles, I find your evaluation of soy a bit sensationalist. For instance, numerous studies have found NO effect on serum thyroxine levels, and the most studies examining the "hormonal" effects of soy have found that risks for estrogen-sensitive conditions are DECREASED with soy. I completely agree that GM soy should be avoided, but soy IS a healthy food when consumed in food-like amounts. While some early studies did suggest that soy was thyrosuppressive and may increase the risks of breast cancer, etc., these findings were not replicated. The only caution is that iodine intake must be adequate.
What are your thoughts on these studies?
Sarah, The Healthy Home Economist
If you call 170 studies sensationalist, then I would suppose that there is no convincing you! LOL
Do you have a list of these 170 studies? Are they in-vitro or in-vivo? I've extensively reviewed soy research, and most well designed research does not support claims that it is dangerous. Phytoestrogens, like those found in soy, are estrogen modulators. In other words they will reduce estrogen dominance in high estrogen environments, and help to reduce estrogen deficiency when receptors are empty. I don't advocate for using processed soy products like TVP, but I certainly haven't seen any compelling research that would convince me that soy, as a FOOD in moderation, is unhealthy.
I understand that we are on opposite sides of a fence here, but there are many more studies in favour of soy than there are against. If you're going to cite studies arguing that soy is unhealthy, you owe it to your readers to present the other side of the story as well.
Sarah, The Healthy Home Economist
Yes, see the link at the end of the post to click through.
Yes, but that's not representative of the bulk of research. It's very selective, and very biased. Did you look at the links I posted? Any thoughts? I would be curious to hear them.
As for the research cited on the WAP site…
1. Much of it is animal research, not human research. And, the doses used were much higher than what one would consume with food.
2. Some studies are simply stating the presence of phytoestrogens in urine and/or blood. That doesn't mean much, especially since soy increases SHBG. Just because you can measure something doesn't mean it's biologically active. In fact, it may be more likely to be inert due to the SHBG effect.
3. Most human research looking at food doses of phytoestrogens have NOT shown any measurable biological activity. Sure, undesirable effects can be induced, but that can be said for almost any substance.
What are your thoughts on the phytoestrogen content of flax, lentils and other beans?
Sarah, The Healthy Home Economist
Mostly animal research? I guess you didn't look very closely at all at those 170+ studies. Most of the ones I reviewed were human .. and how are they biased? Because they weren't funded by the soy industry?
What do you recommend for hot flashes and night sweats?
Maca root (I use powder, but it is also available in other forms) is used by many people with good results. I started using it a couple years ago when I started having hot flashes and either it was a coincidence, or it really worked because I haven't had any since. Maca root is supportive to the endocrine system in general, so it helps with things beyond menopause symptoms, such as fatigue.
Can you wirte ab article like this on the impacts of soy consumption for men so I can show my Dad? He eats so healthy, but he loves soy milk in his tea. I have no idea how to explain to him that it's not a healthy option!
Sarah, TheHealthyHomeEconomist
Yes, I need to do this! I wanted to cover the dangers of soy for boys/men in this article but it would have been way too long.
And for young girls too please. I know folks giving children soy milk and even soy peanut butter to replace peanut butter due to peanut allergies. Thanks for all the great info Sarah!
Also most soy is genetically-modified so it should be avoided anyways.
Barbara LaRosa via Facebook
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Barbara LaRosa via Facebook
Studies are too conventional for me-internal medicine usually promotes the pharmaco mafia. Hot flashes are caused from a variety of reasons, using only soy is too simplistic.
thehealthyhomeeconomist via Facebook
@Gabriella – yes fermented soy (miso, tempeh, natto and traditionally brewed soy sauce) in small amounts is fine. But "small" being the operative word here – unless of course being hypothyroid is your goal.
Judy Lumbardy Keller via Facebook
Soy that has been genetically modified and chemically processed is not safe but like all products there is no truth that it is not a wonderful healthy food when processed and grown the right way – supported by thousands of studies. Know your company and product through research – an amazing health food myself, family and friends could not live without!
Erin Bennett via Facebook
It works for me because every time I go without it, the symptoms flare up. I don't need a study to tell me that. And I've known too many "studies" to be lies pulled together to get people to do something that the corps want them to do instead of what they are doing.
Gabriella Iacobone via Facebook
It may "work" to reduce your symptoms, but it's not good for your body (unless the soy you're consuming is miso and soy sauce.)
Lori @ Laurel of Leaves
Good point Gabriella. Just like synthetic medications may "work" to relieve symptoms, but they are taking a much bigger, long-term toll on the body.
Erin Bennett via Facebook
This is completely wrong. I have been taking and using soy for about 10 years and it has completely gotten rid of my menopause symptoms. I no longer have night sweats or hot flashes. But let me be off soy for a week and they come back with a vengeance. My understanding has always been that soy only works for 1 in 4 woman and I thank God that it works for me.
thehealthyhomeeconomist via Facebook
Soy doesn't work for anyone. Are you going to argue with 170 studies? Buddhist monks have used soy for centuries to reduce testosterone levels to reduce libido. The hormone disrupting effects of soy have long been known for centuries. I would really be concerned about your long term health given what you are doing.
I don't understand how something proven so many time to be bad for you can be so prevalent in the food supply. Is soy easy to grow in bad soil therefore greater profits?
Sarah, TheHealthyHomeEconomist
It's cheap, cheap, cheap. Soy protein is also the discarded, garbage byproduct of producing soy oil which is used in fast foods and processed foods galore. Why throw it away when you can convince people that it's healthy and put it in everything and make boatloads of corporate profits doing so?
It's also a big market for Monsanto. I don't remember exactly but I believe over 90% of the soybeans grown in the US were GMO.
Lori @ Laurel of Leaves
I believe I learned recently that there are NO non-GMO soy crops left in the States. For that reason alone I would want to avoid it!
HealthyHomeEconomist (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon) (@HealthyHomeEcon)
Soy a Big Fat Zero for Menopause Symptoms – The Healthy Home Economist http://t.co/HvhxUH1x
Great article! So, just to clarify, soy in its pure form of raw edamame, is BAD, and Only forms of soy that are fermented, are GOOD?
The reason I ask, is because I was told that just processed soy was bad, so that meant that I could still eat soy that was NOT processed (or so I thought).
Please help! I have a freezer full of edamame that claims to be non gmo. Should I toss it?


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Articles by Author
Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me want to eat pancakes all day long.
My dad invited me into this dedication more than 40 years ago, letting me tend the griddle. Each time I hold the spatula in my hand, waiting for bubbles to break and tell me it's time to flip, I am in that second when he surrendered the tool and the task.
An early love of pancakes
This was never about the syrup. We had the fake stuff growing up, and I didn't develop a taste for the real. My love is for the cake. For the way something comes from almost nothing, and carries so much — butter, maybe some berries, and always a delicious, soft bite.
"My name is Amy Halloran. I am 7 years old. I have a new baby brother and I like pancakes."
So I declared in my second-grade autobiography. My interest bloomed into a curiosity about baking, and throughout my childhood I made sure our cookie tins were full. In my 20s a blue cornmeal pancake at a restaurant, served with salsa and crème fraîche, directed my attention back to the griddle. I studied old cookbooks and baking powder pamphlets, scouting the perfect formula for corn cakes, savory and sweet.
Using locally grown grains
When I met the man I would marry, the first meal I made him was pancakes. There were ears of cooked corn in the fridge and nice cornmeal in his pantry. I debated about whether I should make them sweet, savory or both? Should I add flour? I wanted them to be perfect because I really liked him. I wanted him to know the self I made toying with recipes for oatmeal cookies and making my father's favorite chocolate cake over and over again. The pancakes would be a tour of me.
We've been together 20 years, and most mornings, we have pancakes. Once I discovered freshly milled, locally grown grains, my devotion stretched over every corner of my mind. I started following these tasty flours back to the field and meeting the pioneers who are growing and using grains outside of the wheat belts. Farmers, millers and bakers let me watch them work and answered a gazillion questions. When I met the people who started the first malt house in New England in 100 years, I also met malt. Adding this sweet grain to my pancakes took them to another level.
Room for change
Pancakes are my sun rising each morning, and I want to make a constellation of them for family, friends and crowds. Occasionally, people suggest I should try theirs, and the idea makes me cringe. I know the offer is generous, and that my rejection is not, but other people's pancakes are just that: not mine. I might as well live in someone else's house and try to have her dreams.Yet within my reluctance, there is room for change, as baker and cookbook author Peter Reinhart showed me a couple of weeks ago in Maine, at the Kneading Conference.
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"Bread has a story to tell, and we wouldn't be here if bread didn't touch us in some special way," Reinhart said in his keynote speech. Part of that captivation is the transformation of grain that was once living into living dough. Another part is the oven turning that dough into a currency that feeds more than our bellies.
His words were really hitting home for me. The translation of grains from ground to loaf requires the cooperation of farmers, millers and bakers. I love being the pancake chef and delivering a piece of me through food. That stitchery of baking fascinates Reinhart as well.
While researching his book about pizza, "American Pie," he interviewed Chris Bianco, the poster boy of the artisanal pizza movement. The man, Reinhart said, was shy as he tried to get him to discuss what made his pizza so special. The unique ingredient, he eventually admitted, was him. Although he had been approached to make products or franchises, he couldn't bottle himself to make any replicas represent what he did. When the author asked what connection Bianco wanted to make with people, he said, "I want them to experience my soul."
Trying others' recipes
This is what made pancakes my beloved. I have been staring at the griddle forever. I've given little else in life the same energy. I have arrived at an expression of my ideal pancake, a fluffy whole-grain loft, and I'm reluctant to taste anyone else's estimation of the food.
However, I so admired Peter Reinhart and his ideas that when he announced he would be making pancakes from his latest book, "Bread Revolution," I wanted to help.
The next morning, I was excited for a pancake date, but I had to fight the urge to bring my own pancake mix as an offering. I knew such an offering would prevent me from experiencing his recipe and method, so I left my mixes in the car and had a great time working with him and a few work-study students at the griddle. Plus, I actually liked the cakes!
Mixing it up
The next day, I had another person's pancakes, and loved them also. Father Paul Dumais spoke last year at the Kneading Conference about his family's Acadian flatbread, and now he's making a mix. I was still reluctant to receive pancakes I didn't make, but I'll never forget the wonderful feeling of biting into the soft, yellow buckwheat cake he'd curled into a roll.
This was him. His family had grown and milled the grain, and he had worked and worked to find a formula to re-create his mother and aunt's ployes. He gave me mix to take home, and I'm serving it to my family and friends. They love these cakes, and I can't wait for them to try the ones in their true form, made by Father Paul. He is missing from his food, but at least I get a reminder.
Making pancakes, making connections
The dish that escorted me into a five-year, book-long exploration of flour is bringing me into a new appreciation of people and food. While this is a surprise, it is also in keeping with the main thing I learned about grains. Other foods can go from ground to mouth without as much handling. Farmers, millers and bakers are collaborating with the seasons, soil and tools to feed us. I have been stunned by their work, and very appreciative of it. Now that my walls against other people's pancakes are crumbling, I can feel connected to flour in another, equally enchanting way.
(Full disclosure: Peter Reinhart wrote a beautiful blurb for my book after he read it, but otherwise we have no connection.)
Main photo: Pancakes are a breakfast (or lunch or dinner) food that never gets old. Credit: Copyright 2013 Ellie Markovitch
Malt is a fairly mysterious ingredient, but craft beer is about to change that.
Like milling helps turn wheat into bread, malting helps turn barley and other grains into beer. Malting is the process of germinating (sprouting) and then kilning grains, which allows access to the starches and enzymes necessary for fermentation.
The importance of malt
Malt's job is not strictly functional, though. Different types of malt contribute flavors and other elements to the final product. Malt is to beer what stock is to soup, as brewer John Mallett writes in his book, "Malt: A Practical Guide from Field to Brewhouse."
"As craft beer has exploded in popularity, hops have often been seen as the sexy ingredient in beer," he says. Mallett is the director of Bell's Brewery in Michigan. "On first glance, malt seems kind of dull, but it actually contributes the key attributes that largely define beer, including color, flavor, foam, body and, eventually through fermentation, alcohol."
Craft malthouses opening
At one time, malting was a domestic chore, same as baking bread. Prohibition and changes in farming helped consolidate the industry and put the production largely out of sight. Now, in response to curiosity about this ingredient, craft malthouses are opening across the nation. New York State has more than its fair share.
This is because New York created a friendly environment for micro and nano brewing with the Farm Brewery Law. This licensing, which went into effect at the beginning of 2013, requires that breweries use a percentage of state-grown products. A revival of hops production was already underway, and the law nudged along the boom in malt. Nine malthouses are in operation across the state, and more are in the works.
Brewing at the local level
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"It's been exciting learning a whole new skill, one that's been pretty much forgotten," says Bob Johnson, who runs Niagara Malt. A professor of plant ecology and biochemistry at Medaille, a small liberal arts college in Buffalo, Johnson also grows hops, and farms and malts barley. "Malting is relegated to big commodity houses, and it's nice bringing this whole process … to the local level."
Buffalo had several malthouses, he notes, and three of its mayors were maltsters. Johnson says regional products lend distinctive flavors to beer.
"Plants really have an intimate contact with the soil," Johnson says. "I'm at the base of the escarpment and all my soils are very limey; sitting at the base of a limestone cliff — my soils are very sweet as they say. That gives a flavor. The microorganisms in soil strongly influence the health and metabolism of plants."
Setting standards
His adventures in making ingredients began with a taste for fuller flavored beers. "I realized the chemicals I was enjoying so much were from hops," he says. Intrigued, he started to look into hop farming. Three years ago he planted 1,200 plants but lost half of them to drought. Hearing rumblings of the Farm Brewery Law, he realized there was going to be a programmed demand for hops and malt. This gave him the courage to replant and buy some equipment. His hop yard covers 1 1/2 acres and has 1,400 plants.
Johnson malts in the original malting system designed by pioneering Western Massachusetts maltsters Valley Malt. This system malts 1 ton of grain at a time, carrying out all the procedures, from steeping through germination (sprouting) and kilning in a single tank.
As he explores malting, Johnson also benefits by being a member of The Craft Maltsters Guild, which was formed last year to help shape the burgeoning industry by setting standards for production, performance and sourcing, and building a network for sharing information.
Tremendous potential
Given the rise of the craft beer market, the potential for growth in small-scale malting is tremendous, and New York has created an economic architecture to help develop that potential.
Private/public partnerships are helping to build momentum. Cornell University is researching what varieties of malting barleys are suited to the climate. Greenmarket Regional Grains Project is pairing farmers, maltsters and brewers for collaborations and otherwise working to raise awareness of the local agricultural products. Entrepreneurs are seizing the opportunities in beer. New York has 210 craft breweries, and 78 of those are farm breweries.
"Farm brewers have to use 20 percent New York ingredients," says Paul Leone, director of the New York State Brewers Association. (The rate will change as the region's capacity to produce local products increases.) "The market is there automatically for that group, but beyond the license every brewery in the state would use local ingredients."
A steep learning curve
For now, use is limited by quality and price. Farming malting barley in a region that hasn't done so for almost a century is a steep learning curve. Commodity malts cost significantly less than craft malts, and beer is thirsty for grains. Even if there were no difference in price, New York could not supply all its breweries. The largest of the new craft-malting facilities in the state only produce three tons a week. A ton of malt can only make about 13 to 15 barrels of beer, or about 26 to 30 kegs.
"What's unique about New York State and craft beer is that at one point we owned the hop industry. It's a natural progression to own it again, or a share of it," Leone says. "Beer does have a certain terroir. The barley that's grown here and the way that its malted here is going to be a little different than when it's from out West, same as the hops. Brewers have an ability to engineer their own flavor profile that's uniquely New York."
Main photo: A farmer holds a handful of germinating barley. Credit: Copyright John Mallett
Regionally sourcing flour for 15,000 pounds of bread a week is the equivalent of a lunar landing, but in Vermont one bakery has found the way to do so. Red Hen Baking Co. has been baking organic bread in central Vermont for 15 years. By the end of this year, all of the flour that the bakery uses will come from within a 150-mile radius.
"As a baker, it's a real luxury to have the same wheat all the time," said Randy George, of Red Hen Baking Co. The Vermont baker spoke about local flour with Quebec farmer Loic Dewavrin at the Northern Grain Growers Association conference in March, in Essex, Vermont. The two have an uncommon partnership.
Such leaps forward don't register as significant to consumers because growing grains and making flour are almost invisible processes. However, the farmers, bakers and food advocates at the conference appreciated this achievement, and listened hard for details of the challenges en route to this success story.
The importance of local flour
"Normally, you will see some variation from flour lot to flour lot. You can never count on complete consistency," George said. The typical roller mill draws wheat from a variety of sources, but the flour from Le Moulin des Cedres all comes from wheat grown by Dewavrin and his family at their organic farm, Les Fermes Longpres.
"Roller mills are incredibly expensive infrastructure. I never heard of one that was on a farm," he said.
Stone mills located on farms are not uncommon. This type of mill is relatively simple to run and inexpensive to purchase. Roller mills, however, are industrial-scale equipment. Les Fermes Longpres, located just west of Montreal, recently finished assembling a small roller mill. The family took four years to complete the project, using parts from a defunct French roller mill and doing much of the work themselves to minimize the investment.
A family mill makes uniform flour
At Le Moulin des Cedres, the Dewavrin family mills wheat grown on the farm. With an eye toward evening out seasonal irregularities, the flour is made from a combination of two years' crops. This is why baker George was marveling at having access to uniform flour.
All mills use raw materials that are products of nature and have a wide range of potential expression. Since roller mills pool wheat from multiple sources, the result can vary. Even with careful testing of grains to try to keep the range within limited parameters, mills are blending wheat from many different climates and micro climates, from many different farms with various cultivation, harvest and storage habits, and the flour and its performance changes accordingly.
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Le Moulin des Cedres is unique, but exemplary of the farm's approach. When Dewavrin returned to the family farm after a career as an industrial engineer, he and his brothers began to convert a conventional corn-soy crop farm into a more diversified organic operation. This was in pursuit of a system that could support the brothers financially, and support the farm's health and long-term viability.
To make the most of what they grew, the brothers sought methods to capture crop value on the farm and avoid selling crops into the commodity market as much as possible. Making sunflower oil was the first value-added process they tackled. Next, they considered whether to do something with the soy they grew, or the wheat. After investigating the markets, they saw that what they could do with soy didn't hold as much promise. Flour seemed the best route. There was enough whole-grain, stone-milled flour, however, and bakers had expressed interest in locally grown and produced white flour.
Keeping the integrity of the crop
The idea of having full command of the crop from seed to selling had great appeal to the Dewavrin family. Without running a mill themselves, their production was mixed with grains from other farms.
"Our goal was to keep the integrity of the crop," Dewavrin explained. Selling wheat to a mill meant their crops were mixed with many others. "We lost the purity of the product and the controlled efforts we put into it."
Les Fermes Longpres is a very careful farm. The family puts a lot of thought into crop rotations, tillage, and other ways of building good soil, the basic tenet of organic farming.
For the mill, they also worked hard on wheat quality issues, from selecting plant varieties to combating diseases and pests that challenge wheat in the field, and in storage. They began milling slowly last year, determined to understand the process and create a good flour for bakers.
A bakery-mill collaboration
Feedback from bakeries like Red Hen, one of the few bakeries using the mill's limited supply, helped in this area. In response to what George observed when baking with Les Cedres' early mill runs, Dewavrin increased the level of starch damage slightly to improve the baking quality of the flour.
"Damaged starch" is an odd term. While it sounds like a bad thing, it's just milling terminology for opening up the starch granules.
"Getting just the right amount of 'damage' is critical so that the flour is in the right state for the baker to continue the 'damage' in the baking process," George said. All mills have to get this right, so the adjustment made is not unique. But the way that the correction came about, through the baker communicating with the farmer/miller was entirely different than the norm.
Leaps forward in decentralizing the production of staple crops don't register as significant, not yet. But the more that bakers seek local flour, and the more that farmers seek noncommodity marketing options, the more consumers will learn to understand and appreciate the small food mountains people are moving.
Main photo: The Red Hen Baking Co. has been baking organic bread in central Vermont for 15 years. Credit: Copyright Courtesy Red Hen Baking Co.
"The world doesn't want to know the truth about gluten," graduate student Lisa Kissing Kucek joked last July under a tent at Cornell University's research farm in Freeville, N.Y. Lightning cut the sky, and we, a group of farmers and bakers, dashed for our cars before she could tell us what she'd discovered.
Now we know. Her research, "A Grounded Guide to Gluten" was published recently in the journal Comprehensive Reviews in Food Science and Food Safety. Kissing Kucek and her colleagues reviewed more than 200 scientific research papers to see what is known about how different wheat varieties and our processing methods affect people's sensitivity to wheat.
The conclusions of her literature review are cautious, far more so than the declarations made in such books as "Wheat Belly," which considers modern wheat a chronic poison. Kissing Kucek was curious what wheat actually does in the human body and began by looking at gluten and the pathologies associated with it.
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Her inquiry grew to cover a broad territory, including the problems caused by wheat, how those problems vary by wheat species and variety, and the role of processing methods. It considered everything from celiac disease, wheat allergy and nonceliac wheat sensitivity (NCWS), to fructose malabsorption and irritable bowel syndrome (IBS).
The review pairs well with other Cornell research. The university and its research partners received a U.S. Department of Agriculture grant in 2011 to look at heritage wheat varieties. Field trials, lab analysis and baking trials are all part of this grant project, which ends in 2016.
Vintage wheat varieties have captured the imagination of a gluten-shy public, and the paper includes thorough descriptions of wheat kernels and wheat genetics. The material is dense, but Kissing Kucek explains it in an easy to follow video presentation.
Many people have trouble digesting fructose and certain carbohydrates, collectively known as FODMAPS. "These individuals experience bloating and gas when consuming large amounts dairy, high fructose corn syrup, stone fruits and wheat," she said. "As many foods contain FODMAPS, if these individuals only remove wheat gluten from their diet, their symptoms will likely persist."
Lynn Veenstra, also of Cornell, surveyed fructan research for the paper. Some of the findings she reviewed were featured in a recent Washington Post article about FODMAPS.
Illnesses like nonceliac wheat sensitivity, IBS and fructose malabsorption can be hard to diagnose. But most of the research points to multiple triggers beyond gluten proteins or other parts of wheat.
Little about gluten is straightforward
Contrary to popular or wishful thinking, old wheats don't wear halos.
"There is no perfect wheat species that reduces all types of wheat sensitivity," said Kissing Kucek. However, einkorn is promising because it contains fewer celiac reactive compounds than heritage and modern wheat varieties. Einkorn dates from the very early domestication of staple crops; emmer and spelt are also classified as ancient. Heritage or heirloom grains refer to older seed varieties developed before 1950. Modern grain varieties generally have shorter stalks, which allow the plants to receive heavy doses of fertilizer without falling down in the field.
Different wheat varieties vary widely in their reactivity for celiac and wheat allergy. But we don't know the effect on wheat sensitivity for many of the old or new wheat varieties used in the United States. Europe is screening more varieties. Yet nothing is straightforward when interpreting natural systems.
Figuring out how gluten works in our bodies is tough. Figuring out how growing conditions or plant variety might affect a crop's potential to harm us is also tough. Understanding the role processing methods play also needs more research, but there's enough information to cause concern over a few things.
One item —vital wheat gluten — is common in the food supply, and has the potential to cause reactions. It's used to bind multigrain breads. A cheap protein and a great emulsifier and binder, it's also widely used in industrial food processing. Irradiated flour and other baking additives also are cited as worrisome.
However, the paper's section on processing offers some hope, too. Grain sprouting for instance, could help some people digest the complex proteins that give some eaters grief. Longer fermentation also breaks down proteins that can cause some forms of wheat sensitivity.
Other research questions about wheat and gluten are still being charted. A recent Mother Jones story about research at The Bread Lab of Washington State University suggests that modern baking is a bigger culprit than modern wheat. The publication Eating Well also has a new story on gluten by Sam Fromartz called "Unraveling the Gluten-Free Trend." Like his recent book, "In Search of the Perfect Loaf," the article nicely navigates the maze of fears about eating wheat and gluten.
Kissing Kucek's "A Grounded Guide to Gluten" maps the research already done. Like any realistic map, the guide offers facts, not commandments of the "Here Be Dragons" sort. Answers might be found, the paper suggests, in turning to traditions.
This confirms what I've long suspected: That we need to unravel some of the processing developed over the last 150 years. In that time, we've adopted roller milling, which leaves behind most of the bran and germ. While I never fell out of love with wheat or gluten, I've grown enamored of the taste of fresh stone ground flour, and the concept of using all parts of the grain. Perhaps there is something that each lends the other, and to us, as we turn this plant into food. I think that the unity of stone milling is essential to healthy utilization of grains. Some professional bakers believe this too, and are working exclusively with fresh milled whole grain flours.
As people negotiate a friendly relationship with bread, I am hoping that my personal truth about gluten might gain scientific ground.
Main photo: Survey of wheat sensitivity research suggests there may be multiple suspects. Credit: iStock
Soda bread is serious stuff. The Irish Heritage Society near me is having a contest, and people can enter in three categories: traditional white, traditional wheaten, and family bread non-specific. The first two can only contain flour, baking soda, salt, and buttermilk; ingredients that would have been available in Ireland when the bread was developed. The third, family bread non-specific, can have anything in it, and might include currants, caraway seeds, eggs and other enrichments.
The sweet quick bread common here is decidedly American and reflects the fact that the average Irish cupboard lacked or had limited quantities of sugar and butter. The traditional Irish soda bread is emblematic of other limits, like the way that flour works in bread dough, and how wheat grows.
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The moist climate of Ireland is suited to growing soft or pastry wheat, which is better for making pastries and quick breads rather than yeasted or naturally leavened breads. Arid summers, like those in the American wheat belts, grow hard or bread wheats, which have enough gluten to develop the structure that builds tall loaves of bread.
All wheats have gluten, which is a type of protein. The amount and quality of gluten varies in hard and soft wheats. Gliadin and glutenin are two components of gluten, and each wheat style has different proportions of both. That's why flours made from different grains work differently. Hard wheats have more glutenin, and soft wheats have more gliadin, which is sometimes described as having sliding properties. If you cook whole grains, hard wheats really are harder to the tooth.
Soft wheats work great for quick breads and things that climb with the aid of chemical leavening. Soda bread, especially if made with purist rules, is a great demonstration of chemical leavening at work. Buttermilk plus baking soda creates an acid-base reaction, and carbon dioxide bubbles throughout the dough; the heat of the oven traps the gases, and voila, there is bread.
In praise of baking powder
Baking powder is another type of chemical leavening; liquid activates its acid-base reaction. These products of the 19th century simplified baking. Before the birthday of baking powder — around 1865, depending on whom you salute as its inventor — people had to use natural yeasts to make baked goods rise. Old cookbooks have lots of instructions for ways to charm leavening out of thin air, or from potato peelings and even milk.
Sourdough baking is all the rage, but I am in awe of baking powder. This shelf stable stuff makes my whole wheat pancakes climb sky high. It is a little angel in my pantry, helping flour soar. I am loyal to a single brand, Rumford. It's double-acting baking powder, which means it rises once when liquid hits the dry ingredients, and again in the heat of the oven, or on the griddle.
I am also loyal to fresh milled whole-grain flour. I love the way it tastes, sweet and hardy, and the way the food sits in my brain. Stone milling is a process that keeps all the parts of a grain kernel, the bran, germ and endosperm, together. Roller milling is how most flour is made, and the process separates all of these parts, combining parts of them at the end as the mill sees fit. The germ is generally removed because it spoils easily.
Luckily, stone milling operations are popping up all over the country as people revive small-scale grain production. The one near me, Farmer Ground Flour, mills a type of soft white wheat that makes great quick breads.
I have no family recipe for soda bread, but I've made a beautiful mutt loaf that highlights my kitchen affinities.
Soda Bread
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Yield: 6 servings
2 cups stoneground white whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
5 tablespoons butter
1 egg
3 tablespoons yogurt
1/2 cup milk
1. Combine dry ingredients with a whisk.
2. Cut butter into 1/2-inch cubes.
3. With a pastry blender or your fingers, incorporate butter into the flour mixture. The result does not have to be smooth — some pea-sized pieces are OK, even good.
4. Whisk together egg, yogurt and milk. Using a fork, blend until everything is just barely incorporated.
5. Turn out onto a floured surface and knead very lightly, just about five times.
6. Pat into a round about 8 inches across and transfer to a buttered cookie sheet. Score into six pieces.
7. Let dough rest 10 minutes while preheating oven to 400 F.
8. Bake for 25 minutes, until golden brown at the edges.
Main image: Soda bread. Credit: Copyright Ellie Markovitch
Sam Fromartz's new book, "In Search of the Perfect Loaf, A Home Baker's Odyssey," is a departure. The journalist and editor began his career as a reporter at Reuters, and his previous book, "Organic, Inc.," was a standard work of nonfiction about the evolution of the organic food industry. But as his hobby became his subject, the writer leaped into the picture of this book.
"In Search of the Perfect Loaf: A Home Baker's Odyssey"
By Samuel Fromartz, Viking, 2014, 320 pages
» Enter here for a chance to win a free copy
» Click here to buy the book
"Baking for me was relief from my daily grind of journalism," Fromartz said in a phone interview. "I really enjoyed the moment in the day when I would leave my keyboard and just bake, shape loaves, bake them. I really didn't want to lose that sense of specialness, of what bread meant in my life. I thought if I mixed it up in my work too much, it would just become part of my job. I really didn't want to do that."
As the recession downsized his income, however, everything became a potential topic. In a single afternoon, he lost most of his steady freelancing gigs. Querying a contact at the travel magazine "Afar," he proposed a story about going to Paris to study baguette baking.
The editor said yes, and the adventure began. Consider yourself lucky that his escape became his work, because the result is a really nice journey through baking led by a skilled reporter.
"This book was a lot more personal," said Fromartz. "It wasn't a journalistic investigation. But I am a reporter, so all of those tools I use in my work became tools I used in the book."
Tools like reading, asking questions and framing the answers in good stories. There are some beautiful descriptions, like the one at Della Fattoria, a bakery in Petaluma, California.
"Everyone seemed to be working at a pace just short of a jog," he writes, setting the stage for each reader to witness, as he did, the bread baking one morning. The baker-writer joins the action, helping shape loaves of bread. But once the actual baking begins, he stands on the sidelines and tells us plainly what he sees. We readers fall into the rhythm of the observed work.
As a small herd of bakers usher hundreds of would-be breads into the oven, Fromartz puts you right there, watching the "dance of the peels," as loaves go into the oven, and then come out. You are just shy of smelling the bread and tasting it.
The pacing of the stories and information are spot-on. Fromartz takes you through a long baking lesson, baker by baker, describing the process and progress. Beginning with baguettes, which were a challenge for him to bake at home, you learn as much or more about the social history of this bread and its place in French culture as you do about the practical route he found to making this loaf.
Yes, there are elaborate recipes, heavy on method, at the end of chapters in case you want to bake along. But no baking is required to enjoy the research he presents as part of his journey. This odyssey is not just for serious home bakers or professionals, but also for anyone mildly curious about wheat.
Guided by his curiosities
"I wanted to understand things for myself," he said. "A lot of baking books dealt with some of the questions I had, but there was no sort of central resource, and no book that tied together everything from the origins of grains to sourdough microbiology to how to shape a loaf."
Writing the book really answered his curiosities. His dives into sourdough are deep; at one point he compares cultivating sourdough cultures to farming, and nurturing microlivestock. Holding all this heady material together is the importance of craft, and what he got out of learning a craft at the hands of people who really value bread, its historic framework and its future.
One of the most surprising discoveries he found on his journey was learning about flour, specifically locally grown and milled grains. As he started using local grains, and flour that came from small mills, he realized how variable bread's main ingredient could be.
"It made me realize what's been lost and sacrificed along the way in that quest for uniformity," he said. Anything that threatened that uniformity got lost, like grains with different flavors, and non-standard types of gluten or proteins.
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"My sense is those guys probably knew something about flavor," he said. "We have this real singular expectation of what bread should be. "Even whole-wheat loaves generally estimate that puffy bread ideal. "When you have such a narrow idea of what bread should be, you lose a lot of possibilities."
Exploring those possibilities through different grains and flours engages him as a baker. It's useful ecologically, too. Pursuing lesser-known grains is good for agricultural diversity and dietary diversity.
When I was reading, I was worried that baking might have lost some charm for the writer. But by the end of the book, he says he's been able to protect his special connection to baking. I wanted to know how he preserved it. His answer was reassuring, if elliptical.
"I still bake a lot and baking is really a part of me," he said. "I want to keep that sense of discovery about it. So I think will."
Main photo: Sam Fromartz's newest book will have you smelling and tasting the featured breads. Credit: Sam Fromartz


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I know a lot of you guys are having this drag & drop problem on headspace. Trying to find a fix for days, weeks or even months! I understand coz I can relate to that! Anyway, I found a way to fix it. First, thanks to Michael for his post on downgrading the plugin to 3.6.39:
But that did not work for me. So what I did is after I installed 3.6.39 and activated it, I click the upgrade. And that fixed it..
1. Deactivate
2. Delete files
3. Install version 3.6.39
4. Activate
5. Upgrade to latest
Hope that helps everyone!


text: I have tried to link a page containing an Album to another page containing the photos from a Gallery. However the only way I seem to be able to do it is if I make the Gallery page "Private". This laves a big "Private" statement at the top of the page. I wondered if anyone could help me set this up properly please?


text:
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Tag cloud phrases:barone beginning beginning end cited work dems lash difficult night frustration pelosi gruber cited gutierrez call hoyer join join gutierrez lash out leader dems members public name pelosi out pelosi pelosi difficult pelosi hoyer pelosi pelosi pelosi simmers work name


text:
, Volume 34, Issue 18, pp 4489-4500
First online:
Effect of crystalline phase, orientation and temperature on the dielectric properties of poly (vinylidene fluoride) (PVDF)
- R. GregorioJr.Affiliated withDepartment of Materials Engineering, Federal University of São Carlos Email author
- , E. M. UenoAffiliated withDepartment of Materials Engineering, State University of Ponta Grossa, CEP
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The effect of crystalline phase, uniaxial drawing and temperature on the real (ε′) and imaginary (ε″) parts of the relative complex permittivity of poly (vinylidene fluoride) (PVDF) was studied in the frequency range between 102 and 106 Hz. Samples containing predominantly α and β phases, or a mixture of these, were obtained by crystallization from a DMF solution at different temperatures. α phase samples were also obtained from melt crystallization and from commercial films supplied by Bemberg Folien. Different molecular orientations were obtained by uniaxial drawing of α and β phase samples. The results showed that the crystalline phase exerts strong influence on the values of ε′ and ε″, indicating that the αa relaxation process, associated with the glass transition of PVDF, is not exclsively related to the amorphous region of the polymer. An interphase region, which maintains the conformational characteristics of the crystalline regions, should influence the process decisively. The molecular orientation increased the values of ε′ for both PVDF phases and modified its dependence with temperature over the whole frequency range studied. The influence of the crystallization and molecular orientation conditions on the dc electric conductivity (σdc) were also verified. The value of σdc was slightly higher for samples crystallized from solution at the lowest temperature and decreased with draw ratio.
Reference tools
- Title
- Effect of crystalline phase, orientation and temperature on the dielectric properties of poly (vinylidene fluoride) (PVDF)
- Journal
Journal of Materials Science
Volume 34, Issue 18 , pp 4489-4500
- Cover Date
- 1999-09
- Print ISSN
- 0022-2461
- Online ISSN
- 1573-4803
- Publisher
- Kluwer Academic Publishers
- Additional Links
- Topics
- Industry Sectors
- Authors
- R. Gregorio Jr. (1)
- E. M. Ueno (2)
- Author Affiliations
- 1. Department of Materials Engineering, Federal University of São Carlos, C.P. 676, CEP, 13.565-905, São Carlos, São Paulo, Brazil
- 2. Department of Materials Engineering, State University of Ponta Grossa, CEP, 84031-510, Ponta Grossa-Paraná, Brazil


text:
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United Methodists remember and look ahead
They came from across the country with individual memories and common yearning to assess the dreams of the 1963 march. Read More
Immigration reformers hail and hammer ruling
Immigration advocates now focus on end to 'racial profiling' in Arizona law after U.S. high court ruling in June eliminates other objections. Read More
United Methodists join mourning for Trayvon
Congregations across the nation honored the slain teen by wearing hoodies to churches Sunday. Read More


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our mailing list. It's so wizard.
by Pizzo
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Due November 8th. Itunes version will include three extra songs.
1. The Greatness
2. Posted
3. Useless (feat. Asher Roth)
4. Move One
5. She (feat. Tiron)
6. Chaos (The Recipe)
7. Life Is Good
8. High Five
9. Top Down (feat. Casey Veggies & Skeme)
10. Number 1
11. Brown
12. Thank You
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Use the tools below to refine your search by only displaying reviews with a certain number of star ratings or to only show reviews from a certain time period. Eg click on '1 star' to just display the reviews we have which received a 1 star rating click or 'Within the last month' to display just reviews posted over the last month.
Written on: 27/06/2016 by Tianad491 (1 review written)
Got out a loan. Circumstances changed. contacted them to make a new arrangement (lower repayment) , they pleasantly agreed. I was ecstatic! so I paid the new agreed amount then circumstances changed again but for the better! So I paid the remaining amount off before the original agreement time! Brilliant, they done me a favour then I returned it by paying early as promised..... Then 4 years later I have gone to apply for a mortgage.... They put every single month for 6 months as a late… Read Full Review
Written on: 15/04/2016 by McMahanxm85 (1 review written)
Took out a loan for 400 they say i took out loan for 800 had them send me proof of this 800 loan it turns out i signed for 400 and the signiture on the other 400 is nothing like mine so provident where do we go from here im not paying you another penny ive got the proof i loaned 400 and you have forged my signiture on the other 400 naughty naughty see you in court… Read Full Review
Written on: 27/03/2016 by Napierot370 (1 review written)
Had several loans with Provident, was making payments on time every time without fail, until I found out my agent had been taking out loans in my name and the matter had been refered to the police, had a Provident manager take away my payment book as "evidence" then sent me a bill. I refused to pay anything until I got my book back as that was the only way I knew what I actualy still owed, eventualy got it back and rang up a couple of times to ask why no agent had been round to collect my… Read Full Review
Written on: 09/10/2015
Had £100 loan. They claim to help out people with bad credit in difficult situations. Struggled to repay, but never borrowed more now owe £322. I phone to see why there is more than 200% interest added on and the man says he cannot give me any breakdown of where all the extra charges have come from. it's charges for lateness. Then implied I've borrowed £300. nothing but glorified loan sharks charging secret extra costs that you can't afford meaning your stuck in debt with them forever… Read Full Review
Written on: 26/11/2015
As a long term provident customer. Through my own stupidity. You have rights. If you can't afford the payments you need to tell or ring your agent. They are legally obliged to back off and give you time to come to a mutual agreement with them. You may have to enter what is called a solve agreement.This an agreed payment which you must adhere to. If your agent is the bullying type I'd ask for a different agent Which is also your right. I know it's hard living on a low income. But in the long run try and move away from provident. There are other low interest loans such as moneyline. I am finally making the break myself after 25 yrs.
Written on: 28/08/2015 by McNeillsl82 (1 review written)
I applied online a few weeks ago and was accepted in principle, told wait for an agent to contact me to finalise. Waited over a week and had no contact so sent provident an email requesting an update, had no reponsd so sent another. Still no reply. Can not believe this ignorance, so rude and unprofessional… Read Full Review
Written on: 01/08/2015 by Mahoneyzh162 (1 review written)
Told it would help build up my credit ratings have had 4 loans Totalling amount 1500 . Paid back 3000. Never missed a payment always paid 3 weeks upfront start. Every month. They could not even sign my book with thanks. The local kidderminster agent just wrote accounts closed .how rude not even a thank you. Take a tip off me it won't help build your credit ratings .they just want double there money. Steer we'll clear. They pray on people who a desperate … Read Full Review
Written on: 31/07/2015 by Zaydenu179 (1 review written)
get a receipt guy claiming to be branch manager actually area divisional manager had £50 from me due to wives illness and her being ill did not get receipt claims he never got money. Now reported to police… Read Full Review
Written on: 08/07/2015 by FreddySimpson122 (1 review written)
We have been customers of Provident for over 12 years after being made redundant and getting into financial problems. The collector lady calls each week and we have never missed a payment. Up to now getting a loan from Provident has been an easy process but of late it has taken longer and longer whilst she tries to sort out the new gadget they have to use. Now she tells me that in future they will be checking credit records before granting further loans and she is getting lots of her customers… Read Full Review
Written on: 08/06/2015 by AryannaWade277 (1 review written)
I went to provident after separating from my ex and left with 3 kids. i was a manager before we separated, and we owned our own home, but because i was in a womens refuge i couldnt get credit i started owing £100 - three years later i now have to pay over £100 per week and i owe near £2,500 which makes me have to repay nearly £6000 - do you believe it £6000 . i have now decided to declare myself bancrupt. i feel so low, i cant believe whats happened to me. they are really quick to… Read Full Review
Written on: 26/11/2015
So sorry to read this.I have been in the same boat many times since meeting my husband. He got us knee deep in debt. We have spent 20 yrs clawing our way out. Finally a light at the end of the tunnel and I loose my income. Anyway Provident do prey on those who are in need. That is my bug with them years ago they came round with a van full of goodies knocking doors. That's how I got stuck with them. I am nearing the end of my loan and won't be renewing, Xmas or not. I hope you are having emotional support as I know what living in debt can do. .
Written on: 15/03/2015 by Tucker298 (1 review written)
Agent never turnef up when he was supposed to and constantly hounded me to reloan it was a terrible experience… Read Full Review
Written on: 03/03/2015 by Treyc369 (1 review written)
applied for a provident .process was quick with fast payout very Good service ! would recomend to family and friends… Read Full Review
Written on: 19/02/2015 by Sashaq415 (1 review written)
15 years on and off a customer ,had some lovey agents ,rang one week the manager as had been off sick saying I could not pay that week , did not go down well ,I was annoyed as in all the years I have been with provident I never ever missed before, Manager needs lesson in politeness and people skills ,even his agents do not like him ,when my account is clear I will never deal with them again ,avoid at all cost… Read Full Review
Written on: 22/01/2015 by Amanda3266 (1 review written)
Provident are probably the most well known of the doorstep lenders, I speak as I find and have had two loans via Provident. To be clear, they are only to be recommended if you cannot get a loan any other way as they are expensive. For examp,e a £500 loan paid over a year will work out at £17.50 (approx) a week and cost nearly £1000 by the time it's been repaid. If you have any other cheaper option then take it...I would. The two doorstep collectors I have had have been friendly and helpful… Read Full Review
Written on: 06/01/2015 by GarethJT92 (1 review written)
I applied online yesterday and 24 hours later on there first visit to my home I have my loan it was hassle free and very quick and at no point did I feel there was any sort of catch.Iv Borrowed 200 pound and im paying back 280 pound at 20 pound each week I would recommend provident to any one struggleing to make ends meet and I really hope provident never change the way they operate… Read Full Review
Written on: 12/09/2014 by 353McConnell (1 review written)
I took out a £250 loan last November and agreed to pay £8.75 a week for 52 weeks. yes the interest rate is very high and I am paying almost double what I borrowed but for people like me with bad credit, no job and three kids wanting expensive Xmas presents this loan was a lifesaver. due to personal problems I left my Xmas shopping far too late last year and provident were the answer. my rep is a lovely lady who is extremely understanding if something comes up and I am not going to be at… Read Full Review
Written on: 14/08/2014 by Anderseneq67 (1 review written)
Had a provident loan due to a lot going on at home and needed to get a loan to help out with a situation, the loan was quick and easy then it goes down hill!! they charge you almost the same ammount of the loan in interest, they don't update your credit file, nobody knows what's going on just awfull!! I paid mine with regular payments each month to the head office via my debit card and often had an agent turn up on my doorstep and not actually knowing themselves why they are there just shouting… Read Full Review
Written on: 16/08/2014
totally agree with your comment, have major issues with them at moment regarding payments by debit card? money going elsewhere etc paying more than actual loan so I totally agree with what you say
Written on: 10/04/2015
I have had only one bad experience in over nine years of having provident loans and that was soley down to the agent who was not customer friendly nor did she last with provident after I complained, provident loans are not handed out to just anyone without carefull consideration, as a customer you are provided with all the details of your loan before you signe for it, you signe having accepted all terms and conditions and are happy with the arrangement, so it really gets my back up when people like you then put silly reviews up on here complaining of high intrest and paying back double, well im pleased to say this is your fault and your doing no person from provident forced you, they just acted on what you asked them to do.. it sounds to me that you just wanted a fast amount of cash in your hands you got the loan signed for it spent the cash and then thought about it when you had to pay it back, moor fool you..if you cant afford it thyen don't do it. maybe next time you should consider bugeting your finances a little better then you would not have to write a review concerning a problem which you in fact created yourself, silly person...
Written on: 21/07/2014
I had a loan with Provident and we kept up payments until we had to take out an IVA. They were included in it and for 4 yrs we got on with the IVA and kept our noses clean. Then the IVA finished as we paid it off with a lump payment which all creditors agreed to. Finally the IVA has terminated and a certificate of completion was issued. I went on my credit file through Experian and have only one creditor on there who has consistantly failed to get it updated or taken off. For 4 yrs Provident… Read Full Review
Written on: 26/11/2015
Had similar problem with provident and my credit file. It transpired that if you underpay even if it's regular payments provident will consider this to be a missed payment or arrears. It does need the regulator to change this as it's unfair and unjust.
Written on: 13/05/2014
Terrible service after having loans for some time with this company I found that my collectors partner had told people I knew details about my loans. When I questioned this with the company they pretty much refused to do anything about it stating that their collectors are contractors so Provident is not responsible for protecting my information, their contactor is. Absolute joke of a company, stay away at all costs… Read Full Review
Written on: 25/01/2014
I took out a loan 5 years ago and I was paying off the loan on a weekly basis with an agent calling at the house. I moved house twice and got into a bit of difficulty but got back on track with the payments and the loan was paid off. I now have received a letter stating the original address I was living at when the loan was taken out, and it says I still owe £700! I was paying the agent outside the house a lot of the time and I wasn't getting the book signed so I have no record of the… Read Full Review
Written on: 29/01/2014
can you tell me what area you are in! we are in the same situation! its a joke I am furious it seems the agent was sacked for gross misconduct! but they do not believe us!! they are wrong! we even had loans opened up at the address in names of people we didn't know who they were!!! they are vile company. they said they were reporting us to the police but we are doing this against them! I am so so cross. They even wanted to come to the house and I said no but arranged a meeting at the local CAB! they have accused me of being obstructive.
Written on: 02/04/2014
i bet the agent was on the fiddle , loads have been sacked for being light fingered , I have seen it I worked for them !
Written on: 25/01/2014
I have taken out a loan with this company and as it was through a work colleague who decided he didn't have to give me a payment book he also never gave me a receipt so now. Provident are saying that I cannot prove I gave him the money next stage I'm considering is police investigation of agent and company be warned provident rules state that agent must give you a payment book I foolishly trusted my so called friend I will not be paying one penny to them… Read Full Review
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If you've spent any time in a studio or in the live venue environment, you know all about line mixers and how valuable they can be to your set up. If you're unfamiliar, line mixers essentially collect sounds from a variety of different sources into one central place. This allows you better control when it comes to mixing recordings or shows from the booth. Make no mistake about it, a line mixer is an absolutely integral part of any audio professional's setup. There are plenty of line mixers available to you that are suitable for all skill levels and financial situations. All you need to do is have a quick look around and determine the one the best meets your needs. If you're not entirely sure where to begin your search, you may want to have a look at a few of our best sellers to help make your decision easier.
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text:
COLUMBIA, S.C. (January 3, 2014) An accused killer who escaped from the South Carolina mental hospital to which he was committed after authorities said he murdered his mother and stepfather has been captured in Tennessee.
The Department of Mental Health, which would not name the man because of privacy laws, said the man was captured Friday morning at a hotel off Interstate 40 west of Nashville, Tenn.
The Oconee County Sheriff's office said in a news release, however, that the patient was Jason Carter, 39.
Authorities say Carter killed his mother and stepfather in 2006 and wrapped their bodies in plastic.
He was found not guilty by reason of insanity and then was hospitalized.
Department of Mental Health officials say they don't know how he got the money for a hotel but don't believe Carter committed other crimes.
The agency says the escape is under investigation.


text:
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Just a little sneak peak of something I have been working on for class. In the end there will be a bunch of ink wash drawing/painting designs :3 I might piece them together in some sort of booklet or something. Idk...There will probably be too many to post on dA, so my thinking was to make a zine or artbook available at a very reasonable price. I'd hate to have to monetize it, but gotta be making some profit back somehow XD At this point I'm just rambling to myself.
If I made some sort of thing available either online, or made to order- say 20+ mostly never-before-seen works for $5-$10 would anyone be interested? Print books would be a bit more expensive. Just wondering what the final direction I take this project in should be.
So elegant love this
This is really nice. What steps did u take to paint like this. I've never been Good at painting. How do u do it?
This is a really powerful image - beautiful!
This one is so beautiful. I really love the emotion ^^
Great design and style!
One of the most beautiful things on this site is the water colors work that I have no idea how it's done but still admire to the most!
This is elegant
This looks very nice~ We really like the black and white effect on this with the different tones of greys~ We also really like the swirls under the wolf~
WOW!!! Your work is beautiful!!!! It would be an honor if you could check out my work and possibly "watch" ?? I will totally "watch" back!!!
That really is fabulous!
It's beautiful.
*~* amazing
This is the first piece I've commented on in a while- everything about it is just so gorgeous and expressive!!
How??? HOW DO YOU DO THIS SO NEATLY???!!!
how do you...
Wow, this looks awesome!
sweet, very nice work.
lovely. Great ink play, love to do this kind myself. Once in class I had to paint the rear of a model with ink, but we where not allowed to use outlines. Just shadow and lights. Amazing results! def fav!
This is awesome!
I would love to see this on your Society6 page!
Oo trop beau !
Really pretty!
i would totally buy i love this piece too! Anyway to buy this one?
OMG!!!!! so gorgeous!
u got your self a new watcher *^* !!
Ooooh, I love the swirly-smokey-foggy breath and everything else. Very well done.
thats amazing
your CRAZY good ^-^
I love your lines. So smokey and loose. The most primitive and improvised lines tend to be the most beautiful.
This is pretty
I'd certainly buy a book of your art!
Great design!
I think anything you do would be successful because of the talent you possess but to be honest, I love these black and white images the best Maybe a variety of your work's to show the full extent of your talent??
wow really like your work
This is beautiful. I just love the flow and soft look of the ink wash.
Excelente. Gracias por tu talento.
Did you draw the image first and then use water to pull the ink afterward or was it like using water color but with ink?
I'm kind of a broke student *cough just poor cough* but 10 - 15 dollars sounds like a reasonable price for a small art booklet. I'd be out of luck in buying it, but yeah! Good luck!
(You also have a new follower from this work. I love wolves a bit too much, I think... And the tiger. I have a small collection of plush Big Cats, so automatic favorite there!)
Love Wolves! LOVE THIS!
If this was in it, I'd so go after it. It's so beautiful. Would love to get a print of it for my wall.
I hated working with ink! But you, clearly, are the master of ink. This is lovely.
I like the different style of this. Vey nice as always :3


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All Comments (8)
I need to be fucked. My dildo isn't cutting it someone want to fuck a 19yo
What happened to the painting? Wish i cud get som inspiration!
I love this video.it's so hot
all only for man pleasure
God I wish I was her
her pussy ho is so fucking big she bben fucked alot but she hot though, and he is so fucking awsome i want him and i want to make a three some with them my pussy so fucking wet NEED TO FUCK!!!!!
i;d love 2 be her


text:
Just a quick note: today I did a Reddit Ask Me Anything, and there were a lot of questions that I answered that cover a range of different topics. You can read it all here.
Ask Me Anything
by Jono Bacon | Jun 6, 2012 | Canonical, Community, Planet Ubuntu, Ubuntu | 5 comments
Community Strategy and Execution · Developer Workflow · Internal Communities · Speaking / Training
5 Comments
Plamentp57 on June 6, 2012 at 8:55 am
The best programs to clean up unnecessary packages on Ubuntu 12.04 LTS?Reply
Kumar chandan on June 6, 2012 at 10:07 am
I installed precise pangolin.Openjdk6 jre was installed by default.I installed Openjdk7,now when i run a java program through terminal the java class file is compiled but not executed.Please help.Reply
Pr_vallanad on July 12, 2012 at 12:32 pm
is kerala lottery tickets and prizes meant only for residents of kerala?Reply
Carlos on July 22, 2012 at 4:17 pm
HORIZON A ART BOOK MAGAZINE ISTIL A LIVEReply
Carolynsue1947 on August 5, 2012 at 3:53 pm
Does it require a lawyer for an affidative for a parent whom refuses his 18yo daughter to receive medical insurace until she is 23yo going to college. He already has family plan and it would not cost him anything.Reply


text:
Swan by tarasischeWatch
©2006-2016 tarasische
a white swan a symbol of love
The water pattern is an inspiration!
love the texture and edging. Good balance.
Great shot. Presentation with the rough border is nice as are the deep and rich colours.
Simply an awesome shot!
i always love swan..
and this photo is so lovely..
some kind of harmony in it
and this photo is so lovely..
some kind of harmony in it
lovely pic!!! great colors!!
обожаю лебедей!очень здорово!
Me encanta esta foto!
absolutely gorgeous!
i love this picture the swan is so beautiful and you caught it in just the right moment.
gorgeous, i love the border too
Stunning. Really.