Wheat
Avoid Wheat
White wheat flour is devoid of the wheat germ, the wholesome nutritious part of wheat. One can tell by a side by side taste test between spelt and wheat flour which has a better taste. The wheat tastes devoid of nutrients. Early wheat producers discovered that grain beetles would not attack white flour. It was an early means of prolonging shelf life. Consumers preferred a really white flour; so wheat producers sun dried it. This was labor intensive. Now they add a bleaching agent (more chemicals) to white flour. This processing is especially harmful if the grain has not been pre-soaked to lessen phytic acid. Wheat contains 95% phytates whereas spelt when allowed to slow rise without yeast contains anywhere from 0 - 5% of phytic acid. Sometimes individuals allergic to wheat can eat spelt. Spelt is not gluten free. Spelt flour can be used interchangeably with any recipe that calls for wheat flour; however spelt doesn't require as much water - if substituting spelt flour for wheat flour in a recipe, start by using only ¾ths as much water.
Wheat when tested is 90% phytates. Spelt in the raw before soaking is 5%. Spelt non yeasted bread has zero phytates. Spelt grain is what sustained the Roman Conquering armies during their attacks.
All Purpose Wheat Flour
This is to be avoided. This s devoid of the wheat germ, the wholesome nutritious part of wheat. One can tell by a side by side taste test between spelt and wheat flour which has a better taste. The wheat tastes devoid of nutrients. Early wheat producers discovered that grain beetles would not attack white flour. White flour has been stripped of the germ, of the nutrients then given a whitening agent like bleach to make it even whiter in color.
Wheat and Diabetes
Wheat, especially white wheat flour has been implicated in the death of pancreatic cells and contributes to the rise in diabetes. Fructose also browns organs much more than even table sugar. This browning of organs leads to diabetes and the death of organs.Why no wheat?
Wheat is 95% phytates - phytic acid, this can contribute to a rise in blood pressure, especially if there is a slight allergy. Phytic acids is one of the reasons that those eating living vegan foods or raw vegan foodies insist upon soaking all nuts grains and legumes before eating them. All grains, nuts, and legumes contain phytates. Wheat contains a higher proportion of phytates, much more than any other grain. This is especially true of wheat that has been ground into flour and then baked using a fast rising yeast. The addition of rising agents puts the grain through a very rapid hurry-up-process. Adding yeast, baking powder, or other rising agents does not a allow the grain to fully, slowly release its own enzymes, which take time to begin to develop a truly natural nutty tasting fermentation. Non-yeasted breads made by this long slow deliberate rising have almost 90% of phytates removed. If one uses a grain such as spelt which is naturally low in phytates, the resulting bread will be very low in all acids, especially phytic acid. When consumed, the bread will have an alkaline reaction within the individual's body chemistry. The method used to convert grains into non-yeasted bread is called by many names. Some call it desem, levain, or sourdough, or stalking the wild yeast. By adding simple pure water to spelt flour, utilizing the abundant natural occurring yeasts, creating a slow rise, helps bake a delicious non yeasted bread.Phytic Acid
Phytic acid is a potent acid. As it exists the body through the intestines, the phytic acid molecule grabs much needed minerals from the body, almost stealing the calcium from the bones or the iron from the heme portion of the blood. These minerals cling for they are bound irresistibly to phytates.As recently as the early 20th century, though, this wasn't the case. Spelt was the grain of choice, grown abundantly by American farmers throughout the country. In their quest for greater efficiency, Spelt was eventually replaced by modern wheat. Unlike Spelt, wheat had to be ground only once. Modern wheat is a "free hulled" grain, the outer husk or hull comes loose when harvested and falls in the field, while Spelt retains it's hull during harvest. Because of its tough hull, Spelt required two "grindings": one to get rid of its tough outer husk, and a second to grind the kernel. This tough husk, though, is in part what's responsible for Spelt's superior texture and flavor. It helps to protects the inner kernel - shielding it from the sun and preventing the flavor and nutrients from leaching out. On top of the contributions it makes to flavor, fiber, and protein, Spelt is unique in that it's very easy to digest. It's such an easy grain to "mix" that bakers have to follow specific instructions when using it in bread, so as to avoid a glutinous mess. This "mix ability" may be what makes Spelt so easy to digest. So easy, in fact, that individuals with wheat allergies are sometimes able to consume spelt. Oftentimes people allergic to wheat can manifest this as a sniffling or running nose after eating wheat products. The person can then become irritable, prickly, and bristly or this can result in more disturbing traits.
Wheat Depletes Minerals
Wheat, especially yeasted wheat products can produce depletion in the body′s minerals thus creating a chemical imbalance from within the very body, which is striving to find nourishment by ingesting the grains in the bread. Spelt flour is a very ancient grain and as such, it has not gone through much manipulation in its farming methods. Spelt is such an early grain; one might say it is the great great grandmother of modern day wheat. Wheat typically involves the use of pesticides and the removal of the husk during harvesting. In contrast, spelt retains its husk right up until it is ready for milling, which ensures that maximum nutrients are retained and ensures ongoing freshness. Perhaps more importantly, the husk protects the spelt kernel from insects and pollutants and hence normally requires no chemical or pesticide treatment. When compared to wheat flour spelt contains more B1 and B2 vitamins, more iron, manganese, copper and zinc and has high water solubility thus ensuring these nutrients are easily absorbed by the body. Spelt contains special carbohydrates, which are an important factor in blood clotting and stimulating the body′s immune system. It is also a superb fiber resource and has large amounts of B-complex vitamins. Spelt is also rich in amino acids (protein content is 10-25% more than wheat) and is high in essential fatty acids that cannot be synthesized by the body. The total fat content of spelt is less than 2% and spelt is also high in complex carbohydrates and fiber. This grain was originally grown in Europe more than 2000 years ago. Spelt is known by many names: dinkle in Germany, farro in Italy, l′epeutre in France. It remains much more a part of European culture than it is in the USA.The mystic Hildegard von Bingen who lived around 1025, used spelt to heal and nurture the sick For the salt in this recipe, I use mined Himalayan crystals of sea salt, also known as halite. If you are lucky enough to find sea salt from the shores of Brittany called fleur de sel or flowers of the sea, then by all means use it. Celtic sea salt is grayish in color due to the extra minerals present. All of these salts have a unique flavor that is very delicious and will impart a magnificent essence to the freshly baked bread. The water in this recipe is either spring water, purified water, mineral water or tap water that has been allowed to sit out overnight, dissipating any chlorine. Chlorine could prevent the yeast from developing fully.
Is it the Gluten in Wheat?
A practice of grain growers just before picking wheat, is to flood the fields with the Monsanto herbicide Roundup® (glyposate). The residents of Maui an island in Hawaii just passed a moratorium against Monsanto. Monsanto strikes back after Maui voters support GMO moratorium. ABC KITV4 Hawaii, November 5, 2014 Monsanto practices have contaminated ground water, our drinking water supply.Flooding Wheat Fields with Roundup
Ever time there is an outside food temptation from a cookie or cake, remind yourself that wheat fields are flooded with Roundup® spray at harvest. This accounts for many symptoms from eating wheat. Common wheat harvest protocol in the United States is to drench the wheat fields with Roundup several days before the combine harvesters work through the fields as the practice allows for an earlier, easier and bigger harvest.GM Wheat ↑ Liver Damage
GM wheat currently in development by an Australian governmental research agency could, if ingested, shut down certain genes, leading to premature death or risk thereof to multiple generations. this variety of GM wheat could affect human glycogen production from the liver. Such a change in wheat structure could lead to a cell build-up resulting in a liver disease that often killed children by the age of 5 and showed symptoms in adults later in life.
Atta Durum, Atta Flour, Atta Bulgur
It is all wheat and to be avoided with cystic organs. All contains phytates, a mineral blocker. A practice of grain growers just before picking wheat, is to flood the fields with the Monsanto herbicide Roundup® (glyphosate). Wheat is high in phytates, causes browning of organs, contributes to the death of the islet cells of the pancreas, & is an endocrine disruptor. Atta bulgur, atta flour, atta durum are all wheat and come with the harmful properties of wheat.
Genetically Modified Transgenic Wheat
Transgenic wheat is banned in many countries. U.S. wheat has been banned in Japan, South Korea after the discovery of Monsanto GMO. This genetic engineering of transgenic wheat has resulted in a crop that is NO longer classifiable as a plant, but is now considered a genetically modified organism (GMO). Transgenic wheat has been and is being engineered to:Concerns about genetically engineered transgenic wheat
Genetically Modified Wheat Hepatic Damage
Genetically modified wheat could cause liver damage by interfering with glucagon. Another article talks about the chances that GM wheat could spark an early death.
Chlorophyll
Many potent food alkalizers are filled with chlorophyll: cereal grass juice, kale juice, leafy greens juice. Chlorophyll is said to have a similar structure to that of blood hemoglobin. The chlorophyll molecule and the hemoglobin molecule are almost identical in shape. At their center hemoglobin has iron whereas chlorophyll has magnesium. This similarity was first suggested in 1855 by Verdel. Consuming chlorophyll allows one to capture sunlight as energy according to one recent theory. Can insects do it?
Grains A Source of Inflammation?
A few have noticed bloating from all grains. Following my liver resection I was unable to eat any grain that had been ground into a flour, even freshly ground by me. If that flour was made into a bread, flat bread or a cracker, I noticed pain emanating from my liver. This did not occur if the whole grains were soaked and made into a cereal.
For this reason some have chosen to try avoiding all grains. Inflammation of cystic organs is present. One researcher has said if the cause of this inflammation can be found, perhaps this discovery could lead to a cure for PKD.
Sources of Wheat
Wheat desserts, cupcakes, cakes, chapatis, flour tortillas, carrot cake, all contain wheat and are subject to all of the above harmful symptoms. Avoid wheat.
Marching Roman armies carried spelt