Grains

 
Buy only emmer, einkorn, kamut khorasan and spelt wheat. Non-wheat grains such as rice, corn, barley, rye, oats and millet are also good. Get grains that have not grown with artificial fertilizers and chemical pesticides.
Use a long fermentation stage when making dough or batter so that the grains can soak to make them more digestible.
Eat grains with extra minerals, either as part of the soak water, mixed into the bread or food, from contact with the ashes and charcoal of a cooking fire or stove or as a supplement to the diet.
Mix grains with other foodstuffs so that grain is not the main ingredient when cooking grains. Root vegetables are best.
Cook in or with  real (animal) fat.
Eat grains with a fermented, cultured or probiotic food, such as ale,  or kvass, or a probiotic supplement, to help with digestion and restore some of the nutrients lost in cooking.

Grains are the seeds of grass plants. Most modern, commercial wheats available today are descendants of a dwarf mutant wheat called "triticum aestivum" or common wheat that was invented during the 1960's and 70's. It may be called multi-grain, sprouted, "oat bread”, organic, "non-GMO,” pumpernickel, brown bread or white. It doesn't really matter if the alteration was through artificial genetic manipulation or natural selection. The end product is still a pseudo-food that is designed to make a profit for its manufacturers by appealing to people's love of a white, fluffy loaf of bread rather than a food that is designed to nourish.  Almost all the grains you see on the grocer's shelf are these physically beautiful but nutrient-defective grains, no matter what they are called.

To get a heritage wheat grain that is not this mutant wheat, you have to get emmer, einkorn or khoresan. Other members of the grass family that have not been so manipulated are rice, corn, barley, rye, oats and millet. Kamut is a brand name for a type of khoresan wheat. Avoid any wheat, bread or flour that doesn't have any of these names on them. This will be 99% of all bread or flour sold commercially in the West, and probably all wheat food products sold unless they specifically have a label or sign saying they are not made with common wheat or indicating which heritage grain they are made from.

After finding a grain that is not the dwarf mutant triticum aestivum, the next big problem in dealing with grains is that they are highly acidic -- acids being the forces of life -- and, as such, will chelate with minerals. This is good if you have enough minerals in the diet, because the process of chelation will make the dietary minerals more available to the body, but bad if you don't have enough minerals in the diet, because the acids in the grains will then leach the minerals out of the body. Among primitive people, the need for minerals to be mixed in with the grain was usually solved by the fact that grain products were cooked directly on wood fires and the ashes that stuck to the bread were eaten along with the bread. Primtive people recognized that the ashes conferred some nutrition along with the grain, and so, in some cases, like nixtamylization of corn by Aztecs, they continued to mix or add ashes to the grain even when they didn't cook it directly on the burning fire.

Hull-on or hull-removed?
Heritage wheats can not be separated from their hull by any non-industrial method and should be eaten as whole grain. It has to be eaten in the whole-grain form because heritage wheats and are not free-threshing. Rice, which is free-threshing, should be eaten white, with the hull removed. The hulls contain fiber and other anti-nutrients, but not in quantities that are harmful if you eat them in moderate amounts. In particular, remember that whole grains such as heritage wheat were not the main ingredient in bread used in traditional cultures. Mix your wheat flour with potato flour or other ground foods. Flours made from roots from vegetables are especially good. Soak some dried peas, for example, and add to a bread dough to dilute the fiber and anti-nutrients and add to the texture and taste of the bread.

Grind your own berries or buy flour?
No primitive society stored ground flour for later use. They stored grains and ground them when they needed them. So, any question about method of preparing store-bought or already ground flour, other than what you ground yourself and put in the freezer immediately after grinding, is asking how to restore nutrients as best you can with what you've got, with the aspiration being to not have to buy and/or store ground flour.
Among nomadic peoples of the past, people ground their grains into flour for travelling. When they came to water, they would  stop and make "unleavened bread" by mixing the flour with water and baking it directly on the fire, and then eating it bread, charcoal, sand grit and all.

How to store?
Storing whole grains in the freezer will probably help keep them as fresh as possible, but Pharoah stored grains in the hot Egyptian heat for seven years, so storage temperature is probably not extremely vital. However, keeping out mice and mold would be an issue in storage at room temperature so, if a freezer is available, that would probably be a good storage choice for those reasons rather than any need to freeze the grains themselves.

You can add minerals to your diet by adding powdered minerals such as dolomite, plant ashes or edible clay directly to the flour or grain meal before cooking, grinding or working with the grains on a soft stone, soaking the grains in a mixture of powdered minerals and water (often called "lime water" after the dolomite lime powder that is used) or taking powdered minerals as a supplement when eating grains. This can be clay or even dirt or mud. (See Minerals for ways to make your own minerals supplements.) If the particular grain or seed that you are eating has a hull that cannot be removed, such as spelt or beans, you have to consider the abrasiveness of the fiber as well as the anti-nutrients in it. This requires long soaking and often fermentations. Aborigines put beans in net bags and left them in a running stream for 9 days to wash out the anti-nutrients.

If you feel you have an allergy to eating grains
, but not to grains that you put onto your skin, eat more minerals to make the enzymes that your body needs to digest your food and take enzymes such as papaya, bromelain and betaine HCl. Eat enzyme-rich foods like sauerkraut and lacto-fermented ale. Sometimes magnesium chloride is good to take because the chloride can be used by the body to make hyrochloric acid which helps digest food. I would wait awhile (at least a year) to build up a store of enzymes before trying to eat grain or gluten, though, if you had a bad reaction to it. Also, if you ran out of enzymes to digest grain, your enzymes to digest other foods are probably running low, too. The best source for the microbes needed to digest any food is in the end products of digestion of someone or some species that eats that food. In the days when body waste was not seen as extremely repugnant as we see it, this may have been done. American pioneers made sheep dung tea as a cure-all remedy. After direct ingestion, the next best source would be to use the manure to grow food, and eat some of that food raw. If that is also impractical, look for commercial sources of digestive bacteria such as Biokult, Primal Defense or other soil-based organisms.

Grains are for growth
. Every single grain seed is a complete cell. Every grain can be viewed as a complete kit of the almost all the tools you need to build one cell. If you want cellular growth, feeding children for example, grains can provide much of the nutrients needed. If you have unwanted growth in the form of warts, cancer or obesity seriously limit or eliminate your grain consumption. If you need to gain weight or are or want to get pregnant, you may want to add grains to your diet providing you adhere to all the other aspects of healthy grain eating.

Gluten allergies.
Humans do not have the ability to digest gluten by themselves. Our digestive tracts are lined  with a biolfilm that is populated by microbe colonies. These  symbionts digest gluten for us and send it on for us to use. In the wild, animal babies who cannot digest their food seek out the feces of their species and eat it to get the microbes needed to eat their food. I don't/can't recommend eating feces (health and safety) but I can say that the American pioneers made sheep dung tea as a remedy for digestive problems and other ills. Real ale or sourdough beer, which has in it the live yeast that eats grains and produces alcohol, may be of some help also. See Indigestion for more information on dealing with an inability to eat our food, or try any of the following:

Even with the right microbiotica, gluten still takes energy to digest. It is like glue that holds the bread together. Modern grains are modified to have as much gluten as possible because it makes the bread light and fluffy by holding it together. Even if you are able to digest it, you would be better off getting a heritage wheat with normal amounts of gluten rather than the modern commercial strains which have far more gluten in them than we should be consuming.

Add more full-array minerals to your diet.
Don't eat a lot of grain or seeds. Eat no more than a hunter-gather would be able to gather. For most people, that is no more than a handful a day.
If you cannot digest it, you need to get the microbes (probiotics) we need to digest our food. See Indigestion
If you need bulk (fiber, whole grains)  for ease of defecation, eat the fiber but consider it a medicine rather than a food. Add microbes (probiotics) to your diet by eating more raw and lacto-fermented foods like sauerkraut and cultured dairy (yogurt, kefir etc.). Bacteria from cultured foods should provide the bulk in our stools so that you do not need fiber if the digestion system is working properly.

Phytic acid
Phytic acid is an acid found in grains that is made around the mineral phosphorus. Like any acid, it chelates minerals and, because of the structure of phytic acid, it does a particularly good job of it. It bonds with minerals like iron, zinc, magnesium, calcium and copper. When these bonds occur the minerals become bio-unavailable, unless there is adequate phytase to "unlock" the bond. Phytase is produced in the body by the process of digestion carried out by the probiotic bacteria in the gut. Phytic acid is a source of inositol and phosphorus and helps prevent stone formation in the body. There is a lot that is not known about phytic acid, and there is a lot of argument about it in the alternative health community, but until we fully understand what phytic acid is and what it does in the body, you can prevent any harm it may do by draining the body of minerals by taking a lot of extra minerals whenever you eat grains and maintaining good gut flora by eating fermented or cultured foods with every meal.

It has been scientifically proven that a very strong, pure form of phytic acid (IP6) is very good at chelating minerals. However, the form of phytic acid used in the experiment is not the kind of phytic acid you are likely to get in your cereal, especially if it is from grains that were grown on soil that was not whacked up on artificially high phosphorus fertilizer. Nature (the soil) only has so much phosphate to pass around and she distributes it equally to all the inositol in the plant, so most of the inositol rings get 3, 4 or 5 phosphorus atoms (IP3, IP4 and IP5). Of these, only IP5 is considered a strong acid (though not as strong as IP6) and the others are just acids like any other acid.

Other points to consider:

If you have cancer, warts, sties, excess weight or any other type of unwanted cellular growth, don't eat grains or seeds.
If you are a full-grown and mainly sedentary person, limit grains to no more than a handful a day.
If you are a growing child or a hard-working person needing more energy, consider adding more grains to your diet and using your own biofeedback to determine how much is good for you.

Eat the middle of the grain if you can remove the outer layers (such as with rice or corn). Put the outer layers (fiber, hull) of whole grain into compost or garden if possible.  
If you can't remove the outer shell of whole grains (or don't want to for taste or other reasons), soak or ferment them. Make sourdough bread if making bread with whole grains.
For every tablespoon of grain you eat, add a quarter-teaspoon of full-array, naturally-sourced, soil-based minerals to your diet.
If you cannot digest grains or gluten, forage for or buy full-array, soil-based microbes or E.M. and keep taking it/them until you find the particular product that contains the probiotics you are missing.


http://lowmoonglowing.googlepages.com/book_commend.gif

Cooking with Coconut Flour  by Bruce Fife  For those who believe they are allergic to gluten, or who want to avoid grains
Food Enzymes for Health & Longevity by Dr.Edward Howell
The Yoga of Eating  by Charles Eisenstein

My e-Books
   

  



Site-Related Products Available For Sale Online
Kamut Flour
Bentonite Clay
Papaya Enzymes
Betaine HCl
Sprouting Bag
Sourdough Starter




Site-Related Products Available For Sale Online
Kamut Flour
Einkorn Flour
Papaya
Betaine HCL
Bentonite Clay
Muslin Bags


Table of Contents
adding raw egg to hot liquid || adjust alcohol || airlock || alcoholism || ale || antibiotics questions || apples || arthritis || avatars || balaclava || beans and rice || beets || bone broth || book suggestions ||  bread beer || bread kvass || brew by bottle || brine pickling for beginners || cabbage water || cancer || carrot cake || casserole || chocolate || cholesterol || chutney || clay || cleaning stuff || coffee || coloring drawings || coloring pages || condiments || container gardening || cookware || corn || cosmetics || cream cheese || cream of wheat || culturing milk and cream || cure alcoholism? || dandelions || dehydrating || depression era living || dmso || e-books for sale || "e. coli infections" || eat dirt || eating less || edible leaves and flowers || eggs || elderberry syrup || EM || evolution || evolution for children || exercise || fast food || fermented malt tea || fermented sun tea || fish, how to filet || fish head soup || fizzy drink || flour || flu || food allergies || food circle || free e-books || frugal healthy eating || fungus in body || grains || grain-free || green tomatoes || gruit ale || hard iced tea || healthy eating || heartburn and indigestion || home remedies || how to not get sick || how to publish on kindle || ice cream || instant NT || japonica quince, identifying || kefir whey || kelp || kimchi & sauerkraut || kombucha || kvass || lard || lemon pickles || lemon pudding || lifestyle || liver || liver loaf || living on less || lunchmeat || make animated gif || make whey || magnesium || magnesium diy || magnesium oxide || magnesium sulfate diy || mead || mincemeat || minerals || mold || moldy lemon uses || msg || mustard plaster || my drawings || near beer || oneil's shebeen || pekmez || penicillin diy || pesticides || physic garden || pickles || pie crust || plums || POGs || poor richard's ale || pork pie || preserving eggs || quince cheese || quince curd || quince honey || quince jam || quince soda || quince syrup || radiation exposure || raw beer || raw corn beer || raw fermented fish || raw milk || re-downloading a kindle book || roots beer || salsa || seafood || search natural health sites || search this site || separating egg yolk and white || seven day ale || shoes made of junk || small beer || snacks || soda pop || song of ninkasi || soughism || soup || sourdough beer || sourdough bread || spores (breathing in mold) || sprouting || substitutions || sugar syrup || supplements || survivalism || tea || timeline || tree oils || umeboshi || using frozen || using unset jam || vegetables || vertigo || vitamin C || water || way to lose weight || wheat grass beer || wild food || wild yeast harvesting || wine || yeast starter || yogurt