Guest guest Posted May 5, 2001 Report Share Posted May 5, 2001 a, Can you say more about why spelt would not have to be soaked? ----- Original Message ----- From: a Augustine Sent: 5/5/2001 12:42:15 PM Subject: Bread From what I have heard about breads is that it is best for us not to use any leavening not even sourdough. We should just eat flat breads. I have been thinking about researching flat breads online to get some recipees. Then if you use spelt flour, you do not always have to soak the grains, as Fallon suggests in her book. a Augustine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 In NT book Sally says this "We use several grains that are new to the Western vocabulary. One is spelt, an ancient grain praised byt he medieval sage St Hildegard as being particularly suited to the sick and those of weak constitution. It is more soluble than wheat, oats, rye or barley and can be used in recipes wheresoaking is not possible or apropriate; nevertheless its nutritional benefits will be greatly enhanced by lacto-fermentation." p430-31 It sounds like spelt does not have the phytates problems of the other grains, which is the main reason for soaking. The secondary reason for soaking is to encourage beneficial enzymes to increase the amounts of vitamins, especially B vitamins. So of course when you do saok spelt you will get more of a nutritional benefit, the same as fermenting vegetables. You can eat them raw and you can ferment them for additional vitamins. a Augustine "God doesn't call the qualified, he qualifies the called." ----- Original Message ----- From: Cogswell Sent: Saturday, May 05, 2001 5:26 PM Subject: RE: Bread a, Can you say more about why spelt would not have to be soaked? ----- Original Message ----- From: a Augustine Sent: 5/5/2001 12:42:15 PM Subject: Bread From what I have heard about breads is that it is best for us not to use any leavening not even sourdough. We should just eat flat breads. I have been thinking about researching flat breads online to get some recipees. Then if you use spelt flour, you do not always have to soak the grains, as Fallon suggests in her book. a Augustine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 * a Augustine (augustines@...) [010505 13:41]: * Subject: Bread: > From what I have heard about breads is that it is best for us not to > use any leavening not even sourdough. We should just eat flat breads. I > have been thinking about researching flat breads online to get some > recipees. Then if you use spelt flour, you do not always have to soak > the grains, as Fallon suggests in her book. This brings to mind the Hunzakuts who eat lots of chappati, a bread made from freshly ground grains (barley, wheat, oats, etc.) mixed with water then flattened like a pancake, only thinner, and warmed on a surface that isn't too hot. I've read that it is very tasty, but when I tried it, tasty isn't the adjective I'd use. I suspect that Hunza grains are different that ours (see below). Here's an example of a " traditional culture " widely known for their phenomenal health and longevity that does not soak grains before use. I'm at a loss to come up with a hypothesis why they can get away with it. The only thing I can think of that may be relevant is that they are the original Organic farmers (westerners learned it from them), AND the water that they irrigate their crops with is chuck full of a WIDE variety of minerals from glacial runoff. Is it possible that crops with high mineral content have more minerals than the phytates can bind? BTW, they also eat lots of apricot nuts unsoaked. [i'm convinced that high nutrient density foods are not as easy to come by as we have been led to believe. We are interested in, say, grass-fed beef, because Price discovered it to be more nutritious than grain-fed, but I think it is a no-brainer that if the soil from which the grass (or the grain) was grown had mineral deficiencies (like, say, chromium), you just aren't going to get it in your beef. Given that the farmland is pretty much depleted of trace minerals and in many cases, the non-trace minerals, it seems a safe bet that there just isn't any food fit for human (or animal) consumption any more -- at least in our local supermarkets. If any of you are interested in remineralizing our foods and raising the nutrient content, you may be interested in the 'Brixtalk' email list at (BrixTalk). You can also learn there that Organic food doesn't necessarily get you any closer to you goal. At least you may want to take a look at the web site <http://www.crossroads.ws>. {Thanks to for pointing out the Brixtalk list to me!}] --alan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2001 Report Share Posted May 7, 2001 >original Organic farmers (westerners learned it from >them), AND the water that the irrigate their crops with >is chuck full of a WIDE variety of minerals from >glacial runoff. Is it possible that crops with high >mineral content have more minerals than the phytates >can bind? >, but I think it is a no-brainer that if the soil from >which the grass (or the grain) was grown had mineral >deficiencies (like, say, chromium), you just aren't >going to get it in your beef. You are correct here I think. My dad has been dairy farming organically for about 20 years now on the farm he has now and has been learning about it for about 30. He has been trying to get the minerals back into his soil since he began by working with a mineral expert. They are still testing and adding the right amount of trace minerals needed, and of course it never will be on its own naturally because of the water. Not only is glacier water great but also water from deep springs that have come to the surface on their own. This water is also supposed to be full of trace minerals. But, in order to be a grade A dairy farmer one cannot use water from springs to feed the animals!!! You are also correct in the organic. Just because it says organic doesn't always mean it is the best for us. It depends partially on the certification -Oregon Tilth, California, etc... It also depends on the soil and the nutrients that it may or may not have. Many farmers have tried to fill in this niche of organic farming, but are not concerned with the health of the soil. Another factor is the seed. My dad only purchase sseed from a select few places. He gets it from a company that does not grow any of these new fangled genetically altered seeds, sometimes even just the hybrids will screw things up. He uses only open pollinated seeds, have to start with a healthy seed! It almost wants to make you forget it all. You really cannot eat healthy anyway so who cares. But their are farmers out their who care about our health and about our earth. They do live in America too!! But they are far and few between and it is getting difficult for them to get their supplies as well. I think Sally Fallon has done wonders spreading the word that America has it wrong, we need animal fats, we need butter, we need whole grains, we need to go back to the ancients and learn from them!!! a Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 --- a Augustine <augustines@...> a écrit : > From what I have heard about breads is that it is > best for us not to use any leavening not even > sourdough. We should just eat flat breads. I have > been thinking about researching flat breads online > to get some recipees. Then if you use spelt flour, > you do not always have to soak the grains, as Fallon > suggests in her book. > I know this from a long time from reading it somewhere and also by experience. I often make indian chapatis in the week-ends. It's just flour, water and a bit salt. You make a ball the size of a table tennis ball and flaten it to get a thin disc the size of a small plate. You throw it on a hot (to very hot) iron plate and turn it 3 to 4 times until it puffs in the 3rd dimension as well. At the last stage you should be able to put the chapati directly in contact with the flame. People like the Hunza's eat chapatis daily. The other type of bread I eat is Essene bread. Does anyone has experience with making his own ?. Roelof ===== Roelof FRANSENDPCi Project HerculesAB+3 1258/End-User Automation Tel 02/228 04 88 ___________________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 8, 2001 Report Share Posted May 8, 2001 ----- Original Message ----- From: " Roelof Fransen " <roeloffransen@...> > The other type of bread I eat is Essene bread. Does > anyone has experience with making his own ?. I have made it -- it is wonderful! Very easy to make. Just sprout the wheat berries. Then I run them through a champion juicer to grind them up. Next I may add in some raisins and nuts or what-have-you, form into round loaves and bake at a low temperature (200 - 250 degrees) and until it is dry on the outside. You can eat it right away or wrap it up for a day or two until the outside of it softens somewhat. It is rather like a cake and naturally sweet so can be used as a dessert. My kids love it. Cheryl G. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 In a message dated 4/14/02 5:13:14 PM Eastern Standard Time, teresa@... writes: > LOL - you HAD to make that disclaimer, didn't you, after my little outburst! > ;-) > > avagoodun > > Huh, What? Who? That disclaimer came with the original post. I enjoyed your response. It not only made me smile, but it proved one of the points that the post was making (in my opinion) that people take statistics too seriously. you Aussies have a good sense of humor. rachel~ " The greatest risk is not taking any. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2002 Report Share Posted April 14, 2002 LOL - you HAD to make that disclaimer, didn't you, after my little outburst! ;-) avagoodun -----Original Message----- From: Rachd1961@... [mailto:Rachd1961@...] Sent: Monday, 15 April 2002 00:01 bowel cleanse ; gallstones Subject: Bread This was posted to the gallstone list in response to the thread about garlic. (Note: This is completely tongue-in-cheek ) ================================= The Dangers of Bread (and all grain products) 1. More than 98 percent of convicted felons are bread users. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 17, 2004 Report Share Posted August 17, 2004 > ---- > > Any way to make this without the sugar (molasses or honey)? I > can't tolerate any added sugars. > > > Myra > -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-= Just leave the sweetener out. You might be surprised at how good it really is even without sweetener. Probably substitute another 1/2 cup of water or so to make up for the lack of liquid. -- Peace, love and light, Don Quai " Spirit sleeps in the mineral, breathes in the vegetable, dreams in the animal and wakes in man. " Quote Link to comment Share on other sites More sharing options...
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