wheat belly...grains long ago

[Guest guest]

Wheat of years past both long ago and not really so long ago were not the same

grain that we have today.  Wheat has been modified to contain more gluten,

etc.   In Bible times grains were mostly sprouted and even fermented because of

how the grains were stored and prepared.  Sprouting and fermenting lessens the

gluten and other protective agents in the wheat.  My hubby really wants a slice

of bread now and then so I sprout organic wheat (not like the old stuff!)

 which reduces the gluten, etc.  I add no flour.  I don't eat any of this

bread and one day he may decide to stop as well.  

Thanks for having me!!Sharon North Coast Califorinia 

  Have a wonderfully blessed week!...        

From: Barbara ez (Hartmann) <barb@...>

Subject: Re: wheat belly

Date: Friday, December 16, 2011, 7:06 AM

 

>How can something that has been a staple for centuries be unhealthy?

I read an explanation that helped put it into perspective for me. It said to

imagine the entire timeline of human's existence as the face of a clock.

" Introduction of farming " would be placed at about 11:59.

So the argument is that eating grains is a very " new " part of our diet.

4,000 years ago is nothing on an evolutionary timescale. And that that we

have simply not had enough time to evolve to eat it.

Barb

[Guest guest]

Someone recently explained to me that grains of this country are 'bastardized'

from what they were many years ago, even organic grains. The grains being grown

here are not native to this area, they've been brought in from all over the

world, causing the grains to to necessarily adapt to our growing region, which

has wreaked havoc with our bodies ability to consume these grains.

Folks who are sensitive to the breads of this country apparently have no problem

going to France and eating it's breads, as they are grown with a truly native

grain.

Trina Gentry