With the dawn of the industrial age, white flour that was once only available to the wealthy available to everyoneBy the early 1900s, white bread had largely replaced “coarse” whole-wheat bread, and the addition of sugar and spices to white flour resulted in a proliferation of cakes, donuts, and pastries in the diets of both the rich and the poor. .
In the 1920s and 1930s, researchers began studying food factors (vitamins and minerals) that contributed to health and found that white flour lacked the nutrients that nature provides in whole grains. One of these researchers he was Dr. Weston Price. in his research An isolated, so-called “primitive” people, when white flour and other devitalizing foodstuffs were introduced into these communities, tooth decay and all manner of diseases quickly spread.
But it wasn’t until the 1970s that whole grains became more widely accepted as healthy, with books like Francis Moore Rappe’s Diet for a Small Planet, and the use of brown rice, whole grains, and whole grains. , legumes such as lentils were recommended. and beans. I was one of his whole grain health enthusiasts. It actually killed me, especially when I learned to make granola for snacks. Even before I started eating granola, I learned to avoid oatmeal. A cup of oatmeal in the morning caused cramps and intestinal pain by mid-morning, followed by cold sweats and chills. This is a kind of toxic shock.
It was only when I began researching my book, Nutrition Traditions, that I found a link between debilitating intestinal spasms and eating granola. but soon learned that it was only done after careful preparation, including soaking or souring, such as when sourdough bread or oats are soaked overnight in warm, acidic water. This is because while whole grains contain good ingredients such as minerals, B vitamins, and vitamin E, they also contain bad ingredients. Anti-nutrient It can irritate the digestive tract, interfere with digestion, and even block mineral assimilation.
Meanwhile, whole grains have become incorporated into dietary guidelines and embraced by many conscientious dieters in brown rice, oatmeal, muesli, whole grain bread, granola and even oat bran.In fact, by 2019, nearly 200 million people In the US, I chose whole grain or multigrain bread. Many researchers have since linked grain consumption to the epidemic of gastrointestinal disease that surged in the late 20th century. These include Crohn’s disease, irritable bowel syndrome, colitis, and gluten intolerance. Encourage avoidance of all grainsSome have even linked grain consumption, both refined and whole, with heart disease and diabetes.
Cereals require careful preparation because the human diet contains several anti-nutrients that can cause serious health problems, especially if consumed in excess. is an organic acid combined with It is mainly found in the bran or seed husk.Untreated phytic acid is calcium, iron, especially zinc Blocks their absorption in the intestinal tract. This is why a diet high in improperly prepared whole grains, especially granola and oat bran, can lead to severe mineral deficiencies and bone loss.
other Anti-Nutrients in Whole Grains Contains enzyme inhibitors that can interfere with digestion and stress the pancreas. lectins; saponins that block the assimilation of nutrients; and complex sugars that the body cannot break down. Gluten and related indigestible proteins can cause allergies, digestive disorders, and even mental illness.
Most of these anti-nutrients are part of the seed’s preservation system and prevent germination until conditions are right. Plants need moisture, warmth, time and a touch of acidity to germinate. Proper preparation of grains is a long, gentle process that mimics the processes that occur in nature.such a process neutralize phytic acid and enzyme inhibitor. Increased vitamin contentespecially the content of B vitamins, as well as lysine, an important amino acid. tannins, complex sugars, glutenand other indigestible substances are partially broken down into simple components that are easily absorbed.
Animals that derive their nutrition primarily from grains and other plants are 4 gastric chambersTheir intestines are longer as well as the overall digestive transit time. Humans, on the other hand, are omnivores with only one stomach and a much shorter intestine than herbivores. These features of his anatomy allow him to pass animal foods before they rot in his intestines, but make him less adaptable to a grain-rich diet. Unless prepared. When grains are properly prepared by soaking, sprouting and sour fermentation, the same lactobacilli work in the rumen and reticulum of herbivores, and the microscopic world’s friendly Bacteria do part of our digestion in the container.
So the well-meaning advice that many nutritionists have of eating whole grains and not eating refined flour or white rice like their ancestors did can be misleading and ultimately harmful. ancestors ate whole grains, but as featured in modern cookbooks, fast-growing breads, granola, bran preparations, and other hastily prepared forms of casseroles and concoctions Our ancestors, and virtually all pre-industrial people, soaked or fermented grains before making porridge, bread, cakes, and casseroles.
A quick review of grain recipes from around the world proves my point.In India, rice and lentils are fermented for at least two days before cooking. idli and dosaIn Africa, natives soaked coarsely ground corn overnight, letting the corn and millet ferment for several days before adding it to soups and stews. sour porridge called ogiA similar dish made from oats called . Sowens, was traditional among Wales. In some Asian countries, rice is fermented for a long time before you prepare.Ethiopians make their character injera bread A grain called teff is fermented for several days. mexican corn cake, called pozolefermented in banana leaves for several days, even two weeks.
Before the introduction of commercial brewer’s yeast, Europeans made slow-rising breads from leavened starters. , the grains were soaked in water or sour milk for up to several days before being cooked and served as porridge or congee. (You may remember it being instructed.)
Proper preparation includes cooking. Soak or ferment first, then cook. Or, as the Chinese say, first treat with water, then with fire. Muesli, which is just soaked and not cooked, and granola, which is just baked and not soaked and not cooked in water, represent a real assault on the digestive tract.
When I learned to soak rolled oats (I used to cook them all the time), the oatmeal problem went away. I could go without feeling.
one of my favorite modern The study was conducted in Italy, where celiac disease is prevalent. A patient diagnosed with celiac disease who was avoiding pasta and bread was instructed to consume only real sourdough bread and had no adverse effects!
Today, not only are we eating whole grains without any preparation to neutralize natural toxins, modern technology also creates additional toxins. (usually from overspraying nearby or pre-planting sprays used to get rid of weeds), they are often treated with the herbicide glyphosate as a desiccant just prior to harvest. Storing milled flour for long periods of time, especially in open bins, increases rancidity.Mother Nature intended to be eaten with the carbohydrate portion, but the bran and germ are often removed and sold separately. Added synthetic vitamins and non-heme iron to refined flour can cause imbalanceand fabric conditioner Potassium bromate, stabilizers, preservatives, and other additives aggravate injury.
If you treat your grains right, your grains will deliver on their promise as highly digestible canes of life. Or grind it into flour in your home grinder to make your own sourdough breads, pancakes, and baked goods. Properly made artisan sourdough bread is now available for those who don’t have time to make bread.Look for organic, stone ground, whole grain, or partially whole grain sourdough his bread. increase.
Then enjoy the cereal with butter or cheese. Remember, you need the fat-soluble vitamins found in butterfat to absorb the grain minerals. Properly prepared, it is released and ready for absorption.
super oatmeal
Serves 4-6 people
1 cup organic rolled oats
2 tablespoons organic rye flakes (rolled rye)
2 tablespoons vinegar or yogurt
About 2 cups of good quality lukewarm water
Another glass or more of good quality water
1 teaspoon unrefined salt
I prefer using rolled oats over steel cut. Add rye flakes because rye is a good source of phytase, an enzyme that breaks down phytic acid.
Soak rolled oats, rye flakes, vinegar or yogurt in 2 cups of lukewarm water, cover and soak overnight in a warm kitchen. Bring 1 cup of water to a boil with salt and add the soaked oats. and simmer for about 20 minutes, stirring occasionally. Add more water if you prefer a thinner oatmeal.
Serve with butter, cream, chopped nuts or raisins, if desired.
Leftover oatmeal can be stored in the refrigerator, placed in a pot, and reheated for breakfast another day.
basic brown rice
Serves 4-6 people
1.5 cups long grain brown rice
2 tablespoons vinegar or yogurt
About 2 cups of good quality lukewarm water
2-3 tablespoons butter
1/2 teaspoon cardamom seeds
3 cups of good quality water, homemade chicken broth, or a combination
2 tablespoons butter
Coarse salt to taste
Soak the rice in water and vinegar or yogurt for 6-8 hours. Strain through a strainer.
Melt the butter in a thick flameproof casserole dish. Add the rice and cardamom seeds to the butter and sauté over medium-high heat, stirring constantly, until the rice grains turn white. Add 3 cups of liquid and bring to a boil. Cook without stirring until the water on top of the rice has reduced and the rice has holes.
Reduce heat, cover, and steam undisturbed for about 2 hours. If the rice is not completely cooked, stir, then cover and steam over low heat for an additional 30 minutes. Season with butter and coarse salt to taste. Serve with chicken, fish or meat.
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