Do Grains, Breads, And Cereals Have a Place in the Natural Human Diet

Unfortunately, humans have been so far removed from their natural environment and living conditions for such a long time, that most people have a hard time determining what the natural human diet would include.

We know that humans can survive on all kinds of different foods, but the valuable thing to consider is to what degree are humans surviving and with what quality of life? The rates of cancer, heart disease, arthritis and blood sugar disease are clear indicators that something has gone awry where human nutrition is considered. The Kleenex box has become a standard household item, but it doesn’t mean it’s supposed to be this way.

Taking a stroll through the local “natural health food” store doesn’t bring us much closer to understanding either, because you’ll quickly realize that the majority of the foods are no different than the kinds of things you find in your average grocery store. They’ve just come up with more “wholesome” or “organic” versions of standard fare, but the aisles are as littered with packaged foods as any supermarket.

An astounding proportion of the foods that pack these shelves are breads, crackers, cereals, granola bars and other grain products. But do these foods have a place in the natural human diet?

Whether we’re talking about grains or any other element of the human diet, it serves us to ask these three very important questions to determine whether a food is “natural” for human consumption.

1. Does it make sense?

2. Is it enjoyable in its natural state?

3. Does it bring positive results when we apply it as a diet?

Put yourself in a field of wheat and just try and make a meal out of what you find around you. Chances are you’ve never actually seen wheat in its unrefined state, but unless you’ve got a gizzard, it’s going to be an awfully hard thing to eat! It would take you hours to produce a handful of grains, and then once you had them, what would you do with them? They’re not naturally very tasty. Nor would you, surrounded by wheat plants, be naturally drawn to chomping on the stalks and spitting out the hulls.

Grains in their natural state are completely indigestible to humans, and while we have managed to do all manner of magnificent works of art with grains, it doesn’t make it any more naturally a part of the human diet.

1. Does it make sense? No!

2. Is it enjoyable in its natural state?

Well, if the above mentioned chewing on stalks got you salivating, then you may be in luck. For the rest of us however, chances are good that grains and cereals in their natural state leave MUCH to be desired.

Even when grains have been stripped of the hulls and stalks we find them with in nature, most grain meals are drenched in salted and spiced sauces to make them more palatable.

So again, a resounding “No!” to question number two!

Which brings us to question number three:

3. Does it bring positive results when we apply it as a diet?

”Grain Damage”, by Dr. Doug Graham, is a helpful booklet on the subject of grains and the human diet. In it, he identifies over 12 chemicals in grains that behave similar to opiates in the human body. These chemicals are undoubtedly the cause for the very addictive quality of breads and cereals. Further proof lies in the fact that many people experience relief from chronic irritability and mood “disorders” when grains and breads are eliminated from the diet.

Could it be worse?

Well, YES!

Phytic acid is found in grains and is known to bind with existing calcium in the body during the digestive process. It does this as a means of reducing the acidity that is caused by consuming grains in the body. To what degree the consumption of grains can contribute to conditions like osteoporosis would be very hard to determine because of the fact that there have never been any long term nutritional studies that have eliminated grains and cereals as a variable.

We know that they’re not particularly high in nutritional value, being very low in Vitamins A, B and C. They are a solid source of carbohydrate, and we need carbohydrates, but we can get them in sufficient quantity and much greater quality in fresh, ripe fruits!

Though we’ve been taught that whole grains are a great source of fiber, the fact is that the fiber found in grains is very irritating to the intestines. Many sufferers of Irritable Bowel Syndrome know this intimately, and the prevalence of grain consumption in our society is likely one of the major contributing causes of IBS.

Many children who suffer from concentration difficulties and irritability have experienced tremendous relief by eliminating these foods from their diet. Tonya Kay is a perfect example of someone who suffered with severe forms of “bipolar disorder” for 7 years and simply by switching to a raw food diet completely “cured” herself of the need to continue consuming toxic medications.

Are Sprouted Grains Any Better?

Well, as far as I’m concerned, NO! First of all, I could never imagine myself foraging for sprouted grains to make my daily meals.

While some people claim that the release of enzymes and digestion of natural sugars and vitamins makes grains more digestible, I don’t believe it makes them any more naturally adapted to the human diet.

We see the effects that these foods can have on people with eating disorders, emotional instability and obesity. I don’t believe it serves us to keep them in the diet. In fact, I believe it’s one of the very first things that should be eliminated from the diet of a person who wishes to improve their health, energy and general mood and outlook on life.

”What?! No Breads, Cereals or Pasta!!! What Am I Going To DO?!!”

Naturally, for people who are used to eating cereal for breakfast, a sandwich for lunch and pasta for supper, the idea of eliminating grains from the diet can seem nearly impossible and definitely a bit frightening!

Relax. No ones going to make you give up your noodles until you’re ready. But in the meantime, here is a valuable Step-By-Step approach to helping you made that happen:

A Step-by-Step Approach To Eliminating Grains from Your Diet

In order to start yourself on a progressive gradient of eliminating these foods from your diet, consider the following steps.

1. Start by eliminating the glutinous grains.

If you’re not ready to make the jump to a full fledged raw food diet that is high in fresh, ripe fruits and vegetables, then at least start to move toward the grains that do not contain gluten. Because of the prevalence of gluten-intolerance in our society now (Celiac’s Disease) it is quite easy to find rice pasta in most food stores.

Gluten contains a chemical that behaves much like morphine, and frankly PMS will become a mysterious thing of the past when you get these nasty little niblets out of your diet for once and for all!

Eliminating glutinous grains from the diet does wonders for that “little rounded belly” most women tend to develop after a while. That lump of indigestible guck in the intestines virtually disappears after 3 days of eliminating grains and cereals from the diet!

2. Eat more sweet potatoes, and cooked starchy vegetables.

Fall in love with different kinds of starchy vegetables that have far fewer negative consequences to their consumption. The chances of finding a finding some potatoes in nature and sparking up a primitive fire are not impossible for me to imagine. While it’s certainly not as easy, practical or nearly as tasty as plucking a fresh mango from a tree and losing myself in its sweetness, I can still imagine the possibility. Cauliflower and celery root make wonderfully creamy soups (without the cream, of course)!

So if you’re not quite ready to eliminate cooked foods and go for the juicy trail of fruits and veggies, well, at least get off the grain train by transitioning yourself to more cooked, starchy vegetables.

3. Continue to increase the quantity of fresh fruits and veg in your diet.

It’s not hard to substitute a breakfast of cereal or toast for a fruit smoothie packed with bananas. Instead of pasta at supper, go for a baked potato with a BIG salad! Continue with this gradient and you will immediately start to experience the benefits of a diet that is higher in fresh fruits and veg. That little bread belly will disappear, your moods will stabilize and you’ll just start feeling better and better all the time!

Who knows, before long you’ll be signing yourself up for the 30 Day Body Enlightenment System and declaring yourself a Raw Foodist for LIFE!

Discover The Great Benefits In Eating Homemade and Whole Grain Bread

The aroma of freshly baked homemade bread is definitely one of the best smells that you will encounter. Nothing beats having homemade, whole grain bread for breakfast, especially if it just came out of your oven. No matter what kind of baking recipe, homemade bread is still more delicious compared to the commercially-made stuff. If you’re planning to bake a pumpkin pie or a banana pie, make sure that you use whole grain bread. Whole grain breads are going to make your pie more delicious and make them healthier for everyone. Whole grain bread is one of the recommended foods for those who want to lose weight and stay fit.

There are so many reasons why you should always try and make whole grain bread for your family. Aside from enjoying the benefit of eating only the freshiest piece of bread everytime, ground wheat itself contains lots of nutritional benefits. Eating generous amounts of wheat on a regular basis is the equivalent of taking lots of those needed vitamins every day. Wheat is considered as a very important crop in the planet and a great source for Vit. E. Time is of the essence when it comes to making whole wheat bread. The reason behind it is that majority of the nutrients in the wheat will disappear within 72 hrs. after it has been milled. So you should make your wheat bread as soon as possible.

You will notice the difference in your family’s health when they begin eating the whole wheat bread regularly. Whole grains are known to improve colds, a runny nose & sinus ailments, among many others. The most popular health benefit of wheat is the improvement in bowel movement. Whole wheat can cleanse the system and flush out toxins. Be sure and remember to drink lots of water if you’re consuming increased amounts of fiber. Diets that consist of whole grain foods are known to lessen the risk of having cardiovascular diseases. According to a study conducted by researchers at the Wake Forest School of Medicine, if a person consumes an average amount of 2.5 servings of whole grain food daily, he can lower his risk of developing cardiovascular disease, high blood pressure, obesity and high cholesterol.

There are also evidence that keeping a whole grain diet can help a person develop resistance and protection against chronic conditions such as diabetes. When shopping for foods rich in whole grain, be sure to check the labels first. Whole wheat should be the main ingredient of whole-grain flours and their labels should indicate that the food is 100 percent whole grain. Since the nutrients of whole grains disappear quickly, you should know how to preserve its nutritional value. For instance, cereals should be stored inside sealed containers and kept in dry locations. Wheat breads should be kept in tightly-sealed plastic bags. There are many benefits that you’ll get when eating fresh homemade whole wheat bread so incorporate it into your daily routine for a healthier lifestyle.

Gluten Free Bread

Tips for perfect Gluten Free Bread

Given by Lewis Walrock

• It is advisable to use electronic digital scales when measuring ingredients to help prevent inaccurate measuring as this can greatly affect your final results.
• In order to achieve the best possible rise your bread mix should resembles a medium consistency pan cake batter during the final parts of the dough mixing cycle.
• If the bread batter is too firm, the texture upon completing baking will likely be crumpet-like (not desirable).
• Generally, the longer the tin or baking pans you plan to bake in, the more water is required to achieve the perfect gluten free bread consistency.
• Upon the loaf finishing baking you should allow the bread to cool for half an hour (minimum) before slicing.
• The tops of your gluten free bread loaves generally appear white across the top surface. This is quite normal and the top is very much an edible part of the loaf.
• Electric knives make slicing gluten free bread much easier.
• A successful gluten free bread should rise well above tin height and be soft and light.

Gluten Free Bread Recipes

Honey Blueberry Gluten Free Bread

Recipe source: www.cookingbread.com

Ingredients:

• 3/4 cup brown rice flour
• 1/2 cup buckwheat flour
• 1/4 cup potato starch
• 1/4 cup arrowroot starch
• 1 1/2 tsp xanthan gum
• 2 tsp GF baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 1/4 cups vanilla soya milk
• 1 tsp vinegar
• 1/4 cup oil
• 3 eggs
• 1/2 cup caramelized bakers honey or other liquid honey
• 1 1/2 cups fresh blueberries

Method:

In a large bowl combine the rice flour, buckwheat, potato and arrowroot starch, xanthan gum, baking powder, baking soda and sea salt. Using a wire whisk mix these ingredients together till well combined. In a separate bowl combine soya milk, oil, beaten eggs, vinegar and caramelized bakers honey. (Note: If you don’t have caramelized bakers honey you can use any liquid honey. Your bread will turn out lighter in color then the picture shown). Mix with a wire whisk. Add the liquid mixture to the flour mixture. Fold with a spatula just till mixed. Add fresh blueberries and mix. (Note: If you are using frozen blueberries keep them frozen till ready to use. Add a teaspoon of flour to the frozen blueberries, this will help to stop the blueberries from bleeding). Pour mixture into a greased 9×5 loaf pan.Bake in a preheated 350 degree oven for about 70 to 80 minutes or temperature registers 180 degrees when a thermometer is inserted into middle of loaf. Cool for 10 minutes before removing from pan. Cool on wire rack. Be sure to cool completely before cutting.

Baking Bread

Baking Bread Can Be a Family Affair

Executive summarized by Terry Stokely
In today’s “hurry-up-want-it-now” world, making bread, rolls, muffins, or just about anything from scratch is slowly becoming a lost art. Sure, store bought bread products can be “good” for you. But without realizing it, we are sacrificing an opportunity to spend quality time with our families not to mention the money you can save by baking your own bread.
Children love to help us do things. There couldn’t be a better activity for family togetherness than baking bread (or a nice pan of cinnamon rolls for that matter.) Baking bread is like being in a play, there is a part for everyone. How many precious moments have you lost to convenience?

Dennis R Weaver gives his idea on “Baking Bread in a Dutch Oven”
Dutch ovens were made for baking. In the hands of a practiced baker, a Dutch oven will create beautiful breads and desserts. You can always bake bread in a well-oiled Dutch oven but instead of baking directly in the oven, consider this method: Put the dough in a baking pan and the pan in the Dutch oven. You should have similar success baking rolls in a baking pan or a loaf in a traditional bread pan. To get the right-sized loaves for a Dutch oven, consider bread machine mixes or recipes for single loaves. A bread machine mix will give you that single loaf or smaller batch of rolls, just right for a Dutch oven. It is important that you elevate the pan off the bottom of the Dutch oven using small stones so that it does not burn the bottom of the bread. Make sure that you have enough top clearance so that the rising bread does not reach the lid. You can use this same technique to bake great desserts or pastries. Consider baking sweet rolls or pasties in a raised pan in your Dutch oven.

Bread Making

What is Bread?

By Amy Riv

Imagine the smell of a home baked loaf, hmm… it’s nice…, the taste of its flakiness and the texture of a slice of your bread. Do you know where do all of these experiences could come from? Do you know what bread is? Bread is a food made from flour or meal by moistening, kneading or mixing and baking, usually with the addition of yeast or leaven. Bread is the oldest, most common, convenient and cheapest form of food. Its history dating back more than 10,000 years.
In the past time, ancient Egyptians and Chinese made their flat bread from wheat flour and water only, without leaven. The art of bread making with fermentation was attributed to the Egyptians. Still the use of leavened bread did not supersede the older method in all countries. Flat bread made from flour and water were the only form of bread familiar to the Roman soldiers.
Today the commercially baked leavened loaf is the most common form of bread in all countries. Even in some parts of the world like India and Pakistan, unleavened bread called chapattis are still eaten traditionally but they are now being replaced by commercially baked bread.

Bread Machine Baking Tips

Bread making machines are not all equal. Every bread making machine is unique and has differences. Because of the machine differences, it’s important to learn the features of your own make and model by reading the instructions and owner’s manual that comes with your machine. Here are I take the tips given by Cristie Will for baking tips of bread making machine.
Since different makes and models vary when it comes to cycles, baking times, and temperatures, it’s really important to know your bread making machine if you want to make that perfect dough or bread.
Basic white bread has an all-purpose setting used for most breads.
Whole grain bread cycle provides a longer rising time necessary for heavier breads that contain rye or whole wheat flour and other kinds of whole grains.
The dough cycle mixes and kneads the bread dough. Most of the time it will allow it to rise one time before the cycle is finished. After the dough cycle is finished, remove the dough for shaping, rising, and baking in your oven.
Raisin bread has an optional cycle that signals about 5 minutes prior to the end of the second kneading cycle. This signal indicates that raisins, dried fruits, nuts, candies, or similar ingredients can be added. If for some reason your machine doesn’t have this option then just add the raisins or other things about 15 minutes into the kneading cycle.
Sweet bread recipes affects are depending on how much sugar is in the recipe. The sugar affects its rising time and baking temperature. Some machines have a cycle for sweet bread and some don’t. If yours does have this cycle just follow the instructions that came with your machine. After following the instructions and you have gummy areas then bake your sweet bread on basic white cycle.
Rapid cycles does just what the name says and that is it’s quicker. Some machines offer this cycle and some don’t. The rapid cycle cuts down on time to mix, rise and bake a loaf of bread. Follow the directions of your machine to use this cycle.
Time Baked allows ingredients to be added to the machine all at one time and processing of the bread to begin at a later time. Don’t use this cycle for recipes that include perishable foods such as milk, eggs, cheese and any other items that can spoil.
Crust color setting will let you alter the baking time to control the brownness of the crust. For most bread the ideal setting is medium, but if you find your machine is too brown then go to lighter and vice versa if your bread is not brown enough then go to a darker setting. Always keep in mind a lighter setting may result in slighty gummy bread.
Always use bread flour in recipes for bread because of the gluten, it will rise higher and have better form. If you don’t have bread flour on hand then by all means you can use regular flour.
Dry milk can be used to replace fresh milk and sour milk is a good substitute for buttermilk or dry buttermilk powder will work as well.
Egg whites can be used in place of whole eggs or refrigerated or thawed frozen egg products.
Butter is best, but if necessary margarine will work. Always cut your butter or margarine into small pieces so it will blend right with the other ingredients.
Make sure to read the recipe you are about to bake through thoroughly to help insure no mistakes.
Sometimes, no matter how careful you measure, dough may be off by being either to dry or to wet. This is usually due to the fact that some types and or brands of flour absorb a little more or less liquid than others. To overcome too wet or dry check the dough’s consistency during the first 5 minutes of kneading to make sure your ratio of dry and liquid ingredients is correct.
If your dough looks to crumbly or dry or forms more than one ball add extra liquid, 1 teaspoon at a time, until one ball forms and is smooth. If the dough has too much moisture, add 1 teaspoon at a time of bread flour, until a ball forms and is smooth.
When adding ingredients to your machine, liquids, dry and yeast in that order. The reason is to keep yeast away from the liquids until the kneading cycle begins. This is most likely what your machine will call for, but be sure and check your machines instructions.