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Re: EZEKIAL BREAD
Posted By: Patrick In Response To: Re: EZEKIAL BREAD (Brenda Thomas)
Date: Friday, August 19, 2005 at 9:30 p.m.
Gluten is the protien in the flour of wheat. When whole grains are made into the flour, the grain is separated from its four parts... The "husk" or "chaff" is removed during or immediatly after harvest. The "bran" is the hard outer shell of the grain containing the fibre and vitamins. The "germ" is the living seed containing protein, vitamins and minerals. And the part that makes up flour is called the "endosperm" which is all startch; carbohydrates and protien. The endosperm is what the germ will live off of to produce a sprout. In the process of sprouting or germination, the germ lives off of the endosperm to grow into a sprout. This is why sprouted bread is recommended as an alternative bread, because it contains sprouted wheat and not wheat flour! Many health food stores sell wheat-sprout powder and wheat-grass as gluten-free dietary suppliments.
So if you are eating only the flour of the grain you are really missing out on the most nutrious and important parts of the grain! In the olden days people ground grains down into flour to make it store longer.... since nearly everyone has a refrigderator now, it seems sorta weird to me to continue this tradition!
When wheat is allowed to sprout it increases the amount of vitamin C by 400%. So you dont have the equiptment to sprout grains? do you have a shallow pan and a large glass jar and a peice of screen? thats all you need. There are many places to find information on how to do it, but basically all you need is water and shade... different plants sprout in different numbers of days, but wheat takes 2 days.... if you are going to go through the effort of finding and grinding the grains to make Ezekial bread, it seems like you might as well just sprout them and give yourself a real treat!
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