Wheat
Why is wheat so important to us? It has been said that all nations that were strong and powerful were brought up on wheat However, once we started to refine the wheat our nation began to decline. It affected the mind, the spirit and the body. What then is so important about the kernel of wheat? On the outside there are several layers of bran and these have many physical properties. One of them is that with water they form gums and gums such as these are excellent for bowel action. These layers are not digestible. We seem to think that everything we eat has to be digestible but the cause of our disease is that we have removed the indigestible part.
The indigestible part is needed for another reason and here is another physical property. The bran acts as a kind of blotting paper and absorbs dietary toxins on its surface, especially cholesterol. This means that if you have say, a fried egg or some butter or cheese, the bran in the flour will deal with it and adsorb the cholesterol. It is a marvellous arrangement, the bran is designed to go with butter and fried egg etc., and the foods are complimentary to each other. There are also gums in the bran layer which are good for bowel action.
Wheat also contains all the potassium and magnesium which is essential not only for bowel action but also for the heart muscles and nerves in general. When people are constipated they take magnesium sulphate, Epsom salts etc., but they are already in the whole wheat. All the B vitamins are there too, and underneath the outer layer is the protein layer which is so important. The wheat is rich in many other important elements including vitamin E and essential fatty acids. It is not for nothing that they are called ‘essential’. Vitamin E is present to prevent the oxidation of the essential fatty acids in the intestine to carcinogens.
The design of the wheat is such that the dangerous element of the essential fatty acid is controlled and it must not be interfered with.
PHYTIC ACID.
In the bran of cereal grains such as wheat and oats there is a certain amount of phytic acid. Although this acid interferes with the absorption of calcium by forming insoluble calcium salt, it is actually CONTROLLING the amount of calcium in the body. IT IS DESIGNED TO DO THIS in order to prevent the accumulation of excess calcium which, in some people, precipitates out into crystals which then settle in the joints. The crystals, being abrasive, wear away the surface of the joints which in turn causes much pain in the form of arthritis.
One of the reasons why arthritis is much more prevalent now than, say a 100 years ago is because today’s modern white bread has had nearly all the bran removed including the important phytic acid.
The indigestible part is needed for another reason and here is another physical property. The bran acts as a kind of blotting paper and absorbs dietary toxins on its surface, especially cholesterol. This means that if you have say, a fried egg or some butter or cheese, the bran in the flour will deal with it and adsorb the cholesterol. It is a marvellous arrangement, the bran is designed to go with butter and fried egg etc., and the foods are complimentary to each other. There are also gums in the bran layer which are good for bowel action.
Wheat also contains all the potassium and magnesium which is essential not only for bowel action but also for the heart muscles and nerves in general. When people are constipated they take magnesium sulphate, Epsom salts etc., but they are already in the whole wheat. All the B vitamins are there too, and underneath the outer layer is the protein layer which is so important. The wheat is rich in many other important elements including vitamin E and essential fatty acids. It is not for nothing that they are called ‘essential’. Vitamin E is present to prevent the oxidation of the essential fatty acids in the intestine to carcinogens.
The design of the wheat is such that the dangerous element of the essential fatty acid is controlled and it must not be interfered with.
PHYTIC ACID.
In the bran of cereal grains such as wheat and oats there is a certain amount of phytic acid. Although this acid interferes with the absorption of calcium by forming insoluble calcium salt, it is actually CONTROLLING the amount of calcium in the body. IT IS DESIGNED TO DO THIS in order to prevent the accumulation of excess calcium which, in some people, precipitates out into crystals which then settle in the joints. The crystals, being abrasive, wear away the surface of the joints which in turn causes much pain in the form of arthritis.
One of the reasons why arthritis is much more prevalent now than, say a 100 years ago is because today’s modern white bread has had nearly all the bran removed including the important phytic acid.
Magnus Hippocrates
Magnus Hippocrates who was born in 460 BC is called the Father of Medicine. He wrote, ‘and this I know, moreover, that to the human body it makes a great difference whether the bread be fine or coarse, or wheat with or without the hull (the hull is the bran). Whoever pays no attention to these things or paying attention does not comprehend them, how can he understand the diseases that befall a man?’ 'For by everyone of these things a man is affected this way or that and the whole of his life is subjected to them whether in health, convalescence or disease. Nothing else can be more important or more necessary to know than these things’.