Grains
Origin
of Wheat
Exactly
where wheat was first produced is unknown, however scientists estimate that it
was being used as a food source as early as 10,000 B.C. Archaeologists have found carbonized grains of wheat in
prehistoric lake dwellings in Switzerland, in remains from the Stone Age in
England, in tombs of the pharaohs in Egypt, and in evacuations of ruins in
Turkey which date back to 4000 B.C.
While
its origin remains a mystery, it is evident that when man found he could take a
plant from the earth and turn it into an edible form, he discovered the world's
basic food--bread. Wheat then
became the focus of man's life; for where wheat grew, man gathered, and these
gatherings evolved into civilization's first cities.
Restoring
Health with Wheat
While bread
continues to be the staff of life, very few people store wheat.
This is not surprising as grinders are no longer standard kitchen
appliances, and where sufficient quantities of whole grain wheat are not
available from local grocery stores. It
is time, however that in our pursuit to improve health, we get back to the
basics, which includes educating ourselves in the proper use of grains.
In an
attempt to restore health, it has been a popular practice to eat more
whole-grain breads, pastas, and cereals. Unfortunately,
what manufacturers have failed to inform the consumers is that grains lose their
nutritional value within 72-hours of being ground.
The sad fact here is that unless you are purchasing your bread from a
bakery that produces their own flour, bakes it into bread that day, and then
sells it to you to be consumed within the next 48 hours, you are getting little
more for your nutrition than just having eaten the cheapest white bread made
from refined white flour.
In
defense of wheat with regards to recent arguments that so many people are
allergic to it, we believe the evidence to such claims to be severely lacking.
We agree that at a time when such a large portion of the population is
suffering from declining health, it would make sense to place blame on the food
that is consumed in the greatest quantity (wheat), however there is a big
difference between the consumption of freshly ground, whole-grain wheat versus
the consumption of processed products that have been made from adulterated wheat
which has been mixed with preservatives, enhancing food flavors, and added
nutrients (in an attempt to restore what was naturally there to begin with in a
form that would have worked naturally with man).
Yes,
if you are not accustomed to eating pure products made from pure whole grain,
your body will notice the difference! There's
no need to go running to the doctor though, the diagnosis is, "Reaction to
Fiber!" Just as babies need to
be introduced slowly to new foods, so do adults, but just because there may be a
reaction doesn't mean that a food needs to be abandoned, especially one that is
the "staff of life." Science has shown us that survival is based on
adapting to our environment. In
other words, our fate is determined by the knowledge we acquire and the changes
we choose to make or not to make in our lifestyles.
Other
Grains
Like wheat,
the use of other grains have become almost non-existent (except for oats).
There has been a big push by environmentalists to preserve animals on the
verge of extinction, however there
haven't been any big campaigns lately for the preservation of grains which will
ultimately be responsible for keeping man from becoming extinct!
Variety
in our diets is important. Everything
we consume has a different chemical composition and provides different
quantities and forms of vitamins and nutrients essential to our own body
compositions. To maintain maximum
health, it is important to break from the menu ruts to which we are accustomed
and start experimenting with new foods, recipes, and methods of meal
preparation.
Triticale,
rye, and barley are just a few of the many grains to choose from.
As people become educated and start implementing them into to their
diets, these grains will become more readily available, and the knowledge of how
to use them will become as common-place as the use of flour.
When this happens, optimal health will be restored to mankind.
Purchasing
In 1942 there were 57,000 flour mills. In
1999 there were only 287, and there are presently only 50 mills the size of our
supplier which has been a family-owned mill for 200 years, spanning seven
generations. Their primary function
has been to supply specialty flour mixes to Artesian Bakeries and large
companies such as Grandma Sycamore's, however as people have become more health-conscious,
they have turned to the mills to purchase wheat and other grain products.
It is
important when purchasing grains to know that the supplier is concerned and
takes precautions to maintain quality. It
is not uncommon for the mill we purchase from to turn away 75 units out of a
hundred, because they fail to meet their standards of quality assurance. After a
complete analysis of all wheat has been performed, it is then put through a
state-of-the-art cleaning process, using the best mechanical equipment available
today and involving 20 machines that contain screens, centrifical force blowers,
aspirators, skowlers, special cylinders, and more.
Storing
It is
essential to store grains in a cool, dry place.
Plastic or metal containers offer the best protection; if possible, it is
best to place unopened bags into these containers. Another option is to purchase them in sealed plastic buckets.
It is important to not store these containers directly on concrete, as
the concrete will sweat, causing moisture.
Place containers up off the floor on wooden palettes.
It is
recommended that wheat not be nitrogen flushed or stored with oxygen absorbers,
as this reduces its ability for germination.
It is interesting to note that wheat found in Egypt, dating back 1000
years, was successfully sprouted and grown without having been packaged with our
modern techniques.
While
there is no 100% guarantee against weevil, the potential of infestation, can be
greatly diminished by storing grains properly.
The contributing factors to an infestation are moisture, heat, and
exposure. Weevil are migratory,
therefore it is important to have all grains in sealed containers.
Even boxed mixes, cereals, and foods from the grocery stores have the
potential of reeking havoc on your pantry, therefore it is wise to store them in
sealed containers as well.
Cooking
with Grains
The
potential of grains is endless, and there's really no right or wrong way to use
them; it just takes a little imagination. The
obvious usage of them is to grind them into flour for breads or crack them for
use as cereal, but many can be purchased in rolled forms to be used in cookies
or as healthy fillers in meatloafs and casseroles.
Whole
grains can also be added to soups or sautéed with vegetables to create a
gourmet side-dish. Cooked grains
can be served with a flavorful sauce or cooled and tossed into a salad.
If your still bewildered about what to do with grains, then just crack
them a bit and throw a handful into whatever your fixing;
chances are it won't alter the flavor any more than the preservatives
manufacturers throw into your food, and you can think of it as a people
preservative as opposed to a food preservative!