The Staff
of Life
Real Bread - Not just any old bread
There is so much discussion how wheat/grains are bad for us; to some degree that is true, but it’s why that is true that’s important.
If we are referring to bread that is on our grocery shelves, then the answer is emphatically, YES! That bread is devoid of any real natural nutrients, has added synthetic vitamins, has been created with distorted ingredients, chemical additives and preservatives.
Now tell me, how is that supposed to be good for anyone?
Yet, that is what we have been eating and feeding our families for decades.
According to the “experts” wheat, as well as other grains, have become the enemy.
Why is that?
If wheat/grains are not to be part of our daily diet, then:
- Why were grains one of the first foods given to us by God to eat?
- Why does practically every society have bread/grains as a dietary mainstay?
- Why were grains discovered in the ancient tombs of Egypt? Why not meats, fruits, & vegetables?
- Don’t you find it interesting that in the Bible God provided manna, a bread, for the Israelites to eat for 40 years? Yes, forty years! What was in the bread that was obviously needed by the body everyday?
- Also in the Bible, why did God tell Joseph to store up grain for the coming famine and not meat, fruits and vegetables? By the way, the stored grain ended up feeding the people and animals for a seven year-long famine.
- If we are not to eat bread daily, then why does God instruct us in the Lord’s Prayer: “…Give us this day our daily bread…”? What exactly is in real bread that our bodies have to have every day
So, what is REAL BREAD anyway?
In order to explain it correctly we have to start with the source – the whole grain. Grains and beans are perfectly designed to store all their life-giving nutrients within. They are the only foods that are the seed of a plant as well as the fruit. Grains and beans are the only foods that can be stored for many, many years in their natural state.
In the tombs of Egypt, grains were found, planted and sprouted. How awesome is that! We’re talking 5000 plus years! By the way, grain was and still is one of Egypt’s most important crops .
Since wheat, specifically, has been the focus of most of the controversies of late, let’s begin there.
Wheat is a mega nutrient dense food. To the world it is known as the Staff of Life. What does that mean, staff of life?
Cambridge online dictionary defines staff of life as bread being one of the most important foods we eat .
Merriam-Webster dictionary states staff of life is a staple (the sustaining or principal element) of diet, especially: bread.
Hmm, sounds pretty important to me.
In addition, wheat has all the building blocks for a complete protein minus one, Lysine. We find lysine in meat, dairy and beans. In other words, paring wheat/bread with a meat, dairy or beans in a meal you will have a complete protein.
How about a turkey sandwich? Yum!
Real whole wheat flour provides a plethora of benefits that are absolutely essential to one’s health. Just to name a few:
- Wheat is one of the richest sources of vitamin E
- Full of insoluble and soluble fiber which helps: lower insulin and stabilize blood sugar while helping with digestive issues, constipation, diverticulitis and hemorrhoids, even colorectal cancer
- Every nutrient needed to metabolize fat and cholesterol
- Helps prevent Gallstones
- Lowers risk of Metabolic Syndrome & Type 2 Diabetes
- Cardiovascular Benefits
- Powerful Anti-cancer fighting agent
- Skin issues
- And sooo much more
Actually, the list of benefits is long.
But, in order to take advantage of all those mega nutrients, it must be freshly ground and used within a short period of time.
Access all those valuable nutrients by milling your grain into flour when ready to use
Did you know
once the grain is milled
(ground into flour)
the bulk of its
nutrients oxidize away
and are GONE after about 72 hours?
That means that the
bread products from the store
are DEAD.
That’s right. Dead!
Including products labeled “whole wheat”
At the commercial mills the wheat flour is sifted or separated
From the very important: Bran – Middlings – Germ
What is left is the long lasting, starchy, nutrient-less white flour.
Dead Bread
How is that good for anyone?
The Enemy - Sifted White Flour
The real enemy – sifted white flour.
A multitude of our present-day diseases and other health problems have been traced back to this sifted bleached white flour which became available to the masses around the 1920’s.
The sifted white flour, now nutrient barren, makes up all the commercially produced breads and many, many other products in our grocery store shelves today. Again, synthetic vitamins, chemical additives and preservatives, along with an unprecedented amount of wheat gluten being added to our foods is staggering.
No wonder we have wheat and gluten issues!
It’s not because of the wheat or gluten themselves. God made wheat. He put the gluten proteins in the wheat.
The problem is the gluten proteins were never supposed to be eaten alone, without the bran and germ.
(Click here for more information about the The History of White Flour)
OK, so what do I do?
You take control of the ingredients
You care about your family. You want to serve nutritionally dense foods that taste good. Milling your own wheat/grains and baking your own real breads, real rolls, real cookies, etc. is a great place to begin.
Basically, mill grains fresh for anything requiring flour or cornmeal.
It’s so easy,
I will show you how!
After extensive research a few things stand out to me:
- Our bodies are fearfully and wonderfully made and created to be fueled by real food.
- To eat food that is as close to its natural state as possible, the way God made it.
- Have my daily bread, REAL BREAD. Bread made from freshly milled wheat/grains where all the nutrients are present.
Don't Wait, Start Today!
Start with one thing: make something fresh today instead of choosing from a package or box. You will love it!
Read the following pages and learn how to get started making your own wholesome, life-giving, full of nutrients baked goods at home. You will see and feel a difference!
Learn more, visit these other pages:
* History of White Flour
* Milling – Getting Started
* Buying-Storying Grains & Beans
* Healthy Ingredients
Other sources for review:
Nutritional Characteristics of organic, freshly stone-ground breads
The History and Processes of Milling
U.S. Food & Drug: Whole Grain Regulations
Draft Guidance for Industry and FDA Staff: Whole Grain Label Statements (which has not been updated since 2006)
