My personal campaign against wheat...
In a couple of previous posts, I wrote that our baby, Emma, had been having some problems with food allergies. After some sleuthing and eliminating, we determined she was allergic to wheat, which I know is a common allergen for lots of people. Anyway, I used wheat in many things, Prairie Gold for bread, pastry wheat for quick breads, biscuits, etc..., unbleached white flour for desserts and pie dough. As I was searching through Sue Gregg's cookbooks looking for information about other grains I read that you can no longer buy wheat that is not hybridized. The only true wheats left are Kamut and Spelt. Sue Gregg believes that Kamut is the "wheat" of the Bible. That led me on a search through the Bible looking for grains - the most prevalent I found were "wheat" meaning Kamut, Spelt and Barley (hulled barley, not pearled). I began thinking that the reason many people probably have problems with wheat is because man in our "wisdom" has changed it over and over again, making in indigestible. I believe many more people probably have issues with it (allergies, weight, etc...) and just dont know it. I read today in a book by Shelley Summers (she makes the Sprouted Spelt we now buy to make quick breads) a paragraph she wrote about Kamut, Spelt and Wheat:
"All three of these grains are varieties of wheat. The spelt and kamut are Old World varieties and have not suffered from the manipulation our U.S. wheat endured. At the turn of the century, wheat analysis showed it contained 50% vegetable proteins and 50% starch molecules. Now it is more like 92% starch and only 8% vegetable protein. This means it takes almost twice the amount of pancreatic enzymes to digest wheat properly. This kind of demand is very hard on bodies".
No wonder so many people have problems with it!! Unfortunately Kamut is hard to find and pricey. Some whole food coops carry it under the name of "Egyptian Wheat". We hope to grow Kamut on our new farm. In meantime, I hope people will stop using wheat and use Kamut, Spelt and Barley instead.
Off my soapbox for now....
"All three of these grains are varieties of wheat. The spelt and kamut are Old World varieties and have not suffered from the manipulation our U.S. wheat endured. At the turn of the century, wheat analysis showed it contained 50% vegetable proteins and 50% starch molecules. Now it is more like 92% starch and only 8% vegetable protein. This means it takes almost twice the amount of pancreatic enzymes to digest wheat properly. This kind of demand is very hard on bodies".
No wonder so many people have problems with it!! Unfortunately Kamut is hard to find and pricey. Some whole food coops carry it under the name of "Egyptian Wheat". We hope to grow Kamut on our new farm. In meantime, I hope people will stop using wheat and use Kamut, Spelt and Barley instead.
Off my soapbox for now....
posted by Abundant Blessings | 9:06 AM
4 Comments:
I agree
Do you know anything about millet? What kind of grain is it? It is supposed to be great as a substitute for those allergic to wheat. I'll have to find where I read it (in the latest issue of Above Rubies, I think) and share with you what it says.
Leah-
We have tried millet in bread- we thought it had a very odd taste. I read about millet in Above Rubies as well which is why I bought some. I think I will try it as a cereal grain and see if we like it better.
I found your blog through the God's Diet posting and have very much enjoyed reading and connecting with all that the Lord is leading you and your family. What an inspiration! I have a long way to go on this journey, but by Grace, we are moving toward the mark to win the prize!! I am interested in reading more, but I wanted to share that so many of your favorites are mine too! This is my first year homeschooling all of my children (adopted three brothers and are fostering two girls in addition to my husbands 20 y.o.). Keep the fire kindled! Jina jezell@scattercreek.com Kalama, WA
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