Health Notes #11
"The Whiter the Bread the Sooner You're Dead!"
Ninety eight percent of spaghetti, bread, pastries and pancakes are made from
refined white flour. The nutrients which have been robbed from white flour are
essential for:
- Immune function
- Cell communication
- Appetite control
- Preventing free radical damage
- Fetal brain development
- Plus five hundred other functions in the body
What is Missing?
- 96% of vitamin E
- 72% of magnesium
- 50% of folic acid
- 76% of vitamin B-6
- 78% of dietary fiber
- 62% of zinc
- 72% of chromium
- Most of the phyto(plant)chemicals
Diseases Associated With Refined White Flour in the Diet
Research shows a close relationship between the use of refined white flour
and the following diseases:
- Heart disease
- Strokes
- Colon cancer
- Appendicitis
- Diverticulosis
- Diverticulitis
- Chronic constipation
- Hemorrhoids
- Varicose veins
- Clots in veins
- Hiatus hernia
- Gallstones
- Peptic ulcer
- Obesity
Where Can You Find Whole Grain Bread?
It is essentially unavailable commercially. You have to make it yourself from
the whole grain wheat or other whole grains. Mixing your whole grains makes it
even more nutritious. Most bread makers do not know how to make good light whole
grain wheat bread, and frequently use as much as one half white flour with their
ground whole wheat in their bread to make it light. This is not whole grain
bread because they have lost almost half of the nutrition of the whole grain!
It may take awhile to develop a taste for a bit heavier bread but you will
find, with persistence, that you will prefer it not only for its nutritional
value but for its taste. Most health food stores have a nice variety of the
whole grains, both flour and whole grain berries.
See Note #2, #4, #9
for other whole grain recipes.
- 1 c. warm water
- 1 Tbs. honey
- 2 tsp. dry yeast
- 1/2 c. whole wheat flour
- 1 tsp. salt
- 1 Tbs. oil
- 2 to 2-1/2 c. whole wheat flour
In a bowl stir together first four ingredients to make a sponge. Let bubble
for 15-20 min. Stir in oil and salt, then 1 cup flour at a time. Turn onto oiled
board or counter and knead well. (Approx. 7-10 Min. until elastic feeling.)
Shape into a loaf and place in a sprayed pan. Cover and let rise in a worm place
until double in size, about 20-30 min. depending on the heat of the room. Bake
in a preheated oven of 350o F. for 35-45 min.
Yield: 1 medium loaf.
- 2-1/2 c. warm water
- 1 Tbs. dry yeast
- 1/4 c. honey
- 2-1/2 c. unrefined cornmeal
- 1 c. oat flour*
- 1-1/2 tsp. salt
- 1/4 c. oil
- 1 c. whole wheat flour
Stir together first three ingredients. Let bubble for 10 minutes. In another
bowl stir together remaining ingredients. Combine all ingredients and stir. Put
into sprayed 8" X 11" baking dish and let rise in a warm place until
just below top of dish. This takes about 15 min. Bake at 350o F. for
40 min. or until golden brown.
Variation: Add one can of drained whole kernel corn.
* blend 1 c. oats in a blender to make 1 c. oat flour.
- 1-1/2 c. hot water
- 1-1/2 c. rolled oats
- 2 Tbs. dry yeast
- 2 c. warm water
- 1/4 c. honey
- 3 Tbs. oil
- 2 tsp. salt
- 7 to 7-1/2 c. whole wheat flour
Combine first two ingredients. In another bowl briskly stir together next
three ingredients plus 2 c. flour. Let stand 15 min. Combine all ingred.
together except flour. Stir flour in one cup at a time. Make a soft dough that
can be kneaded. Turn onto floured counter and knead about 10 min. Place dough in
an oiled bow l, cover and let rise until double in size, about 30 min. Punch
down, knead slightly and divide into two loaves. Place into sprayed pans. Cover
and let rise until almost double in size. Bake at 350o F. for 40-45
min.
  
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