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Proper Preparation of Your Grains
to Gain Maximum Absorbtion and Nutrition.
A group of men asked Jesus this very question and here is what he replied. “How should we cook our daily bread without fire, Master?” asked some with great astonishment. “Let the angels of God prepare your bread. Moisten your wheat, that the angel of water may enter it. Then set it in the air, that the angel of air may embrace it. And leave it from the morning to evening beneath the sun, that the angel of sunshine may descend upon it. And the blessing of the three angels will soon make the germ of life to sprout in your wheat. For the angels of water, of air, and of sunshine fed and ripened the wheat in the field, and they, likewise, must prepare also your bread. And the same sun which, with the fire of life, made the wheat grow and ripen, must cook your bread with the same fire. For the fire of the sun gives life to the wheat, to the bread, and the body. And the living angels of the living God serve only living men. For God is the God of the living, and not the God of the dead." Jesus,
The Essene Gospel of Peace Book 1
This bread is often referred to as manna or sprouted bread.  This is how it works. When you have a kernel of grain, for example wheat, barley, rice, etc... it is still in its seed stage. In its seed stage nature has put it in a ‘cryogenic freeze’ so to speak. This is great for us because now we can store these foods over long periods of time without them rotting or spoiling in a few days. Man could store them for long travels across the earth. Take Noah for example, he stored tons of grains on the Arc before the flood. Also consider times of famine when crops were wiped out from bad weather. It was grains that saved lives because of the nutrients locked within the seed. But before these grains are truly edible, we must first wake them up from this seed stage and bring them to life. WHY? The angel of water. In this seed stage the kernel contains enzyme inhibitors. These inhibitors can neutralize our own digestive enzymes, resulting in the digestive disorders experienced by many people that eat unsprouted grains; there are many scientific indicators linking grain consumption to rheumatic and arthritic conditions as well if these grains are not prepared properly. To get rid of these inhibitors we must soak the seeds in water for 8 to 12 hours. This is when the magic starts and the seed awakens. After this first soak of water the enzymes come to life and the seed begins to grow. Now we have a food that will be more nutritious and much easier to digest. Unsoaked grains also contain phytic acid in their outer layer or bran. Phytic acid will block the absorption of calcium, phosphorus, iron and zinc in the body. Animals can smell or taste this acid which has kept them from eating one of man's staple foods for centuries. When the grains are soaked, the phytic acid is neutralized and the grain is ready to be eaten. Soaking under optimal conditions (55°C, pH 4.5-5.0) can eliminate phytates [Sandberg and Svanberg 1991]. I’m sure you’ve all heard of someone saying they can’t have wheat products because they are allergic to gluten. Or you’ve probably seen products in the grocery stores that say Gluten Free! Gluten is a protein found in wheat that is very hard to digest. When the wheat kernel is soaked and sprouted the enzymes break down this protein making it easily digestible and usable.The processed grains we find in the grocery stores are made from unsoaked wheat kernels that are grinded into powders by big machines. Since they have not been properly prepared, you consume the un-neutralized phytic acid, enzyme inhibitors, and the hard to digest gluten protein. This is why people have problems properly digesting grains, which often produce allergies and makes many obese. Some sources will tell you that the enzyme inhibitor ‘phytic acid’ in commercially processed grain is neutralized during the cooking process. Not so. Interesting test results in regards to zinc deficiency show that milling unsrpouted grains into flour and baking it does not break down the phytates. In 1964 it was found that boys in Iran and Egypt had severely underdeveloped testicles. Tests showed that they had extreme zinc deficiency, yet zinc was plentiful and widely consumed in those countries. It was discovered that zinc was bound by phytates in the bread they ate, and while the bread contained a great deal of zinc, it was useless because it was locked up from the enzyme inhibitors. That’s enough to make your nuts shrink up just thinking about it! --------------------------------------------------------------------------------------------------------------------- Why are sprouted grains a superior food source? When seeds are growing their enzymes become active breaking down the proteins into amino acids (the simplest form of proteins), the starches into simpler sugars, and increase the vitamin and mineral content for optimum nutrition and maximum digestion and assimilation of all nutrients. --------------------------------------------------------------------------------------------------------------------- When sprouted there is fully absorbable: 1. Vitamins: A, B, C, D, and K. 2. Minerals: calcium, magnesium, iron, copper, zinc, phosphorus, pantolenic acid, ect. 3. Every amino acid (well what do know?!) A COMPLETE PROTEIN. Grains do contain all 8 essential amino acids. When prepared properly, the proteins are broken down into smaller forms called amino acids. In this form the body can digest the proteins much easier. Dr. F. Pottenger of the Price-Pottinger Nutrition Foundation was able to keep laboratory rats and guinea pigs alive through several generations on a diet of sprouted grains alone. Dr. Pottinger pronounced sprouted grains a complete food, able to support human life by themselves if the need arose. Other foods tested such as cabbage, failed to sustain the animals after a number of weeks. Dr. C.F. Schnabel, a bio chemist and independent agricultural consultant, also discovered that sprouted wheat, by itself, was one of the only known foods that could sustain the life and health of experimental animals through generations. If you try and eat these foods unsoaked, the enzyme inhibitors make it difficult to digest and assimilate the many key nutrients. Only certain animals such as birds have a digestive tract designed to eat unsoaked nuts, seeds, and grains. Here
is a simple picture of a sprouting grain.
The angels of air and sun .......Then set it in the air, that the angel of air may embrace it. And leave it from the morning to evening beneath the sun, that the angel of sunshine may descend upon it. After soaking your grain kernels in water over night, try to let your grains soak up some fresh air and sunlight by leaving them outside or in a window seal for a full day. This will allow enough time for the enzymes to really neutralize the enzyme inhibitors and prepare the amino acids, vitamins, and minerals for maximum utilization and assimilation. It will also ensure that complex starches, often responsible for intestinal gas, are broken down so they can be easily used for energy and optimal digestion. Once these little guys are sprouted and ready for consumption you can prepare them in a few different ways. Resources. The Hippocrates Diet pg. 73-75 http://en.wikipedia.org/wiki/Essential_amino_acid http://en.wikipedia.org/wiki/Wheat |