more stupid wheat tricks

MORE STUPID WHEAT TRICKS

According to John Hill in “How To Live On Wheat”, flour has close enough to the same weight and calorie content as freeze dried foods, at considerably less cost. Like, fifty cents verses five dollars. And if you recall your misspent youth in Uncle Sam’s legions, even a putrid can of C-rats tastes better while “camping”. If wheat creations taste good now, imagine their appeal while in the great outdoors. Lawrence Of Arabia recalled his weeks long treks living on nothing but a sack of flour each rider carried. Mr. Hill recounts his trips making stick bread, long rolled out dough shaped like breadsticks wrapped around the end of a stick and roasted like hot dogs or marshmallows ( some practice is required to cook thoroughly ), as being greedily gobbled even half raw with seconds requested. And, he mentions the old natives routinely using wood ashes as a substitute for baking soda or baking powder. Obviously, don’t use anything containing any modern materials like newspaper or cardboard because of the chemicals. Take fresh ashes, sift out any clumps and there you have it.

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To make that old Biblical bread, essene bread, the chewy sprouted bread, first sprout your wheat. Grind into a paste, the best tool for sprouted kernels a meat grinder set on fine. Wet your hands as this will stick like white on rice, and shape into thin rounds. Bake on an oiled cookie sheet for about two hours on 200 degrees, or use a solar oven. When you press in on the bottom and it springs back, it is done. One another note, beware a strict bean and grain diet as being deficient in calcium. Use a supplement, but when those run out green leafy veggies are required. Baring those, at the very least the diatomaceous earth you used to store your wheat does contain trace amounts of calcium.

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Last up from the above mentioned book, raw bean danger. In the past I’ve passed on a very handy tip from the folks over at Emergency Essentials ( who I love and recommend ). For old beans that won’t cook up properly ( old beans refuse to get soft, even with long soaking and cooking times ) you just ground up the beans in your grinder and then added boiling hot water to create a paste, just like bean dip. Well, now I’m finding out that undercooked ( and especially raw flour ) beans are dangerous. They are nutritiously deficient without proper cooking as certain enzyme inhibitors ( if the legume is consumed by an animal in the wild it passes whole through a digestive system and lands ready to grow- a survival trait ) exist. You MUST apply heat to deactivate this, OR sprout the bean. Sometimes just baking the bean flour in a wheat bread won’t supply enough heat. So, by reasoning, just a shot of hot water in making a paste most likely won’t cut the mustard. So, either sprout the bean first before prepping or if that doesn’t work you need to grind up the beans and then roast the flour, THEN prepare however you wish. A further heads up for those of you enamored with soy, as a lot of that is processed with economics rather than nutrition in mind.

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