
News > WHEAT THE STAFF OF LIFE by Dr.O.Z.Ha'nish
WHEAT The Staff of Life
In these days, it is of vital importance that wheat should again take its place, in the fore front of the products so bountifully provided by nature,for the nutrition of mankind,as it is essential to the attainment and preservation of perfect health.
Barley - Oats
BuckWheat - Rice (Unpolished)
Corn (Indian) - Rye
Maize - Sago
Millet - Wheat
WHILE
fruits are of tonic value and vegetables are largely eliminators,
neither of them con' tains sufficient nutritious value to sustain energy
and vitality.although one may live on them to a good old age.
Vegetables and edible plants are
Magnetic,containing valuable Organic Mineral elements,which are of
Inestimable Value,and are a necessary part of a well-balanced
diet
Fruits are Electric and are Eliminators of the Highest order, but the are Not perpetuators of Individual tissue.
By virtue of their evolution ary processes,the contain all the ingredients required to carry off the waste of Food
and Disintegrated Cells! their mission is to cleanse and to Purify. ? The
"Staff of Life, owing to the concentrated nature of compounds basic in
their make-up, will continue to be realized by the grains, of which
there are numerous varieties to select from, and which are of
inestimable value in their time and season, and in accordance with
climatic conditions. At times one should have barley and at other times
oats or rye, and again one should alternate these with Indian corn,
rice, buckwheat, and so forth. Still, in any clime, the wheat will
continue to remain the main product, meeting all demands and sustaining
perfect health.
In the grains nature has devised a convenient, con-centrated and economical form of nutrition. The comparative ease with which they can be harvested, transported and stored renders them always available to provide a means of sustenance when other products are scarce or unobtainable.
WHOLE CRAIN WHEAT
The whole grainwheat is truly the Staff of Life as it is the most balanced and the most nutritious of all the grains, supplying in natural proportions all the properties so essential to the building up and development of perfect health in the human body.
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Wheat, as well as all other grains, are the culmina-tion of evolutionary processes directed by the ingenuity of man and prompted by inspiration. Although most of the grains are homogeneous to this planet in a wilder state, the -wheat plant is the outcome of the hybridization of the plants of various grains and grasses and brought to perfection by the world-renowned agriculturist and horticulturist—Zarathushtra—who lived many thousands of years before Plato, according to Greek chronology.
Upon thorough examination and analysis, it is found that whole grain wheat, like the raw yolk of egg, contains all the essential ingredients corresponding to the chemical elements of the human anatomy.
The arrangement of its various qualities is of such a nature that beginning at the glume as its life centre, and following layer upon layer to its outer coating, every element conducive to health is embodied therein, assisting the organs of the body to perform their diverse functions as commanded by nature.
In the glume we find the soluble phosphates in quantities sufficient to quicken the ganglionic system; next thereto in the inner halves, which constitute the greater portion of the kernel and which may be likened unto the ovaries, are the starches and albumen, which impart heat and energy; enclosing these ovaries are the nitrogenous substances so necessary for the sustenance of the muscular tissues; and encircling it all like unto a protecting layer of the skin are seed coats containing potassium, sodium, calcium and such salts as assist to convert starch into sugar, and consequently quicken digestion and promote assimilation. The layer next to this contains fixed phosphates, sulphur, silicon, chlorine and other chemical elements which sustain the bones, teeth, sinews, etc. The outer skin has iron, magnesium and such elements as are essential to promote peristaltic action, ensuring proper flushing of the system and giving vigour and natural activity to the alimentaries a condition so absolutely necessary to sustain hormonic
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operations throughout the more delicate parts of the body.
Although through manifold processes, pre'digestive and of electrification, all other grains may be improved upon to take the place of wheat, the latter will con-tinue to hold its own owing to the fact that no process can be devised to improve upon what nature has so fully determined in the crystallization of organized elements.
Just as water cannot be distilled to a point so fine as to equal fruit juices, so no preparation, however scien' tific, can bring other grains to a point so highly developed as wheat.
For this reason wheat has been the food of man for thousands of years and has ever been the ambrosia unto the health of the nations. It is an indispensable article of diet for infants, especially those fed from the bottle ; for nursing mothers, growing children, invalids, and in fact for all who desire perfect health. wheat raised in a warm climate contains more gluten than that grown in a colder climate, hence the superiority of Italian macaroni over that produced in other countries. is more economical than all other foods as it is highly organized and concentrated and therefore a little only of it is required. Man can subsist for months and be well fed on a few tablespoonfuls of wheat and one tablespoonful of olive oil daily, with the addition of a little fruit and green salad.
Persons performing hard manual labour can live on 6 ozs. of wheat, 2 ozs. of oil and 8 ozs. of fruit per day; those of sedentary habits on 4 ozs. of wheat, 1 oz. of oil and 10 ozs. of fruit; while those who follow mental pursuits will thrive on 2 ozs. of grain and 12 ozs. of fruit, keeping a clear mind and able to do mental work without fatigue. The main essential is to resort to deep rhythmic breathing and exercise in various ways.
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NUTRITION FOR INFANTS
It cannot be too strongly emphasized the important role wheat has to play in the nutrition of infants. A thin gruel made from whole-grain wheat makes an excellent liquid food for infants and may be adminis-tered immediately maternal lactation ceases or is lack' ing.
It is far superior to any commercial product, however wholesome, and is the one and only real substitute for mother's milk. Wheat gruel may take the place of goat's milk indicated in the regime for infants given in the chapter on Dairy Foods under " Milk and its Uses."
WHEAT CRUEL FOR INFANTS
Soak cupful whole-grain wheat for 48 hours, the water to be changed twice each day and fresh added. Strain and then add thereto 1 quart water and cook it slowly in a thick earthenware jar in the oven or in a double boiler for 3 hours or more, according to kind of grain used. When tender, pass it through a colander and return both the puree and the residue to the saucepan. Add thereto 1 pint fresh milk, a little salt, and sweeten with 1J tablespoonfuls Sugar of Mil, a teaspoonful of honey or brown cane sugar. Allow it to come slowly to simmering point and then pass it through a cheese cloth.
, This gruel may be given to babes in a feeding bottle. Should the babe be weakly, add to the foregoing, at the same time as the rm'IJt the meal of 10 finely milled blanched almonds. After blanching the almonds, dry them immediatelv and pass them through a nut mill.
Where a reserve of gruel is desired, increase the quantities of wheat and water proportionately, and after cooking, strain through a cheese cloth. This liquid will keep good for several days. Use as required, adding the fresh milk and other ingredients as indicated.
Cereals are necessary for children. Up to the age of seven years, wheat, oats, rye, barley, rice and corn
52 are essential, as they supply the necessary ingredients -which uphold the bony structure as well as the teeth. Where
possible cereals should be eaten in a dry state. When made into
porridge or milk puddings a hard biscuit should be taken therewith in
order to ensure proper mastication and insalivation. YEASTED BREAD It
is desirable to get away from the constant use of yeasted bread, as it
creates fermentation in the system, irritates the intestines, and owing
to its stimulating properties, excites the delicate generative organs;
it also induces a desire for intoxicants. The
most important problem which confronts the health'seeker is that of
bread making. The bread used by the majority of people to-day is made
from refined white flour and contains 75 per cent, starch. As there is
no nutriment in starch, this kind of bread leads to mal-nutrition and
partial starvation. Many physical and mental derangements may be traced
to its excessive use. Budding manhood and womanhood subjected to the
strain of scholastic work often reap as their reward the blighting
,touch of brain fever instead of a meritorious education when nerve
force is depleted by partaking unwisely of carbonaceous foods. The
use of yeast in bread-making is not advisable unless the baking is
thorough. The process of fermentation, when not checked by sufficient
heat during baking, continues after the bread has been taken into the
stomach, And when that organ is in a weakened condition great distress ensues. Statements
have been erroneously made that the yeast plant is destroyed during
baking, but on investigation it will be found that the crust is
practically the only portion of a loaf of bread which is entirely free
from ferment. All this may be demonstrated by soaking a piece of white
yeasted bread in a cup of warm water for four hours and noting the
changes which take place. 53 Scientific
investigation has shown that the excessive use of white yeasted bread
is one of the prime causes of inebriety. As there is an appreciable
amount of alcohol in this kind of bread its use creates a morbid craving
for ardent liquors. For this reason many persons are wedded to white
yeasted bread like a bibber to his morning glass. Should those
sanctimonious souls, working so diligently in the ranks of Temperance
Societies, turn their attention to the exclusion of meat, yeasted bread
and starch foods generally from the family table, intemperance would be a
thing of the past. When
yeasted bread is desired it should be toasted to a golden brown in a
moderate oven, and not in the ordinary way, under the grill. The
browning process changes the starch into dextrin, which is nutritious
and easily digested, and also partially destroys the ferment or yeast
germ. It
must be remembered that too much breadstuffs cause irritability and a
critical attitude. Bread should be discarded altogether during the
summer months and re placed by dextrinised cereals.? and so on Take a lock in ar Online store
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