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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.  


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.  


  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  


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.  




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."   


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


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.  


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.  


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
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