Each type of grain has specific antibodies and enzyme inhibitors that can disrupt digestion and slow
normal cell growth in both children and adults. These natural posisons are found in the most “precious”
parts of the grain, the wheat germ, and in the layer directly under the husk. The husk itself is wooden,
enhanced by stored silicate, and contains tannins which bond with proteins. The putrefaction of these
proteins produces bad-smelling gases, ammonia, and toxins. If eaten as raw grain muesli it can virtually
“burst” one’s intestines.
But even whole grain bread has become difficult to digest for most people since the old baking
procedures have been “modernized,” saving time and money. For thousands of years, man has imitated
the fermentation process that grains undergo in the cow’s stomach system. The dough used to be left
alone for as long as twenty hours. This helped to pre-digest the grains and break down some of the most
notorious antibodies or alkaloids, freeing the otherwise useless nutrients. The initial stages of baking also
increased the process of fermentation, which got rid of the rest of the poisons.
Today’s time-saving baking methods use a mixture of chemicals that reduce the need for long
fermentation but fail to break down the toxic contents of the grain. The use of yeast completely inhibits
their destruction. The result is that the bread, though tasting delicious, is difficult to digest and causes
bloating. However, it may work very well as a laxative. Most people who eat uncooked whole grains,
commercial whole grain bread, or even just added wheat bran, find that their bowel movements begin to
be “normalized.” To be relieved from constipation is certainly a great advantage over being all blocked
up. Still, the main reason for the sudden “improvement” is the body’s desperate attempt to remove the
toxic antibodies in the wheat products as quickly as it can. This should not be confused with a voluntary
healthy bowel movement; it simply is a normal immune response. But if the situation continues, the
constant irritation can lead to Irritable Bowel Syndrome, diarrhea, Crohn’s disease, or cancer of the colon.
Another immediate advantage of properly fermenting bread dough is the production of various types of
natural antibiotics, which help to ward off mold-producing microbes. This protects the intestinal lining
against possible irritation. Commercial whole-wheat bread and wheat flakes in breakfast cereals have
therefore no natural defenses against mold attack, which makes them “risky” foods. Allergies are a
common result.
In most cultures of the world, white bread has been the dominating wheat product for thousands of
years. This shows that the older generations knew more about the potential dangers of whole wheat than
we do. The Ancient Egyptians sifted the flour again after milling. Even Hippocrates declared 2,500 years
ago that white bread was more nourishing and the ancient Romans favored white flour too. Too much of
it, however, is constipating. French baking is known to have avoided wheat bran for hundreds of years.
Rye, on the other hand, has never been refined which gives rye bread its darker color. Barley is usually
eaten in roasted form. Oats are normally heat-treated; otherwise they would taste bitter. Cooked as
oatmeal/porridge, preferably soaked overnight, they are good for an irritated stomach. Rice obviously is
edible only in cooked form.
Warning: Most commercially made flour is bleached and conditioned, which increases its shelf life
and makes it better for baking. Some added ingredients are relatively harmless, while others are outright
dangerous and can cause cancer, heart disease and diabetes. Processed and altered flour and its products
should be avoided, just like white sugar.
Making your Own Cultures
If you enjoy cultured breads, you may make and use your own culture. Just take a small amount of
organic any type of wheat flour and mix it with some distilled water, put a few layers of cheesecloth over
the jar, and let it sit in or on a screened patio where it is above room temperature. After 3 to 6 days check