This is a free excerpt from the nutrition book,
God's Banquet Table!
Take wheat and barley, beans and lentils, millet and spelt; put them in a storage jar and use them to make bread for yourself. You are to eat it during the 390 days you lie on your side.
CORN The American soils have supplied nutrients for this tall grain-bearing stalk for thousands of years. It is a truly, American grain. The Indians call it maize. Columbus, on returning home, crammed this wonderful treasure into the cargo hold of his ship and presented it to his king and queen. It was placed on the level of the great spices from the Orient because of its nutty sweet taste. In Central America, corn grew like forests across the valleys and hills. The stalks were so dense with cobs that, to the explorers and missionaries, they became like an unpenetratable stone wall. If there had been an opening to get through, you didn’t enter. It was considered suicide to walk through an Aztec field of corn because they were protected like gold.
So much can be done with these simple yellow seeds—cornmeal, corn flour, corn on the cob, popcorn, grits, corn bread and tortilla. The early American settlers who came to Plymouth Rock survived through those harsh winters, thanks to the corn that was supplied them by the Indians.
It is predicted that, during the 21st century, two-thirds of the entire earth’s population will live on a diet derived from corn. It is a complex carbohydrate with the potential of feeding the entire world. The versatile cornmeal is milled from the dried corn kernel. It is made up of the rough hull covering two layers of hard and soft starch deposits. In the center of this package is the germ, a rich treasure of nutritional oil and high-quality protein. Our modern day process of producing cornmeal destroys nutrients by removing the germ entirely and breaking down the fibrous hull. Stone ground cornmeal is the natural alternative. Corn is packed with potassium, magnesium, thiamin, riboflavin and niacin.
The health value we give to corn is dependent on how it is eaten. The best value for health is to simply husk it and eat it raw. Raw corn is at the top of the grain list. Raw corn is filled with essential fatty acids, enzymes and insoluble fiber for colon care. It is creamy sweet, and if picked fresh, a wonderful delight. When I suggested to my children to eat raw corn, they stuck their noses up. So I decided to experiment. I put a cooked cob and a raw cob before them for supper. In trying both, they never wanted cooked corn again. When my children are out playing with their friends and get hungry, they come in, open the fridge, grab a corn, husk it and run out to eat it while playing. Their friends find it a little strange, but it is a convenient filling meal, free from dirty dishes and the need to cook on a hot summer day. It also saves on the cost of butter.
The famous tradition of grits is a mainstay south of the Mason-Dixon line in the Southern States. Invented by the Indians, dried kernels were crushed into a rough flour. A course mixture of dried grits can be boiled and eaten like hot porridge. Another method was to soak hulled, dried corn in a mixture of water and wood ashes for a day. The kernels would puff up, bursting the hulls, resulting in a delicious flavor that tasted nothing like corn. It was eaten daily by Indian warriors for strength and endurance.
Always buy stone ground grits, insuring the inclusion of fiber and germ. Store in the refrigerator or freezer. It can be cooked in oven for10 to 20 minutes, then boiled in water.
Grain in moderation is jam-packed with nutrition and for many countries who do not have a continuous source of fresh fruits and vegetables, grain becomes their main staple. Grain is sustaining and is excellent in supplying the calories needed for hard physical work.
For most North Americans, walking to the car or pushing the buttons on the TV converter is considered hard work. If you do not exercise and eat large portions of highly-concentrated food it forms mucus that clogs up the system, reducing vitality, clear-thinking and health. As you probably realized by now, we are not a big fan of highly-concentrated foods, especially of making them a largest part of your diet. Try to eat less grain products, many people have experience an increase in health by cutting down the amount of grain in their diet.
Out of the tens of thousands of grain recipes from all over the world from every culture, tribe, nation theses are six of the very best.
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