Why should I choose whole grain flour for healthy daily cooking and baking?

 

Why should I choose whole grain flour for healthy daily cooking and baking?

I buy NON-GMO wheat groats, (the whole seeds) from farmers who do not use glyphosate or any toxic chemicals.

I bought a grain mill from Lehman's and put the motor on it. It makes perfect fresh whole wheat flour.

For thousands of years humans have been perfectly healthy by eating wheat, and it is good for our bodies, when it is not refined and the proteins are ruined by the GMO process.

I does not make you fat, nor does it cause any allergic reactions because the “gluten” is without the bacteria DNA/RNA put in the GMO, Monsanto wheat. The bacteria was found at the sewer dump behind the Agent Orange, “Roundup” factory. The bacteria was mutated to live on Roundup. So when you eat “normal” wheat, it is filled with bacteria micro biological cells. This is in the protein, which is the main part of whole wheat.

Once it is in the gluten, the protein part of the seed, it is really inedible. There is no food value to it other than carbohydrates and maybe some tiny vitamins. Without the protein being digestible it is worthless as food.

You will notice that in the 1950’s most people were not fat, especially in the USA. This phenomenon of fat people can by traced directly to GMO foods. And this stupid idea that clean whole milk, and natural fats from butter, and good cold pressed oils and even animal fats are GOOD for you.

Our bodies were NEVER made by God to digest bacteria. As a matter of fact we have NOTHING in our body that can digest bacteria. Because we USE bacteria in our intestines to help digest and make enzymes to convert food into nutrients.

This is why GMO wheat is not really digestible by any humans. Those who pass this through their bodies and out their anus, also don’t digest it. It just comes out as waste. So modern GMO foods have no protein that is digestible.

This leaves only carbohydrates which do make you fat. And without the protein component in wheat, it makes you even more hungry, because eating empty carbohydrates does just that. People are hungry all the time when eating this crap GMO food.

And you will notice that there was no “gluten intolerance” in the 1950’s. It did not exist. Farmers had tractors that “cultivated” in rows to use the tines to kill the weeds as the corn and wheat was planted in rows. That is why it is called row crop. The tractor wheels were set at the exact distance to fit in between the rows and the tines of the cultivator would pass in between the rows and kill the weeds MECHANICALLY. It was the best and cleanest process for weed control.

“Better living through chemistry”. I wish I could just say what I feel about that. But it is PURE BULL SHIT!
The farmers can plant more crops in the same fields because they do not need to cultivate by spraying this crap on our food. They make more profits per acre, because of this. And I have had discussion with them about this poison and they will not listen. It is just like most normal people, they do not want to think they are doing something that is HORRIBLY WRONG. Who does?

So when they injected it into the seeds of this wheat or corn, it is not effected by the glyphosate poison.

But the wheat, corn, or whatever they destroyed the seeds on, has NO protein you can digest. It causes server gastric distress and doctor call it IBS or some other name for this disease that did not exist before GMO grains and seeds destroyed by bacteria DNA/RNA making the protein totally not digestible.

“or people are now “Gluten Intolerant”

So the weed killer, kills only the weeds and not the wheat which is really no longer wheat. It is a sort of slow poison.

Key Symptoms of Gluten Intolerance
Symptoms often appear hours or days after eating gluten and can include:

• Digestive Issues: Bloating, gas, diarrhea, constipation, and stomach pain.
• Neurological & Cognitive: "Brain fog," headaches, migraines, and dizziness.

Causes and Risk Factors

• Definition: Gluten sensitivity is an immune reaction to gluten that differs from celiac disease (an autoimmune disease damaging the intestine) and wheat allergy.
• Causes: The exact cause is unknown, but it is often considered a chronic, lifelong condition.
• Prevalence: Roughly 6% of the U.S. population may be affected.

Diagnosis

• There is no specific, universally accepted blood test for non-celiac gluten sensitivity.
• Doctors usually diagnose it by ruling out celiac disease and wheat allergy through blood tests and biopsies, followed by a trial of a gluten-free diet to see if symptoms resolve.
• Important: You must keep eating gluten until all testing is completed, or the results may be inaccurate.

Foods to Avoid
Gluten is found in most products containing wheat, barley, and rye, including:

• Breads, pastas, cereals, and baked goods.
• Soups, sauces, salad dressings, and marinades.
• Some medications, vitamins, and supplements.

Safe Foods

• Naturally Gluten-Free: Fruits, vegetables, fresh meats, poultry, fish, and dairy.
• Grains/Starches: Rice, quinoa, buckwheat, millet, and corn.

Management and Treatment

• Gluten-Free Diet: Strict, long-term removal of gluten from the diet is the primary treatment.
• Support: Consulting a registered dietitian can help identify hidden sources of gluten and ensure a balanced intake of nutrients.
• Probiotics: Some, but not all, may find relief using probiotics or digestive enzymes.

I have been telling people for years to NOT eat any GMO foods, because you are NOT eating food when you do.

So, with my grain mill, I make flour from pure non GMO free from pesticides wheat. It costs more, but then it is actually food and not poison.

The bread I make, I called it Bible Bread, because it as close as possible to what Jesus ate. We cannot get exactly what Jesus ate because of the “hybridization” but the hybridization is nothing compare to the bacteria seeds.

There is this huge movement now to be only carnivore. This came out of this poison vegetation in the food shelves. People actually do better just eating meat, because they are not eating the poison in GMO foods. But having a balanced realistic attitude is far better than some “extreme… only eat this” ideas.

Just stop eating any GMO foods, altogether and you will be much healthier. Eat full fat foods, full dairy, cheese, butter, eggs, non-GMO beans, non GMO rice, non GMO whole wheat. Meat is find, but I have not eaten any meat in 56 years. I am fully as healthy as a 77 almost 78 year old can be.
The work I do in engineering most people can’t even understand. So not eating meat has nothing to do with intelligence. But not eating healthy proteins and fats is BAD.