Basic HTML Version
August 1971
The
PLAIN TRUTH
by
Dr . Stig R. Erlander and leatrice G. Erlander
WHOLE
GRAIN
WHEAT can be
purchased in bulk form from local
mills, stores which sell grains in
bulk or even by mail from the mili.
Most reputable health food stores
could give information about the
best places to purchase whole grains.
The best bread is made from
"hard" wheat grown in such areas of
the northern United States as Mon–
tana or North Dakota. This wheat
has a 14%
oc
higher protein content,
which is not only nutritionally valu–
able, but aids in the prevention of
bread staling.
It is best to grind your own Rour.
Us ing An Electric Grinder
Electric grinders are fairly expen–
sive, costing around
$150.
But con–
sider the following: An average
family may eat one or more loaves of
bread per day.
1f
sweet rolls, cakes
and other bakery products are con–
sidered, this amount is even greater.
For a one-pound loaf of good whole
whcat bread ( such bread is almost
impossible to find in many arcas)
you will pay about
55f.
Although they do not grind wheat
as quickly and efficiently, hand
operated grinders can
be
puchased
for about ten to fifteen dollars. An
electric grinder, even though expen–
sive, is well worth the price. The
best grinder on the U. S. market at
the present time is the Ali-Grain
two-stone electric grinder.
For home-made bread, using even
more
expensive ingredients, the cost
of a one-pound loaf is about 24q.
(The following recipe yields two
loaves which weigh about one pound
each.) By making your own bread,
you may save about
31
~
per loaf.
Whole Wheat Bread Reci pe*
There are many recipes for baking
whole wheat bread, sorne less in–
volved or quicker than others. The
recipe given here has been selected
because of its reliability and time–
tested overall quality.
WHOLE WHEAT BREAD
(2 loaves)
1%
cups
milk
2
tsp. salt
2
2
6
Ij3
cup olive oil
lf2
cup
water
Ij3
cup
honey
eggs
cakes of
yeast
cups whole wheat flour
(approx.)
Summary of Procedure
Scald milk and cool slightly. Add
salt, oil, honey, water, eggs, and
yeast. Mix
well.
Sift fiour and add to
mixture. Add enough .Rour to make
dough the consistency of a cake. Let
stand
15
minutes. Sift and add more
flour until too thick to stir with a
spoon. Work with hands and then
turn out on floured pastry cloth
(fold and push, add flour). Knead
for about
10
to 20 minutes. Put back
into bowl and let rise until double in
size (takes approx. 45 minutes). Di–
vide into two pieces and shape into
loaves. Place in buttered loaf pans.
Cover and Jet rise until double in
size. Place in oven and set at
350
F.
For better rising, do not preheat
oven. Bake for
1
hour.
*
Any reader interested in
rece1vrng tite
detoils
of tite
bread
recipe con
write
lor
o
FREE copy.
See tite stoff box on
tite
inside
lront
cover far
tite
oddreu
nearesl you.
39
tion advisor, Dr. Jean Mayee, says
America's white bleached dough prod–
ucts would not even be called bread in
bis native land. Its food value is nega–
tive. White Bour is preferred by food
industry executives because it keeps on
the shelf longer than the more nutri–
tious whole wheat bread and because in–
sects avoid it - it doesn't have enough
food value to keep thern alive.
Our Way of Devitalization
Wheat is not the only devitalized
food on the market.
Rice is polished, refined and de-nutri–
ented. So are nearly
all
the major grains
- and then "enriched" with a féw
chernicals. Sugar is refined and is so
"pure" that it will not support life.
According to the
Journal of the
American Medical Association,
most
Americans eat upwards of
100
pounds
of the
"whit~
death" per year! Sugar is
everrwhere: soft drinks, ice cream, baby
food, canned fruit. Brown and raw
sugars contain a few trace elements, but
still have been refined. Most experts,
realizing the dangers of normal sugar
consumption, advise the use of
unre·
fined
honey or unrefined molasses as a
sweetener whenever possible.
Nearly all convenience foods - such
as the popular instant frozen dinners -
are preserved in a great deal of
potentially harmful chemicals. Read the
labels and find out! Highly processed
foods, when compared to natural prod–
ucts, have far less nutritional value.
Needed: A Change of System
The industrial societies have built for
themselves an environment that will not
ALLOW them to live a healthy li fe. To
add to the gargantuan problerns of
overcrowding and overpopulation, over–
urbanization, pollution, drugs, crirne,
etc., etc. - rnen have knowingly added
the further problem of "food pollution."
Because the basic tenets of this society
involve profitmaking at a large volume,
food production has been made to con–
forro to industry - rather than industry
conforming to the
quality
of food
people sbould
be
eating.
Yet, eating nutritious food in the
right amounts and of the right kind and
of the best quality, is one of the basic
laws of radiant health. Once we break