yes, we have no bananas

[Guest guest]

Rawtimes Bread - The latest greatest failure

 

Raw dehydrated sprouted leavened bread. I made hundreds of batches and

spent years on it. Yep, I give up. I did learn a lot, most of which I

should already have known, but I don't think I will try again. I no

longer want to make bread. Now that I understand exactly what bread

is, I don't even want to eat it anymore.

 

Yes, I have given up on bread. Severen Schaeffer said it best, the

question is not can man live by bread alone, but can man live by bread

at all. I really understand what he meant. Sure we all know that

elmers glue is made from milk proteins, but I didn't remember that

paper mache is made from flour. For my last failure, I have a real

understanding on a macro and micro level as to what happens during

sprouting the wheat, what happens when bread rises, what happens when

bread is cooked, how we digest it and how we eliminate it, and how it

compromises the quality and length of our lives. Yes, I am an expert

on bread.

 

Around fifteen years ago, I became a vegetarian, and then a year later

learned about raw food. I read all the books, and aspired to buy all

the gadgets. I was disappointed in my dehydrated grain attempts; they

were as cement. I accepted the fact that grains and nuts should be

sprouted for some vague arguments like: enzyme inhibitors had to be

discarded or neutralized, and that there was some intangible life

force in the food that should serve as the most valuable component of

food. But I didn't really know it. I didn't understand it. I just

repeated what the grass roots books said. Now I know better.

 

My background in chemistry: namely university studies, private lab

work, and independent reading; have fueled my confidence in the

following assessments [culled from my personal experiences]. When

wheat is sprouted, the gluten (80% of the wheat protein) is broken

down into smaller proteins and amino acids. Gluten is a huge molecule

consisting of thousands of amino acids. It is the storage of amino

acids for the newly maturing plant. As in the yolk of an egg or the

milk of a mother; gluten serves as a dense reserve for the protein

needed to build the new life. When activated by water and temperature:

the seed starts to break down the gluten into simpler proteins, and

the starch into sugars, [to feed the growing baby plant.] If you eat

the seed in its dry dormant stage, you will eat gluten and starch. If

you eat the fruit, you get amino acids and sugar. But if you eat the

seed, you are burdened with having to digest it before you digest it.

Most people are cooked food eaters and don't have the energy to

completely process it. So it both accumulates in, and tires the body.

This condition, if left unchecked and permitted to continue on a daily

basis, guarantees a tired life and a cancerous death. The energy

required to process this, renders people stupid; stupid enough to be

able to fool themselves into lying about the most basic universal truths.

 

Anyway, back to wheat. The gluten in the bread, these huge molecules,

have fascinating stereochemistry. They coil and expand as you knead

the dough. They set up tertiary bonding within and with other gluten

molecules, forming a net. The net becomes so dense, in a glue-like

way, as to be able to trap the escaping carbon dioxide that the yeast

produces as a byproduct of anaerobic respiration. It seems that the

yeast feeds on the sugar in the starch, and this activity makes the

bread rise. However, when you sprout the bread, the gluten decomposes,

and the dough made from this flour [made from dehydrated sprouted

wheat] will not rise. Bread is a miracle of gluten. Like popcorn,

cotton candy, cheese, and soufflé; bread is a fascinating production

of human science. There is nothing like gluten for making this fluffy

phenomenon. I had many ideas for starting out with sprouted wheat

flour, and trying to reproduce this quirk of nature. There were other

glues and adhesive binders that I added, including just adding some

gluten. It's easy to isolate the gluten. You make dough and run water

though it. Everything else is water soluble and washes away, and then

you are left with the pure gluten. So I added gluten. I worked with

gluten for a while before I started to hate bread. The gluten is very

hard to clean, it dries like cement, and it is sort of disgusting to

think of eating it.

 

As I started to get close to making bread, I realized that I didn't

want to eat it. I tried many different ideas for other additives and

combinations and low temperature cooking too. I felt I could at least

make healthier bread, but then I decided that I don't want to. Eating

bread is really gross, especially the standard types. The huge

molecules of gluten must be processed when you eat it. The first thing

you have to do is break up the gluten. In order to do that, you must

dissolve it in solution. But due to its macro glue-like nature, it

requires emulsifiers. To understand emulsifiers think of oil and

water. Put them together in a glass and they separate into layers.

They don't mix. Everyone knows that. You can shake it up so it becomes

homogenous, but it quickly separates again into two layers. Like

vinegar and oil, you can add an egg yolk and shake it up, so that it

will retain the mixture much longer. An emulsifier is a large molecule

that has one end that dissolves in water, and one end that dissolves

in oil. The two emulsifiers that come to mind for bread would be bile

and mucous. Bile is injected into the intestines to keep the gluten in

solution so that it can be broken down, but because of the lack of

predigestion in the first phase of the stomach (due to baking the

bread and killing the enzymes), and also due to the unnaturally

tremendous amount of concentrated gluten, it is very incomplete. The

gluten is absorbed into the body in a similar way to large fats and

cholesterol, rather than simple osmosis or diffusion. Then the body

must continue to break down the gluten by continuing to digest it in

the blood and cell deposit reserves. The white blood cells must now

use their enzymes to finish eating the bread instead of properly

controlling the flora and fauna of the body. Mucous is the emulsifier

of choice, which is why so many people call foods like bread and milk

very mucous producing. By continuing to overload the system everyday,

nonstop, the body never seems to be able to process it all in a timely

manner, leaving garbage all throughout the body. In time, these

pockets become bigger, and are sectioned off, and eventually form

lumps and bumps and eventually cancer. Cancer is not a disease; cancer

is the mechanism of postponing the processing of poisons. If it

weren't for the tumors, the animal would be dead much sooner. It is

only after it becomes too late, and people are ready to die that they

look for a false cure.

 

I have had some experience with being able to judge the differences

with sprouted and unsprouted grains, mostly with flax seeds. I have

made hundreds of batches of flax seed crackers, and tried different

sprouting times. When I am clear and honest, I can feel when the flax

is not sprouted enough. It makes me feel a little nausea. Cooked food

eaters are always nauseous; they are just used to it. They don't

notice it; like the smell of smog, the din of motors, the coldness of

strangers, the torpidity of thought, the damaged ego, and repression

of sex.

 

In conclusion, if you want a recipe for wheat, I recommend culva. You

sprout wheat berries, and mix them with walnuts, honey and cinnamon.

My grandmother taught me that with boiled wheat, but it works great

with sprouted too. As far as bread goes, don't look at me.

 

 

 

jrellis, firepriest