Grains

Sylvester Graham more or less started the breakfast cereal industry. Sylvester Graham, (born July 5, 1794, West Suffield, Conn., U.S. and died Sept. 11, 1851 Northampton, Mass.)

American clergyman whose advocacy of a health regimen emphasizing temperance and vegetarianism found lasting expression in the graham cracker, a household commodity in which lay the origin of the modern breakfast-cereal industry. After working at a variety of odd jobs, Graham became a Presbyterian minister in 1826 but preached little. He is best known for his advocacy of unsifted, coarsely ground wheat (graham) flour and his invention of the graham cracker (1829).

At the height of his popularity, Graham lectured widely. He recommended a complete health regimen, including hard mattresses, cold showers, and a diet consisting of homemade bread (he was attacked once by a mob of bakers and butchers), rough cereals, fruits, and vegetables.

Inspired by Sylvester Graham, in pursuit of the healthful diet, Dr. James Caleb Jackson created the first breakfast cereal in 1863, which he called Granula. But it was far from convenient; it had to be soaked overnight before it was even possible to chew the dense, bran-heavy nuggets.

Alfalfa seed is used inn musli, and sometimes in gluten-free breads.

because... just because. Don't question why when you know you know why, deep inside. peace out. stay a ponderer.

The sellers of wheat grass have made a large number of claims for the product. The following list is representative

Because 1.It has hypogeal germination 2.Stores food in endosperm 3.Germinates with one leaf 4.Its leaves has parallel venetial 5.Is fibrous rooted 6.Has one seed cot.

Yes

granose

Yes

Whole wheat bread instead of white bread*

Whole grain cereal instead of the processed kind

Whole wheat pasta instead of white pasta

Whole grain granola bars instead of the sugar ones

Things like that!

In terms of nutrition, yes, it is better to use wheat germ, which has valuable oil, vitamins and other nutrients as well as fiber, than wheat bran which only adds fiber.

NO! condiment are like kethcup and mustard and relish and all that stuff.

The yield will vary considerably across the state, from the very dry west to the reasonably moist eastern side of the state, and will vary from year to year as well. However, the statewide average for all alfalfa hay (dry weight) ranges from a low of 3.4 tons per acre to a high of 4.6 tons per acre over the last ten years.

it is processed by like a pare shreader

Microwaving milk and cereal grains converts some of their amino acids into carcinogens or raditation. http://www.christonium.com/culinaryreview/How_To_Cook_Grains

You can go to this website to find out how to cook different grains in the mircowave, pilaf-style, and stove.

Maize

Gluten is bad, mmk?

100

I find that oatmeal does a great job of binding hamburger. I use 1 pound of ground beef, and one egg, and 1/4 cup of oatmeal, along with the spices you require to taste. This makes a wonderful hamburger pattie, or a loaf. Hope this helps.

Cereal companies use nets in their packaging by either offering a free toy in the box or having the back of the box have games

Spelt is similar to wheat. It has a tougher husk. It is said to taste nuttier and sweeter than wheat. It also has more protein. Spelt contains gluten, so people with gluten sensitivities should avoid it as they do wheat. _______________________________________________________ My understanding of the difference between spelt and what people know as common wheat (wheat that is made into mass produced flours, breads, etc.) is spelt has a slightly nutty taste and it is the original form of wheat before other lower cost & prolific hybrids were cultivated. Using the name spelt on baked goods etc. has become almost like a designer name where baked goods made from spelt are "better". I put the word better in quotes not because it isn't great but I have noticed people just throw out that term better yet they don't know or understand why it is better. The very popular Ezekiel brand bread is made from spelt. Some people find spelt to be better is that its water solubility is different than common wheat which makes it easily digestable. I am from the east coast so if it is better for me nutritionaly then that is a bonus but, I just love the taste and texture of spelt both as a side dish, salad or in baked goods. In addition spelt (flour) also has considerably greater nutritional value, vit B,E, protien, fatty acids, trace minerals, phytic acids etc. that are no longer found in mass produced flours.

it was used for making bread and beer in egypt

not for long, as vital vitamins and proteins lack to such a diet Yes, (s)he can, although the quality of life is going to deteriorate "pretty bad, pretty soon". As healthy as we believe oatmeal to be, and indeed it is, it cannot provide all the nutrients, vitamins and minerals our body needs. This fact will come accompanied by a lethany of ailments, where the first one to show will probably be lack of vitamin C, aka "Scurvy". Please do not entertain the idea, even for a second, that I have any type of background in Health Sciences, so my opinion is just the opinion of a common individual who's not nor pretend to be a Doctor, Nurse or any other health professional. Actually, I'm a lawyer, that's why the disclaimer, lol. If the person in this situation is not able to ingest anything else that oatmeal, please consult with a Doctor and/or a Nutritionist. They should be able to help him/her put together a diet more appropriate. However, if this is the case of a picky eater kid, still check with a doctor or nutritionist. They can help the parent with a more nutritious diet and with tricks to make the kid eat.

vigna radiata

Yes I believe you can, it is so yummy! Simply put in a freezer bag after cooled down then place in freezer. Then when you want to eat it put it in the fridge and let defrost. Cook and vvvv healthy start up for tea!