Wednesday, 7 October 2015

wheat and schizophrenia

In southern Mexico, corn predominates rather than wheat, I can't help feeling it explains at least part of the picture in terms of the relaxed happy atmosphere.

"The gluten-free populations had extremely rare occurrence of schizophrenia - just 2 in 65,000 versus about 1 in 100 as we have in the grain-eating West. When populations Westernized their diets (flour, sugar, and beer), schizophrenia became common."

In Britain we have found kamut, which is a an ancient version of the plant, to be a viable alternative.Our favourite way to prepare it is to soak it in warm water for  few hours then process with vegetables such as tomatoes and onion ground flax seeds to hold it together, and dehydrate the thin layers of the mixture to make a delicious raw bread.  I have posted the recipe we use below.

Recipe for kamut bread:
250g kamut grain, soaked in warm water for a few hours
5 medium tomatoes
Salt and pepper
Fresh or dried herbs to taste – rosemary, oregano, basil, parsley, thyme etc
3 Sun-dried tomatoes, soaked in water for an hour plus soak water
A handful pumpkin seeds
2 Tbsps olive oil
2 sticks celery
Sprinkling Mushroom powders – cordyceps, lion’s mane and tremella are my favourites (highly recommended)
½ bulb Fennel
1/8 large onion 
¼ pint flax seeds, ground

Process all the ingredients except the flax seeds together, adding water so that the mixture is quite soft. 
Then add the flax seeds and process them in.
Spread into a layer about ¼ inch thick and sun dry or dehydrate in a dehydrator at 115 degrees until set.
Can be eaten warm and soft with butter and/or  cheese (raw unpasteurised cheese goes really well)

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