Many chronic and unexplained ailments which cannot be alleviated by definite medical treatment have been found to be caused by sensitivity to an ingredient in bread which is called gluten. The only way found to control such conditions was to make the patient eat breads which are wheat gluten free and to avoid all foods that were made from unpurified wheat, barley or rye..
Among these conditions are chronic nasal congestion and the continuous production of excess mucous in the body. Chronic and unexplained physical exhaustion may also be due to sensitivity to gluten. Likewise, failure to gain weight and persistent malnutrition in spite of adequate food intake may be due to the same reason.
Normally the doctor will advice the sensitive patient to stop eating food made from known gluten sources. A listing of these foods is available by searching on the internet. A well-recommended alternative is to eat wheat gluten free bread. On the other hand, many food substitutes containing gluten-free starch and protein may also be found listed on the web.
Luckily, gluten free food substitutes abound everywhere. Vegetable protein can be found in beans, lentils, seeds, corn and in the coconut. These food items may be eaten cooked or as bread made from their flour. Rice is a good source of gluten-free starch, as are root crops like potatoes.
Wheat gluten free flour and bread can be purchased at most health foods stores. Because these items underwent additional processing to make them healthy, they will cost higher than normal flour or bread. You may also find organizations selling them on the internet.
This kind of bread is sometimes referred to as ‘Bible bread,’ owing to the fact that the inspiration for its formulation is derived from Ezekiel 4:9. There, the prophet talks about mixing wheat with barley and lentils, adding spelt, millet and beans and soaking the mixture in containers (filled with water) prior to grinding them into flour.
The normal way to interpret the part about soaking is to immerse the grains for one day in water, occasionally stirring the mixture in order to remove the acid from the grains. The acidic water is then thrown out. The whole grain which should have begun to grow shoots should then be dried and ground into flour.
There is something to this ancient recipe and the prophet apparently knew the type of food that was best for humans. Careful analysis of the nutritional content of this wheat gluten free bread shows that it contains all the essential nutriments required by human beings. The quality of the protein that can be derived from this type of bread is more or less 85 % as good as meat protein. It contains all the essential amino acids. ‘Bible bread’ also has all the vitamins and minerals that the body needs for health.
As mentioned, by acquiring a home grinder, people can purchase and grind their own wheat gluten free flour. This is one way to avoid having to spend $3 more or less for commercially made ‘Bible bread.’ This bread is not only excellent for people who are gluten intolerant but for anyone else who wants to eat a fat free and non-acidic diet that also contains lots of fiber.
Marisca DeJolie is a normal housewife and mother who decided years ago to become a food expert for the sake of her health and that of her family. She has recently found The Gluten Free Family site and it excited about all the health benefits that a non gluten foods diet can have and invites you to learn more as well.