The Worshipful Company of Bakers
September 2, 2010
Bread is one of the oldest known recipes to man. It has been around for several millennia …
The recent low-carbohydrate craze has given bread a bad reputation, but not all breads are created equal. There are more varieties of bread than there are supplement companies. This article will explain the history of bread, the types of bread, and the role that bread can play in the quest for good health and a better body.
The History of Bread
It is estimated that the first bread was made around 10000 years BC or over 12,000 years in the past. This bread was more than likely flatbread, similar to a tortilla, made simply of ground grains (flour) and water that was mashed and baked. The first tools and implements used in the making of bread are dated to about 8000 years BC.
Egypt is attributed with popularizing the art of making bread. Egyptians are considered to be the agricultural pioneers of the old world, probably benefiting from interactions with Samaria. The closed oven was invented circa 3000 BC and allowed for more varieties of bread to be produced. It is around this time that leavened bread is first described, that is bread, bread with yeast added so that it would rise during production. Refined grains were considered superior and therefore were prevalent in the higher courts, so the poorer populations used barley and sorghum in their breads.
The Sugar-Coated Truth
August 29, 2010
It is believed that cane sugar was discovered before the birth of Christ. As early as 500 B.C., India was said to have a "reed which gives honey without bees." This reed would later become known as sugar cane.
The invasion of Arabs into India nearly 1,000 years later in 642 A.D. led to the spread of sugar cane to the rest of the world. The Arabs discovered sugar cane and learned how it was processed by the Indians. They brought the cane with them as they conquered much of Europe, introducing it to lands such as North Africa and Spain. For many years, however, the rest of Europe was stuck with honey, because sugar did not make it to the west until the crusades. The first record of sugar in England occurs in the year 1099.
Sugar was brought to the Americas by Christopher Columbus. At the time, sugar was processed by boiling the cane juice and then harvesting the crystals left behind after the water evaporated. These crystals contained protein, fiber, vitamins, and minerals. While they were calorie dense, they provided essential nutrients. It was not until a few centuries later that the process of refining sugars, and stripping out many of these nutrients, was perfected and sugar became a profitable industry.
The Skinny on Salt
August 23, 2010
Salt was used long before recorded history began. One of the earliest known writings, the Chinese Png-tzao-kan-mu, mentioned more than 40 types of salt.
This work was written over 4700 years ago. Even older settlements have been found around the world with various devices such as pottery used to evaporate water to leave the salt behind. It is speculated by some that major civilizations flourished in arid regions at the edge of vast deserts due to the physiological need for salt.
Salt, or sodium chloride, is a chemical compound. Salt occurs naturally in many areas of the world. Salt crystals are cubic in form - if you view salt through a magnifying glass, you will see small "squares" or cubes.
Salt is an essential nutrient - your body requires both sodium and chloride, and cannot manufacture these elements on its own. This is why there is a human gustatory receptor (taste bud) specifically for salt, forming one of the basic components of "taste". Salt is an electrolyte and has a slight charge. Salt preserves food by making it difficult for microorganisms to live - the salt draws water from the cells of microorganisms and dehydrates them.
The Face of the Waters
August 20, 2010
The story of creation begins with water. Water is an essential nutrient in our diet, but many people fail to address this important component of health. While part of the problem can be addressed by consuming foods such as fruits and vegetables that are naturally rich with water, taking in additional water is also important.
In the beginning God created the heaven and the earth. And the earth was without form, and void; and darkness was upon the face of the deep. And the Spirit of God moved upon the face of the waters. Genesis 1:1-2
An amazing discovery was made in 2003. Lurking far below the surface of the ocean, an unusual squid was sighted with 20-foot long tentacles. It is estimated that only a very small percentage of the planet has been explored, and most of that is under water! We constantly hear about the "secrets of the deep" - the amazing life forms that the ocean displays to us, but we forget about the magic of our own bodies. Water is essential for health and nutrition. A co-worker asked me the other day, "How much water should I be taking?"
The New Food Pyramid: Another Attempt At Providing Easy Answers
August 14, 2010
The Food Pyramid, first introduced to the US in 1992, just experienced a major overhaul. Why? Perhaps proper education about nutrition isn’t as easy as picking out food from a colorful chart. Last month, The New England Journal of Medicine reported that childhood obesity was causing a retreat in average lifespan. That report seems to only cover part of the picture as chronic disease, such as cardiac dysfunction and Type II Diabetes have been on a steady rise in recent years. Because many people seem to be unwilling to learn how to make better lifestyle choices, it is only the toxic pharmaceutical drugs that seem to be extending the lives of these people.
Agriculture secretary Mike Johanns described the old food pyramid as being “quite familiar” to most Americans, “but few Americans follow the recommendations.” The solution, found at www.mypyramid.gov, is apparently more colors and to make the bands travel downwards instead of horizontally. Yes, that counts as a solution where french fries and catsup count as two servings of vegetables in the school lunch program.
Must Have List Of Foods That Lower Cholesterol
August 10, 2010
Cholesterol is present in our bodies by one of two ways; our liver produces cholesterol and we eat foods containing cholesterol. High amounts of cholesterol, especially LDL cholesterol that is bad for us, can lead to many health complications and significantly increase your risk of heart diseases.
While there are many foods that are high in LDL cholesterol, there are a lot, which can actually help to lower your LDL cholesterol levels and increase your HDL cholesterol or the good cholesterol. Here’s a list of foods that lower cholesterol, which is a must have for anyone who is trying to reduce their LDL levels and increase their HDL levels.
Apples: Everyone has heard of the saying, “An apple a day keeps the doctor away”. Well, apples are also very good for lowering your LDL cholesterol levels. 2 full apples, or 12 ounces of apple juice, if taken everyday, can reduce your risk of heart diseases by as much as 50%.
Garlic: Garlic helps to lower LDL cholesterol and thins your blood naturally. This prevents clogging up of arteries and thus lowers your risk of heart diseases.
Onions: Eating just half a raw onion everyday can increase your HDL levels by 25% and lower your LDL as well.
Aspartame -More Dangerous Than High Fructose Corn Syrup
August 5, 2010
It’s really hard to believe that something could be worse than the intense sugar loads from high fructose corn syrup and sucrose. But, Aspartame ( Equal, Nutrasweet, Equal Measure, Spoonful, Canderal) is even more dangerous to your health.
Aspartame, was first discovered in 1965 when Searle chemist Jim Schlatter, who was developing this drug for another purpose, accidentally licked some from his finger and found it to be sweet tasting. The ingredients in aspartame are phenylalanine(50%), aspartic acid (40%) and methyl alcohol(10%).
Aspartame Approved by the FDA in January 1981
Even after about eight years of steadfast refusal by the FDA to approve this dangerous drug for human consumption, Searle tried one more time, the day after the inauguration of the President in 1981. The previous commissioner of the FDA had been “removed” and a new one installed. Despite an FDA agency investigation into this “approval by political triage,” the drug has not been removed from the market and the investigation was, in essence, abandoned.
Why get embalmed before it is absolutely necessary?
Childhood Epidemic Rises 6,000% What Can Be Learned About Autism?
July 31, 2010
The latest tallies show that over three million people in North America alone carry some type of autism diagnosis. With this increase the biggest question people are asking is why. Over 20 years ago the incidence was estimated to be 1 in 10,000. Now it’s a whopping 1 in 166 according to the U.S. Center for Disease control and is still expected to rise. With the life long care of someone with autism costing approximately 2.2 million per person according to the MIND Institute, we need to start committing proper resources to early intervention now to enable this population to lead fulfilling and productive lives as well as contribute to society
The frustrating point in the above scenario is the lack of interest and resources allocated through government and other agencies towards a solution. This includes actively determining the cause and implementing adequate research towards curative and helpful measures. The US Government will happily spend 1.9 billion dollars for a single Trident nuclear submarine in a fleet of around fifty, yet is only spending 66 million on the entire special education area, which includes special teachers, training and proper equipment and supports.
The Dangers of High Fructose Corn Syrup
July 28, 2010
High Fructose Corn Syrup
Before we get to high fructose corn syrup (HFCS), we will take a look at two other frequently used sweeteners, dextrose and maltodextrin.
Dextrose
Dextrose is more or less an industry term for glucose. Glucose isthe most prevalent sugar in the human and the only molecule that the brain can metabolize. Dextrose is refined from corn starch. It has a very high glycemic index (no surprise since it is glucose) and while it contains no fructose, it is still a simple sugar that is very readily absorbed. It is not as dangerous as sucrose but it still is a highly processed product that should be avoided.
Maltodextrin
Maltodextrin is also a refined product usually made from either corn or potatoes. It is multiple glucose units somewhat loosely hooked together (a polymer). Because the bonds between the glucose units are very weak, it is also very readily absorbed and has a very high glycemic index. Like dextrose it should be avoided as much as possible. It has been called a “sugar substitute”but that is based on a rather strict definition of sugar as “sucrose.” It is a very common additive and I have found it in many packaged foods, including potato chips.
Water and Water Filters: How Much Do You Know?
July 23, 2010
Water is a vitally important component of any valuable and useful nutrition plan. This statement is hardly earth shattering or groundbreaking and few (if any) jaws will drop at the sight of it. It is common knowledge that water is essential to our survival as living beings. Most people are very well aware of this fact, but do they really know why water is so essential? What does water do in our bodies and why does it make a difference what kind of water we drink? Is a water filter truly necessary and worth its price? Read on to learn the answers to these questions and find out how much you know (or don’t know) about that magical, life-giving fluid: water.
Some Water Basics Depending upon whom you ask, water makes up anywhere from 60% to 90% of our body’s matter. Not only is water essential for ensuring our survival as human beings, it is also essential for the survival of the earth and all living organisms on it. In its simplest, most pure form, water is a molecular compound composed of two hydrogen atoms and one oxygen atom. Although water contains no calories, it is absolutely essential for maintaining energy levels, regulating body temperature, controlling cravings, and cushioning sensitive organs, tissues, and joints within the body. Water is the substance that ensures that our bodies continue to run; water also ensures that they run efficiently.
