Originally published July 21 2005
Article imparts wisdom of nutritional health seminars
by Mike Adams, the Health Ranger, NaturalNews Editor
Mother Earth News staff often teach proper nutrition during their "show hows" at their western North Carolina headquarters Eco-Village, but because not everyone can come and visit them, they have put some of their best health tips up on their website.
These seminars cover a wide variety of subjects, ranging from garden preparation to wood-gas fuel generation, and are taught by staffers whose expertise has been acquired in the tough school of hands-on experience.
So, for those of you who haven't yet been able to make a personal visit, here are a few of the highlights (and only the highlights, since space doesn't permit us to repeat all of the information that's presented in the 90-minute-long classes!) from the "Use of Whole Grains" Show-How.
It's our hope that this brace of how-to's will whet your appetite for cooking with healthful whole grains and for a visit to the Eco-Village, should you someday find yourself in MOTHER's beautiful neck of the woods.
Let's begin with an assertion: The frequent consumption of a variety of unrefined whole grains, in thoughtful combination with nutritionally complementary foods, will provide you with a source of protein and other nutrients that is more healthful, economical, and interesting than a diet based heavily on meat and refined foods.
Barley, corn, millet, oats, rice, rye, sorghum, and triticale (a high-prorein hybrid of durum wheat and rye), when combined with foods such as beans, nuts, peas, and dairy products that furnish the complementary amino acids needed to form complete protein, provide the health- and economy-conscious gourmet with dishes that are equal or superior in protein content to meat.
Then, to render it attractively white, the flour is bleached.
And, you may ask, just how long has this nutrition-robbing refining been used against the public health?
Well, for most folks, refined flour has only been accessible since the industrial revolution, when machinery was developed with which to perform the refining chores economically.
For example, Europeans have long enjoyed eating rye bread with cheeses, while Africans mix sorghum or millet with peanuts or beans.
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