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posted by on Balance, Featured, Healing, Nutrition

Acupuncture Atlanta

One extremely valuable resource to have on hand when learning about nourishing your body as a part of your whole, balanced being is Paul Pitchford’s book Healing With Whole Foods. As he explains, “Ironically, in the United States, a land of plenty-indeed
excess-many people are highly deficient in minerals as a result of our food
production and processing methods. As such, these deficiencies can lead to
degenerative diseases.

The discussion of nutrients that follows applies
to whole vegetal foods in general. However, we use wheat as a starting point
because this remarkable food, known in the traditional medicines of China and
India to strengthen the body and nurture the mind and heart, serves as a
foundation in our cultural and dietary heritage. Sadly, in the form that it is
most often eaten, wheat is stripped of its essential value.

this grain before it is milled into flour-“wheat berries.” These whole-wheat
seeds can comprise dozens of minerals and microminerals if grown in rich soil.
They can also contain immuno-protective phytonutrients as well as vitamins and
precious oils. In refining, as is done in the milling of wheat berries to obtain
“white” flour used in common pastries, donuts, pastas, and breads, the majority
of these nutrients are lost.

Every nutrient in whole wheat has an
interesting and important health story. While wheat is a common allergen,
virtually no one is allergic to sprouted wheat, which contains the same amount
of minerals, but more vitamins, per berry. (Refer to Sprouts, Chapter 40.)

To get a sense of how important nutrients in wheat can be, let’s look at
just two minerals that are lost in the refining of whole-wheat berries and
assess the impact of this loss. ” You can read more here.

Check back often for more information on healthy nutrition and plenty of delicious, nourishing recipes and ideas!

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