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[St. Hildegard of Bingen] - Grains II - Oats, Wheat, Rye, Millet, Hemp

While everyone around me is talking about last year or making resolutions for the new year I thought I'd just continue with my series of Hildegard of Bingen's food philosophy. Since I first came across the first book about her through my mother I have learned so much about my own food habits and what is good and not so good for me. I do not say that my diet is perfect now, but I learned what is good for me and what's doing not so nice things to me.

So here I am again being a smart ass about grains and stuff...

St Hildegard of Bingen

Additionally to her favourite cereal spelt - which advantages and characteristics she describes in great detail - Hildegard also describes a few other well known cereals.

According to her these are less useful compared to spelt and bear some risks, but still you can integrate them into your balanced diet without harm.

 I like to include oats into my breakfast muesli for example and learned that breads made with a significant part of rye are both: tasty and long-term satisfying. Nowadays I try to avoid wheat wherever it is possible for me cause i do slightly react to it and it gives me a bad belly feeling.

I like to add some hemp leaves to my teas, not too many just a little bit.

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[caption id="" align="aligncenter" width="284" caption="Oat - Avena Savita"][/caption]
[...] ss almost as good as spelt, because it promotes cheerfulness, intelligence, health and maintains a healthy skin. [...] Oats warms especially the taste buds and olfactory senses, makes you happy and your skin healthy.

Oats are a good alternative especially when no Spelt is available - but be careful it can obstipation. If you are anemic you should avoid oats because for digesting oat you need a proper blood circulation.

Oats, like rye, are usually considered a secondary crop, i.e., derived from a weed of the primary cereal domesticates wheat and barley.  The discovery of the healthy cholesterol-lowering properties has led to wider appreciation of oats as human food. Oats are the only cereal containing a globulin or legume-like protein, avenalin, as the major (80%) storage protein.

[caption id="" align="alignleft" width="338" caption="rolled oats"]Rolled oats[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,628 kJ (389 kcal) Carbohydrates 66.3 g - Dietary fiber 10.6 g Fat 6.9 g Protein 16.9 g Pantothenic acid (B5) 1.3 mg (26%) Folate (vit. B9) 56 mcg (14%) Calcium 54 mg (5%) Iron 5 mg (38%) Magnesium 177 mg (50%) Potassium 429 mg (9%) beta-glucan (soluble fiber) 4 g   Especially when traveling, you can get along well with this recipe/method:
Pour boiling water over a bowl of oatmeal and season with honey or brown sugar and cinnamon. Called "porridge" is breakfast has long been known in England, Scotland and Ireland in different variations.

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[caption id="" align="aligncenter" width="388" caption="wheat - tricitum spp"][/caption]

[...] Wheat warms the people and is so perfect that it does not need any additives. So if we were producing the whole wheat flour, bread flour from this full wheat berries for healthy people and sick people it leads to strong muscles and good blood.

[...] White wheat flour has lost its value and gives people a strong congestion. Due to this it is useless and should not be eaten because it makes you sick.

[...] Cooked wheat (wheat grains) can hardly be tolerated. Sick people will not have any advantages from eating cooked wheat, even healthy people have problems with digesting it properly.

Wheat is is only good for baking (if you use whole wheat), not for cooking. You should not make semolina not pasta out of it. When cooking you should only use spelt, no wheat and no wheat semolina pasta.

[caption id="" align="alignleft" width="256" caption="wheat - detail"]Weizenähre Detailansicht[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,506 kJ (360 kcal) Carbohydrates 51.8 g - Dietary fiber 13.2 g Fat 9.72 g Protein 23.15 g Thiamine (vit. B1) 1.882 mg (164%) Riboflavin (vit. B2) 0.499 mg (42%) Niacin (vit. B3) 6.813 mg (45%) Pantothenic acid (B5) 0.05 mg (1%) Vitamin B6 1.3 mg (100%) Folate (vit. B9) 281 mcg (70%) Calcium 39 mg (4%) Iron 6.26 mg (48%) Magnesium 239 mg (67%) Phosphorus 842 mg (120%) Potassium 892 mg (19%) Zinc 12.29 mg (129%) Manganese 13.301 mg

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[caption id="" align="aligncenter" width="283" caption="Rye - Secale Cereale"][/caption]

[...] Rye heats the people, although it cools down more than wheat. But he has many other values. Healthy people can eat rye bread caue it strengthens your health. Especially people with a few kilos too much should eat rye because it not only strengthens them but also makes them loos their kilos. Sick people, especially those suffering from gastritis should not eat rye because they cannot digest it properly and eventually will make them even more sick.  

Rye is a weight loss remedy for overweight people, because it helps to melt the kilos. Thin, poorly perfused people particularly those with gastritis should avoid rye because it can make them more sick. Like wheat, rye is not suitable for cooking as well.

[caption id="" align="aligncenter" width="272" caption="Rye berries"][/caption]

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[caption id="" align="aligncenter" width="304" caption="Barley - Hordeum Vulgare"][/caption]

[...] Barley has a cooling effect to the body that makes frostier and weaker than any other cereals.

Barley bread and soup eaten harms healthy and cooled down people with weak blood circulation, for barley does not have the healing powers of other cereals. [...]

[caption id="" align="alignleft" width="328" caption="Barley"]Gerste Ähren[/caption]Nutritional value per 100 g (3.5 oz) Energy 1,474 kJ (352 kcal) Carbohydrates 77.7 g - Sugars 0.8 g - Dietary fiber 15.6 g Fat 1.2 g Protein 9.9 g Thiamine (vit. B1) 0.2 mg (17%) Riboflavin (vit. B2) 0.1 mg (8%) Niacin (vit. B3) 4.6 mg (31%) Pantothenic acid (B5) 0.3 mg (6%) Vitamin B6 0.3 mg (23%) Folate (vit. B9) 23 mcg (6%) Vitamin C 0.0 mg (0%) Calcium 29.0 mg (3%) Iron 2.5 mg (19%) Magnesium 79.0 mg (22%) Phosphorus 221 mg (32%) Potassium 280 mg (6%) Zinc 2.1 mg (22%)

Like wheat and rye, barley contains gluten which makes it an unsuitable grain for consumption by those with celiac disease. Barley has  no place in the kitchen. Only maybe as a drink for the sick and dying:

Use 3 tablespoons of each: barley, oats and fennel with 1 litre of water. Boil for 5 minutes, strain and serve to the sick person.

In liquid form, barley beer is as good and wholesome, because it makes the muscles grow. Even better however is beer made of spelt which helps people to stay healthy.

Today we now that barley contains eight essential amino acids. According to a recent study, eating whole grain barley can regulate blood sugar (i.e. reduce blood glucose response to a meal) for up to 10 hours after consumption compared to white or even whole-grain wheat, which has a similar glycemic index. The effect was attributed to colonic fermentation of indigestible carbohydrates. Barley can also be used as a coffee substitute.

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[caption id="" align="aligncenter" width="277" caption="Millet - Panicum Miliaceum"][/caption]

[...] Proso millet seems cool and just a little warming, because it nourishes neither the blood nor the muscles and neither strengthens but it only fills the stomach and reduces hunger. Millet lacks all substances needed for regeneration and recovery. The brain is filled with water by eating millet. Millet is like a weed and is not suitable for eating.

[...]Foxtail millet is cold and heated slightly, it is suitable for the diet because it has little power of regeneration and strengthens. It does not harm as much as proso millet [...]

Millet isn't an important food in any way. The same applies to buckwheat, which does not belong to the cereal. People with coeliac disease can replace certain gluten-containing cereals in their diets with millet.

The protein content in millet is very close to that of wheat; both provide about 11% protein by weight.

Millets are rich in B vitamins, especially niacin, B6 and folic acid, calcium, iron, potassium, magnesium, and zinc. Millets contain no gluten, so they are not suitable for raised bread. When combined with wheat, (or xanthan gum for those who have coeliac disease), they can be used for raised bread. Alone, they are suited for flatbread.

As none of the millets are closely related to wheat, they are appropriate foods for those with coeliac disease or other forms of allergies/intolerance of wheat. However, millets are also a mild thyroid peroxidase inhibitor and probably should not be consumed in great quantities by those with thyroid disease.

[caption id="" align="aligncenter" width="307" caption="millet"]Millet and other parakeet diet varieties[/caption]

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[caption id="" align="aligncenter" width="337" caption="Hemp - Canabis Sativa"][/caption]
[...] Hemp seed contains forces that maintain the health and healing effect on healthy people. It is easily digestible and useful because it eliminates the phlegm, decreases the bad and strengthens the good juices.
Hemp is not a grain in the strict sense, but still quite useful. Hemp seeds can be eaten raw, ground into a meal, sprouted, made into hemp milk (akin to soy milk), prepared as tea, and used in baking. The fresh leaves can also be eaten in salads. Hemp oil has been shown to relieve the symptoms of eczema (atopic dermatitis). Hemp Seed contains a large dietary supplement of omega-3, higher even than walnuts which contain 6.3% of n-3. Hemp oil has anti-inflammatory properties. [caption id="" align="alignleft" width="323" caption="hempseeds"]Hempseeds[/caption]Typical nutritional analysis of hulled hemp seeds Calories/100 g 567 kcal Protein 30.6 Carbohydrate 10.9 Dietary fiber 6.0 Fat 47.2 Saturated fat 5.2 Palmitic 16:0 3.4 Stearic 18:0 1.5 Monounsaturated fat 5.8 Oleic 18:1 (Omega-9) 5.8 Polyunsaturated fat 36.2 Linoleic 18:2 (Omega-6) 27.6 Linolenic 18:3 (Omega-3) 8.7 Gamma-Linolenic 18:3 (Omega-3) 0.8 Cholesterol 0 mg Moisture 4.7 Ash 6.6 Vitamin A (B-Carotene) 4.0 IU/100g Thiamine (Vit B1) 1.4 mg Riboflavin (Vit B2) 0.3 mg Pyridoxine (Vit B6) 0.1 mg Vitamin C 1.0 mg Vitamin E 9.0 IU/100g Sodium 9.0 mg Calcium 74.0 mg Iron 4.7 mg

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Next time I will talk about fruits. Stay tuned!

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Astrid 04.01.2012, 00.00

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1. von Paul

Hi There,
Thanks for sharing this really great information on food and especially using grains which I have found to be really useful and informative. Please continue to write great copy and I will bookmark your site for future reference.

vom 22.03.2012, 22.53
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