Wheat and Sin (Part I)

One of the staple foods in our lives is wheat. We consume wheat in various forms: bread and different pastries, pastas, bulgur, couscous, and other visible and hidden ways. In our generation, we notice more and more people developing allergies to wheat and its products. Some people's digestive systems are very sensitive to wheat, such as those suffering from celiac disease. However, there are also hidden allergies caused when eating wheat as white flour, especially when consumed in large quantities. If we examine our daily menus, we'll see that wheat, in its various familiar forms of processing, constitutes a very central component and seems to overload our bodies. However, in truth, wheat in its essence is a very quality food when used in correct dosages and with quality processing. Wheat is a grain that, in its full form, contains protein, minerals, and vitamins B and E, but these are not present when using wheat in the form of white flour, which, except for calories, does not contain those important nutritional components. A few words about these essential vitamins:

B Vitamins: A group of vitamins that play a central role in the proper metabolism (i.e., absorption and processing in the body) of carbohydrates, fats, and proteins, thereby enabling their use for various bodily needs. Thus, they are essential for energy production processes, balancing brain activity, and improving mental and emotional states. Without them, one may feel increased mental restlessness, increased stress, lack of energy, and various symptoms.

Vitamin E: This vitamin has many roles, such as neutralizing toxins that affect the heart, blood vessels, skin, and more. Therefore, it also prevents the aging of various tissues, such as brain tissues. It also has the power to prevent the development of various diseases, such as cardiovascular diseases and more. Several ways to extract the qualities of wheat: A. Sprouting - When wheat is sprouted, the percentage of vitamins and minerals increases. Especially notable is vitamin B, which increases fourfold from its amount in dry wheat. Furthermore, vitamin E, concentrated mainly in the sprout, is not found at all in white flour.

Continued next week...

Eliyahu Shechter is an iridologist and natural therapist