|
Fledgling -> RE: Leviticus 19 : foods made from interbreeding (9/13/2008 2:55:03 AM)
|
There is allot of information on Genetically Modified foods. Most of the food we eat in the US is GM...
It is too much to address the whole subject. So I will just look at one thing. Wheat vs. Spelt.
Because of man (humans) wheat has been genetically modified to make it's production easier and the goods produced from it more palatable.. However.. GM wheat is less nutrious/ harder to digest and may cause/exasperate some diseases (autism)...
Bread (made most commonly from wheat) is a very big staple in the US diet.
God said to follow his ways, not the ways of man. So should we not eat food as he created it? Instead of food that has been GM by man.
Below is a comparison of wheat vs spelt
http://www.osullivansbakery.ie/spelt-bread-page.html
What is SPELT?
Spelt is not wheat, and is among the original, natural grains known to man.
Spelt Versus Wheat:
Spelt has a much higher nutritional value
Spelt can be grown without fertilizers, pesticides, or insecticides.
It can be grown in any climate and with minimum care
Spelt is not sensitive to typical grain diseases as it is surrounded by a strong husk / hull, which guards against air pollutants etc.
The vital substances in spelt are found in the kernel; even pure white spelt bread is “whole grain” bread. In contrast to wheat the vital substances are found in the shell and the germ bud which are removed by the milling process. The wheat kernel contains merely starch.
Spelt is richer in essential amino acids it contains 50 % more than wheat. These amino acids cannot be synthesized by the body; therefore it is vital that we get them through our diet. Amino acids are building blocks of proteins and essential for healthy bones, muscles, skin and general functioning of the body.
Spelt is higher in B vitamins than wheat. B vitamins control carbohydrate, fat and protein metabolism, the growth of cells formation, of skin, and mucous membranes, the blood and the nervous system.
Spelt contains higher levels of soluble and insoluble fiber. The quality fiber of spelt is a natural remedy for digestive disorders, and normalization of cholesterol levels.
Spelt contains more proteins than wheat. All human daily protein requirements can be met with spelt proteins.
Spelt contains special carbohydrates (mucopolysaccharides) which play a decisive role in blood clotting, and stimulates the body’s immune system, so as to increase its resistance to infection.
Spelt is low in gluten and with high levels of crude fiber it helps in the elimination of gluten from the system.
Spelt is easily digested and actually enhances the function of the digestive system.
Spelt vs. Wheat
While many people have compared Spelt to commercial strains of wheat, it is markedly different.
All grains of this family are derived from grasses, some, such as Spelt, are closer to the earliest
cultivated crops in the western world. Spelt's origins can be traced back to approximately
5,000 BC in the area now known as Iran. Spelt (Triticum spelta) is a distant cousin
to modern wheat (Triticum aestivum). Perhaps a better description would be that spelt is a
great uncle of modern wheat. Modern wheat varieties have been bred to be easier to grow and harvest,
to increase yield, as well as to have a high gluten content for the production of
high-volume commercial baked goods. Spelt, on the other hand, has retained much of its original character.
It retains a sturdy husk or hull which remains with the kernel,
as opposed to modern wheat varieties which have been bred to lose their husks when harvested
(free threshing). This hull protects the Spelt grain from pollutants and insects.
Furthermore, unlike other grains, spelt is not normally treated with pesticides or other chemicals. Spelt is stored and shipped with its protective hull intact; it is separated just before being milled into flour. Leaving the husk on the grain not only protects the kernel, but enhances the retention of the nutrients in the kernel and improves freshness.
Nutrition Value
Spelt's uniqueness is also derived from its genetic makeup and nutrition profile. Spelt has high water solubility, so the nutrients are easily absorbed by the body. Spelt contains special carbohydrates (Mucopolysaccharides) which are an important factor in blood
clotting and stimulating the body's immune system. It is also a superb fiber resource and has large amounts of B complex vitamins. Total protein content is from 10 to 25% greater than the
common varieties of commercial wheat.
Maybe this is a stretch but it is an interesting coincidence that what is genetically how God made it is superior nutritionally to something comparative that Man has genetically manipulated for his own benefit for palatability and ease of processing. And also this thing is a very substantial part of our diet.
|
|
|
|