All this talk about bread has inspired me to post the following recipe from Dr. Robert Marshall, a nutritionist in Los Angeles, CA. : To order his catalog call 800-370-3447. Best, Peter [log in to unmask] ************************************************************ Biogenic Flatbread (Oil- Free) Special kitchen tools: 1. To convert your kitchen into a quick and perfect food preparation place, we consider the VitaMix TNC unequalled. It is a special high-powered, easy-to-use blender which has many time-saving features. It can grind grain into flour within 2 minutes; in a flash it can pulverize vegetables or fruits into delicious sauces, soups, smoothies or drinks. It is one of the handiest, consistently used tools that we use. 2. For efficient cooking, the best non-stick, non-toxic cookware we've found is Royal Diamond. Avoid using oils or fats to cook with. When heated, these oils become rancid. Fried oils are not part of a healthy diet. Directions: 1. First, rinse the biogenic grain once or twice with purified water. 2. Then, place the grain in a glass bowl and add enough water so that there is about one inch of water above the level of the grain. (the extra water is needed as the grain drinks in the water and slowly expands.) Cover the bowl and let it stand at room temperature for 12 to 24 hours. You may want to rinse the grain once or twice more during this time. 3. After 12 to 24 hours, rinse the grain again. Place the soaked grain in a Vitamix or a regular blender. Add 3 1/2 cups of water and 1 tsp. natural sea salt. Blend all the ingredients together for several minutes until the batter is thin and creamy. 4. Pour pancake-sized amounts of batter on a non-stick skillet (such as Royal Diamond.) Heat at medium temperature (flip once or twice) until the batter is well-cooked. 5. Congratulations! You've just made delicious hearty, biogenic flatbread. What Is Biogenic? Biogenic is "beyond organic." Biogenic means that the food has been well grown and not contaminated after harvest. We have found that "organic grains" are routinely contaminated after harvest by many factors; chemical sprays during transport and storage; in-storage cleansing agents, preservatives or unlisted additives to retard insect or bacterial spoilage. These contaminants are rarely listed on the label of the grains. Many of the storage sprays contain mercury, a known poison. After much research, we can no longer recommend commercial grains which are grown with pesticides and also contaminated post-harvest with retardant sprays and additives. Go for biogenic - and eliminate chemical cuisine from your life. Thermo-toxins If a food is heated over its critical temperature, "thermo-toxins" are created in the blood of the person eating it. The higher the food is heated over its critical temperature, the greater and more violent the thermo-toxic reaction takes place in the blood. Of course, this is not a reaction that you may outwardly feel after consuming highly heated foods. What Is Wrong With Eating Regular Bread? Regular bread is baked in ovens at high temperatures. These high temperatures are from 150 to 250 degrees higher than the "critical temperatures" of grains. Average baking temperatures are from 350 to 450 degrees F. Because regular bread is heated so highly, it elicits a toxic blood reaction after it's eaten. Even well grown grains (such as biogenic) will cause this toxic reaction if highly heated. No wonder so many natural doctors have declared, "You can't be well if you eat bread." Healthy, Low-heated Food The researchers found that the critical temperature of most foods ranges around 200 degrees F. So the bottom line is, if you eat food that is raw or that has been low-heated (to boiling temperature, 212 degrees F., or less), then little or no disturbing blood reaction will occur - and the healthiest digestive response can take place. The higher the temperature of the food, the more violently your white cells will react; the more immune stress is occurring. Regular bread, baked at high temperatures, provides violent reactions in the blood stream after it has been eaten. Avoid eating bread. Be kind to your immune system: enjoy making low-heated, delicious, sprouted flatbread or grain dishes heated only to boiling temperature or less.