tag:blogger.com,1999:blog-6914086676454800973.post8430405961291891870..comments2023-10-29T01:46:00.188-08:00Comments on VeggiePharm: Whole Wheat...Kamut and Farro ReviewTim Steelehttp://www.blogger.com/profile/01611027687223434753noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-6914086676454800973.post-59315576726738003342016-09-05T08:59:20.245-08:002016-09-05T08:59:20.245-08:00Eh! I did not see that blog post! Yeah, I eat spel...Eh! I did not see that blog post! Yeah, I eat spelt grains quite regularly. Sometimes barley but not as often as spelt. I even find some organic parboiled spelt in supermarkets around here. It's a nice alternative to rice. I sometimes add chunks of steamed cooked potatoes and soya sauce. sesame seeds, a little balsamico and herbs.Aegirssonhttps://www.blogger.com/profile/09286194307810507615noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-53893403064759251422016-09-05T05:02:30.928-08:002016-09-05T05:02:30.928-08:00https://ancientfoods.wordpress.com/2016/09/03/brit...https://ancientfoods.wordpress.com/2016/09/03/britains-pompeii-was-bronze-age-new-build-site/<br /><br />"Animal remains suggest they ate a diet of wild boar, red deer, calves, lambs and freshwater fish such as pike. The charred remains of porridge type foods, emmer wheat and barley grains have been found preserved in amazing detail, sometimes still inside the bowls they were served in."<br /><br />https://ancientfoods.files.wordpress.com/2016/09/img_2661.jpgBradhttps://www.blogger.com/profile/18034826957780010887noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-17350592562483517812016-08-30T18:04:05.423-08:002016-08-30T18:04:05.423-08:00"In summary, I feel many of the detractions y..."In summary, I feel many of the detractions you note concerning grains are also true of other foods (foods we are not told to avoid) and some of the detractions aren’t a real issue if you learn to select gluten-free wild and heirloom grains and learn to process grains to minimize levels of antinutrients (a task that is not hard to learn). People have forgotten this latter aspect of culinary wisdom, but diets rich in wild foods (what I would argue are true paleo foods) often require some processing prior to consumption (e.g., leaching acorns to deal with tannins and phytic acid). I understand you may be attempting to create a simple message for people who do not have nutritional literacy, but this message can cause people to avoid foods that have been shown to be part of many healthy people’s diet (sometimes as a staple). Grains are paleo, they were eaten by several different paleo hominids. Simply because the United States has chosen to consume large amounts of a highly allergenic grain that does not mean all grains are bad. My message to people is: eat less grain (i.e., diversify your diet), choose wild and heirloom types, and select gluten-free kinds. You may think this is too complicated and with too many caveats, but it is an accurate message that does not attribute the ill effects of modern wheat to all grains.<br /><br />Please do not interpret this message as attacking of your person or character. I really like the work you do and firmly believe you have helped many people shed the ridiculous, politically-correct food dogma that is harming many people’s health in this country (and elsewhere). Though you do not know me, understand my tone here is meant to be polite and non-confrontational. As a forager, and one who studies indigenous human diets, I consume a large amount of wild food (far more diverse than most people’s diet). Practicing this skill really opens one’s eyes to how modern diets are artificial in many ways. My goal is to bring some of the real-world experience from wild landscapes to the nutritional discussions that are occurring. Best wishes."<br /><br />Arthur HainesTim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-55494235662223054532016-08-30T18:03:06.040-08:002016-08-30T18:03:06.040-08:00Haha, you guys need to read this: Dear Mark Sisso...Haha, you guys need to read this: Dear Mark Sisson: Why Are Grains Unhealthy? Arthur Haines was saying all along (like Jane K.) that demonizing grain is the most damaging health movement ever.<br /><br />http://www.arthurhaines.com/blog/2014/6/5/dear-mark-sisson-where-paleo-recommendations-stand-in-contradiction-to-real-world-observations<br /><br />Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-80711826692706724092016-08-30T07:50:13.551-08:002016-08-30T07:50:13.551-08:00Farming, especially grain harvesting, has changed ...Farming, especially grain harvesting, has changed so much in the last 25 years, it used to be a family-affair with smaller equipment, now it's more industrialized and automated with massively scaled equipment, definitely not a place for kids to play. <br /><br />Back in the 70's and 80's, there were loads of chemicals being used, many are now banned. Perhaps those were the worst times to be raised as a feral farm kid? Clusters of disease are always suspicious, but rarely does anyone ever accept blame. <br /><br />We are all exposed to a barrage of environmental natural and man-made toxins on a daily basis. Having a healthy gut is probably the #1 best defense we have against these. Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-78429796708555296982016-08-30T05:35:59.715-08:002016-08-30T05:35:59.715-08:00Hi Terry
Your story reminds the story of the docum...Hi Terry<br />Your story reminds the story of the documentarist of What's with wheat told in podcast http://www.thepaleomom.com/tpv-podcast-episode-203-cyndi-omeara-and-the-whats-with-wheat-movie/<br /><br />Of course, you might just be an unique snowflake but how the agriculture was done in the region might be a factor.<br /><br />My mother had the healthiest farm life ever but all the 10 siblings got colon cancer, celiac disease and/or seasonal allergies because of (her opinion) DTT in agriculture and lice treatment to head.<br />Or just bad luck.<br /><br />Hopefully, she did not inherit to me anything epigenetic that I cannont reverse with real pure whole foods and blue zone lifestyle.<br />NooraNoorahttps://www.blogger.com/profile/08405502694383018990noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-32858536156048678772016-08-30T04:18:03.631-08:002016-08-30T04:18:03.631-08:00Yes, Gabriella, unlike Tim, I now think loaded gra...Yes, Gabriella, unlike Tim, I now think loaded grain trucks are dangerous due to potential air pockets, and I and hover over my kids when we visit home. Ha! Tim, yes, I have ridden on a manure loader on the front of a tractor! Had a pitch fork driven into my leg and all. I had free range of the hog barns and was always messing with the baby pigs (should not have been). I always see people talking about people who grew up on farms have less allergies, etc. But, I grew up on a farm. I ran totally unsupervised, playing in mud, manure, the barn, the pond, you name it. I've got all the same issues (exceptionally slow GI, food sensitivities, seasonal allergies, etc.). And, I visit home a lot. All the old farmers there seem to have the same issues too. And the kids. So, anecdotally, I have to disagree that there is a farm "protection." Maybe because of the other things: antibiotics, "stress," less reliance on garden food and dependence on sterile store bought food, etc.Anonymoushttps://www.blogger.com/profile/06876163878161971724noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-48139072881698077982016-08-29T04:32:10.637-08:002016-08-29T04:32:10.637-08:00LOL! Boys are more adventurous than girls - you w...LOL! Boys are more adventurous than girls - you win!!! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-61274134842394728572016-08-28T19:40:38.689-08:002016-08-28T19:40:38.689-08:00haha, I've also licked my share of salt blocks...haha, I've also licked my share of salt blocks, horse slobber and all. Have you ever ridden in a manure loader on the front of a tractor? Great fun for farm kids!Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-82750772475131611142016-08-28T19:13:31.062-08:002016-08-28T19:13:31.062-08:00We ate the cracked corn and licked the salt blocks...We ate the cracked corn and licked the salt blocks.... Probably a lot healthier than the homemade formula my mom made for us with Karo syrup! <br />gina Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-86205869590346919972016-08-28T18:31:18.100-08:002016-08-28T18:31:18.100-08:00Dangerous...yes! And so was drinking out of garde...Dangerous...yes! And so was drinking out of garden hoses and driving farm equipment on the road at 12. Grain wagons are not very dangerous unless unloading the grain into an auger...that can get interesting, fast. We used to play in wagons full of grain and in the granary bins. Still alive! Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-81194418042706368642016-08-28T17:42:07.121-08:002016-08-28T17:42:07.121-08:00Isn't it dangerous getting into a truck full o...Isn't it dangerous getting into a truck full of wheat berries? <br />I've cooked freekeh years ago. Never really got into it. Same with farro. Oat groats I love. Maybe I'll give kamut a try sometime.Gabriella Kadarhttps://www.blogger.com/profile/18294468426599703416noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-26840201764064695642016-08-28T08:07:27.968-08:002016-08-28T08:07:27.968-08:00Ha! That brings back memories. We did the same t...Ha! That brings back memories. We did the same thing in Ohio. I loved chewing wheat, it turns into "gum." I actually chewed a couple grains of the farro, and it did the same thing...a nice sticky piece of gum.<br /><br />I'm definitely the last person who will say that gluten intolerance is all in your head. I think when people are trying to turn their health around, some low-hanging fruits are wheat, dairy, peanuts, tree nuts, seafood, and eggs. These are said to cause over 90% of food allergies, yet also some of the most life-sustaining foods there are. <br /><br />No free samples! Bite your tongue, lol.<br /><br />Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-53579471073278161872016-08-28T04:01:08.905-08:002016-08-28T04:01:08.905-08:00When I was a young Indiana farm girl, I'd clim...When I was a young Indiana farm girl, I'd climb into the grain truck loaded with wheat ready to go to the elevator and eat the wheat grains. I liked them. <br /><br />But now, I'm still one of those gluten-sensitive people. Every now and then I test it, wondering if I restored any integrity to the lining of my GI tract to keep the proteins and inflammatory reactions where they belong. Have failed so far. But I agree, excluding grains or foods on theories probably isn't the best. Although lots of religious groups do it. <br /><br />These grains look lovely and delicious, but are you sure you didn't get free samples? Or does it just feel that way because I'm one of those who can't eat this stuff symptom-free yet? ;-) Anonymoushttps://www.blogger.com/profile/06876163878161971724noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-34693759227783923962016-08-28T03:31:06.660-08:002016-08-28T03:31:06.660-08:00I've only done this with freekeh, but I bet it...I've only done this with freekeh, but I bet it can be done with other grains, maybe even farro and barley. <br /><br />Cook it according to directions. Then spread it out on a pan to dry. (I put it someplace with good airflow.) Then sauté the dried grain in an oil. Olive oil would be good, but I like bacon grease. Then you have a great topping for salads, eggs, or lots of stuff. Wilburnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-8266689193993251012016-08-28T03:27:06.027-08:002016-08-28T03:27:06.027-08:00I've not had trouble with it burning. i dunno....I've not had trouble with it burning. i dunno. Wilburnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-7612552744444271052016-08-27T20:45:33.475-08:002016-08-27T20:45:33.475-08:00How is it consumed, mostly?How is it consumed, mostly?Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-51548752840870493932016-08-27T20:45:10.022-08:002016-08-27T20:45:10.022-08:00Good job!Good job!Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-47972977489371296932016-08-27T20:44:48.379-08:002016-08-27T20:44:48.379-08:00The Farro and Kamut both cooked easily, no problem...The Farro and Kamut both cooked easily, no problems at all. I cooked them exactly like I cook beans. I'll bet they would do good in the rice cooker, too. Pressure cooker would be faster.<br /><br />Tim Steelehttps://www.blogger.com/profile/01611027687223434753noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-55279248369876524502016-08-27T19:58:47.541-08:002016-08-27T19:58:47.541-08:00Tim, I finally made a decent barley bread as good ...Tim, I finally made a decent barley bread as good as the rye bread.MycroftJoneshttps://www.blogger.com/profile/08342888835176206622noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-68691738857560909092016-08-27T19:57:39.067-08:002016-08-27T19:57:39.067-08:00Thank you Wilbur. I tried cooking wheat before, a...Thank you Wilbur. I tried cooking wheat before, and it was a bugger; it burnt at the drop of a hat. Pressure cooker sounds like exactly the way to go. Wonder how the Romans did it. Perhaps cook it in soup like pearl barley? I've noticed even in soup, pearl barley wants to stick to the bottom of the pot and burn if you even sneeze.MycroftJoneshttps://www.blogger.com/profile/08342888835176206622noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-40276435784589062482016-08-27T12:47:29.994-08:002016-08-27T12:47:29.994-08:00I forgot to mention that I've done some risott...I forgot to mention that I've done some risottos using grains not in the book, like kamut and freekeh, both at 20 minutes. The latter especially awesome. I also like making barley risotto using purple barley - mixing about 20% purple with regular. Wilburnoreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-6305438437092060752016-08-27T12:45:46.109-08:002016-08-27T12:45:46.109-08:00One of the pioneers of the Physical Culture moveme...One of the pioneers of the Physical Culture movement which preceeded the ugly "bodybuilding" movement...<br />https://upload.wikimedia.org/wikipedia/commons/0/06/Harvard_Theatre_Collection_-_Bernarr_Macfadden_TCS_1.2400.jpgBradhttps://www.blogger.com/profile/18034826957780010887noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-19582504868693508382016-08-27T12:41:50.816-08:002016-08-27T12:41:50.816-08:00Bernarr Macfadden was one awesome dude!Bernarr Macfadden was one awesome dude!Bradhttps://www.blogger.com/profile/18034826957780010887noreply@blogger.comtag:blogger.com,1999:blog-6914086676454800973.post-9033155677182896162016-08-27T12:38:22.190-08:002016-08-27T12:38:22.190-08:00I've been eating the whole grains(as in not fl...I've been eating the whole grains(as in not flour) for a few years now. Cooking them in stock is ok. My absolute favorite way is to make risottos with them. But it's a no-stir method I first learned in Modernist Cuisine at Home that I really like. The cooking takes 20 minutes, unlike what it would take using a stir method. And there is lots of flexibility. <br /><br />The idea, as I understand, is to cook the grains in a pressure cooker until they are done. Then, by applying the quick depressurization technique, the grains burst and release the starches associated with risottos. I've done this many, many times. The three keys seem to be: a pressure cooker, the grain to liquid ratio, and the cooking time for the chosen grain. Other thing are important but flexible, like the choice of liquid (stock, wine, beer), the ingredient that gives a creamy mouthfeel (butter, cheese, cream, olive oil, butternut squash purée, pumpkin purée), and other ingredients (mushrooms, parsley, snails, squid ink, apples, parsley, artichokes, asparagus, cocao powder, etc. ). <br /><br />For farro risotto, for instance, the base amount of farro is 150g with 200g of vegetable stock and 80g of white wine. Pressure cook for 15 minutes. Depressurize by running water over the pressure cooker. Fold in the other stuff. The book suggests olive oil, chicken, artichokes, and black olives. <br /><br />Pearl barley is likewise 150g compared to 280 g of liquid (180 mushroom stock and 100 Syrah wine). But the liquid could be anything. Pressure cook for 20 minutes, then quick release. This recommends butter and Gruyere cheese. <br /><br />Steel cut oat risotto: 150 g steel cut oats, 280 g of liquid (50 g ouzo, 230 chicken stock). Pressure cook for 7 minutes and quick release. Recommended additions are snails, green apples, Parmesan, and garlic confit. <br /><br />These are the main ones. Like I said, I use the base key ideas and then modify according to what I want. You can add all kinds of spices, making Mexican, Cajun, Thai, or Indian-flavored risottos. Wilburnoreply@blogger.com