Categorized | Opinion

Make music with what you have left!

By Thelma LedfordGood Eats Ledford

WHAT IS THIS STUFF?
Look closely at the bread you eat. It is pretty and white.
Or, colored and called “wheat.” Crush it into a ball! Bounce it on the floor! Well, maybe not, but get the idea? Can you imagine the horror your digestive system experiences when trying to use it?
No wonder people experience problems and run for chemicals to stop the discomfort. Digestive aids! Then grab more pills for: headaches, allergies, hay fever, and sinus difficulties. Pain pills!
The colon becomes clogged and needs more help. Add laxatives! It will take lots of the “white or colored stuff” to fill you up—it has little or no fiber. Add Metamucil! Now for the icing on the cake: Add diet pills! Feel depressed? Add antidepressants! Get the picture? Bread should be one of our best sources of the B-complex vitamins; they combat depression.
The wheat for our bread, the staff of life, has been grown in depleted soil; fertilized with chemicals, sprayed with pesticides, processed, bleached, depleted of essential nutrients, baked with additional synthetics, fillers, etc. Then, add …chemical vitamins and minerals.
This is quite a load for the immune system. Ask your bread distributor how much wheat is in the bread today. My mother did, and he said “Not much!” For help you see the doctor. He asks you, “What are your symptoms?” and prescribes pills. Call your Nutrition Counselor (a growing business today) and ask, “What’s wrong?” She asks you, “What have you been eating?” She gets nosy. A new health issue has arisen. “How do we remove these toxins from my body? There are lots of chemically injured people, but not many answers. For more information read Lynn Lawson’s book, “Staying Well in a Toxic World” by Noble Press. Avoid as many chemicals as you can.
Here are some suggestions to help make this transition. Bread making machines can be of help in our busy schedules. Whole grain is carried by local markets and health food stores. Use rolled oats, not instant. Come on!
It takes only 10-15 minutes, tastes much better, and is not slimy. Health food stores have bulk whole grain flour, pancake mixes, cereals, and breads. If your budget is limited, I suggest you begin with quick breads: muffins, cornbread, pancakes, waffles, and pie crusts. Experiment! The consistency will be different. I sometimes add a little bit more liquid and leavening when using whole wheat.
Mom, you might first start with something the family likes and mix half whole wheat pastry flour with half unbleached flour—even in biscuits. Delicious! Fills you up! Fiber foods! I replace a small amount of the flour with soy flour for more protein.
It is impossible to change habits quickly. Gradually replace white flour and their products; pastas, breads, cereals, pastries, etc. with whole grain foods.
Change one or two things at a time.  Caution: Do not do all this at once! You can become discouraged! Your family might hate it! It takes time to change eating habits. If you are indulging yourself in soda or coffee, stop gradually.  The body does not change quickly. It will dump toxins too quickly. There could be headaches and other side effects.
Use the “exchange system” in the kitchen. Gradually replace white flour and white sugar products with healthy alternatives.
Do not be discouraged; it takes time to change, but it is worth the effort. I was called a “health food nut” back in the early days, but it didn’t bother me. I felt good! I am living proof of the results.
Anyway, I was just eating like my parents and grandparents in the middle of a fast-food world. I am not afraid to be different. I knew it was the right thing to do and I was feeling good. At almost seventy-eight, I can still mow and edge my lawn in one day, if I want to do so. And it’s big!!
Keep at it!
When you take two steps forward and one back, you have still made progress. You are in “food-boot-camp.” To be healthier, avoid the stuff—the white flour and sugar products!
— What do you think? Send Letters to the Editor to thomas.sellers@journalinc.com.

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