It has always pleased me when, here and there on my travels, I have been served with bread as it was once made in my own country – from the whole grain. I found that the North American Indian women prepared their bread from grain that they had ground themselves with a stone mill. Arabs, Bedouins and other African people still keep up the custom of making their bread from wholegrain cereals. Some use wheat, some rye, others barley and each of these breads tastes good and provides the body with all the goodness of the whole grain, because whole cereals contain most of the elements needed to build up the organism and maintain it in a healthy condition. They abound in minerals, enzymes, vitamins and other essential factors.

*1023/28/1*

Related Posts:

• GRATITUDE – A REMEDY (GRATITUDE WITHOUT THINKING)
• THE EFFECTS OF SMOKING – INTRODUCTION
• TRAVELLING ABROAD – PRACTICAL EXPERIENCE PUT TO GOOD USE (DAILY USE)
• HOW MUCH FOOD DO WE NEED?
• JAUNDICE – GENERAL INFORMATION
• DYSBACTERIA
• THE TREATMENT OF PSYCHOSOMATIC ILLNESSES AND MENTAL DISORDERS – NEW APPROACHES TO THESE PROBLEMS
• KIDNEY COLIC – CONCLUSION
• THE HEART – AN INDEFATIGABLE ORGAN – THE HEART’S MATCHLESS ACTIVITY
• SOIL FERTILITY: COMPOST