Health, Nutrition, Aging, and the Refining of Grains
Part I – Research Study
When I was a child, it was a real treat to get to have store bought bread. One of my cousins and I were recently talking about our growing up years. Her family had moved to town (a small farming community) and my family lived on a cattle ranch. Saturday afternoon we often went to town for grocery shopping and for my Dad to get a haircut. I always looked forward to playing with my cousins and one of my favorite things was also getting to have bologna sandwiches with white bread. That was such a treat because at home we had homemade bread, biscuits, and corn bread. We ate quite healthy on the ranch yet I really did not appreciate that great food.
Through the years when our children were young, in order to save money we often went to the day old bread store and would buy 10 loaves of bread for a dollar. What a bargain – I thought! Later we realized brown bread was supposed to be better for us so we bought brown bread thinking we were eating healthy. Finally we learned more about reading labels and learned the first ingredient listed on the label should be ‘whole wheat’. That was supposed to be an indication it was good bread.
From ‘whole wheat’ bread, we started purchasing ‘whole wheat flour’ and mixing it with ‘white flour’ when making biscuits, pancakes, waffles, or bread. By the way, my mother was famous for her homemade bread and hot rolls. When I got married, I tried to make bread. It was like bricks even though I thought I was following my mother’s recipe! My husband finally decided to make bread. His bread was wonderful, so light, fluffy, and melt in your mouth! He is now famous for his homemade fresh-ground grains bread and hot rolls. My yeast bread making still remains a mystery – it is something I never have mastered – must be something about my body chemistry and yeast??!!
Eventually we purchased a Vita-Mixer so we could grind our own grain. Of course as we have grown younger, we do not eat a lot of bread and make bread only for special occasions. Now the bread we purchase is normally sprouted grain bread. When sprouted grain bread is not available and we eat normal store-bought whole wheat bread it does not leave us filling satisfied. Why are we not satisfied; because most store-bought bread is totally empty calories, no nutrition at all!
So what has happened to the nutrition in our bread and other grain based foods?
The refining of grains dates way back to Roman times when they developed a crude way of removing the bran and germ from bread. Archaeology studies have noted an incidence of increased tooth decay during that period of time. During the same time period, refined white flour was a luxury item and only enjoyed by the wealthy. This changed in the 1880’s when the steel roller mill was developed.
When I was a child (in the 1940’s and 1950’s) my parents bought 25 and 50 pound bags of flour and if it was not used in a relatively short period of time it would get weevils. This usually did not happen because bread was included with every meal as well as all desserts were made from scratch and most desserts were made with flour. Of course, the flour with weevils had to be thrown away; but in looking back, this was an indication there were still nutrients in the flour at that time even though the refining of flour increased after World War II.
All this refining took place in order to increase the shelf life of grain products. Very seldom do we now see weevils and other insects in our food supply because most of the nutrients have been processed out. Of course, food processors enrich our foods by adding a few nutrients back that they deem necessary thus ‘enriched foods.’ The unfortunate thing is that the few nutrients added are more than likely synthetic and if not, they are not complete as they were originally before the grains are refined.
Think about it, how can foods that will not support insect life support healthy human life?
During the 1930’s and 1940’s movie stars and other individuals went to North Hollywood Presbyterian Hospital because of fatigue. Doctors were at a loss to determine the cause of their extreme fatigue. After World War II, the hospital began a study of the endocrine function of patients suffering with various degenerative conditions and other puzzling conditions such as chronic fatigue.
One area of particular interest was the relationship between fatigue and glandular functioning. The research began in 1946 and was completed in 1958. The study revealed that endocrine abnormalities were the main underlying cause of the degenerative conditions and the chronic fatigue being experienced by patients at the hospital. One observation was that many of the patients were quite young yet they were suffering problems which were usually associated with growing old.
Tests during the study indicated that poor assimilation of nutrients appeared to be a key factor in the health problems in question. Basically the poor assimilation led to a deficiency of amino acids, vitamins, and minerals. The researchers attempted to reverse the degenerative conditions and chronic fatigue with dozens of different supplements but nothing seemed to make a difference.
It was around this time that the technology of extracting vitamin E from wheat germ was developed. The processors of the vitamin E extraction noticed that a lipid and sterol residue (oils) remained after the vitamin E extraction. The research team at Hollywood Presbyterian Hospital noticed that similar lipids and sterols were removed in the processing of rice and soybeans. They developed a concentrate of these oils which came to be known as tre-en-en. Tre-en-en is Greek for ‘three-in-one.’ The researchers began comparing the 3-factor supplements of vitamins, minerals, and amino acids they had been using with 4-factor supplements which included the lipids and sterols from grains and legumes. They soon observed a dramatic improvement in energy levels and endocrine function of the affected patients in the study.
What a break through! It was the lipids and sterols from the grains and legumes that were missing in the nutrition of the patients with degenerative diseases and chronic fatigue!
Mr. W. R. Wimmer lived with his wife in the Portland, OR area. His wife suffered with chronic pain and was receiving no relief from the medical treatments her doctors were offering her and was basically told her there was nothing else that could be done to help her. Mr. Wimmer learned of the research which was going on in southern California so they visited the researchers in hope of receiving relief and improvement for Mrs. Wimmer’s condition. After speaking with the researchers, they decided to participate in the experimental study. In a short period of time, Mrs. Wimmer’s condition improved to the point that they moved their family to southern California so she could continue receiving the nutritional supplements with the tre-en-en formula.
Mr. Wimmer felt the research was very important and approached the researchers about becoming associated with them. He eventually became director of this research with the responsibility of taking the nutritional research results to the medical profession. The sad part of this story is for the most part the medical profession was not that interested in this new finding.
During the research project over 300,000 assays were made. Also in the course of the research, it became obvious that the biochemical assays and specific supplements were not practical for the cost standpoint of the average person. This led to a single multiple supplement that provided the results generally obtained in the research studies without the high cost involved.
Formula IV was designed to contain all four of the nutritional factors that were researched at Hollywood Presbyterian Hospital including vitamins, minerals, amino acids, and lipids and sterols (the essential oils called tre-en-en.)
Part II – Studies of Lipids and Sterols – will follow soon.
Meanwhile make sure to include the important oils from grains and legumes in your nutrition on a daily basis!
To your good health!
Pat is a grandmother who started as an Independent GNLD Distributor in 1985 because of family health concerns. After experiencing positive results for several family members, she chose to share the whole food nutritional supplements and natural vitamins with other people. Her confidence in GNLD'S Whole Food Nutritional Supplements and Natural Vitamins has continued to grow because they work. Her goal is to help others have the BEST REAL HEALTH possible and slow the aging process. The products Pat uses and features are:
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