Forego the Dough

Gluten is found in all grains; some more than others. Wheat is one of the major culprits and to my thinking, the original source of the sensitivity.  

Wheat, like all grains is actually a grass. The part we eat is the seed. Its’ been around since the beginning of the planet in one phase of development or another. According to some accounts, the human race has been eating wheat since 8,000 years before the end of the Paleolithic period. However, not the wheat that is available today.

 The wheat kernel  contains a dormant embryo (in this case the germ ). It lays within the seed waiting for moisture to bring about the environment that creates action. Also within the seed is all the nutrition and vitality the embryo needs to supply life until it has set root and developed its true leaves. This nutritional substance is the endosperm; also known as gluten. It is a source of protein and starch. All of this is covered by layers of bran, then the husk or hull.

The word “gluten” comes from Latin. Gluten, meaning  glue. Named so because it gives elasticity to dough, helps it rise and keep its shape. It gives bread products their spongy texture. It is also the standard base for wallpaper paste or glue for paper mache’ when mixed with water. 

The wheat berry or seed ( shown in the diagram below) has a much larger area of endosperm than ancient grains used to contain. In the 19^th century agriculture began to ‘improve on nature’ by hybridizing  wheat. One of the desired effects was to create a plant that would produce greater grain/ more flour. By the first part of the 20^th century the US was growing wheat with larger kernels and the food industry was removing all  germ and brand as well as the husk. Fluffy white flour with artificial nutrients was marketed. We were eating white;  flour, sugar and rice. No fiber, just starch.

Early civilizations gathered and threshed wheat and other ancient grains by hand. Only the outside husk were removed. The remainder was boiled, steamed or ground to make a flour. The process allowed most of the bulk and fiber to accompany the glutinous endosperm through the process of digestion.

The reason hybridizing and processing creates a problem has to do with to the way our body digest food. The small intestine is where most chemical digestion and absorption takes place. It is the site where most of the nutrients from ingested food are absorbed. To offer a larger surface for the digested food or chime  to pass, the first stage of the small intestine has folds or ‘fingers’ called villi. Minute food partials pass through and surround the villi fingers. These finger-like tiny hairs grab and absorb nutrients as foods pass through your lower digestive tract. When the diet is high in glutinous foods and low in fiber the gluten coats and covers the villi. Over time the coating causes the villi to suffocate and decay.  All of this is compounded when sugared drinks accompany meals due to the sugars negative effect on necessary B-vitamins and minerals.   

THE new year CHASM

Am I the only one who feels that they are floating within a chasm? It’s as though ending the old Gregorian calendar  year and the birth of a new year under the Chinese calendar  has created a cradle or fertile furrow to birth new purposes and ideas. Having a full moon and its energy influence overseeing this period adds confirmation that this is a time to set new sites and take first steps toward seeing desires happen.

Since developing a 4^th dimensional approach to healing and the negative influences that affect health, I have started viewing most everything from an energy perspective. Overtime (and practice) a greater sensitivity and understanding to what might be labeled as Feng Shui, intuition or Shamanism has occurred which is a bit like peeking through stage curtains before a performance. Energy is what it is all about.

As for this calendar thing, part of the influence we’re feeling comes from (the energy) having a major part of the world population accepting and following a calendar based on the sun (which is changing) and trade. It is almost the 100^th monkey situation; enough people thinking (applying energy) about the same thing makes it true. However, in following the Gregorian calendar, we live just one beat out of step with nature . We are so used to the miss-beat that we ignore the sensation. 

On the other hand, there are a great number that have been placing their faith (energy) on the Chinese system of time marking for thousands of years. It is a calendar that follows lunar AND solar (lunisolar). This system follows natural movements untouched by the influence of commerce…and yet following its energy flow can have a positive influence on prosperity.  Each month follows one cycle of the moon.  Over history it has become common knowledge the moon influences the oceans and other bodies of water such as our physical form and brain.

Setting direction  for my new year as I float  in the energies of this chasm, have me wondering,  how might it  enhance my  health and future designs if I were to follow the current trend of most of East Asia? That is to use the Gregorian calender (called the Yin calendar), for day-to-day activities (business, birthdays, etc.) but the Chinese (or  Yang) calendar for season changes and other important aspects of life.  I believe it would benefit my efforts (energy) similarly to how the old Poor Richard’s Almanacs helped farmers in the past.

January 23^rd begins the Chinese year of the dragon. As a person born under the “Rat” sign, I’m looking forward to a very auspicious year.