POTENTIAL

There has been a waxing moon since January 25^th. Waxing means that the new (dark) moon is in a state of becoming, growing into a big full circle. This is the best time to plant the seeds of plants meant to become above ground vegetation such as leafy greens, vines and flowers. 

I decided to work with this moon energy to start my Spring garden. Crouching over the soil sprinkling various seeds, I found my mind wondering if a seed has any idea of its potential ; what it is meant to become. Does it simply do the best it can to survive at each level of its development or is there some vague image of completion that it carries in its core? 

From there, I applied the same question to human life; my life. A small child lives each day watching, learning and wanting to become.  The only image that I remember having of a possible potential would have been from watching an older sib or my parents. The desire to be and do as I witnessed becomes the motivator. As years pass, a greater awareness develops, then a dream or aspiration, but all along each of us just keep doing the best we can, trying to survive.

As I look back over the years I cannot remember a time when I was not trying to ‘become,’ even to the point of obsessing.   Become a better student, better mother, better sales trainer, better businessperson...better, better, better. It fatigues me just to remember it all. Then I realized that the stress and fatigue of trying to be has been gone since I gave up trying and just started being.

The hard part was learning to be like the seed, releasing control of the outcome and just focusing on the practice of being with each day. 

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.