It is
interesting how people will accept poor nutrition and its consequent
sickness as the price of convenience.
If you eat much buckwheat you should also figure out how to hull
(sometimes called groating) it yourself. Someone should write a
thorough book on the home milling of cereals. And perhaps sell the
equipment by mail. Probably would be a good little homestead
business.
Something else you need to keep in mind about seed. Even though the
embryo's food supply is protected by the seed coat, it still slowly
deteriorates, steadily oxidizing and losing nutritional value.
Eventually old seed looses the ability to sprout. The decline in
germination ability matches a decline in nutritional quality. Any
seed you are going to use for eating should possess the ability to
sprout, strongly and rapidly. (After you've comparatively sprouted a
few grain samples, you'll know what I mean by this.) Fortunately,
cereal grains usually sprout well for quite a few years after
harvest if they have been stored cool and dry. Eating dead or
near-dead seeds will help move you closer to the same condition
yourself.
Finally, one more warning about buying store bread. Salt-free bread
tastes "funny" to most people. It bakes fine, salt is not necessary
to the leavening process, but no bakery could stay in business
without salting their bread.
Pages:
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286
287
288