Wheat Bread Quotes

As my friend Julian puts it, only half winkingly: “God blessed me by making me transsexual for the same reason God made wheat but not bread and fruit but not wine, so that humanity might share in the act of creation.

With a chaste heart With pure eyes I celebrate your beauty Holding the leash of blood So that it might leap out and trace your outline Where you lie down in my Ode As in a land of forests or in surf In aromatic loam, or in sea music Beautiful nude Equally beautiful your feet Arched by primeval tap of wind or sound Your ears, small shells Of the splendid American sea Your breasts of level plentitude Fulfilled by living light Your flying eyelids of wheat Revealing or enclosing The two deep countries of your eyes The line your shoulders have divided into pale regions Loses itself and blends into the compact halves of an apple Continues separating your beauty down into two columns of Burnished gold Fine alabaster To sink into the two grapes of your feet Where your twin symmetrical tree burns again and rises Flowering fire Open chandelier A swelling fruit Over the pact of sea and earth From what materials Agate? Quartz? Wheat? Did your body come together? Swelling like baking bread to signal silvered hills The cleavage of one petal Sweet fruits of a deep velvet Until alone remained Astonished The fine and firm feminine form It is not only light that falls over the world spreading inside your body Yet suffocate itself So much is clarity Taking its leave of you As if you were on fire within The moon lives in the lining of your skin.

Aside from some extra fiber, eating two slices of whole wheat bread is really little different, and often worse, than drinking a can of sugar-sweetened soda or eating a sugary candy bar.

You see the wheat fields over there? I don't eat bread. For me, wheat is of no use whatever. Wheat fields say nothing to me. Which is sad. But you have hair the color of gold. So it will be wonderful, once you've tamed me! The wheat, which is golden, will remind me of you. And I'll love the sound of the wind in the wheat...

you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the color of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat...

God blessed me by making me transsexual for the same reason he made wheat but not bread and fruit but not wine: so that humanity might share in the act of creation.

To me, you are still nothing more than a little boy who is just like a hundred thousand other little boys. And I have no need of you. And you, on your part, have no need of me. To you, I am nothing more than a fox like a hundred thousand other foxes. But if you tame me, then we shall need each other. To me, you will be unique in all the world. To you, I shall be unique in all the world..." But if you tame me, it will be as if the sun came to shine on my life . I shall know the sound of a step that will be different from all the others. Other steps send me hurrying back underneath the ground. Yours will call me, like music, out of my burrow. And then look: you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the colour of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat..." The fox gazed at the little prince, for a long time. "Please, tame me!" he said.

What a stupid, fucking, idiotic country this was. All the young women drank water in such vast quantities that it was coming out of their ears, they thought it was "beneficial" and "healthy," but all it did was send the numbers of incontinent young people soaring. Children ate whole wheat pasta and whole wheat bread and all sorts of weird coarse-grained rice that their stomachs could not digest properly, but it didn't matter because it was "beneficial," it was "healthy," it was "wholesome." Oh, they were confusing food with the mind, they thought they could eat their way to being better human beings without understanding that food is one thing and the notions food evokes another. And if you said that, you were either a reactionary or just a Norwegian, in other words ten years behind the times.

Its culture: the fruit of its life, the product of its own efforts in thought and art. This culture is not international. It is the expression of the national genius, of the blood. The culture is international in its brilliance but national in origin. Someone made a fine comparison: bread and wheat may be internationally consumed, but they always bear the imprint of the soil from which they came.

Everywhere the grain stood ripe and the hot afternoon was full of the smell of the ripe wheat, like the smell of bread baking in an oven. The breath of the wheat and the sweet clover passed him like pleasant things in a dream.

Nothing's perfect," sighed the fox. "My life is monotonous. I hunt chickens; people hunt me. All chickens are just alike, and all men are just alike. So I'm rather bored. But if you tame me, my life will be filled with sunshine. I'll know the sound of footsteps that will be different from all the rest. Other footsteps send me back underground. Yours will call me out of my burrow like music. And then, look! You see the wheat fields over there? I don't eat bread. For me, wheat is no use whatever. Wheat fields say nothing to me. Which is sad. But you have hair the color of gold. So it will be wonderful, once you've tamed me! The wheat, which is golden, will remind me of you. And I'll love the sound of the wind in the wheat...

Today, two slices of whole-wheat bread can raise your blood sugar more than two tablespoons of table sugar can.

Somewhere along the line, it occurred to him that he hadn't spoken to Virgil Flowers. He'd probably taken the day off, and knowing Flowers, he'd done it in a boat. The thing about Flowers was, in Lucas's humble opinion, you could send him out for a loaf of bread and he'd find an illegal bread cartel smuggling in heroin-saturated wheat from Afghanistan. Either that, or he'd be fishing in a muskie tournament, on government time. You had to keep an eye on him.

After a while I got hungry and went to the kitchen. There was nothing to eat. I drank another beer and looked again, and found half a loaf of whole wheat bread behind the beer in the back of the refrigerator...

God is a God of galaxies, of storms, of roaring seas and boiling thunder, but He is also the God of bread baking, of a child's smile, of dust motes in the sun. He is who He is, and always shall be. Look around you now. He is speaking always and everywhere. His personality can be seen and known and leaned upon. The sun is belching flares while mountains scrape our sky while ants are milking aphids on their colonial leaves and dolphins are laughing in the surf and wheat is rippling and wind is whipping and a boy is looking into the eyes of a girl and mortals are dying.

I always say, waste not, want not, which is a terrible cliche the British invented during the war to get kids to eat their whole-wheat bread, but when I say it I mean, waste not money on boring old rent when it can be un-wasted on Chloe jeans.

I wrote too many poems in a language I did not yet know how to speak But I know now it doesn't matter how well I say grace if I am sitting at a table where I am offering no bread to eat So this is my wheat field you can have every acre, Love this is my garden song this is my fist fight with that bitter frost tonight I begged another stage light to become that back alley street lamp that we danced beneath the night your warm mouth fell on my timid cheek as i sang maybe i need you off key but in tune maybe i need you the way that big moon needs that open sea maybe i didn't even know i was here til i saw you holding me give me one room to come home to give me the palm of your hand every strand of my hair is a kite string and I have been blue in the face with your sky crying a flood over Iowa so you mother will wake to Venice Lover, I smashed my glass slipper to build a stained glass window for every wall inside my chest now my heart is a pressed flower and a tattered bible it is the one verse you can trust so I'm putting all of my words in the collection plate I am setting the table with bread and grace my knees are bent like the corner of a page I am saving your place

The man is interested in the sowing of wheat in the field; the woman in making the bread.

You have forgotten the doctrine of your own church, is it not so? The cross…the bread and wine…the confessional…only symbols. Without faith, the cross is only wood, the bread baked wheat, the wine sour grapes.

Even the air of this country has a story to tell about warfare. It is possible here to lift a piece of bread from a plate and following it back to its origins, collect a dozen stories concerning war-how it affected the hand that pulled it out of the oven, the hand that kneaded the dough, how war impinged upon the field where wheat was grown.

Thoughtful white people know they are inferior to black people. Anyone who has studied the genetic phase of biology knows that white is considered recessive and black is considered dominant. When you want strong coffee, you ask for black coffee. If you want it light, you want it weak, integrated with white milk. Just like these Negroes who weaken themselves and their race by this integrating and intermixing with whites. If you want bread with no nutritional value, you ask for white bread. All the good that was in it has been bleached out of it, and it will constipate you. If you want pure flour, you ask for dark flour, whole-wheat flour. If you want pure sugar, you want dark sugar.

If ye were not Christ's wheat, appointed to be bread in His house, He would not grind you.

How do two retards eat a turd sandwich? Well, not by first wiping their ass with wheat bread like I showed them.

Intellectual and moral growth is no less indispensable than material improvement. Knowledge is a viaticum. Though is a prime necessity; truth is nourishment, like wheat. A reasoning faculty, deprived of knowledge and wisdom, pines away. We should feel the same pity for minds that do not eat as for stomachs. If there be anything sadder than a body perishing for want of bread, it is a mind dying of hunger for lack of light. All progress tends toward the solution. Some day, people will be amazed. As the human race ascends, the deepest layers will naturally emerge from the zone of distress. The effacement of wretchedness will be effected by a simple elevation level.

Permit me to imitate my suffering God... I am God's wheat and I shall be ground by the teeth of beasts, that I may become the pure bread of Christ.

Effective stewardship leads to generative work and a generative culture. We turn wheat into bread—and bread into community. We turn grapes into wine—and wine into occasions for joyful camaraderie, conviviality, conversation, and creativity. We turn minerals into paints—and paints into works that lift the heart or stir the spirit. We turn ideas and experiences into imaginative worlds for sheer enjoyment and to expand the scope of our empathy.

Eaters of Wonder Bread Must be underbred. So little to eat. Where's the wheat?

Nobody lay awake at night wondering if the wheat they'd raised was truly happy and fulfilled being made into bread.

Children ate whole wheat pasta and whole wheat bread and all sorts of weird coarse-grained rice that their stomachs could not digest properly, but that didn’t matter because it was “beneficial,” it was “healthy,” it was “wholesome.

Bakers can’t bake bread because they can’t get flour. So why do people burn wheat fields and kill bakers when it’s their fault there’s no flour?

Why did Our Blessed Lord use bread and wine as the elements of this Memorial? First of all, because no two substances in nature better symbolize unity than bread and wine. As bread is made from a multiplicity of grains of wheat, and wine is made from a multiplicity of grapes, so the many who believe are one in Christ. Second, no two substances in nature have to suffer more to become what they are than bread and wine. Wheat has to pass through the rigors of winter, be ground beneath the Calvary of a mill, and then subjected to purging fire before it can become bread. Grapes in their turn must be subjected to the Gethsemane of a wine press and have their life crushed from them to become wine. Thus, do they symbolize the Passion and Sufferings of Christ, and the condition of Salvation, for Our Lord said unless we die to ourselves we cannot live in Him. A third reason is that there are no two substances in nature which have more traditionally nourished man than bread and wine. In bringing these elements to the altar, men are equivalently bringing themselves. When bread and wine are taken or consumed, they are changed into man's body and blood. But when He took bread and wine, He changed them into Himself.

We should remember that even Nature's inadvertence has its own charm, its own attractiveness. The way loaves of bread split open on top in the oven; the ridges are just by-products of the baking, and yet pleasing, somehow: they rouse our appetite without our knowing why. Or how ripe figs begin to burst. And olives on the point of falling: the shadow of decay gives them a peculiar beauty. Stalks of wheat bending under their own weight. The furrowed brow of the lion. Flecks of foam on the boar's mouth. And other things. If you look at them in isolation there's nothing beautiful about them, and yet by supplementing nature they enrich it and draw us in. And anyone with a feeling for nature—a deeper sensitivity—will find it all gives pleasure. Even what seems inadvertent. He'll find the jaws of live animals as beautiful as painted ones or sculptures. He'll look calmly at the distinct beauty of old age in men, women, and at the loveliness of children. And other things like that will call out to him constantly—things unnoticed by others. Things seen only by those at home with Nature and its works.

Interbeing: If you are a poet, you will see clearly that there is a cloud floating in this sheet of paper. Without a cloud, there will be no rain; without rain, the trees cannot grow; and without trees, we cannot make paper. The cloud is essential for the paper to exist. If the cloud is not here, the sheet of paper cannot be here either. So we can say that the cloud and the paper inter-are. “Interbeing” is a word that is not in the dictionary yet, but if we combine the prefix “inter-” with the verb “to be,” we have a new verb, inter-be. Without a cloud and the sheet of paper inter-are. If we look into this sheet of paper even more deeply, we can see the sunshine in it. If the sunshine is not there, the forest cannot grow. In fact, nothing can grow. Even we cannot grow without sunshine. And so, we know that the sunshine is also in this sheet of paper. The paper and the sunshine inter-are. And if we continue to look, we can see the logger who cut the tree and brought it to the mill to be transformed into paper. And we see the wheat. We know the logger cannot exist without his daily bread, and therefore the wheat that became his bread is also in this sheet of paper. And the logger’s father and mother are in it too. When we look in this way, we see that without all of these things, this sheet of paper cannot exist. Looking even more deeply, we can see we are in it too. This is not difficult to see, because when we look at a sheet of paper, the sheet of paper is part of our perception. Your mind is in here and mine is also. So we can say that everything is in here with this sheet of paper. You cannot point out one thing that is not here-time, space, the earth, the rain, the minerals in the soil, the sunshine, the cloud, the river, the heat. Everything co-exists with this sheet of paper. That is why I think the word inter-be should be in the dictionary. “To be” is to inter-be. You cannot just be by yourself alone. You have to inter-be with every other thing. This sheet of paper is, because everything else is. Suppose we try to return one of the elements to its source. Suppose we return the sunshine to the sun. Do you think that this sheet of paper will be possible? No, without sunshine nothing can be. And if we return the logger to his mother, then we have no sheet of paper either. The fact is that this sheet of paper is made up only of “non-paper elements.” And if we return these non-paper elements to their sources, then there can be no paper at all. Without “non-paper elements,” like mind, logger, sunshine and so on, there will be no paper. As thin as this sheet of paper is, it contains everything in the universe in it.

Wait till you see-at the same time that your family is dying for lack of bread-a hundred thousand acres of wheat-millions of bushels of food-grabbed and gobbled by the Railroad Trust, and then talk of moderation. That talk is just what the Trust wants to hear. It ain't frightened of that. There's one thing only it does listen to, one things it is frightened of-the people with dynamite in their hands,-six inches of plugged gaspipe. That talks.

This means that white bread contains gluten but not WGA, while whole wheat bread contains the double whammy!

It had taken Jack awhile to get used to Spanish cooking. They never served the great joints of beef, legs of pork and haunches of venison without which no feast was complete in England; nor did they consume thick slabs of bread. They did not have the lush pastures for grazing vast herds of cattle or the rich soil on which to grow fields of waving wheat. They made up for the relatively small quantities of meat by imaginative ways of cooking it with all kinds of spices

I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the color of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat...

As I write this, it is nine o’clock in the morning. In the two hours since I got out of bed I have showered in water heated by North Sea gas, shaved using an American razor running on electricity made from British coal, eaten a slice of bread made from French wheat, spread with New Zealand butter and Spanish marmalade, then brewed a cup of tea using leaves grown in Sri Lanka, dressed myself in clothes of Indian cotton and Australian wool, with shoes of Chinese leather and Malaysian rubber, and read a newspaper made from Finnish wood pulp and Chinese ink.

Processed It's like I'm meat or wheat Made into a burger or deli slices Made into pasta or bread Processed Not the boy I was before the machine Before the braking down and pulling apart Before the adding and taking away I was made for easy, fast consumption Like food chains in the hood Umi said don't go there That you are what you eat Those jails that system has swallowed me whole

Bread addiction is little different from that of alcohol or cocaine or heroin addiction, and sometimes it seems even more dangerous. Did you ever see a fat man praying for the soul of some poor alcoholic or drug addict? Yet he couldn’t stop his own helping of whole wheat toast for breakfast to save his soul.

It was the best omelet Adrienne had ever eaten. Perfectly cooked so that the eggs were soft and buttery. Filled with sautéed onions and mushrooms and melted Camembert cheese. There were three roasted cherry tomatoes on the plate, skins splitting, oozing juice. Nutty wheat toast. Thatch had brought butter and jam to the table. The butter was served like a tiny cheesecake on a small pedestal under a glass dome. The jam was apricot, homemade, served from a Ball jar.

every session I had no fewer than sixteen girls with “allergies” to dairy and wheat—cheese and bread basically—but also to garlic, eggplant, corn, and nuts. They had cleverly developed “allergies,” I believe, to the foods they had seen their own mothers fearing and loathing as diet fads passed through their homes. I could’ve strangled their mothers for saddling these girls with the idea that food is an enemy—some of them only eight years old and already weird about wanting a piece of bread—and I would’ve liked to bludgeon them, too, for forcing me to participate in their young daughters’ fucked-up relationship with food.

But if you tame me, it will be as if the sun came to shine on my life . I shall know the sound of a step that will be different from all the others. Other steps send me hurrying back underneath the ground. Yours will call me, like music, out of my burrow. And then look: you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the colour of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat...

FRENCH TOAST I like to cook up a batch, then refrigerate or freeze individual slices in zip-top bags. A quick heating in the toaster or microwave oven and breakfast is ready. Substitute a tablespoon of brown sugar for the dates if you wish. The turmeric is for color; if you don’t have it, just leave it out. PREP: 10 MINUTES | COOK: 15 MINUTES • MAKES 12 SLICES 2 cups Cashew Milk 3 tablespoons chopped, pitted dates 1⁄8 teaspoon ground cinnamon Dash of ground turmeric 12 slices whole wheat bread Pure maple syrup, fruit sauce, or fruit spread, for serving Process 1 cup of the Cashew Milk and the dates, cinnamon, and turmeric in a blender until smooth. Add the remaining 1 cup Cashew Milk and blend a few more moments. Pour the mixture into a bowl and dip slices of bread in it, one at a time, coating them well. Heat a nonstick griddle or skillet over medium heat. Cook as many slices as your pan will handle at a time, turning until both sides are evenly browned. Serve warm with toppings of your choice.

I stick by her side as she heads for the sub stand. Before she can place her order, I call, “Two ham and cheese subs on wheat bread. Four slices of ham, two slices of Provolone each, and a dash of mayo. Thank you.” Briar narrows her eyes at me. “You memorized my order?” “Told you I know you.” “Why did you order two?” “I love what you love.

I would sooner," she said, "give you a spell against water, that all the world should thirst, than give you a spell against the song of streams that evening hears faintly over the ridge of a hill, too dim for wakeful ears, a song threading through dreams, whereby we learn of old wars and lost loves of the Spirits of rivers. I would sooner give you a spell against bread, that all the world should starve, than give you a spell against the magic of wheat that haunts the golden hollows in moonlight in July, through which in the warm short nights wander how many of whom man knows nothing. I would make you spells against comfort and clothing, food, shelter and warmth, aye and will do it, sooner than tear from these poor fields of Earth that magic that is to them an ample cloak against the chill of Space, and a gay raiment against the sneers of nothingness.

Let us build our houses with our own hands. And grow the wheat, and bake the bread. Then we'll know what the earth is. Now, we turn the knob: the water runs. I have no idea from where or how. Electricity... We buy the bread: we don't know who bakes it, how, where. The same with our lives now. We live, but we don't know how, where, why. And it has no taste.

The next healthiest but suboptimal starch comes from broken grains, also known as flours. Whole wheat bread, for example, is denser and more caloric than wheat berries in their original form, but whole wheat flour itself is not inherently fatty or unhealthy. If you’re trying to lose weight, staying away from broken grains is probably a good idea because broken grains are more concentrated in calories and generally don’t have as much fiber as whole grains, so they’re absorbed quickly in the system. The worst starch comes in refined foods and is combined with fats and sugars in products like muffins and cake. These starchy foods will put weight on you fast, but it’s largely because of the added fats and sugars.

What many bakers don't realise is that good wheat can make bad bread. The magic of bread baking is in the manipulation and the fermentation. What has been lost....is this method.

The higher the blood glucose after consumption of food, the greater the insulin level, the more fat is deposited. This is why, say, eating a three-egg omelet that triggers no increase in glucose does not add to body fat, while two slices of whole wheat bread increases blood glucose to high levels, triggering insulin and growth of fat, particularly abdominal or deep visceral fat.

They received food from the monks at the churches they visited, and when they drank the blood-red wine and broke off the golden crust from the bread made of wheat, all four priests from the barley lands understood why Christ had honored wine and wheat, which were purer than all other foodstuffs that God had given humankind, by manifesting himself in their likeness during the holy communion.

you, my friend, could be the smoke’s daughter, you who may not have known you were born of fire and rage, lightning over flaming lava etched your violet mouth, your sex in the scorched oak’s moss like a ring in a nest, your fingers there in the flames, your compact body rose from leaves of fire that make me recall there were bakers in your family tree, you’re still the rainforest’s bread, ash from violent wheat,

The original study showed that the GI of white bread was 69, while the GI of whole grain bread was 72 and Shredded Wheat cereal was 67, while that of sucrose (table sugar) was 59.5 Yes, the GI of whole grain bread is higher than that of sucrose. Incidentally, the GI of a Mars bar—nougat, chocolate, sugar, caramel, and all—is 68. That’s better than whole grain bread. The GI of a Snickers bar is 41—far better than whole grain bread.

What else can one do, when we think of all the things we do not know the reason for, than go look at a field of wheat? The history of those plants is like our own; for aren't we, who live on bread, to a considerable extent like wheat, at least aren't we forced to submit to growing like a plant without the power to move, by which I mean in what way our imagination impels us, and to being reaped when we are ripe, like the same wheat?

Let’s go with the wheat and rye. She’s shorter than me so looking up should throw her off her game.” “Are you hiding the bread?” “If I don’t hide the bread, then she’ll think she’s won.” Morgan pushed the cart over to the produce.

The wheat field needs clouds and sunshine. So in this slice of bread there is sunshine, there is cloud, there is the labor of the farmer, the joy of having flour, and the skill of the baker and then—miraculously!—there is the bread. The whole cosmos has come together so that this piece of bread can be in your hand. You don’t need to do a lot of hard work to get this insight. You only need to stop letting your mind carry you away with worrying, thinking, and planning.

Jesus of Nazareth is so entirely one of them they can hardly find anything special about him at all. He fits right in with the messy busyness of everyday life. And it is here, in their midst, with their routines of fish and wine and bread, that he proclaims the kingdom of heaven. The gospel, Jesus teaches, is in the yeast, as a woman kneads it with her bare hands into the cool, pungent dough. It is in the soil, so warm and moist when freshly turned by muscular arms and backs. It is in the tiny seeds of mustard and wheat, painstakingly saved and dried from last season's harvest... Jesus placed the gospel in these tactile things, with all the grit of life surrounding him, because it is through all this touching, tasting, and smelling that his own sheep- his beloved, hardworking, human flock- know. And it is through these most mundane, touchable, smellable, tasteable pieces of commonplace existence that he shows them, and us, to find God and know him. Jesus delivered the good news in a rough, messy, hands-on package of donkeys and dusty roads, bleeding women and lepers, water from the well, and wine from the water. Holy work in the world has always been like this: messy, earthy, physical, touchable.

If we look into this sheet of paper even more deeply, we can see the sunshine in it. If the sunshine is not there, the forest cannot grow. In fact, nothing can grow. Even we cannot grow without sunshine. And so, we know that the sunshine is also in this sheet of paper. The paper and the sunshine inter-are. And if we continue to look, we can see the logger who cut the tree and brought it to the mill to be transformed into paper. And we see the wheat. We know that the logger cannot exist without his daily bread, and therefore the wheat that became his bread is also in this sheet of paper. And the logger’s father and mother are in it too. When we look in this way, we see that without all of these things, this sheet of paper cannot exist.

Naan (the Persian word for "bread") at the table is not only a constant companion but a revered guest. Wheat is considered sacred, a symbol of life and the beginnings of civilization. Not a single crumb is ever to be wasted and should always be repurposed.

But tell me, uncle, who is responsible for your being involved in these quarrels? Would it not be better to remain peacefully here at home and not go roaming through the world in search of better bread than is made from wheat, without taking into consideration that many who go for wool come back shorn?" "My dear niece," replied Don Quixote, "how little you understand of these matters! Before they shear me, I will have plucked and stripped the beards of any who dare to touch the tip of a single hair of mine.

About me as a drinker: I wasn't much of one and had a short, bad history of doing it. The few times I'd tried drinking I either became too much like myself or not enough, but either way it was always calamity on top of calamity and I found myself saying way too much about too little and doing the wrong things in the wrong places. Once, at my boss's Christmas party, I passed out for a minute - passed out but still, like a zombie, remained fully ambulatory and mostly functional - and when I came to, I found myself in my boss's kitchen, the refrigerator door open and me next to it at the counter, spreading mayonnaise onto two slices of wheat bread and licking the knife after each pass before I stuck it back in the jar. I heard someone cough or gag, looked up, and saw the kitchen's population staring at me, all of their mouths open and slack, obviously wondering what I thought I was doing, exactly, and all I could think to say was, "Sandwich." Which is what I said. And then, to prove my point, whatever the point was, I ate it. The sandwich, that is.

It was haunting to be entangled in this obnoxious cycle. I want to get out of this viciousness. That pizza is staring at me. I think that slice of pie might hurt me. Thirty-five calories for an Oreo cookie; 75caloriesfor a slice of bread; 285 for a slice of pizza; 350for a plate of pasta. You know, maybe I’ll just study the digits of eggs, wheat, vegetables, apples, oranges. Ugh! Stop. It all hurts so much. That’s it. Make it stop. Please, I beg you. Just make it stop. I felt like the walking and living encyclopedia of numbers and digits.

In plains of gold we live, With joy we harvest our barley and wheat. To the world what treasures we give, And at home we relax and feast. So away, crows, fly far, These grains are not for your covens. The barley is destined for the brewery, And wheat for bread and muffins.

My life is very monotonous," the fox said. "I hunt chickens; men hunt me. All the chickens are just alike, and all the men are just alike. And, in consequence, I am a little bored. But if you tame me, it will be as if the sun came to shine on my life. I shall know the sound of a step that will be different from all the others. Other steps send me hurrying back underneath the ground. Yours will call me, like music, out of my burrow. And then look: you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the color of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat...

But it’s not unprocessed grain and grape that we find on the Communion table, it’s bread and wine. Grain and grape come from God’s good earth, but bread and wine are the result of human industry. Bread and wine come about through a cooperation of the human and the divine. And herein lies a beautiful mystery. If grain and grape made bread and wine can communicate the body and blood of Christ, this has enormous implications for all legitimate human labor and industry. The mystery of the Eucharist does nothing less than make all human labor sacred. For there to be the holy sacrament of Communion there must be grain and grape, wheat fields and vineyards, bakers and winemakers. Human labor becomes a sacrament, a farmer planting wheat, a vintner tending vines, a miller grinding wheat, a winemaker crushing grapes, a woman baking bread, a man making wine, a trucker hauling bread, a grocer selling wine. Who knows what bread or what wine might end up on the Communion table as the body and blood of Christ. This is where we discover the holy mystery that all labor necessary for human flourishing is sacred. A farmer plowing his field, a worker in a bakery, a trucker hauling goods, a grocer selling wares—all are engaged in work that is just as sacred as the priest or pastor serving Communion on Sunday. The Eucharist pulls back the curtain to reveal a sacramental world.

Interestingly, it’s possible that practices related to the observance of Passover helped to protect Jewish neighborhoods from the plague. Passover is a week-long holiday commemorating Jews’ escape from slavery in Egypt. As part of its observance, Jews do not eat leavened bread and remove all traces of it from their homes. In many parts of the world, especially Europe, wheat, grain, and even legumes are also forbidden during Passover. Dr. Martin J. Blaser, a professor of internal medicine at New York University Medical Center, thinks this “spring cleaning” of grain stores may have helped to protect Jews from the plague, by decreasing their exposure to rats hunting for food—rats that carried the plague.

But beyond the extravagance of Rome's wealthiest citizens and flamboyant gourmands, a more restrained cuisine emerged for the masses: breads baked with emmer wheat; polenta made from ground barley; cheese, fresh and aged, made from the milk of cows and sheep; pork sausages and cured meats; vegetables grown in the fertile soil along the Tiber. In these staples, more than the spice-rubbed game and wine-soaked feasts of Apicius and his ilk, we see the earliest signs of Italian cuisine taking shape. The pillars of Italian cuisine, like the pillars of the Pantheon, are indeed old and sturdy. The arrival of pasta to Italy is a subject of deep, rancorous debate, but despite the legend that Marco Polo returned from his trip to Asia with ramen noodles in his satchel, historians believe that pasta has been eaten on the Italian peninsula since at least the Etruscan time. Pizza as we know it didn't hit the streets of Naples until the seventeenth century, when Old World tomato and, eventually, cheese, but the foundations were forged in the fires of Pompeii, where archaeologists have discovered 2,000-year-old ovens of the same size and shape as the modern wood-burning oven. Sheep's- and cow's-milk cheeses sold in the daily markets of ancient Rome were crude precursors of pecorino and Parmesan, cheeses that literally and figuratively hold vast swaths of Italian cuisine together. Olives and wine were fundamental for rich and poor alike.

…the worshipers here are not likely to kill one another, they all offer the same sacrifice, and how the fat spits and the carcasses sizzle as God in the sublime heavens inhales the odors of all this carnage with satisfaction. Jesus pressed his lamb to his breast, unable to fathom why God could not be appeased with a cup of milk poured over His altar, that sap of life which passes from one being to another, or with a handful of wheat, the basic substance of immortal bread. Soon he will have to part with the old man’s generous gift, his for such a short time, the poor little lamb will not live to see the sun set this day, it is time to mount the stairs of the Temple, to deliver it to the knife and sacrificial fire, as if it were no longer worthy of existence or being punished…

...[One] of the paradoxes of experience is that, in spite of...historical evidence, it is precisely the minority groups that have frequently furnished the most vocal and numerous advocates of fundamental alterations in a capitalist society. They have tended to attribute to capitalism the residual restrictions they experience rather than to recognize that the free market has been the major factor enabling these restrictions to be as small as they are...the purchaser of bread does not know whether it was made from wheat grown by a white man or a [black man], by a Christian or a Jew. In consequence, the producer of wheat is in a position to use resources as effectively as he can, regardless of what the attitudes of the community may be toward his color, the religion, or other characteristics of the people he hires.

With time, the ‘wheat bargain’ became more and more burdensome. Children died in droves, and adults ate bread by the sweat of their brows. The average person in Jericho of 8500 BC lived a harder life than the average person in Jericho of 9500 BC or 13,000 BC. But nobody realised what was happening. Every generation continued to live like the previous generation, making only small improvements here and there in the way things were done.

But he came back to his idea. "My life is very monotonous," the fox said. "I hunt chickens; men hunt me. All the chickens are just alike, and all the men are just alike. And, in consequence, I am a little bored. But if you tame me, it will be as if the sun came to shine on my life. I shall know the sound of a step that will be different from all the others. Other steps send me hurrying back underneath the ground. Yours will call me, like music, out of my burrow. And then look: you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. The wheat fields have nothing to say to me. And that is sad. But you have hair that is the color of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat . . ." The fox gazed at the little prince, for a long time.

I jumped up, my hands in the air. “Yes!” Lend laughed. “Okay, looks like I need to make a run to the grocery store. Do faeries hate wheat or white bread more, you think?” “Get bread with raisins,” I said. “Everyone hates raisins.” Jack was bouncing, obviously excited. “That’s all we need, right?” “We need Reth.” “No,” Lend and Jack whined in unison. “Come on, you two. Reth knows the Faerie Realms better than you do. Jack, you didn’t see where the people were; it might take you a while to find them, and that’s time we can’t afford to lose. And Reth’s getting worse; being there might give him more time.” Lend scowled, grabbing the car keys off the counter. “Fine. But I’m really getting tired of his stupid smirk and prissy clothes.” Jack nodded. “And his voice that sounds like it’d even taste good. Really, it’s overkill. Best to have only a few absolutely perfect traits—for example, my hair and eyes and sparkling personality—so you don’t overwhelm them.” “Aww, are you guys jealous of how pretty Reth is? That’s kind of adorable.” “You know I could look exactly like him,” Lend said, frowning darkly. “Please for the love of all that is good and holy, never, ever wear Reth. That’s the stuff of nightmares.” That brightened his face a bit and he left me with a lingering kiss and a promise to be back with every loaf of bread we could carry. “Well, go find your stupid faerie boyfriend,” Jack said, lying down on top of the counter and drumming his fingers on his stomach. “I haven’t filled my quota for pissing off the Dark Court yet this week.” “We are going to blow your quote sky high.” He held up a hand and I high-fived him as I walked past and out of the house toward the trail. Yet again. I should have invested in a dirt bike or something given the amount of mileage I was getting out of the path between the house and the pond.

No, plenty for all is not a dream – though it was a dream indeed in those days when man, for all his pains, could hardly win a few bushels of wheat from an acre of land, and had to fashion by hand all the implements he used in agriculture and industry. Now it is no longer a dream, because man has invented a motor which, with a little iron and a few sacks of coal, gives him the mastery of a creature strong and docile as a horse, and capable of setting the most complicated machinery in motion. But, if plenty for all is to become a reality, this immense capital – cities, houses, pastures, arable lands, factories, highways, education – must cease to be regarded as private property, for the monopolist to dispose of at his pleasure. This rich endowment, painfully won, builded, fashioned, or invented by our ancestors, must become common property, so that the collective interests of men may gain from it the greatest good for all.

What makes good bread? It is a question of good flour and slow fermentation. In the old days we used to leave the dough to ferment for at least three or four hours, and it wasn't necessary to put chemicals into the dough. Today the farmers get much bigger crops from the same piece of ground, but the wheat has lost its taste. And to make it look nice and white — comme un cadavre — the millers grind it up fine and sift it, so you are left with very little except starch.

It has now been many months, at the present writing, since I have had a nourishing meal, but I shall soon have one—a modest, private affair, all to myself. I have selected a few dishes, and made out a little bill of fare, which will go home in the steamer that precedes me, and be hot when I arrive—as follows: Radishes. Baked apples, with cream Fried oysters; stewed oysters. Frogs. American coffee, with real cream. American butter. Fried chicken, Southern style. Porter-house steak. Saratoga potatoes. Broiled chicken, American style. Hot biscuits, Southern style. Hot wheat-bread, Southern style. Hot buckwheat cakes. American toast. Clear maple syrup. Virginia bacon, broiled. Blue points, on the half shell. Cherry-stone clams. San Francisco mussels, steamed. Oyster soup. Clam Soup. Philadelphia Terapin soup. Oysters roasted in shell-Northern style. Soft-shell crabs. Connecticut shad. Baltimore perch. Brook trout, from Sierra Nevadas. Lake trout, from Tahoe. Sheep-head and croakers, from New Orleans. Black bass from the Mississippi. American roast beef. Roast turkey, Thanksgiving style. Cranberry sauce. Celery. Roast wild turkey. Woodcock. Canvas-back-duck, from Baltimore. Prairie liens, from Illinois. Missouri partridges, broiled. 'Possum. Coon. Boston bacon and beans. Bacon and greens, Southern style. Hominy. Boiled onions. Turnips. Pumpkin. Squash. Asparagus. Butter beans. Sweet potatoes. Lettuce. Succotash. String beans. Mashed potatoes. Catsup. Boiled potatoes, in their skins. New potatoes, minus the skins. Early rose potatoes, roasted in the ashes, Southern style, served hot. Sliced tomatoes, with sugar or vinegar. Stewed tomatoes. Green corn, cut from the ear and served with butter and pepper. Green corn, on the ear. Hot corn-pone, with chitlings, Southern style. Hot hoe-cake, Southern style. Hot egg-bread, Southern style. Hot light-bread, Southern style. Buttermilk. Iced sweet milk. Apple dumplings, with real cream. Apple pie. Apple fritters. Apple puffs, Southern style. Peach cobbler, Southern style Peach pie. American mince pie. Pumpkin pie. Squash pie. All sorts of American pastry. Fresh American fruits of all sorts, including strawberries which are not to be doled out as if they were jewelry, but in a more liberal way. Ice-water—not prepared in the ineffectual goblet, but in the sincere and capable refrigerator.

read as to eat. I was greatly taken with this new way of talking and derived considerable pleasure from speaking it to the waiter. I asked him for a luster of water freshly drawn from the house tap and presented au nature in a cylinder of glass, and when he came around with the bread rolls I entreated him to present me a tonged rondelle of blanched wheat, oven baked and masked in a poppy-seed coating. I was just getting warmed up to this and about to ask for a fanned lap coverlet, freshly laundered and scented with a delicate hint of Lemon Daz, to replace the one that had slipped from my lap and now lay recumbent on the horizontal walking surface subjacent to my feet, when he handed me a card that said “Sweets Menu” and I realized that we were back in the no-nonsense world of English. It’s a funny thing about English diners. They’ll let you dazzle them with piddly duxelles of this and fussy little noisettes of that, but don’t mess with their puddings,

Let’s say we are making bread dough. We add a bit of yeast to the flour to make the bread rise. The yeast causes many tiny air pockets to form, which is what makes bread different from, say, a shingle. Now, as you eat the baked bread, your stomach acid and digestive enzymes enter those air pockets and rapidly break the molecules of flour into individual sugar molecules that then pass from your digestive tract into your bloodstream. Even whole wheat bread, with shreds of fiber remaining, is easy pickings for digestive enzymes—they have no difficulty entering the air pockets and digesting the starch in the bread. Pasta is different. It is not made with yeast, so it has no air pockets. If bread is like a pile of tiny twigs, ready to ignite with a single spark, pasta is like a cord of logs—it is much more compacted and “catches fire” more slowly. Even if you chew pasta thoroughly, there is no way it can digest as rapidly as bread—and that’s why it has a lower GI.

Gluten is the main protein in wheat, and is also present in barley and rye, but not corn. It is the constituent of flour that gives bread its elasticity when it rises. There are actually two gluten proteins, glutenin and gliadin. When gliadin is partially digested it can form quite a few opioid peptides, of which the most important is gliadomorphin (also, confusingly, called gliadorphin and gliadinomorphin). The important point for the current discussion is that gliadomorphin has a very similar structure to BCM7.

Autumn was a harvest of big-box stores and their back-to-school sales: fruit leather, instant mac 'n' cheese, and bread that we unhusked, crinkling, from its plastic sleeve. My mouth watered for the sweetness of processed wheat sown thick through gas stations from California to New York. Honey Buns and Wonder Breads, in perfect squares and machined circles, and the ripe weight of a Danish, mass-produced, that attempts no fidelity to the country after which it is named--- no country but this one ambered by waves of industrial grain.

And on the night before he suffers the worst that wayward human culture can do, this is what he does: he takes bread and wine into his hands, lifts them up, and blesses them. Bread and wine, not wheat and grapes. Bread and wine are culture, not just nature. They are good for food and a delight to the eyes. Jesus takes culture, blesses it, breaks it, and gives it to his friends. Taken, broken, blessed, and given, these cultural goods, these “creatures of bread and wine” as the old prayer book had it, become sign and presence of God in the world.

But if you tame me, my life will be filled with sunshine. I’ll know the sound of footsteps that will be different from all the rest. Other footsteps send me back underground. Yours call me out of my burrow like music. And then, look! You see the wheat fields over there? I don’t eat bread. For me wheat is of no use whatsoever. Wheat fields say nothing to me. Which is sad. But you have hair the color of gold. So it will be wonderful, once you’ve tamed me! The wheat, which is golden, will remind me of you. And I’ll love the sound of the wind in the wheat…

With time, the ‘wheat bargain’ became more and more burdensome. Children died in droves, and adults ate bread by the sweat of their brows. The average person in Jericho of 8500 BC lived a harder life than the average person in Jericho of 9500 BC or 13,000 BC. But nobody realised what was happening. Every generation continued to live like the previous generation, making only small improvements here and there in the way things were done. Paradoxically, a series of ‘improvements’, each of which was meant to make life easier, added up to a millstone around the necks of these farmers.

It is not so much what people suffer that makes the world mysterious; it is rather how much they miss when they suffer. They seem to forget that even as children they made obstacles in their games in order to have something to overcome. Why, then, when they grow into man’s estate, should there not be prizes won by effort and struggle? Cannot the spirit of man rise with adversity as the bird rises against the resistance of the wind? Do not the game fish swim upstream? Must not the chisel cut away the marble to bring out the form? Must not the seed falling to the ground die before it can spring forth into life? Must not grapes be crushed that there may be wine to drink, and wheat ground that there may be bread to eat? Why then cannot pain be made redemption? Why under the alchemy of Divine Love cannot crosses be turned into crucifixes? Why cannot chastisements be regarded as penances? Why cannot we use a cross to become God-like? We cannot become like Him in His Power; we cannot become like Him in His Knowledge. There is only one way we can become like Him, and that is in the way He bore His sorrows and His Cross. And that way was with love. It is love that makes pain bearable.

Eat either three regular-size meals a day or four or five smaller meals. Do not skip meals or go more than six waking hours without eating. 2. Eat liberally of combinations of fat and protein in the form of poultry, fish, shellfish, eggs and red meat, as well as of pure, natural fat in the form of butter, mayonnaise, olive oil, safflower, sunflower and other vegetable oils (preferably expeller-pressed or cold-pressed). 3. Eat no more than 20 grams a day of carbohydrate, most of which must come in the form of salad greens and other vegetables. You can eat approximately three cups-loosely packed-of salad, or two cups of salad plus one cup of other vegetables (see the list of acceptable vegetables on page 110). 4. Eat absolutely no fruit, bread, pasta, grains, starchy vegetables or dairy products other than cheese, cream or butter. Do not eat nuts or seeds in the first two weeks. Foods that combine protein and carbohydrates, such as chickpeas, kidney beans and other legumes, are not permitted at this time. 5. Eat nothing that is not on the acceptable foods list. And that means absolutely nothing! Your "just this one taste won't hurt" rationalization is the kiss of failure during this phase of Atkins. 6. Adjust the quantity you eat to suit your appetite, especially as it decreases. When hungry, eat the amount that makes you feel satisfied but not stuffed. When not hungry, eat a small controlled carbohydrate snack to accompany your nutritional supplements. 7. Don't assume any food is low in carbohydrate-instead read labels! Check the carb count (it's on every package) or use the carbohydrate gram counter in this book. 8. Eat out as often as you wish but be on guard for hidden carbs in gravies, sauces and dressings. Gravy is often made with flour or cornstarch, and sugar is sometimes an ingredient in salad dressing. 9. Avoid foods or drinks sweetened with aspartame. Instead, use sucralose or saccharin. Be sure to count each packet of any of these as 1 gram of carbs. 10. Avoid coffee, tea and soft drinks that contain caffeine. Excessive caffeine has been shown to cause low blood sugar, which can make you crave sugar. 11. Drink at least eight 8-ounce glasses of water each day to hydrate your body, avoid constipation and flush out the by-products of burning fat. 12. If you are constipated, mix a tablespoon or more of psyllium husks in a cup or more of water and drink daily. Or mix ground flaxseed into a shake or sprinkle wheat bran on a salad or vegetables.

My life is very monotonous....And in consequence, I am a little bored. But if you tame me, it will be as if the sun came to shine on my life. I shall know the sound of a step that will be different from all the others. Other steps send me hurrying back underneath the ground. Yours will call me, like music, out of my burrow. And then look: you see the grain-fields down yonder? I do not eat bread. Wheat is of no use to me. And that is sad. But you have hair that is the color of gold. Think how wonderful that will be when you have tamed me! The grain, which is also golden, will bring me back the thought of you. And I shall love to listen to the wind in the wheat...

Epilogue to Book I. Alas! the forbidden fruits were eaten, And thereby the warm life of reason was congealed. A grain of wheat eclipsed the sun Of Adam, l Like as the Dragon's tail 2 dulls the brightness of the moon. Behold how delicate is the heart, that a morsel of dust Clouded its moon with foul obscurity! When bread is "substance," to eat it nourishes us; When 'tis empty "form," it profits nothing. Like as the green thorn which is cropped by the camel, And then yields him pleasure and nutriment; When its greenness has gone and it becomes dry, If the camel crops that same thorn in the desert, It wounds his palate and mouth without pity, As if conserve of roses should turn to sharp swords. When bread is "substance," it is as a green thorn; When 'tis "form," 'tis as the dry and coarse thorn. And thou eatest it in the same way as of yore Thou wert wont to eat it, O helpless being, Eatest this dry thing in the same manner, After the real "substance" is mingled with dust; It has become mingled with dust, dry in pith and rind. O camel, now beware of that herb! The Word is become foul with mingled earth; The water is become muddy; close the mouth of the well, Till God makes it again pure and sweet; Yea, till He purifies what He has made foul. Patience will accomplish thy desire, not haste. Be patient, God knows what is best.

We begin to hear stories that one group of bread makers are not makers of bread but bakers of terror – and that the ingredients in their bread recipe are ingredients of war, not peace. Now what? Uh oh, we have a grain war on our hands. Processed wheat grain goes against self-proclaimed one hundred percent stone-ground-seven-grain-faith. What the toaster and his Maker stand for is no longer relevant. Mankind disrupts faith. Claims of “Our bread recipe keeps you regular! Yours oppresses digestion! Our bread has all the right ingredients, yours does not!” A holy grain war begins in the effort to limit what kind of bread can be turned into holy toast. This is Righteous Toaster consciousness.

The soul of Sardinia lies in the hills of the interior and the villages peppered among them. There, in areas such as Nuoro and Ozieri, women bake bread by the flame of the communal oven, winemakers produce their potions from small caches of grapes adapted to the stubborn soil and acrid climate, and shepherds lead their flocks through the peaks and valleys in search of the fickle flora that fuels Sardinia's extraordinary cheese culture. There are more sheep than humans roaming this island- and sheep can't graze on sand. On the table, the food stands out as something only loosely connected to the cuisine of Italy's mainland. Here, every piece of the broader puzzle has its own identity: pane carasau, the island's main staple, eats more like a cracker than a loaf of bread, built to last for shepherds who spent weeks away from home. Cheese means sheep's milk manipulated in a hundred different ways, from the salt-and-spice punch of Fiore Sardo to the infamous maggot-infested casu marzu. Fish and seafood may be abundant, but they take a backseat to four-legged animals: sheep, lamb, and suckling pig. Historically, pasta came after bread in the island's hierarchy of carbs, often made by the poorest from the dregs of the wheat harvest, but you'll still find hundreds of shapes and sizes unfamiliar to a mainland Italian. All of it washed down with wine made from grapes that most people have never heard of- Cannonau, Vermentino, Torbato- that have little market beyond the island.

The sensor did not seem to be restricted to my mother's food, and there was so much to sort through, a torrent of information, but with George there, sitting in the fading warmth of the filtered afternoon springtime sun spilling through the kitchen windows, making me buttered toast which I ate happily, light and good with his concentration and gentle focus, I could begin to think about the layers. The bread distributor, the bread factory, the wheat, the farmer. The butter, which had a dreary tang to it. When I checked the package, I read that it came from a big farm in Wisconsin. The cream held a thinness, a kind of metallic bumper aftertaste. The milk- weary. All of those parts distant, crowded, like the far-off sound of an airplane, or a car parking, all hovering in the background, foregrounded by the state of the maker of the food.

The consequences enveloped the entire globe. During 1890 a strong La Niña ocean temperature anomaly developed, followed by two El Niño years, which warmed Pacific waters and upended normal weather patterns—causing floods in some places, drought in others. In India, monsoons failed, leading to widespread cattle deaths, locust plagues, and grain riots.172 In Russia, peasants had been pressured to clear huge areas for wheat, with the grain exported as a cash crop; overseers had walked away rich. But by 1891 and 1892, the land was exhausted. Drought, bad harvests, and bitter winters led vast numbers of peasants to burn the thatched roofs of their homes for fuel and eat “famine bread” made out of weeds. Typhus swept in to finish off the emaciated. Worldwide, millions died. It was, as one scholar put it, a “fin de siècle apocalypse.”173 Weather patterns in the

All about them the golden girls, shopping for dainties in Lairville. Even in the midst of the wild-maned winter's chill, skipping about in sneakers and sweatsocks, cream-colored raincoats. A generation in the mold, the Great White Pattern Maker lying in his prosperous bed, grinning while the liquid cools. But he does not know my bellows. Someone there is who will huff and will puff. The sophmores in their new junior blazers, like Saturday's magazines out on Thursday. Freshly covered textbooks from the campus store, slide rules dangling in leather, sheathed broadswords, chinos scrubbed to the virgin fiber, starch pressed into straight-razor creases, Oxford shirts buttoned down under crewneck sweaters, blue eyes bobbing everywhere, stunned by the android synthesis of one-a-day vitamins, Tropicana orange juice, fresh country eggs, Kraft homogenized cheese, tetra-packs of fortified milk, Cheerios with sun-ripened bananas, corn-flake-breaded chicken, hot fudge sundaes, Dairy Queen root beer floats, cheeseburgers, hybrid creamed corn, riboflavin extract, brewer's yeast, crunchy peanut butter, tuna fish casseroles, pancakes and imitation maple syrup, chuck steaks, occasional Maine lobster, Social Tea biscuits, defatted wheat germ, Kellogg's Concentrate, chopped string beans, Wonderbread, Birds Eye frozen peas, shredded spinach, French-fried onion rings, escarole salads, lentil stews, sundry fowl innards, Pecan Sandies, Almond Joys, aureomycin, penicillin, antitetanus toxoid, smallpox vaccine, Alka-Seltzer, Empirin, Vicks VapoRub, Arrid with chlorophyll, Super Anahist nose spray, Dristan decongestant, billions of cubic feet of wholesome, reconditioned breathing air, and the more wholesome breeds of fraternal exercise available to Western man. Ah, the regimented good will and force-fed confidence of those who are not meek but will inherit the earth all the same.

With time, the ‘wheat bargain’ became more and more burdensome. Children died in droves, and adults ate bread by the sweat of their brows. The average person in Jericho of 8500 BC lived a harder life than the average person in Jericho of 9500 BC or 13,000 BC. But nobody realised what was happening. Every generation continued to live like the previous generation, making only small improvements here and there in the way things were done. Paradoxically, a series of ‘improvements’, each of which was meant to make life easier, added up to a millstone around the necks of these farmers. Why did people make such a fateful miscalculation? For the same reason that people throughout history have miscalculated. People were unable to fathom the full consequences of their decisions. Whenever they decided to do a bit of extra work – say, to hoe the fields instead of scattering seeds on the surface – people thought, ‘Yes, we will have to work harder. But the harvest will be so bountiful! We won’t have to worry any more about lean years. Our children will never go to sleep hungry.’ It made sense. If you worked harder, you would have a better life. That was the plan. The first part of the plan went smoothly. People indeed worked harder. But people did not foresee that the number of children would increase, meaning that the extra wheat would have to be shared between more children. Neither did the early farmers understand that feeding children with more porridge and less breast milk would weaken their immune system, and that permanent settlements would be hotbeds for infectious diseases. They did not foresee that by increasing their dependence on a single source of food, they were actually exposing themselves even more to the depredations of drought. Nor did the farmers foresee that in good years their bulging granaries would tempt thieves and enemies, compelling them to start building walls and doing guard duty.

Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their 'rye teeth' as their economic status improves. Barley is for the most destitute, the coarse grain grinding down molars until the nerves are exposed. Breads with the added richness of eggs and milk and butter become the luxuries of princes. Only paupers eat dark bread adulterated with peas and left to sour, or purchase horse-bread instead of man-bread, often baked with the floor sweepings, because it costs a third less than the cheapest whole-meal loaves. When brown bread makes it to the tables of the prosperous, it is as trenchers- plates- stacked high with fish and meat and vegetables and soaked with gravy. The trenchers are then thrown outside, where the dogs and beggars fight over them. Crusts are chipped off the rolls of the rich, both to make it easier to chew and to aid in digestion. Peasants must work all the more to eat, even in the act of eating itself, jaws exhausted from biting through thick crusts and heavy crumb. There is no lightness for them. No whiteness at all. And it is the whiteness every man wants. Pure, white flour. Only white bread blooms when baked, opening to the heat like a rose. Only a king should be allowed such beauty, because he has been blessed by his God. So wouldn't he be surprised- no, filled with horror- to find white bread the food of all men today, and even more so the food of the common people. It is the least expensive on the shelf at the supermarket, ninety-nine cents a loaf for the storebrand. It is smeared with sweetened fruit and devoured by schoolchildren, used for tea sandwiches by the affluent, donated to soup kitchens for the needy, and shunned by the artisan. Yes, the irony of all ironies, the hearty, dark bread once considered fit only for thieves and livestock is now some of the most prized of all.

James and Colleen Simmons, authors of Daniel's Challenge and Original Fast Foods, and owners of LDShealth.ning.com, have this to say on the subject: “The commercial bread-making industry figured out how to isolate strains of yeast that made bread raise very quickly compared to the old-fashion bread-making method; soon sourdough starts became a thing of the past for most of us. What we didn't know when we traded Old-World leavening techniques for quick-rise yeasts, is that not everything in wheat is good for you. In fact, there are several elements in wheat that are down-right problematic and that have led to grain intolerances in about 20 percent of today's population. When you compare what happens to the bread when it is leavened with commercial yeasts versus a good sourdough starter, another story unfolds…. The sourdough starter contains several natural strains of friendly bacteria and yeasts that also cause bread to rise; however, these friendly bacteria also neutralize the harmful effects of the grain. They neutralize phytic acids that otherwise prevent minerals found in the grain from being absorbed properly; they predigest the gluten, and they also neutralize lignans and tanins found in wheat.”1

then you should consider reducing or eliminating the following foods in addition to eliminating wheat. • Cornstarch and cornmeal—cornmeal products such as tacos, tortillas, corn chips, and corn breads, breakfast cereals, and sauces and gravies thickened with cornstarch • Snack foods—potato chips, rice cakes, popcorn. These foods, like foods made of cornstarch, send blood sugar straight up to the stratosphere. • Desserts—Pies, cakes, cupcakes, ice cream, sherbet, and other sugary desserts all pack too much sugar. • Rice—white or brown; wild rice. Modest servings are relatively benign, but large servings (more than ½ cup) generate adverse blood sugar effects. • Potatoes—White, red, sweet potatoes, and yams cause effects similar to those generated by rice. • Legumes—black beans, butter beans, kidney beans, lima beans; chickpeas; lentils. Like potatoes and rice, there is potential for blood sugar effects, especially if serving size exceeds ½ cup. • Gluten-free foods—Because the cornstarch, rice starch, potato starch, and tapioca starch used in place of wheat gluten causes extravagant blood sugar rises, they should be avoided. • Fruit juices, soft drinks—Even if they are “natural,” fruit juices are not that good for you. While they contain healthy components such as flavonoids and vitamin C, the sugar

Yet there are problems with speeding up whole-grain bread, and they begin with the flour. Many if not most of the new whole-grain white breads on the market are made with a new variety of hard white wheat developed by ConAgra. This is why the bread doesn’t look like whole wheat: the specks of bran are white, or whitish. They are also microscopic: The wheat is milled by ConAgra using a patented process called Ultrafine that attains a degree of fineness never before achieved in a whole-grain flour. This resulting flour, called Ultragrain, makes for a softer, whiter whole-grain bread, but at a price. It is metabolized almost as fast as white flour, obviating one of the most important health advantages of whole grains: that our bodies absorb and metabolize them slowly, and so avoid the insulin spikes that typically accompany refined carbohydrates. A common measure of the speed by which a food raises glucose levels in the blood (and therefore insulin, an important risk factor for many chronic diseases) is the glycemic index. The glycemic index of a whole-grain Wonder Bread (around 71) is essentially the same as that of Classic Wonderbread (73). (By comparison, the glycemic index of whole-grain bread made with stone-ground flour is only 52.) So perhaps we really have gotten too smart for our own good. Using

I was nineteen at the time, and like any other besotted teenage girl, I was desperately eager to please the object of my affections. I didn’t argue the point, but set to work producing the desired loaf. The result was barely chewable when it emerged hot from the oven. By the time it cooled, it seemed significantly more resistant to fire, flood, or earthquakes than my dormitory’s concrete walls. After a brief discussion, Gabriel and I both decided that this rye-brick was more appropriate food for crows than for humans. I carried the slab to the balcony of my eighth-floor dormitory apartment, expecting that a fall from that height would smash it to crumbs. I peered over the edge to make sure no one was below me; I didn’t want to drop the hardened mass onto someone’s head and make a murderess of myself. After verifying that the concrete walkway below was clear, I dropped the rye-brick over the side of the balcony. Down, down, it plummeted—past the seventh floor, the sixth, the fifth … Nearly a hundred feet below, and traveling somewhere around eighty feet per second, the rye-brick finally hit the ground—and didn’t break. Despite an eight-story drop onto concrete, the rye-brick maintained its integrity. One of my roommates inspected the situation and expressed surprise that the stones of the walkway itself remained unscathed. I didn’t try making any wheat-free loaves for a while after that.

According to this view, free-market capitalism and state-controlled communism aren’t competing ideologies, ethical creeds or political institutions. At bottom, they are competing data-processing systems. Capitalism uses distributed processing, whereas communism relies on centralised processing. Capitalism processes data by directly connecting all producers and consumers to one another, and allowing them to exchange information freely and make decisions independently. For example, how do you determine the price of bread in a free market? Well, every bakery may produce as much bread as it likes, and charge for it as much as it wants. The customers are equally free to buy as much bread as they can afford, or take their business to the competitor. It isn’t illegal to charge $1,000 for a baguette, but nobody is likely to buy it. On a much grander scale, if investors predict increased demand for bread, they will buy shares of biotech firms that genetically engineer more prolific wheat strains. The inflow of capital will enable the firms to speed up their research, thereby providing more wheat faster, and averting bread shortages. Even if one biotech giant adopts a flawed theory and reaches an impasse, its more successful competitors will achieve the hoped-for breakthrough. Free-market capitalism thus distributes the work of analysing data and making decisions between many independent but interconnected processors. As the Austrian economics guru Friedrich Hayek explained, ‘In a system in which the knowledge of the relevant facts is dispersed among many people, prices can act to coordinate the separate actions of different people.

This extreme situation in which all data is processed and all decisions are made by a single central processor is called communism. In a communist economy, people allegedly work according to their abilities, and receive according to their needs. In other words, the government takes 100 per cent of your profits, decides what you need and then supplies these needs. Though no country ever realised this scheme in its extreme form, the Soviet Union and its satellites came as close as they could. They abandoned the principle of distributed data processing, and switched to a model of centralised data processing. All information from throughout the Soviet Union flowed to a single location in Moscow, where all the important decisions were made. Producers and consumers could not communicate directly, and had to obey government orders. For instance, the Soviet economics ministry might decide that the price of bread in all shops should be exactly two roubles and four kopeks, that a particular kolkhoz in the Odessa oblast should switch from growing wheat to raising chickens, and that the Red October bakery in Moscow should produce 3.5 million loaves of bread per day, and not a single loaf more. Meanwhile the Soviet science ministry forced all Soviet biotech laboratories to adopt the theories of Trofim Lysenko – the infamous head of the Lenin Academy for Agricultural Sciences. Lysenko rejected the dominant genetic theories of his day. He insisted that if an organism acquired some new trait during its lifetime, this quality could pass directly to its descendants. This idea flew in the face of Darwinian orthodoxy, but it dovetailed nicely with communist educational principles. It implied that if you could train wheat plants to withstand cold weather, their progenies will also be cold-resistant. Lysenko accordingly sent billions of counter-revolutionary wheat plants to be re-educated in Siberia – and the Soviet Union was soon forced to import more and more flour from the United States.

Every time we sit down to breakfast, we are likely to be benefiting from a dozen such prehistoric inventions. Who was the first person to figure out that you could make bread rise by the addition of those microorganisms we call yeasts? We have no idea, but we can be almost certain she was a woman and would most likely not be considered ‘white’ if she tried to immigrate to a European country today; and we definitely know her achievement continues to enrich the lives of billions of people. What we also know is that such discoveries were, again, based on centuries of accumulated knowledge and experimentation – recall how the basic principles of agriculture were known long before anyone applied them systematically – and that the results of such experiments were often preserved and transmitted through ritual, games and forms of play (or even more, perhaps, at the point where ritual, games and play shade into each other). ‘Gardens of Adonis’ are a fitting symbol here. Knowledge about the nutritious properties and growth cycles of what would later become staple crops, feeding vast populations – wheat, rice, corn – was initially maintained through ritual play farming of exactly this sort. Nor was this pattern of discovery limited to crops. Ceramics were first invented, long before the Neolithic, to make figurines, miniature models of animals and other subjects, and only later cooking and storage vessels. Mining is first attested as a way of obtaining minerals to be used as pigments, with the extraction of metals for industrial use coming only much later. Mesoamerican societies never employed wheeled transport; but we know they were familiar with spokes, wheels and axles since they made toy versions of them for children. Greek scientists famously came up with the principle of the steam engine, but only employed it to make temple doors that appeared to open of their own accord, or similar theatrical illusions. Chinese scientists, equally famously, first employed gunpowder for fireworks.