Wheat, bread, food Universal-El trigo,el pan, el alimento universal
Wheat, bread, food Universal
Wheat is the key to life and abundance. It is energy waiting for their
transmutation.
It is one of the most important grain for humanity. It is the second-biggest crop,
after corn and the third is the rice.
Originating in ancient Mesopotamia, archaeologists have shown that the cultivation of wheat originated
in Syria, Jordan, Turkey and Iraq. There are about 8,000 years ago,
a mutation or natural hybridization has occurred, resulting in a plant with
large seeds, but they could not spread by the wind. This plan could not succeed as
wild, however, could produce more food for humans and, in fact, it was more
successful than other plants with smaller seeds and became the ancestor of
modern wheat. It spread around the world and
won several manufacturing processes, with recipes, tastes and different formats.
The universal food and more
popular around the planet, has always occupied a prominent place in
civilization.
The use of bread in the diet is most ancient
For thousands of years before Christ.
Results bread baking a dough made with a mixture of some cereals, mainly wheat with water and salt, and brought to
the Fire.
The early history of bread were baked on hot stones or under ashes, dating from the VII millennium BC the use of
clay, the Egyptians, for cooking.
The history of bread is so old that it is difficult to say precisely when and how he appeared. Historians, however, estimate
that the bread has appeared about 12 thousand years, along with the cultivation
of wheat in the region of Mesopotamia, which today is Iraq. At first, probably, the wheat was
just chewed. Only later, he became the ground
with stones and made into flour.
"Man can prepare the land, cultivate the seed, harvest the wheat, producing flour, make dough, take it to
the fire and taste the bread. But the miracle of life, germination, and fire
starter, comes from
God. "
Wheat is the key to life and abundance. It is energy waiting for their
transmutation.
It is one of the most important grain for humanity. It is the second-biggest crop,
after corn and the third is the rice.
Originating in ancient Mesopotamia, archaeologists have shown that the cultivation of wheat originated
in Syria, Jordan, Turkey and Iraq. There are about 8,000 years ago,
a mutation or natural hybridization has occurred, resulting in a plant with
large seeds, but they could not spread by the wind. This plan could not succeed as
wild, however, could produce more food for humans and, in fact, it was more
successful than other plants with smaller seeds and became the ancestor of
modern wheat. It spread around the world and
won several manufacturing processes, with recipes, tastes and different formats.
The universal food and more
popular around the planet, has always occupied a prominent place in
civilization.
The use of bread in the diet is most ancient
For thousands of years before Christ.
Results bread baking a dough made with a mixture of some cereals, mainly wheat with water and salt, and brought to
the Fire.
The early history of bread were baked on hot stones or under ashes, dating from the VII millennium BC the use of
clay, the Egyptians, for cooking.
The history of bread is so old that it is difficult to say precisely when and how he appeared. Historians, however, estimate
that the bread has appeared about 12 thousand years, along with the cultivation
of wheat in the region of Mesopotamia, which today is Iraq. At first, probably, the wheat was
just chewed. Only later, he became the ground
with stones and made into flour.
"Man can prepare the land, cultivate the seed, harvest the wheat, producing flour, make dough, take it to
the fire and taste the bread. But the miracle of life, germination, and fire
starter, comes from
God. "
El trigo, el pan, el alimento universal
El trigo es la clave para la vida y la abundancia. Es la energía la espera de su
transmutación.
Es uno de los granos más importantes para la humanidad. Es la segunda mayor de los
cultivos, después del maíz y el tercero es el arroz.
antigua
Mesopotamia, los arqueólogos han demostrado que el cultivo de trigo se originó
en Siria, Jordania, Turquía e Irak. Hay alrededor de hace 8.000 años,
una mutación o hibridación natural se ha producido, resultando en una planta con
semillas grandes, pero no podría propagarse por el viento. Este plan no puede tener éxito
como salvajes, sin embargo, podría producir más alimentos para los seres humanos
y, de hecho, tuvo más éxito que otras plantas con semillas más pequeñas y se
convirtió en el ancestro de trigo moderno.
El alimento universal y más
popular en todo el planeta, siempre ha ocupado un lugar prominente en la
civilización.
El pan de trigo, símbolo de vida, alimento para el cuerpo y el alma, símbolo de compartir.
El uso de pan en la dieta es más
antigua
Durante miles de años antes de Cristo.
Resultados de la cocción de pan una masa hecha con una mezcla de algunos cereales, principalmente trigo, con
agua y sal, y llevado a un Fuego.
La historia temprana de pan eran cocidas en piedras calientes o bajo las cenizas, que data del VII milenio a. C.
el uso de la arcilla, los egipcios, para cocinar.
antiguo que es difícil decir con precisión cuándo y cómo apareció. Los historiadores, sin embargo,
estiman que el pan ha aparecido cerca de 12 mil años, junto con el cultivo de
trigo en la región de Mesopotamia, que hoy es Irak. En un primer momento,
probablemente, el trigo estaba masticado. Sólo más tarde, se convirtió en
el suelo con piedras y convertido en harina.
tierra, cultivar la semilla, la cosecha de trigo, productores de harina, hacer
la masa, llévelo al fuego y el sabor del pan. Pero el milagro de la vida, la
germinación y el fuego de arranque, viene de
Dios."
Essene bread is a bread out of the ordinary, but it is one of the older varieties in the history of mankind. Without yeast, is a flat bread, toast genus, with a potential of nutrients and enzymes that no other bread contains.El trigo es la clave para la vida y la abundancia. Es la energía la espera de su
transmutación.
Es uno de los granos más importantes para la humanidad. Es la segunda mayor de los
cultivos, después del maíz y el tercero es el arroz.
antigua
Mesopotamia, los arqueólogos han demostrado que el cultivo de trigo se originó
en Siria, Jordania, Turquía e Irak. Hay alrededor de hace 8.000 años,
una mutación o hibridación natural se ha producido, resultando en una planta con
semillas grandes, pero no podría propagarse por el viento. Este plan no puede tener éxito
como salvajes, sin embargo, podría producir más alimentos para los seres humanos
y, de hecho, tuvo más éxito que otras plantas con semillas más pequeñas y se
convirtió en el ancestro de trigo moderno.
El alimento universal y más
popular en todo el planeta, siempre ha ocupado un lugar prominente en la
civilización.
El pan de trigo, símbolo de vida, alimento para el cuerpo y el alma, símbolo de compartir.
Durante miles de años antes de Cristo.
Resultados de la cocción de pan una masa hecha con una mezcla de algunos cereales, principalmente trigo, con
agua y sal, y llevado a un Fuego.
La historia temprana de pan eran cocidas en piedras calientes o bajo las cenizas, que data del VII milenio a. C.
el uso de la arcilla, los egipcios, para cocinar.
antiguo que es difícil decir con precisión cuándo y cómo apareció. Los historiadores, sin embargo,
estiman que el pan ha aparecido cerca de 12 mil años, junto con el cultivo de
trigo en la región de Mesopotamia, que hoy es Irak. En un primer momento,
probablemente, el trigo estaba masticado. Sólo más tarde, se convirtió en
el suelo con piedras y convertido en harina.
tierra, cultivar la semilla, la cosecha de trigo, productores de harina, hacer
la masa, llévelo al fuego y el sabor del pan. Pero el milagro de la vida, la
germinación y el fuego de arranque, viene de
Dios."
The whole meal is better for human consumption, for during the manufacturing process of refined wheat flour particular (white flour) of wheat certain nutrients, like fiber, natural fat, some protein and vitamins are lost, even that will be added subsequently. However, whatever, to make products with whole wheat flour, must be added to refined wheat flour special (white) so that there is a strengthening of the action of gluten, ligation of the mass.
Health is our heritage, our right. It is a complete union between soul, mind and body, and this is not an ideal difficult and far from being reached, but it is a good simple and natural that many of us overlook.
The power of the elements of nature unite in this simple recipe: water is the lifeblood, the wheat under the earth, the yeast that makes the dough rise, is associated with the air and the fire that transforms everything.
Taste bread gives courage and nourishes the soul, especially if, in doing so you put it one Intention: Peace of the Union of Love ...
Toda la comida es mejor para el consumo humano, ya que durante el proceso de
fabricación de harina de trigo refinada particular (harina blanca) de
trigo ciertos nutrientes, como fibra, grasa natural, las proteínas y
las vitaminas se pierden, incluso, que se añadirá posteriormente. Sin
embargo, lo que sea, para que los productos con harina de trigo
integral, se debe agregar a la harina de trigo refinada especial
(blanco) para que haya un fortalecimiento de la acción de gluten, la
ligadura de la masa.
La salud es nuestro patrimonio, nuestro derecho. Se trata de una completa unión entre el alma, la mente y el cuerpo, y esto
no es un ideal difícil que se alcance y lejos, pero es un buen sencillo
y natural que muchos de nosotros pasamos por alto.
El poder de los elementos de la naturaleza se unen en esta receta simple:
el agua es la sangre, el trigo bajo la tierra, la levadura que hace
subir la masa, se asocia con el aire y el fuego que todo lo transforma.
Sabor pan da coraje y alimenta el alma, sobre todo si, al hacerlo puso una sola intención: la paz de la Unión de amor
Replies to This Discussion
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Permalink Reply by Clicia Pavan on
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Permalink Reply by Babs on
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So true dearest Clicia and as always thank you so much for sharing such beauty! It is a shame we live such a fast paced life to not stop a moment and simply "think and meditate" on what/how the foods we eat come about; how it grows, how to care for it until harvest, and finally its preparation into delicious breads, cakes, and when it's cooking or baking how our sense of smell draws us to that delightful place until we can actually savor it. Some unconsciously appreciate it, but others consciusly do. Our nourisment is from the earth. May all good thoughts and feelings rise...
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Babs
Making bread is as simple friend, a little flour, oil, water, care, love heat
Let the dough rise, bake in oven medium
serve warm, a slice of bread and spoon honey sweeten any heart
thank you
you very beautiful
kisses -
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The origin of the precious grain is mixed with the tales of almost all religions: the Egyptians attributed their appearance to the goddess Isis, the Phoenicians to Dagon, the Brahman Hindus, the Arabs to St. Michael, the Christian God. The use of white bread, fermented mass is attributed, first, the Egyptians, 20-30 centuries before Christ. Over the years, perfected the technique of manufacture, controlling for better fermentation.
Due to the selection of producers and, more recently, the work of scientific research, the crop has expanded, occupying increasingly large areas and achieving greater productivity. Stand out as major producers: China, Russia, United States, India, Canada, France, Turkey, Australia, Argentina and the UK.
Gaia a lesson in love -
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Pakistan being an agro-based economy has natural abundance of all agricultural products including food items. Wheat is one of the top three crops of Pakistan. -
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Permalink Reply by GOPI KANTA GHOSH on
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Wheat if whole is good for health...
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1- Pão preto: entre os ingredientes que resultam neste pão, a farinha de trigo integral e a farinha de centeio se sobressaem. Por serem compostas por carboidratos complexos, elas aumentam a sensação de saciedade.Calorias por fatia: 70 kcal
2-Pão integral: a composição do pão integral é bastante variável isso mesmo, ele se subdivide em outras categorias. Existe no mercado o pão 100% integral, feito somente com farinha integral, e o pão integral que vem da mistura de farinha refinada com integral. Para desvendar o mistério e escolher o seu preferido, basta checar os rótulos. Nutricionalmente falando, os pães feitos com farinha integral são os mais indicados.
Calorias por fatia: 53 kcal
3-Pão de aveia: a aveia em flocos, presente na composição, é rica em carboidratos complexos. Por isso, torna-se aliada de quem quer saciar a fome com porções menores. Mais uma vantagem da aveia é que ela é uma ótima fonte de fibras, nutriente essencial para o bom andamento do intestino.
Calorias por fatia: 58 kcal
4-Pão de centeio: em vez de farinha de trigo, esse pão leva a farinha de centeio em sua receita. Assim como o trigo e a cevada, o centeio é um grão. E rico em fibras, tornando o pão em mais uma alternativa para combater a prisão de ventre.
Calorias por fatia: 61 kcal
5-Pão light: quando o pão recebe esta denominação é porque é isento ou apresenta baixa quantidade de açúcar e óleo vegetal. Apesar deste fator favorável à saúde, a diferença de calorias nem sempre é expressiva.
Calorias por fatia: 35 kcal
6-Pão de fôrma tradicional: feito somente com farinha de trigo refinada, esta versão do pão tem uma rápida absorção pelo organismo e, por isso, a saciedade que ele proporciona é menor.
Calorias por fatia: 65 kcal
7-Pão de iogurte: ele apresenta farinha integral e leite fermentado em sua composição. A combinação resulta em um pão leve e com um sabor levemente adocicado.
Calorias por fatia: 47 kcal
Pão de soja: além da farinha integral, o pão apresenta flocos e grãos de soja na composição. O consumo é uma boa alternativa para mulheres que enfrentam a menopausa e querem contar com a soja como aliada, já que o alimento é rico em fitoestrógenos e funcionam como um hormônio natural.
Calorias por fatia: 35 kcal
Pão de linho: as sementes de linhaça dão um toque especial a esse tipo de pão. Por ser um alimento rico em antioxidantes, como ômega-3 e ômega-6, a linhaça atua na prevenção de doenças cardiovasculares. Calorias por fatia: 49 kcal
Pão 7 grãos: semente de girassol e de linhaça, flocos de aveia, de centeio e de soja dão variedade de grãos a este pão. A combinação faz com que a saciedade seja obtida mais rapidamente e aumenta o tempo de esvaziamento gástrico, fazendo a sensação de fome ser retardada.
Calorias por fatia: 54 kcal
Matéria de Minha Vida, Roberta Stella -
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