Archive for the ‘Recipes’ Category

Dr Bieler – Food is Your Best Medicine

Friday, April 8th, 2011

 

During my research I found some very unique individuals who realized that food can act as a powerful healing agent, most of them after years of experience in the medical profession. So, here I would like to present Dr Bieler, an experienced doctor who found himself consistently at odds with the American Medical Association because he insisted that drugs are harmful and advised his patients to follow a therapeutic diet.

Dr Bieler graduated from the Ohio- Miami Medical School in 1916. He suffered severe asthma attacks which worsened as time passed by. While in Medical School none of his professors was able to help him handle or cure his disease, until he met Professor Agustin Levinson. Professor Levinson traveled and gave lectures about healing dietary habits; he advised Bieler to undergo a therapeutic diet to treat his problem with asthma. To Dr Bieler’s surprise asthma was treated and he started to use Levinson’s formula and principles first for himself and gradually for his patients. Dr Bieler concluded that the human body has its own powerful inherent healing mechanisms and that disease can be cured through proper nutrition. He realized that wrong lifestyle choices, toxic diet and synthetic drugs (which had started to be very popular by that time, i.e. the pharmaceutical companies had already gained a lot of power in influencing the mainstream medical practice) were the root cause for most diseases that people suffered from. Dr Bieler was very successful in treating patients from various backgrounds and with very diverse syndromes / symptoms. He had many famous patients such as Greta Garbo, Anthony Quinn, Gloria Swanson and many more. Probably his most comprehensive book is the “Food is Your Best Medicine” which was published in 1965. This is a small paperback book which you can buy very cheap in amazon or in a second hand book shop.

It is very impressive to see doctors who reached the same conclusions as we are now, without them having any of the state of the art facilities or research material that we do. In fact, there is no need for all these, if we simply keep an open mind and are ready to accept the truth even if it contradicts “common sense”. I am not a doctor myself so maybe it was a bit easier for me to adopt a new paradigm about my health but this is not the case for a doctor who has spent many years training and studying this very same medical science he will eventually oppose. I can only convey feelings of gratitude and awe when I find a doctor who has the courage and true sense of responsibility to accept and then support such an alternative medical model that obviously works better for public health.

Dr Bieler created the famous now Bieler Broth which advised his patients to consume every day. It is a super easy broth to make and has astonishing results. The basic concept of this broth, as with many alternative therapies, is that it restores the pH of the body.  The human body reaches its prime condition when pH is alkaline. Most of the modern foods and snacks we love today result in the body’s pH to become too acidic. According to Dr Bieler this is one of the basic reasons why we get sick and I can verify here that this is totally true. One of the first lessons in undergraduate Cell Biology is that the healthy cell’s pH is alkaline; the moment that the cellular pH balance is lost, a whole set of abnormal events take place, it’s like a chain reaction. Wrong pH in the cell means that the proteins and enzymes inside the cell cannot function as they are supposed to or they lose their functionality completely. The cellular biochemical balance is tightly regulated as it is a major factor that determines the condition and state of the cell. Of course it takes years of unhealthy dietary habits for a major devastating disease to establish in the body. By restoring the pH of the body is one the simplest and most efficient ways to reverse disease. Dr Bieler did not take any classes on Cell biology in Medical School so he had to come to this conclusion after years of experience; this makes his wisdom a million times more valuable.

 

Bieler’s Broth Recipe

1 pound string beans, ends snipped

6 medium zucchini (green), ends cut off

2 stalks celery, chopped

2 bunches parsley (cut stems, optional)

Several sprigs of tarragon or thyme, tied together

250 ml filtered water.

 

Put all ingredients in a large pot, add water, don’t freak out that it doesn’t seem like anywhere near enough water, bring to a boil, cover and simmer for about half an hour. Take out the tarragon/thyme, pour into a blender (or use a hand-held blender if you have one of those) and puree everything into a thick soup.

 

 

Sprouted bread

Sunday, January 23rd, 2011

I know that it sounds completely impossible but it exists; it is bread made of sprouted grains of your choice (wheat, spelt, rye etc). Following my articles about sprouts and grains you certainly know by now that unsoaked grains are a big no-no because of all the antinutrients they contain. In fact if you keep them in water after the soaking phase you will produce your very own sprouts which are now full of previously unavailable nutrients. Sadly, conventional bread is made of plain grains (definitely not soaked or sprouted) and although considered healthy it can truly disturb the gut and cause many serious health problems in the long run.

So, what’s the solution to that problem? Quit bread completely? Well, some people do. It’s all about the famous primitive type of diet and since our very very ancient ancestors did not have grains or grain products, apparently they did not eat any them either. Ancient people relied on hunting and fruit / veggies gathering to survive; cultivating wheat came later. Because this primitive period of time is quite a few thousands of years, our genes are adapted to non grain diets. This is true and that is why we cannot tolerate raw grains at all; we don’t have the enzymes to properly digest them, we are allergic to many of the ingredients of the grain itself and once consumed the antinutrients they contain block our own digestive processes. So, we are certainly not meant to eat raw grains.

That’s why we soak or sprout them! Old fashioned culinary traditions always involved at least soaking grains before cooking them in any way. Perhaps the most obvious example of this is the sprouted bread. The ancient and highly spiritual group of Essenes made and ate this unique type of bread; a description of the “recipe” can also be found in the “Essene Gospel of Peace” a first century Aramaic manuscript. This bread is also called Ezekiel bread or manna bread; the basic recipe is the same in any case. The Essene bread is by far the most nutritious bread you can get; its main or even sole ingredient is sprouted grains. Traditionally this bread was “baked” on sun – heated stones. The result is moist, sweet bread which resembles a lot to cakes. You will find many versions of this amazing bread online of you simply google “essene bread”; some include spices, two or more types of soaked / sprouted grains or you can also find the original plain recipe which works just fine.  I certainly do not expect you though to bake it under the sunJ, an oven will do just fine…

Here is by far the most complete and easy recipe I found myself.

Details about the sprouting process.

The variety of wheat suggested for this recipe is hard red winter wheat which is a good choice sprouting wise. Make sure you get uncooked, whole grain unsprayed grains. Two cups of wheat will give about 4 cups of dough which is enough for one loaf. Once the wheat is sprouted (will take about 3-4 days and their taste will be sweet) a food processor or meat grinder will convert the sprouts to the dough. Skip the last rinse of the sprouts so that they are not too wet.

The resulting dough should be juicy, sticky, mottled light and dark, and sort of raw hamburger in consistency. If you believe that any kind of (soaked always) nuts or fruit would give some extra taste to your bread, now’s the time to put them in. If you go for dried fruits you should first soak them in hot water for at least 20 to 30 minutes.

Shaping Your Sprouted Grain Loaves

If your dough is ready, let it rest for about half an hour and then proceed to the next step. Wet your hands and take up a quantity of dough. One handful makes a nice small roll; a double handful is makes a small loaf. Work the dough for a while to get out any air pockets and then shape it into circular, sort of flattened loaves. Place them on a lightly oiled baking paper sheet.

Baking Sprouted Grain Bread

Bake for approximately 2 1/2 hours at 120 C/250 F, until the outside is firm (but not hard) and the bottom springs back slightly after a gentle prod with the thumb. The inside will be quite soft and moist. To prevent the loaves from drying out, you can spray them with water before and during baking, or place a pan of water in the oven during the baking; this will keep the atmosphere in the oven humid and will allow for the bread to have the ideal texture and taste when finished.

Allow the loaves to cool on wire racks and then you can store them in sealed plastic bags. This bread can stay out of the refrigerator for up to 3-4 days; in this way it will keep its moisture and unique texture. In the fridge it will last for four weeks and finally you can also freeze it with no problems at all.