Why Do I Mill My Own Wheat Berries Into Flour??

Because of the dramatically increased nutrition at an economical cost that’s why! Today's technology (www.lequip.com) makes it easy to return to the benefits of an old-fashioned diet without the time-consuming methods of years past.


Not only do you enjoy all nutrients naturally found it wheat, but the vitamin E in the wheat germ that is preserved for consumption when using freshly milled flour has dramatic health benefits. Vitamin E is a powerful, fat-soluble antioxidant. That means that it keeps fats in the body from binding with oxygen. Every cell contains fats that are subject to oxidation, but are protected by a diet rich in vitamin E. If cells are healthy, tissues are healthy. If tissues are healthy, organs are healthy, and so on. Deficiency in vitamin E causes all kinds of systemic breakdowns including, but not limited to, muscular weakness, reproductive problems, scarring, weakened veins contributing to clot formation and heart attack, weakened immune system, impaired vision, and the list goes on. Only in freshly milled baked goods and foods can your body benefit from this abundance of vitamin E. Wheat germ must by law be removed from commercial flours because it becomes rancid so quickly.

Store-bought whole wheat does not contain any of the original germ and only part of the original bran. The texture and flavor of freshly milled flour is far superior to its commercial counterpart which has likely spent weeks or months sitting on a shelf.

Another advantage of freshly milled flour is the three varieties of wheat available to serve your different baking needs.

1. Hard red wheat is high in gluten, the stretchy protein which gives yeast bread its ability to rise. It's good for making bread, pizza dough, muffins, pancakes, cream of wheat, and much more.
2. Hard white hard variety of wheat known as Prairie Gold is for you. It is lighter in flavor and color than hard red wheat but can be used interchangeably in recipes including yeast breads as it also has a high gluten content. It is a good transition grain for those trying whole wheat for the first time.
3. Soft white is a low gluten variety which serves nicely for cakes, cookies, waffles, and other things for which you would use pastry flour. You will be surprised that whole wheat can be so light and fluffy. No whole wheat flour you have ever bought off the shelf can compare to the delicious results of freshly milled flour.

I've been baking breads, cookies, and pizza dough all with fresh milled wheat berries. We've even used the stuff in sausage gravy!!

Let's learn and bake on together!!

Mark Your Calendar for Thursday Nov 17th!

Synergy Wellness aka Julie will be @ Layton's Chance Vineyard & Winery for the 2011 Ladies Night from 6-9 PM!! 

On display will be L'Equip - Life in Healthy Balance items!!  I'll have the BOSCH Universal Plus mixer on display along with the Nutrimill!!  There will be some food samples for you to enjoy made with these two products!!  You can see more at www.lequip.com

Also I'll be bringing the Juice Plus whole food items with me!

Great time to learn more about me, the products I sell and do some Christmas shopping!! 

OCT is Breast Cancer Awareness Month.....

for Salisbury, Maryland people your only local charity to support breast cancer is Women Supporting Women!

www.womensupportingwomen.org 

the walk for awareness was awesome today and the releasing of the doves was spectacular!

Remember "local services, local support" ~ hope you will support WSW!!

A Few Percentages For You.

A chart from another source and now I'm curious how to figure grams....label reading then converting?

Do your best to meet at least the minimum recommendations for calories, carbohydrates, fat and protein as outlined.  The table below converts these percentages into grams needed each day based on calorie intake:

Nutrient	Carbohydrates	Fat	Protein (Women)	Protein (Men)
Healthy Range	45%-65%	20%-35%	10%-35%	10%-35%
1200 calories	135-195 g	27-47 g	*60-105 g	N/A
1500 calories	169-244 g	33-58 g	*60-131 g	*75-131 g
1800 calories	203-293 g	40-70 g	*60-158 g	*75-158 g
2100 calories	236-341 g	47-82 g	*60-184 g	*75-184 g
2400 calories	270-390 g	53-93 g	*60-210 g	*75-210 g

Monitor your diet in these ways:

• Eat a healthy, nutrient-packed diet.
• Watch your calories daily and try to keep them in your recommended range.
• Check your carbohydrate, fat and protein intake based on your SparkDiet recommendations. As long as they fall in the healthy range listed on this chart above, you will be meeting your nutrient needs.
• Choose whole grain carbohydrates like brown rice, whole wheat bread and pasta, oats, and avoid refined carbohydrates like white rice and white bread.
• Choose heart-healthy fats and avoid trans fats found in processed foods.
• Choose high-quality protein sources such as lean meats and plant-based proteins instead of fattier cuts of meat.

Laser Therapy Case Study #3 (why start with case #1?!)

History: Patient is a 42 year-old male

presenting with right lateral elbow and

arm pain over a period of one year,

attributed to ergonomic stress on the

elbow during work as an accountant.

Right hand grip was affected. He was

treated with cortisone injections and

other medical therapy without success.

Treatment: Four treatments were

applied at ten watts and 3,500-4,300

joules in cw mode to the lateral elbow

and forearm. Ice was applied to the

treated site to reduce inflammation.

Results: Following the first treatment,

weakness was still present, but tissue

was softer, less swollen and pain was

reduced by 50%. After the four

treatments, patient’s grip had improved

and there was approximately 80%

reduction in tenderness, swelling and

pain with movement.

Conclusion: This positive patient

response demonstrates clinical

effectiveness of Class IV laser therapy in

lateral elbow and arm pain due to workrelated

ergonomic stress (Smith S, 2009).

Case 3 – Lateral elbow and arm pain