Philip Poburka on thu 24 feb 11
Hi Lee, Ivor, all,
Below...
> ----- Original Message -----
> From: "Lee" <
>
> On Wed, Feb 23, 2011 at 11:08 PM, ivor and olive lewis
> wrote:
>> As I recall, Indian Corn, as a food for Human beings, is indigestible
>> unless
>> it is well ground or thoroughly chewed to break down the coarse cellulos=
e
>> outer skin allowing enzymes in our saliva to initiate the breakdown of
>> Starch into simple sugars.
Yes...
Lime Juice may be one of the old ways of managing this also, as in it being
added to fresh ground Meal and let sit a little while before cooking...or
maybe that was for something else, don't remember right now...
Or, as you suggest, hydration in the mouth during liesured and thorough
mastications.
Really, for us, thorough hydration via Saliva and thorough Mastication is
the best recourse for almost any foods anyway.
Eat slowly, chew very thoroughly.
Supposedly, there are representations of quite robust Ears of Corn ( not th=
e
tiny stubby things which are insisted as having been all that eisted then )
found in ancient Aegyptian contexts, as well as in parts of England and
Europe from the time of the Knights Templar.
Far as that goes anyway, it is interesting to note cues of Trade or Travel
( and of cultivations in advance of what is conceeded ) from times precedin=
g
what is officially pronounced by historians.
> Many grains need to be cooked.
Not so much Grains, as Beans.
> Even that doesn't make them completely
> digestible. Look in the toilet after eating corn on the cob. :^)
You mean the Cobs floating in there?
Really though, this would be one of the 'Seven Warning Signs' of hasty or
insufficient mastication I think.
> Fire really expanded Cro-Magnon's diet compared to
> Neanderthal.
I thought Cro-Magnon's also ate Neanderthals.
Or was it vice versa?
> Neanderthal's diet, we know from anyalizing their bones,
> was similar to the wolves that lived near them. There isn't much
> evidence of the widespread use of fire for cooking.
Beans are one of the families of foods which with few exceptions, require
Cooking to be digestible or to be recommended for eating.
The Seeds of the various Grasses as what we call Grains tend to be, are
overall just fine raw, or, raw and dried, as long as they are chewed
thoroughly and well hydrated with saliva, as Ivor mentions.
Chewing raw dried Wheat is interesting, as it soon becomes about like
Chewing Gum.
One reason Granivorous Birds tend to shy away from eating Wheat I imagine,
is their not ejoying the feeling of a big wad of recalcitrant viscous 'Gum'
in their Gizzards.
( Lol...)
> Lee Love in Minneapolis
If one wishes to eat Wild or other Porcines, thorough Cooking of course is =
a
good idea.
Even now-a-days it is still amazingly common for people to get into trouble
with that one.
Oye...( shudder...)
Phil
L v
ivor and olive lewis on thu 24 feb 11
As I recall, Indian Corn, as a food for Human beings, is indigestible unles=
s
it is well ground or thoroughly chewed to break down the coarse cellulose
outer skin allowing enzymes in our saliva to initiate the breakdown of
Starch into simple sugars.
Enjoy.
Ivor Lewis,
REDHILL,
South Australia
Lee on thu 24 feb 11
On Wed, Feb 23, 2011 at 11:08 PM, ivor and olive lewis
wrote:
> As I recall, Indian Corn, as a food for Human beings, is indigestible unl=
=3D
ess
> it is well ground or thoroughly chewed to break down the coarse cellulose
> outer skin allowing enzymes in our saliva to initiate the breakdown of
> Starch into simple sugars.
Many grains need to be cooked. Even that doesn't make them completely
digestible. Look in the toilet after eating corn on the cob. :^)
Fire really expanded Cro-Magnon's diet compared to
Neanderthal. Neanderthal's diet, we know from anyalizing their bones,
was similar to the wolves that lived near them. There isn't much
evidence of the widespread use of fire for cooking.
--
=3DA0Lee Love in Minneapolis
http://mingeisota.blogspot.com/
=3DA0"Ta tIr na n-=3DF3g ar chul an tI=3D97tIr dlainn trina ch=3DE9ile"=3D9=
7that is, =3D
"The
land of eternal youth is behind the house, a beautiful land fluent
within itself." -- John O'Donohue
Birgit Wright on fri 25 feb 11
hi Phil=3D2C Sorry=3D2C meant to include this=3D2C=3D20
To make masa de maiz=3D2C field corn (or maize) is dried and then treated i=
n =3D
a solution of lime or ash and water=3D2C also called slaked lime. This loos=
en=3D
s the hulls from the kernels and softens the corn. In addition=3D2C the lim=
e =3D
reacts with the corn so that the nutrient niacin can be assimilated by the =
=3D
digestive tract. The soaked maize is then washed=3D2C and the wet corn is g=
ro=3D
und into a dough=3D2C called masa. It is this fresh masa=3D2C when dried an=
d po=3D
wdered=3D2C that becomes masa seca.
Cheers Birgit
=3D20
> Date: Thu=3D2C 24 Feb 2011 22:18:55 -0800
> From: pdp1@EARTHLINK.NET
> Subject: Re: : Re: The green discussion of the last few days
> To: Clayart@LSV.CERAMICS.ORG
>=3D20
> Hi Lee=3D2C Ivor=3D2C all=3D2C
>=3D20
>=3D20
> Below...
>=3D20
>=3D20
> > ----- Original Message -----
> > From: "Lee" <
> >
> > On Wed=3D2C Feb 23=3D2C 2011 at 11:08 PM=3D2C ivor and olive lewis
> > wrote:
> >> As I recall=3D2C Indian Corn=3D2C as a food for Human beings=3D2C is i=
ndiges=3D
tible
> >> unless
> >> it is well ground or thoroughly chewed to break down the coarse cellul=
=3D
ose
> >> outer skin allowing enzymes in our saliva to initiate the breakdown of
> >> Starch into simple sugars.
>=3D20
>=3D20
>=3D20
> Yes...
>=3D20
>=3D20
> Lime Juice may be one of the old ways of managing this also=3D2C as in it=
b=3D
eing
> added to fresh ground Meal and let sit a little while before cooking...or
> maybe that was for something else=3D2C don't remember right now...
>=3D20
>=3D20
> Or=3D2C as you suggest=3D2C hydration in the mouth during liesured and th=
orou=3D
gh
> mastications.
>=3D20
> Really=3D2C for us=3D2C thorough hydration via Saliva and thorough Mastic=
atio=3D
n is
> the best recourse for almost any foods anyway.
>=3D20
> Eat slowly=3D2C chew very thoroughly.
>=3D20
>=3D20
> Supposedly=3D2C there are representations of quite robust Ears of Corn ( =
no=3D
t the
> tiny stubby things which are insisted as having been all that eisted then=
=3D
)
> found in ancient Aegyptian contexts=3D2C as well as in parts of England a=
nd
> Europe from the time of the Knights Templar.
>=3D20
> Far as that goes anyway=3D2C it is interesting to note cues of Trade or T=
ra=3D
vel
> ( and of cultivations in advance of what is conceeded ) from times preced=
=3D
ing
> what is officially pronounced by historians.
>=3D20
>=3D20
>=3D20
> > Many grains need to be cooked.
>=3D20
>=3D20
> Not so much Grains=3D2C as Beans.
>=3D20
>=3D20
> > Even that doesn't make them completely
> > digestible. Look in the toilet after eating corn on the cob. :^)
>=3D20
>=3D20
> You mean the Cobs floating in there?
>=3D20
>=3D20
> Really though=3D2C this would be one of the 'Seven Warning Signs' of hast=
y =3D
or
> insufficient mastication I think.
>=3D20
>=3D20
>=3D20
> > Fire really expanded Cro-Magnon's diet compared to
> > Neanderthal.
>=3D20
>=3D20
> I thought Cro-Magnon's also ate Neanderthals.
>=3D20
> Or was it vice versa?
>=3D20
>=3D20
>=3D20
> > Neanderthal's diet=3D2C we know from anyalizing their bones=3D2C
> > was similar to the wolves that lived near them. There isn't much
> > evidence of the widespread use of fire for cooking.
>=3D20
>=3D20
> Beans are one of the families of foods which with few exceptions=3D2C req=
ui=3D
re
> Cooking to be digestible or to be recommended for eating.
>=3D20
> The Seeds of the various Grasses as what we call Grains tend to be=3D2C a=
re
> overall just fine raw=3D2C or=3D2C raw and dried=3D2C as long as they are=
chewe=3D
d
> thoroughly and well hydrated with saliva=3D2C as Ivor mentions.
>=3D20
>=3D20
> Chewing raw dried Wheat is interesting=3D2C as it soon becomes about like
> Chewing Gum.
>=3D20
>=3D20
> One reason Granivorous Birds tend to shy away from eating Wheat I imagine=
=3D
=3D2C
> is their not ejoying the feeling of a big wad of recalcitrant viscous 'Gu=
=3D
m'
> in their Gizzards.
>=3D20
> ( Lol...)
>=3D20
>=3D20
>=3D20
> > Lee Love in Minneapolis
>=3D20
>=3D20
> If one wishes to eat Wild or other Porcines=3D2C thorough Cooking of cour=
se=3D
is a
> good idea.
>=3D20
>=3D20
> Even now-a-days it is still amazingly common for people to get into troub=
=3D
le
> with that one.
>=3D20
>=3D20
> Oye...( shudder...)
>=3D20
>=3D20
>=3D20
> Phil
> L v
=3D
Birgit Wright on fri 25 feb 11
Phil=3D3B Mostly right=3D2C but it is slaked lime=3D2C Calcium hydroxide=
=3D2C n=3D
ot the citrus lime that is ground with the corn.
Birgit
> Date: Thu=3D2C 24 Feb 2011 22:18:55 -0800
> From: pdp1@EARTHLINK.NET
> Subject: Re: : Re: The green discussion of the last few days
> To: Clayart@LSV.CERAMICS.ORG
>=3D20
> Hi Lee=3D2C Ivor=3D2C all=3D2C
>=3D20
>=3D20
> Below...
>=3D20
>=3D20
> > ----- Original Message -----
> > From: "Lee" <
> >
> > On Wed=3D2C Feb 23=3D2C 2011 at 11:08 PM=3D2C ivor and olive lewis
> > wrote:
> >> As I recall=3D2C Indian Corn=3D2C as a food for Human beings=3D2C is i=
ndiges=3D
tible
> >> unless
> >> it is well ground or thoroughly chewed to break down the coarse cellul=
=3D
ose
> >> outer skin allowing enzymes in our saliva to initiate the breakdown of
> >> Starch into simple sugars.
>=3D20
>=3D20
>=3D20
> Yes...
>=3D20
>=3D20
> Lime Juice may be one of the old ways of managing this also=3D2C as in it=
b=3D
eing
> added to fresh ground Meal and let sit a little while before cooking...or
> maybe that was for something else=3D2C don't remember right now...
>=3D20
>=3D20
> Or=3D2C as you suggest=3D2C hydration in the mouth during liesured and th=
orou=3D
gh
> mastications.
>=3D20
> Really=3D2C for us=3D2C thorough hydration via Saliva and thorough Mastic=
atio=3D
n is
> the best recourse for almost any foods anyway.
>=3D20
> Eat slowly=3D2C chew very thoroughly.
>=3D20
>=3D20
> Supposedly=3D2C there are representations of quite robust Ears of Corn ( =
no=3D
t the
> tiny stubby things which are insisted as having been all that eisted then=
=3D
)
> found in ancient Aegyptian contexts=3D2C as well as in parts of England a=
nd
> Europe from the time of the Knights Templar.
>=3D20
> Far as that goes anyway=3D2C it is interesting to note cues of Trade or T=
ra=3D
vel
> ( and of cultivations in advance of what is conceeded ) from times preced=
=3D
ing
> what is officially pronounced by historians.
>=3D20
>=3D20
>=3D20
> > Many grains need to be cooked.
>=3D20
>=3D20
> Not so much Grains=3D2C as Beans.
>=3D20
>=3D20
> > Even that doesn't make them completely
> > digestible. Look in the toilet after eating corn on the cob. :^)
>=3D20
>=3D20
> You mean the Cobs floating in there?
>=3D20
>=3D20
> Really though=3D2C this would be one of the 'Seven Warning Signs' of hast=
y =3D
or
> insufficient mastication I think.
>=3D20
>=3D20
>=3D20
> > Fire really expanded Cro-Magnon's diet compared to
> > Neanderthal.
>=3D20
>=3D20
> I thought Cro-Magnon's also ate Neanderthals.
>=3D20
> Or was it vice versa?
>=3D20
>=3D20
>=3D20
> > Neanderthal's diet=3D2C we know from anyalizing their bones=3D2C
> > was similar to the wolves that lived near them. There isn't much
> > evidence of the widespread use of fire for cooking.
>=3D20
>=3D20
> Beans are one of the families of foods which with few exceptions=3D2C req=
ui=3D
re
> Cooking to be digestible or to be recommended for eating.
>=3D20
> The Seeds of the various Grasses as what we call Grains tend to be=3D2C a=
re
> overall just fine raw=3D2C or=3D2C raw and dried=3D2C as long as they are=
chewe=3D
d
> thoroughly and well hydrated with saliva=3D2C as Ivor mentions.
>=3D20
>=3D20
> Chewing raw dried Wheat is interesting=3D2C as it soon becomes about like
> Chewing Gum.
>=3D20
>=3D20
> One reason Granivorous Birds tend to shy away from eating Wheat I imagine=
=3D
=3D2C
> is their not ejoying the feeling of a big wad of recalcitrant viscous 'Gu=
=3D
m'
> in their Gizzards.
>=3D20
> ( Lol...)
>=3D20
>=3D20
>=3D20
> > Lee Love in Minneapolis
>=3D20
>=3D20
> If one wishes to eat Wild or other Porcines=3D2C thorough Cooking of cour=
se=3D
is a
> good idea.
>=3D20
>=3D20
> Even now-a-days it is still amazingly common for people to get into troub=
=3D
le
> with that one.
>=3D20
>=3D20
> Oye...( shudder...)
>=3D20
>=3D20
>=3D20
> Phil
> L v
=3D
| |
|
