Canberra Times: Stapper in Food & Wine about wheat

In this article ,”A scientist who knows his wheat” , published 31 August 2004 (in The Canberra Times) Dr Maarten Stapper says paddocks are like the human body – they’re both complex biological systems where simple solutions often don’t work –

He says wheat has been cultivated for 9000 years but its use has shifted from raw grain like sprouts and cracked wheat to highly processed grain such as bleached white flour, thus reducing the nutritional value and introducing negatives.

“The mineral content in grain has also been decreasing with years of production depleting mineral availability in soils,” he says.

“When some micronutrients are deficient, we have to re-mineralise soils to produce healthy food. Quality compost in your garden can activate the soil biology which delivers nutrients to plants.”

“Stone ground whole wheat flour is nutritionally the best because it is largely unprocessed and retains all the valuable nutrients,” he says.

Maarten says all seeds and grains are latent powerhouses of nutritional goodness and life energy. Add water to get the factory started, then sunlight will do the rest.

Sprouting increases vitamin content and makes micronutrients of seeds available in an easily digestible form. “Sprouts grown from wheat have  a crunchy texture and sweet flavour and can be used in breads,” he says. “Let them grow and you will produce wheatgrass, a powerful detoxifier as juice.”

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