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Milling and Refining of Grain is a Cause of Disease
Went to retrieve a paragraph from G.T. Wrench on 'THe Wheel of Health."
Came upon these teachings I learned from Dr. Bernard Jensen.
"The Wheel of Health" was one of his favorite books.
Milling and Refining of Grain in a white flour for commercial gain was one of the arguments against refining as many of the Food Reformers spoke that message.
Date: 12/20/2012 11:34:41 AM ( 12 y ) ... viewed 1065 times
QUOTES FROM G.T. WRENCH, M.D. "THe WHEEL OF HEALTH."
FREE ONLINE
http://www.wellbeyond100.com/WheelOfHealth.pdf
Sorry, to say there are no page Numbers in this one!
I have a copy of "A Hunza Trip with Dr. Bernard Jensen that includes
The Complete Book of The Wheel of Health by G.T. Wrench. M.D.
This is Dr. McCarrison's Studies in Health Values of the Hunza's, First Published in England, 1938.
December 20, 2012
9:34 am
THE PART OF THE GRAIN THAT INVIGORATES SEXUALITY IS REMOVED IN THE MILLING PROCESS
The Americans soon erected mills and exported the flour instead of the grain. Now, the part of the grain from which the new plant starts to grow or germ is oily. It is, as one might expect, the part of the grain which best assists the sexua| powers of the animal who eats it.
It invigorates the whole animal through the strengthening of the reproductive system.
But the wheat germ oil which has this potent effect has a great disadvantage from the point of view of a world trade, such as the opening up of the American prairies offered. If ground up with the flour, the flour was apt to go sour with keeping and on long journeys.
So the germ was eliminated by the commercial milling process.
Covering the wheat grain is a skin--the bran. This protects the grain, as all living skins protect. They all protect in a living way, not merely in a mechanical way like a wall or covering. They can regrow themselves if injured, and beneath and within them they store substances upon which they can call to strengthen their efforts. In the commercial process of milling this branny skin was also removed. If it stayed behind, it made the flour less white. More of it made the flour brown, and the resulting bread brown bread. Brown bread may be just white flour and bran without the germ, or it may be wholemeal bread, or it may be wholemeal bread with extra bran, like Hindhede's bread.
Whichever it is, it is tinged or coloured. But the new milling turned out a white, or bolted flour, free of the germ and free of the protective skin, and consisting only of the store, chiefly of starch, set aside in the grain to feed the infant plant.
Ground into powder, this made a nice-looking white flour which did not go sour with storing, could be carried by trains and ships all over the world and be made into tasty and clean-looking loaves wherever it finally arrived.
But it lacked the supreme vitality area of the grain, the germ, and it lacked the protective skin.
The Hunza bread does not lack these two parts of the grain. This alone might account for the Hunza's lack of nerves and vigour into old age, for they are great bread eaters. It might also account in part for the sexua| disabilities that occur in modern cities and its accompaniments of treatment--commercial nostrums and literature.
Whether this is so or not, the plain fact remains that a part of the grain is thrown away for commercial and esthetic reasons; that is to say, for sophisticated reasons from the point of view of food as primary.
There is certainly no instinct in people to guide them to the better bread of the two; for instinct and appetite cannot be regarded as guides in food matters to-day. They have them selves been so successfully put through the mill of modern commercialism that they have been stripped of reliability. On this point the League of Nations Committee's Report upon The Problem of Nutrition DE CLAREs: "It must be realised that instinct and appetite alone cannot be regarded as reliable guides in the choice offood." And McCollum and Simmonds are more emphatic on this very question of the general accept ance or preference of white flour: "This (the polishing of rice) and th' artfcially established liking for white flour and white cornmeal," they write in italics, "is an illustration of the failure of the instinct of man to serve as a safe guide in the selection of food. The aesthetic sense is appealed to in greatest measure in this case by the lowest biologic values."
G.T. Wrench M.D, IN "THE WHEEL OF HEALTH" ON SCIENCE
CHAPTER VII, "FRAGMENTATION,"
COMMENTS ON SCIENCE
The method of proceeding to the optimum development by fragmentation, that is breaking up of food into its several elements and by experiment discovering a great deal about each fragment and then putting them together in a better way, is a method that could only spring out of certain conditions. It could only spring from disease, not health.
If our diet gave us health we should not question it. But it does not do so. On the contrary, there has been so much disease in the last one or two centuries that we began to question many things as possible causes of the ill-health.
Amongst them we questioned our diet. In doing so our scientists have taken it to pieces as a machine is taken to pieces, and carefully examined each piece as regards its suitability. They have fragmented it, and now the time of synthesis approaches, the putting it together again. Here, however, they are far much less certain than they were in fragmentation, which continues to possess them, with the consequence that each fragment gets boosted as occasion arises; we are told to eat more potatoes, eat more fruit, eat more home-grown meat, drink more milk, drink more beer, take more salt or less salt, be careful to take milk for vitamin A, green vegetables for vitamin B, fresh fruit for vitamin C--all well-studied fragments, but fragments nevertheless.
All this knowledge would be quite useless to the Hunza people. They have, for long, found a diet that is "adapted to promote optimum development." They have formed it out of foods not widely different from European foods, for, as McCarrison says in the Cantor Lectures: "Things nutritional are not, in essence, so different in India and in England."
The chief difference is that they have a settled traditional diet into which they are born and a settled traditional way of growing it and caring for it. They have a whole system, a diet as a whole thing, whole not only in itself, but in its history, its culture, its storage, and its preparation.
And with their whole diet they preserve the wholeness of their health. This also we have failed to do. Our health or wholeness has fragmented no less than our diet.
A swarm of specialists have with the invention of science settled on the fragments to study them. A great deal is found out about each several disease; there is a huge, unmanageable accumulation of knowledge, and this and that disease is checked or overcome. But our wholeness has not been restored to us.--G.T. Wrench, M.D.
"The Wheel of Health" Chapter VII, "Fragmentation."
On the contrary, it is fragmented into a great number of diseases and still more ailments. We have lost wholeness, and we have got in its place its fragmentation with a multiplexity of methods, officially blessed and otherwise, dealing with the fragments in their severally.
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