Seeds for Food

People have been eating seeds for hundreds of thousands of years. While our oldest ancestors might have preferred the biggest seeds such as nuts, our more recent ancestors had the idea of taking small seeds and grinding them in order to make them more digestible. Most small seed must be cooked after breaking, which means either making a biscuit or some type of soup. Today, loosely ground seed is used to make instant porridge.

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To make porridge, a gain seed such as wheat is loosely ground and then cooked with hot water to produce a cereal similar to oatmeal or cooked rice. When flour was ground in the traditional process, the resulting product had to be sifted and was then set aside as different products. Fine flour would be turned into break, while the coarser product could be cooked like oatmeal.

It was common to sell fine flour to make bread, which was then a more expensive product. It was more common for nobles and richer peasants to eat bread while the coarser product was eaten by less wealthy members of society. For anyone who cracks grain by hand with a home grinder, it is still much easier to make porridge than to grind wheat berries into flour.

Today, flour can be milled using electricity rather than human muscle. Until a hundred years ago, it was still common for country dwellers to grind their own flour. Even in places where windmills were available for grinding, a fee was involved and so people preferred to crack grain seed on their own and save the expense. Porridge is not as attractive as bread, but it is a wholesome way to eat whole grains.

Very few people grind their own grain today because bread is so cheap. Bread that is theoretically whole wheat can be bought for a few dollars. In spite of this, there is a trend to revert to healthier ways of eating. Processed foods such as factory bread tend to be stripped of some of the vitamins. More importantly, they are packed full of preservatives and other chemicals.

Some people have decided to buy coarsely ground grain or else buy packages of whole wheat berries for the sake of grinding their own coarse grain. The benefits of making instant porridge this way is retaining all the vitamins in wheat. The truth is that fresh wheat is loaded with an incredible amount of nutrients that are lost in commercial production processes.

People have stored grain for thousands of years. Dry grain can last for decades and so was treated as a store of food and even as a currency. Whole grain seed are still valued by survival enthusiasts for these qualities. They might keep bags in a supply shed as a food reserve. Since reserves have to be consumed eventually, they are then eaten as a health food.

Cranking a metal grinder by hand tends to be exhausting. Making porridge is simply the fastest way to create an edible food. This is a great idea for health and preparation enthusiasts. For people who want a new way to eat grains, instant porridge might be a novel concept to try.