Bread and cereals for breakfast?

When I was a kid I always had bread and warm milk for breakfast. And bread sandwich as a snack at school. Almost every day. I couldn't imagine my life without bread. Growing up in Czechoslovakia in the early 80's we were used to "Sumava bread" that my Mom always bought at the supermarket. So delicious!

When I entered the first grade I started to have atopic eczema on my hands and sometimes it was so itchy and more I scratched it , the skin was bleeding and the eczema was spreading. My skin doctor gave me some eczema ointment and when it didn't work, stronger ointment with hormones always worked. But after a while the eczema came back, sometimes it was so bad I had to wear gloves. I had a friend at school whose eczema situation was so bad, she could not even hold a pen in her "destroyed bloody fingers", she had to scratch and she cried complaining how itchy it was.

I was able to regulate my eczema with ointments as I grew. After my 16th birthday, the eczema situation improved but I never got rid of it completely. When I was about 20 years old I met my "healer teacher" who started to introduce me to the wisdom of the body and it's meridians. One day I visited him and my two fingers had starting eczema on them again. He looked at me and he said: " You eat too much bread, look how acidic your body is". That was the first time I heard about acidic body chemistry. He explained me how the body works and how the food we eat affect our body pH. Not only food, in fact, our thoughts and emotions play they part in that process too.

I limited my bread consumption a lot, I also limited drinking milk and tried to get my calcium from different food sources. My eczema disappeared almost overnight. I lived in different countries, studying health, wellness, healthy diet and so on; I'm in my early 40's now and I never had eczema since then. I changed my diet and I constantly work on my mental and spiritual level as well.

Breakfast

Eating breakfast in the morning is very important. It keeps our brains fit, it helps with our concentration and productivity during the day, it keeps blood sugar even through the day an helps to fight daytime cravings. It is also very healthy for our Spleen and Pancreas as it is explained in the "articles" section on my website in a "September Spleen article".

Bread and cereals for breakfast?

Bread is made of flour. Today's modern flour contains lot of chemicals ( read my blog "Woman's fat and bakery products" on my website). Flour is a fine powder made from cereal grain, most commonly made from wheat. Wheat has been genetically modified, now it needs human intervention to grow, it can not survive anymore in its wild state. We eat refined wheat now which is a poison for our body. Modern grains are usually GMO, highly processed with synthetic vitamins, artificial coloring, flavoring added in children favourite morning cereal brands.

In 1870's the modern steel roller mill was invented. A new modern industrial era of grain milling started. It was fast, easily produced at low cost for many people. Flour became cheap, popular and stripped of its nutrients.

In 1950-60's genetic modification and industrial farming was introduced. And wheat wasn't wheat anymore, it was genetically and biochemically changed.

Mutant seeds, grow in synthetic soil, treated with chemicals.

During the baby boom generation sugary cereals became very popular, a huge selling point with the rise of television advertising. They are still very popular nowadays, people believe that they are healthy full of vitamins and nutrients as the label says.

So much sugar and chemicals in them that the pancreas in our body has to crank out a lot of insulin to metabolize the glucose and here comes inflammation, blood-sugar imbalances, diabetes, metabolism disorders,.....you name it.

With children here comes poor concentration, lack of energy, hunger strikes 2 hours after breakfast, bad results in schools, gain weight.........you name it.

Our digestive tract can't handle highly processed grains with many chemical ingredients loaded with sugar.

Gluten-free?

I'm not sure. So many gluten-free products in fancy healthy food stores popping suddenly everywhere, trendy and usually very expensive. Is it really gluten-free, and what is in it? Rice starch and guar gum? Don't ask too many question!

Solutions?

I'm still doing some research .........

You can try to replace modern factory -supermarket bread with Ezekiel bread or try corn tortillas.

The best thing is to find an organic farmer or somebody who mill their own fresh wholesome flour, stone-ground flour milled fresh and bake your own bread at home.

Your bread would be delicious with lot of nutrients. There are lot of recipes to be found.

Another option is to bake grain-free bread using coconut and almond flour - a very healthy choice! Or try grain-free waffle, pancakes with almond flour.

Support organic farming - no fertilizers, herbicides, fungicides, pesticides.....

Young generation organic farmers who want to save this planet need our support!