Sir Knight was listening to a radio program the other day and was so taken aback by the content that he called to have me verify the information online. He was listening to a heart surgeon (with over 5,000 open-heart surgeries to his credit) who unequivocally denied that heart disease was caused by a high fat diet or even high cholesterol.
Honest-to-goodness preppers realize that being prepared is a whole heck of a lot more than having a years supply of food in the basement. Preppers are concerned with all aspects of survival including (but not limited to) homesteading, food preparation and storage, medical emergencies, physical fitness and preventative maintenance. Our philosophy is that we need to keep up with the boring maintenance type things so that if everything implodes, we begin TEOTWAWKI without any major problems to contend with. The reality is TEOTWAWKi will be enough of an adjustment without having to deal with a tooth ache.
Knowing that we are preparing for a potential future with limited or no medical care available, it would only make sense to take care of ourselves in such a way that we are less likely to encounter serious, health related problems. And, realizing that heart disease is a major factor in sudden and unexpected death, Sir Knight found the heart surgeon's recommendations worthy of consideration.
Absolutely counter to conventional wisdom, Dr. Dwight Lundell claimed that elevated blood cholesterol did not cause heart disease, nor did high fat intake. Quite to the contrary, he recommends adopting a diet that would have been the norm for your grandparents - in other words, real food. Meat, vegetables, real butter and other animal fats, he contends, should replace a diet that is low in fat and high in polyunsaturated fats and carbohydrates. Basically, Dr. Lundell claims that we have been fed recommendations for the last 60 years that are killing us. His findings are fascinating and deserve to be read in their entirety - here is the link - please take a look.
|The bakery flour bins that I use for bulk foods in the house|
|200 pounds of hard white wheat|
Whole Wheat Cake Doughnuts
1 C buttermilk
1 C brown sugar
4 T butter, melted
2 C whole wheat flour (freshly ground)
2 C unbleached flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. nutmeg
Beat the eggs with the buttermilk (I used sweet milk with a splash of lemon juice) until light. Add and beat in the sugar and melted butter. Mix the flours, baking soda, baking powder, salt and spices together. Blend with the liquid ingredients, mixing as little as possible.
The dough will be sticky so turn it out onto a well-floured board. With a rolling pin, also well floured, roll out the dough until it is between 1/4 and 1/2 inch thick.
Cut the doughnuts with a doughnut cutter and allow them to rest while you heat a frying pan of lard (I really used lard rather than Crisco or vegetable oil - it was great) to 365°. It should be deep enough so the doughnuts will float.
Fry the doughnuts, giving them enough room to expand, until they're a golden brown on both sides. Remove them to a paper towel to drain. Roll them in cinnamon and sugar, if you are so inclined.
|Bucket of lard that has been in storage since 2009|
|Lards stores very well|
|Doughnuts cut out and ready to fry|
|Rolling in cinnamon and sugar|
|Yep - these are whole wheat doughnuts fried in lard|
Light Pizza Dough (Whole Wheat Version)
1 3/4 C warm water
1 T honey
1 T yeast
2 C whole wheat flour (freshly ground)
3 C unbleached white flour (or a little less)
1/4 C olive oil
1 T salt
Mix together the water, honey, oil, salt and yeast. Add the whole wheat flour. Allow to "sponge" for at least two hours. Add white flour a little at a time, until the dough is soft yet no longer sticky.
Put dough in a bowl with a little bit of olive oil in the bottom. Turn over to coat dough with oil. Cover with a towel and set in a warm place to raise. Raise till double. Punch dough down and turn over in bowl. Allow to rise until almost double. Punch down and roll out on pizza pans. Cover with your favorite toppings and allow to rise. Bake to perfection!
|Water, olive oil and honey|
|Sponging with the whole wheat flour (makes a tender, light crust)|
|Ready for the rest of the flour|
|Smothered in olive oil and ready to rise|
|Ready to punch down|
|See the flakes of wheat?|
|Dressed and ready for the oven|
|The crust isn't the least bit dense or heavy|
No doubt about it - I will be adding more whole wheat into our daily bread.