Notice in the 1500s ~ Whole Ancient Grains (NOT- Milled) FULL COMPLIMENT OF PLANT PROTEIN (No GMOs) or MODERN MILLING ~ONLY LEAVES 2 OR 4 GRAMS OF PLANT PROTEIN
~ TAKING MORE THAN IS PRESCRIBED amount of Plant Protein ~UNETHICAL!!
The Lies of Factory Food Processed ~ DESTROYING LIFE!
In exchanger for Shelf life ~ Death to life ~ As we know it!
Trying to Feed the World with GMO~’Magnifying the Food-MAKING IT NO-LONGER BIOAVAILABLE’ & Puts our Minds & Bodes in FAMINE-
but also magnifying the DISEASE CAUSING ~ Vital Glutens & Helpful Lectins in the Peels
~ (Ancient Practice of ‘SOAKING’ replaced in MODERN FACTORY PROCESSES -ROAST & LEAVE THE TOXINS ON THE FOOD)~
It is important to Understand the ‘Dangers of GMO’ ~ Food to feed the word’??
GMO makes the ‘food’ ~ Junk or ‘CARNIVAL’ FOOD ~ No longer nourishes CNS, hair follicles, brain, joints ~ Baldness, wheat belly, joint replacements, memory disease, arthritis, etc ~ become the order of the day!@ the same rate Makes GMO
Toxic Synthetic & Not Fit for Human Consumption~
Over-milled’ Refined Carbs (Immune system, CNS & Prefrontal brain – Not ARMED-IN FAMINE ~ The cause of Corona Virus, Cancer, etc IN TODAY’S WORLD!~
The practice of OVER-MILLING ~ Removing up to 50% of the Plant Protein & Fiber Doubling the amount of ‘REFINED CARBS’
REMOVING PLANT PROTEIN from Grains & Alternative Milk (0 protein)
The ‘PRINCIPAL FUEL’ for the Prefrontal “Thinking’ Brain…
Leaving only enough ‘BRAIN POWER’ To ‘Kick-the-Homeless-Can’-DOWN THE ROAD!
& GMO – (Synthetic food)
& Modern Dairy, meat & Eggs ~ loaded with ‘Dead Bacteria’ from Pasteurization
&Industrial ‘muscle meat’- Both SATURATED with Cortisol’ (stress hormone) which is produced by’Inhumane Farming Practices & Processing!
Science & Religion – May have found a COMMON GROUND~
HOMELESS & DISEASE WILL END – WHEN ‘GMO IS BANNED IN USA’ (CAFO Will Implode) & Global Warming will drastically slow-
Global Greenhouse gas emissions from the agricultural sector totaled 4.7 billion tons of carbon dioxide (CO₂) equivalent, up 13 percent over 1990.
ITALIAN RENAISSANCE ~ Dairy from ‘Pastured’ (Free Range) cows with ‘LIVE Beneficial Bacteria’ ~ Not Dead Bacteria from Pasteurization ~ Not stressed to Market (Cortisol Factory) & Cows NOT Fed GMO ALFALFA or GMO (Corn or Soy) ~
The Italians made the biggest variety of cuisines in Europe at that time ~ FOODS IN 15TH CENTURY – REAL NOT FAKE MODERN FOOD!
(CREATIVITY from eating Ancient Grain FARRO – Not Over-Milled 10 or more grams of Plant Protein. Modern Milling only leaves 2 or 4 grams of Plant Protein ~ MORE THAN IS ‘PRESCRIBED’- UNETHICAL! or (Emmer/Italian Rice) or (Spelt in Western Culture) ~
The Italians were so proud and meticulous in what they made.
Intelligence (Prefrontal Executive Functions) DERIVED from Ancient Grains ~ (Non-GMO & Soaked) Farro & Pasture-raised animals ~ Whole ANCIENT GRAINS was not Milled or GMO) & Unpasteurized (RAW) dairy! & treated inhumane treatment (CORTISOL FACTORIES)
For their fabulous cheeses Real Unaltered foods ~ ended up paying off for them, though. Most people considered the Italians to have the “best cuisines’ in the world ~ Which is still considered today & polls show that Italian cuisine is still one of the most eaten and popular cuisines in the world.
However ~MODERN “AMERICAN” Italian ~
‘Modern’ American PIZZA Ingredients – Mussolini Revenge~ Is There Really any REAL FOOD remaining AFTER ALL OF THE FAKE FACTORY GOODS are omitted? Same goes for Ben & Jerry, Ted Drews, ‘Baked’ Goods with All-Purpose-less flour~A STARCH- NOT A NUTRIENT FOR IMMUNE SYSTEM & CNS~
https://wordpress.com/post/facebookcomdeehinkle2.com/5338
CHART OF GLOBAL PANDEMIC CORONA VIRUS ~ It is NOT the Unrefined & non-GMO grains that CAUSE THE DISEASE – IT IS THE ‘MAN-MADE’ PROCESSES!! CAUSED by Lack, Ignorance & Taste-Only~
https://wordpress.com/post/facebookcomdeehinkle2.com/5325
https://wordpress.com/post/facebookcomdeehinkle2.com/5343
CHART OF GLOBAL PANDEMIC CORONA VIRUS ~ It is NOT the Unrefined & non-GMO grains that CAUSE THE DISEASE – IT IS THE ‘MAN-MADE’ PROCESSES!! CAUSED by Lack, Ignorance & Taste-Only~
https://wordpress.com/post/facebookcomdeehinkle2.com/5325
(it the ALTERED STATE ~ No longer Bioavailable ~(OBESITY, DIABETES JOINT PAIN, MEMORY PROBLEMS)
Another intriguing thing to look at is the fact that the Italian cuisine hasn’t changed much ‘AMERICAN ALTERED’ FOODS ~ They may TASTE Tastes the same ~ BUT the Processing, Milling, Refining & Heat Altering…
GMO & CAFO Heat & Over-Milling Processed ~ CHANGES THE CHEMISTRY ~
Disease & Dysfunction caused by the CAFO-GMODiet ~ Over-Processed in
America is ON THE INCREASE ~ OBESITY, DIABETES JOINT PAIN, ALLERGIES, HEART CONDITIONS ~ MEMORY PROBLEMS (Research showing Tau plaque – implicating Modern American Dairy) & NUMEROUS OTHER HEALTH CONDITIONS!
The same type of food & ingredients in the rest of the world ‘ARE (NOT THE SAME’ in American MODERN diet ~ NOW FOODS ARE MADE INTO ‘CARNIVAL FOODS BY FACTORY PROCESSEs (eaten in America on a daily basis) ~ GMO, REFINED-MILLED OR Heat altered (Roasted & Pasteurized)~
‘We may think that were used & consumed in the Renaissance are still being used & consumed today’~
But ~ NOT EXACTLY ~ BUT now MODERN American FOODS – ALTERED to prolong ‘shelf life’ `(NOT NECESSARILY the “Quality of our Lives”~ $$$$)
Still Not sure??
Raw Milk Cheese ~Unlocking France’s Secrets To Safer Raw Milk Cheese
But in France, raw milk cheese is a very big deal, long considered safe and revered for its flavor.
The country cultivates its 350-plus cheeses — many of which are made with raw milk — like children, claiming that the bacteria in the raw milk impart unique characteristics – grassy, metallic, buttery ~
In recent years, America, England and Australia have discovered the pleasures of making their own farmhouse cheeses with RAW milk (with live Beneficial Bacteria),
but it seems the French still have some secrets.
In fact, French scientists seem to have figured out
the ‘Holy Grail’ of raw ‘PASTURE-RAISED’ milk cheese: how to make it safer…
And a lot of how they do it comes down to how to use good bacteria to battle the bad ones.
Learning those French secrets could help cheesemakers in the Anglophone world make safer and more delicious cheese, says Bronwen Percival,
Research is showing…Refined, Milled, GMO & Pasteurized milk..…
http://www.fodors.com/community/europe/us-dairy-vs-european-dairy-547688-2.cfm
US GMO fed-Factory farmed dairy(Putrid) vs European Dairy Non-GMO..
Posted by: SareWeatheron Apr 7, 15 at 3:30pm…Posted in: Europe
‘I thought I was “lactose Intolerant” my entire life!
I became very sick when I eat dairy in the United States, only to find this out when I went backpacking through Europe in College and never once got sick…I came home and once again very sick so I completely cut dairy out of my diet like before.
Two and a half years later I moved to England to get my Master’s degree and again never once got sick. I was so excited I had milk with my cereal, ice cream, cheese! You name a dairy product and I probably tried it and I felt great!
I backpacked again this last fall through eastern Europe and again felt great and was having dairy regularly.
I have recently moved back to the US & I am getting ill again. I cannot eat dairy at all and have again cut it out of my diet completely.
I’ve been to the allergist and they tell me I am a mystery! I read a very old forum about people that possibly had similar experiences, did anyone ever get an answer….
is it possibly something to do with how the milk is treated? in the UK the vast majority of milk is pasteurized ~ ditto cream and cheese ~
CREATING a Load of DEAD BACTERIA, SATURATED WITH ‘CORTISOL’ ~ STRESS from the inhumane methods of Modern Farming (for shelf life $$)
& FED WITH GMO ALFALA – likely NOT pastured
~How is it treated in the US? I seem to remember that it was homogenized i.e. the cream was distributed through the milk. I wonder if that’s got anything to do with it.
Overall, Italians really loved their cuisine during the Renaissance, which is eaten today all over the world ~
(EXCEPT AMERICAN ‘GMO,’ & Heat Altered & Over-Milled
& EXCESS OF THEM ALL!
Conclusion ~
The cuisines in Southern Italy during the Renaissance were quite basic, yet very delicious. & SUPPORTED CREATIVITY, IMPULSE CONTROL & THE OTHER PREFRONTAL EXECUTIVE BRAIN FUNCTIONS & Immune system!!!
The southern Italians loved to use a small number of ingredients while perfecting the best dishes in Europe.
There were a lot of cuisines with similar ingredients, but just enough differences to make it unique to Southern Italy. Cuisine in Southern Italy Northern Italy was very diverse in the Renaissance, and their food and drinks were just that. There were so many different kinds of food and drinks in Northern Italy that it was almost unbelievable. From pastas to desserts, there was a wide-ranging variety of cuisines for anyone to like. Cuisine in Northern Italy The Italians during their Renaissance had some of the best chefs and cooks in Europe at that time.
They worked hard on creating their own unique and delicious cuisines, which is now presently striving in today’s world after hundreds of years. Northern Italy and Southern Italy during the Renaissance had similar concepts for their food and drinks, but at the same time had a lot of differences as well. Introduction The food and drinks in the Italian Renaissance were unique and elegant, yet delicious as well.
Michael Pallanti MP144453 Food & Drink in the Italian Renaissance Struffoli was a popular dessert which came about in Naples.
It was basically fried dough balls drizzled with honey and sprinkles. Struffoli was very popular during kid parties, but adults also loved it themselves. Struffoli Cuisine in Southern Italy Cont.
Tiramisu was a very popular dessert in Italy, which is nowadays popular here in America as well.
It wasn’t acknowledged until the 1900s, but Italians ate a lot of Tiramisu during the Renaissance. It started in Siena and was spread all over Italy. It was made with coffee-dipped ladyfingers or toasted bread, then layered with a mascarpone and egg mixture. It was then topped and dipped with cocoa. Tiramisu was one of the most popular desserts in Italy. Tiramisu Cuisine in Northern Italy Cont. Polenta y osei was a simple dish that started in Florence. It was basically sweetened polenta that was topped with icing and decorated with pastry osei, or pastry birds. It was eaten during dessert and was a popular dessert for kid parties. Polenta e Osei Cuisine in Northern Italy Cont. Cannoli were a popular dessert which was made in Sicily (Those Sicilians created a lot of dishes, didn’t they?). It consisted of a tube-shaped fried pastry dough, and was filled with a sweet ricotta mix. Chocolate chips were occasionally added as well. Cannoli were very popular as soon as they were invented and spread through Italy like wildfire. Nowadays, Cannoli are also very popular here in America and are one of the top choices of desserts. Cannoli Cuisine in Southern Italy Cont. Pasta alla Norma was another vintage dish which originated in Sicily. It was made by combining pasta and eggplant with a tomato sauce and adding different types of herbs and cheeses.
This dish was generally eaten during dinner.Pasta alla Norma Cuisine in Southern Italy Cont. Arancini was a classic southern Italian favorite that originated from Sicily.
It was basically fried rice (was Farro whole-Ancient grain…not white rice)ball which was filled with a meat tomato sauce and mozzarella cheese(unpasteurized).[3] …
Arancini was one of the oldest dishes during the Italian Renaissance & was usually eaten for lunch or as snacks.
Arancini Cuisine in Southern Italy Cont. Spaghetti(Whole grain not Durum-Not GMO)…alla Puttanesca was a very common spaghetti dish which was invented in Syracuse, Italy.
Its name was made in the mid-20th century, but Italians ate it regularly during the Renaissance for lunch and dinner.
It was basically spaghetti with tomato sauce and garlic, olives, and capers.
Spaghetti (Whole Ancient grain not Durum-Not GMO)…
alla Puttanesca Cuisine in Southern Italy Cont. Pasta e fagioli, which means “pasta and beans”, was a very delicious dish that originated in Venice.
It was made with cannellini or borlotti beans (NOT GMO) with any type of pasta (NOT GMO)…
Garlic and onions were usually incorporated in the dish along with a tomato base.
Pasta (NOT GMO) ~ Fagioli Cuisine in Northern Italy Cont.
There were a lot of miscellaneous ingredients that Italians used during the Renaissance. Eggs were consumed a lot – especially in breakfast and snacks.
They could have been cooked in different ways, such as scrambled.
They would’ve also been incorporated into different dishes, which is why they were so versatile.
Nuts were RAW & SOAKED IN THE ANCIENT WAYS – Not “ROASTED”… (in America now SCIENCE IS NOW SHOWING ARE linked to ‘nut allergies & DESTRUCTION OF OMEGA 3 -CNS & BRAIN FOOD) ~
were important, which were used a lot in snacks and desserts, such as parfaits.
SOAKED Beans (PLANT PROTEIN) were used extensively in soups and side dishes.
Italians used simple, basic ingredients while making an authentic cuisine.
Miscellaneous Basic Ingredients Cont.
Cheeses (unpasteurized & Pasture-raised (no cortisol) were used in any type of meal during the Italian Renaissance whether it was used in a snack, or in breakfast, lunch, dinner, or dessert.
Mozzarella and gorgonzola cheeses were soft cheeses that were typically used during appetizers (unpasteurized) & dinners.
They were incorporated and mixed with a lot of different dishes, such as pizza.
(FROM WHOLE ‘ANCIENTS GRAINS’ FLOUR … NOT REFINED OR GMO!!)
Mascarpone and ricotta …(unpasteurized & Pasture-raised (no cortisol) were also soft cheeses that were typically used in desserts. Provolone was aged mozzarella (unpasteurized & Pasture-raised (no cortisol) &most sandwiches had provolone cheese in it.
The most used cheese with meat was parmigiano-reggiano, which was also a hard cheese(unpasteurized & Pasture-raised (no cortisol)
All types of cheeses (unpasteurized & Pasture-raised (no cortisol) used in many meals during the Renaissance. Cheeses Basic Ingredients Cont. Ribollita was a popular soup that came from the Tuscany region.
It basically consisted of bread, cannellini beans, and a mix of vegetables in a tomato broth. Ribollita, meaning “reboiled”, was basically leftover minestrone soup with bread. The people of Tuscany generally ate a lot of leftovers because it was more of a poor region. Ribollita Cuisine in Northern Italy Cont.
Most Italians during the Renaissance loved to eat meat…(PASTURED)…relaxed…Happy hormones ! ~ NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & Fed GMO alfalfa & growing bacteria in meat cases–
that remains on the meat after cooking) –especially during snacks, lunches, and dinners.
Sausages and salamis were some of the most common meats(unpasteurized & Pasture-raised (no cortisol) relaxed…Happy hormones ~ NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & Fed GMO alfalfa & growing bacteria in “meat cases”-that remains on the meat after cooking) … which were eaten almost daily. Sopressata, ciauscolo, and mortadella were common salamis that were eaten in antipastos (Mixed appetizers).
Genoa, nduja, and coppa were sausages that were eaten during dinner.
Cured meats…(PASTURED ~ relaxed (Happy hormones) NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & not Fed GMO Alfalfa, GMO SOY & GMO CORN ~ & growing bacteria like in ModernAmerican meat cases-that remains on the meat after cooking) such as prosciutto, pancetta, and bresaola, were eaten in antipastos along with lunch and dinner.
Of course, meatballs …(PASTURED, relaxed, Happy hormones ~NOT FROM INDUSTRIAL TRUCKED TO MARKET STRESSED (Adrenalin & Cortisol) & Fed GMO Alfalfa, SOY or Corn & growing bacteria in meat cases-that remains on the meat after cooking) & were also eaten in Italy, but were quite smaller than here in America.
Meat Basic Ingredients Cont.
Oils ~ Cold-pressed ~Omega 3& not ‘heat altered motor-like’ oils) ~Most oils (especially EV Olive oil ~ HAVE A LOW SMOKING POINT & Becomes “motor-like” oil very quickly.
Herbs, and spices were used in almost every dish during the Renaissance in order to season it up and make it taste better.
Olive oil (low smoking point) was the main oil that Italians used for Cold Applications ~ It was used to cook ~ .(Virgin coconut oil holds up better when heated) but also had good flavor to drizzle on top of certain dishes.
Herbs were used to season the dish and make the dish look better.
It was also used in dressings and dips, such as pesto sauce.
Parsley and basil were the main herbs used liberally in dishes.
Oregano, marjoram, rosemary, and sage were other herbs used to season dishes.
Mint and thyme were mainly used in drinks and desserts. Spices were also used to season up the dish, but to also pack a little heat.
Allspice, anise, saffron, and dried peppers were used in savory dishes.
Cinnamon and nutmeg were mostly used in desserts.
Overall, Italians sure did love to season their food to perfection!
Seafood ~ important for Omega 3 – Wild Caught & not fed GMO
Fish (NOT FARMED & FED GMO) was usually ~ one of the main ingredients while eating lunch and dinner during the Italian Renaissance ~.
Italy’s coastline was full of fishing villages, and since an abundant amount of fish was caught, it was distributed throughout all of Italy.
Anchovies, sardines, shrimp, and squid were some of the smaller fish that people ate – especially during lunch or appetizers before dinner.
Clams and mussels were popular during dinner, and most of the time they were incorporated into different dishes such as pasta.
Many fish were served as the main ingredient and eaten as a whole, such as salmon, tuna, and cod. In the end…the Italians ate a large variety of fish.
During the Renaissance, vegetables in both Northern and Southern Italy were a staple ingredient while cooking.
Eggplant, zucchini (now in America ~ heavily GMO) & beet greens
& other deep green & leafy vegetables ~ Such as Swiss chard (not head lettuce) ~
Fennel was used quite a lot – especially in soups and salads, along with appetizers. Different types of peppers, such as hot peppers, were a favorite among entrees. Onions and mushrooms were also used a lot while creating an authentic Italian dish.
Fruits during the Renaissance were used a lot in breakfast, snacks, and desserts…
Many fruits were usually eaten plain, especially when someone was in a hurry.
Common fruits Italians ate plain include berries, cherries, and apples (Not-GMO).
Grapes (not GMO seedless) were used plentifully in drinks –
Especially in wine, since it was one of the main ingredients.
Citrus fruits, such as oranges and limes, were also used a lot in drinks.
Lemons were used liberally in many lunches and dinners.
Italians squeezed lemons and used lemon shavings in the majority of their meals to season it up and make it taste better.
Italians consumed Figs, plums, and pears quite a lot in dessert~
Ancient Grain (from whole “non-GMO” or Refined-Milled grains)…Foods were one of the most important ingredients to use during the Renaissance.
Wheat (Ancient grains)…(from the whole ( not GMO or Refined-Milled grains) was quintessential and made any type of bread.
Not GMO refined 2 grams of Plant Protein ~ As in America …
The most popular non-GMO…breads (from Farro (Spelt wheat) or Enkir were ciabatta and focaccia, which were eaten at any time of the day.
Pasta …, Not GMO “Whole Wheat” American flour from whole Non-GMO or Refined-Milled grains), which was made from “Ancient Grains” wheat (Non-GMO or Refined-Milled grains) ~ nwas also one of the most important ingredients to use in Italian cuisine and was one of the most consumed foods that Italians ate during the Renaissance. Pasta could have been made into different types of lengths and widths, such as spaghetti and rigatoni.
Rice (not 1 gram of protein white rice ~ but (Italian Rice Farro or Emmer 7-12 grams of Plant Protein) was also very important!
Overall, the Italians really enjoyed their ANCIENT WHOLE GRAINS (Non-GMO) during the Renaissance.
Pappardelle, originating in Genoa, was a very large and flat type of whole Ancient Grain (Non-GMO) ~ pasta which was commonly served in a tomato sauce with herbs and spices.
Italians loved to eat Pappardelle for lunch. Pappardelle Cuisine
http://www.kwintessential.co.uk/articles/Italy/Italian-Renaissance-Food/1313
The bottom line for cheesemakers is that the information in the French manual will add to that discussion. “The cheese community is like, OK, we want access to the best practices … and it really just hasn’t been available,” Dutton says. We want the translation “so we don’t have to reinvent the wheel.”
http://www.fodors.com/community/europe/us-dairy-vs-european-dairy-547688-2.cfm
- CHART OF GLOBAL PANDEMIC CORONA VIRUS ~
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- ANOTHER REASON TO BAN GMO FACTORY PROCESSED FOODS TO PREVENT ANOTHER PANDEMIC US & OTHER COUNTRIES THAT LOVE REFINED WHITE BREAD & RICE
- LEADING THE WAY IN SPREADING VIRUS ~ (CANCER & OTHER flu will also fall by Banning GMO in America)
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Alist of foods that would have been available in Europe in the late 15th Century.
Bread
For peasants, it was most often dark, coarse & made from wheat mixed with rye or oatmeal. Fry-breads were popular on market days and at fairs~
Biscuits, scones & cakes sweetened with honey~
Ale/Beer
On most lists of provisions, ale and beer are second only to bread. Water was often unsafe and ale/beer could comprise up to 20% of a peasants caloric intake.
Pottage
Is one of the most common and basic of dishes. May – or may not contain meat. It is a thick stew that could contain any or most of the following: cabbage, onions, oatmeal, beans, peas, bread crumbs, or virtually any other types of grains or vegetables. Resources (economic and otherwise) determined the quantity and quality of ingredients.
Grains (Soaked to remove lectins & seed locks that cause disease)
Farro-Emmer Rice, barley, wheat, rye, oatmeal, maislin (wheat/rye mix)
Fats
Pasture-Raised Butter, 1st press EV Olive Oil
White ‘Pasture-raised’ Meats
Cream, cheese, milk, butter
Wine
Vibrant trade in wine. Often watered down. French wine was popular.
Beans (Soaked to remove lectins & seed locks that cause disease)
Garbanzo, fava, white
‘Pasture-raised’ Meat
Bacon, beef, chicken, fish, pork, sausages, wild game (in some areas), rabbits, mutton
Other Common Drinks
Mead, cider, ‘Pasture-raised milk (usually reserved for the old or infirm)
Staples
Not Over-Milled – Plant protein intact Bread, ‘Pasture-raised cheese, Non-GMO fed Corn, Soy or Alfalfa-fed Eggs, raw (not processed) honey, mustard
Fruits (Peeled)/Nuts (soaked)~
Almonds, asparagus, chestnuts, currants, dates, figs, pinolas, prunes, raisins, walnuts, apples, apricots, cherries, grapes, melon, pears, plums, pomegranates, strawberries, raspberries, lemons, oranges, gooseberries
Vegetables (peeled)
Cabbage, carrots, cress, leeks, lettuce, mushrooms, onions, parsnips, turnips, peas, radishes, spinach, winter squash, beets, eggplant, olives, rutabagas, cucumbers, artichokes, celery
Vinegar
Red wine, white wine, apple cider
Spices
Aniseed, basil, bay, canel, caraway, celery seed, chervil, cardamom, cinnamon, cloves, coriander, cumin, dill, fennel, garlic, ginger, mace, marjoram, mint, mustard, nutmeg, oregano, parsley, black pepper, poppy seed, rosemary, saffron, sage, savory, sesame seed, tarragon, thyme, turmeric, salt, grains of paradise, cubebs
It is interesting to note that while corn (maize) is a product of the “New World” and as such is not to be found on the above list, the word “corn” was known and used to mean any cereal crops such as wheat, rye, oats and barley. The association of the word “corn” with the grain maize is a relatively new development of the last 400 years.
Notably absent are potatoes and tomatoes. These are once again both New World crops and though known later than 1495, they were considered poisonous.
‘Food in the 15th Century’
Dee Wagner-Hinkle
HT Wagner @ Twitter & Instagram
dwh1nine@gmail.com
314-283-8786 (text)
Website; https://www.jencarebce.com (under construction)…
Great Minds~Discuss Ideas!
Average Minds~Discuss Events!
Small Minds~Discuss People!
Smaller Minds~Gossip…
JenCare BCE …
Reversal & Prevention of Memory Loss & Disease & Dysfunction
Caused by SAD Diet ~ MODERN FACTORY FOODS – Abusive Factory Farms
We are what we believe we are. C. S. Lewis
End to Homelessness 