Not exact matches
But, like Samuel Florman, who fears that «flights
through cyberspace, however energizing they may be for the imagination, may weaken the objective rationality needed to do good engineering», I agree with Alan Cromer that the formal linear thinking needed to do science «goes against the
grain of
traditional human thinking, which is associative and subjective» (Florman 1994).
I found a helpful Mother Earth News article on ancient corn (fascinating how
traditional cultures knew how to make the nutrients in
grains bio-available
through a lot of hard work and patience) and how to make something called Nixtamal.
To get the best nourishment and digestibility out of
grains, it is best to prepare them in such a way that inactivates such compounds as enzyme inhibitors, 12 which would otherwise hamper digestion, and phytic acid, a compound that combines with minerals and prevents their absorption.13, 14 The
traditional practices of soaking and sprouting
grains accomplishes this
through pre-digestion of the food.
Traditional kefir was made by putting the kefir
grains in goatskin bags with raw milk; the bags were hung near a doorway and knocked by anyone passing
through to help keep the milk and kefir
grains well mixed.
Groats are turned into the
traditional oatmeal
through cleaning and chopping the
grain.