In the past, as it is now in the present, the prime need of man is food. Without it, there is no way a human being can survive. It absolutely is the main source of energy required by the body for it to function. It comes in many varieties, either derived from plants or from other living creatures. One such product is generally made from cereals, that is flour. Nutritionists are strongly recommending the use of gluten free flour blend.
Long before the availability of technology, man had no capability to produce food. Their bare necessity all basically came from the generous bounty of nature. Early communal groups relied on hunting wild game for meat and gathering berries and fruits. Foraging in the forests had its dangers, mostly wild predatory animals that had to be fended off or avoided.
It is no means by accident that early civilizations started along the great waterways of the world. The main reason for this is that the soil along the banks is very fertile. As they learned the art cultivation, several types of food producing plants were propagated. Aside from being fertile, water was very accessible and irrigation ditches were easily built.
The domestication of wild creatures was the next step in what will be known as food production. The tamed animals were harnessed for work and some were bred for their meat and milk. Thus, the livestock industry was born. This development expanded the source of the growing population. No longer would humans have to forage in forests.
The staple food is the main diet of different populations. This is dependent on the culture and the availability of a particular resource in a given region. That is why there is a distinctive differentiation in food preference between and among the various regions of the world. This preference is handed down from generation to generation and has become ingrained in the psyche.
Elsewhere in other areas people also have their own staple food. People from Asia and Oceania prefer cooked rice. In Africa where the ground is very dry, the diet is mostly of vegetables and tapioca. In all instances, these substances are converted to energy once it enters the human body and is acted upon by its enzymes. It is this converted energy that fuels motion.
No matter what place one is in, flour is always available. It really is the main substance used in baking. It is a substance in powder form that is the result of milling cereals like corn, wheat, rice, and rye. A plant that does not belong to the cereal family can also be milled like tapioca, sweet potato, and other tubers. It certainly is good for making cookies, pasta, bread, and pastries.
Most flours, particularly the wheat based ones contain gluten, a protein that makes dough elastic and holds it together. It also helps in maintaining the shape or acts as binder making it a very important quality in food preparation. There are some people whose physiology cannot tolerate this glutinous protein. Somehow the organs have difficulty breaking these down.
Commercially blended flours which are free of glutinous substances are available in the market. These are actually not flours by themselves but are actually mixtures of several types of flour which follows certain specifications. It certainly is not yet an exact science and often people just do it themselves and experiment with different combinations.
Long before the availability of technology, man had no capability to produce food. Their bare necessity all basically came from the generous bounty of nature. Early communal groups relied on hunting wild game for meat and gathering berries and fruits. Foraging in the forests had its dangers, mostly wild predatory animals that had to be fended off or avoided.
It is no means by accident that early civilizations started along the great waterways of the world. The main reason for this is that the soil along the banks is very fertile. As they learned the art cultivation, several types of food producing plants were propagated. Aside from being fertile, water was very accessible and irrigation ditches were easily built.
The domestication of wild creatures was the next step in what will be known as food production. The tamed animals were harnessed for work and some were bred for their meat and milk. Thus, the livestock industry was born. This development expanded the source of the growing population. No longer would humans have to forage in forests.
The staple food is the main diet of different populations. This is dependent on the culture and the availability of a particular resource in a given region. That is why there is a distinctive differentiation in food preference between and among the various regions of the world. This preference is handed down from generation to generation and has become ingrained in the psyche.
Elsewhere in other areas people also have their own staple food. People from Asia and Oceania prefer cooked rice. In Africa where the ground is very dry, the diet is mostly of vegetables and tapioca. In all instances, these substances are converted to energy once it enters the human body and is acted upon by its enzymes. It is this converted energy that fuels motion.
No matter what place one is in, flour is always available. It really is the main substance used in baking. It is a substance in powder form that is the result of milling cereals like corn, wheat, rice, and rye. A plant that does not belong to the cereal family can also be milled like tapioca, sweet potato, and other tubers. It certainly is good for making cookies, pasta, bread, and pastries.
Most flours, particularly the wheat based ones contain gluten, a protein that makes dough elastic and holds it together. It also helps in maintaining the shape or acts as binder making it a very important quality in food preparation. There are some people whose physiology cannot tolerate this glutinous protein. Somehow the organs have difficulty breaking these down.
Commercially blended flours which are free of glutinous substances are available in the market. These are actually not flours by themselves but are actually mixtures of several types of flour which follows certain specifications. It certainly is not yet an exact science and often people just do it themselves and experiment with different combinations.
About the Author:
Vegans will be pleased to find out about gluten free flour blend online. Just click on the link to land on the homepage at http://www.freelyvegan.com/about.
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