The solution is simple
If you have read about the Cause and the Problem, it should now be clear to you that the solution is quite simple.
The solution is: We don’t do something, namely degerminating or heat-stabilizing.
This alone makes things much better.
However, the staple food fiasco also points to an additional possibility for improvement—we can become wiser through damage—namely, enzymatic activation.
Enzymatic activation is colloquially called sprouting (or pre-sprouting) and is once again something very, very simple.
All you need is germinable grain, water, a pot, a sieve, and the ability to think one day ahead.
If you cook brown rice, hulled millet, or naked oats, those are the consequences; it’s nothing more than that.
If you want to grind flour from sprouted bread grains, the effort is a bit higher because you have to dry the sprouted grain before milling. Otherwise, it will clog your mill. If you consume the sprouted bread grains pureed as fresh porridge or cook them like rice, the drying time is, of course, eliminated. If you spread the fresh porridge as dough on a tray and dry it at under 40°C, you would have made the well-known Essene bread.
What applies to grain also applies to seeds, nuts, and legumes—sprouting unlocks the full potential for your body; without enzymatic activation, your body misses out on a lot.
The trick about sprouting is that the grain, seed, nut, or legume begins to digest itself; your food essentially digests itself. For your body, this means it gets more with less energy expenditure. Regardless of whether you consume it raw, cooked, or baked. Since the grain breaks down its own barriers through activation, you will tolerate Goldkeim exceptionally well compared to before. Your body no longer has to “fight” against or with the food; it can simply absorb it.
And that—is good.
As early as 2 to 4 weeks after switching to this living structure, the cell begins to update its “software”; you can feel it.
You might still have doubts at that point, but after three months, you will be sure.
But even if the effort for enzymatic activation is too high for you, you will already feel significantly better if you switch back to the original Goldkeim quality instead of degerminated or heat-stabilized flour or grains.
You will feel significantly! better! And that was and is the only reason for this website.
The Co-factors
Refined salt has no place in the human body; the same applies to refined sugar.
Refined salt is easily replaced by rock, crystal, or sea salt; unrefined is the criterion.
With sugar, it gets a bit more complicated because there is a lot of linguistic confusion here.
The short answer is: unrefined is the criterion here as well. Unrefined whole cane sugar.
With artificial sweeteners, you are again part of an experiment; the question is whether, after what you’ve read so far, you still feel like another one.
““Did this exist before 1860?”” — is a helpful mental filter for your own orientation.
The Origin of your Grains
Now that you know your gut has about 100 trillion inhabitants—a gigantic nation of bacteria, fungi, archaea, protozoa, phages, and helpful viruses—and is very likely strained due to your previous diet, you probably want as few herbicides, pesticides, fungicides, and preservatives of all kinds in you as possible. Simply because they are made to kill exactly these life forms. But these are exactly the groups of your microbiome that break down your food for you, produce vitamins, train your immune system, and protect the intestinal wall from intruders. Thought holistically, herbicides, pesticides, fungicides, and preservatives are a broad-spectrum attack on your inhabitants—you cannot want that.
If your intestinal wall becomes leaky due to this previous burden, these substances pass directly into your blood. They don’t stay there, however, but end up in your brain, where they fog your thinking; they disturb your hormone system and are eventually stored as toxic waste in your fatty tissue.
If you are worried about the cost of organic grain—don’t be. You will find that you will eat significantly less of Goldkeim before your body thanks you. Which is one of the most beautiful side effects of this change: the body no longer says “I am full” but “I am satisfied, thanks, that’s enough.”
The Self-Orientation Test #
- Pay attention to how you feel two hours after eating. Do you feel light, clear, and satisfied? Or heavy and tired?
- Do you feel hungry again soon after eating? Or does your meal give you the freedom not to think about food at all for three or four hours?
- Pay attention to how your thinking “feels.” Is it foggy and dull? Does the sun break through occasionally? Do you notice that your thinking has a life of its own? Or do you still believe everything it tells you? Thinking is also a mirror of inner well-being.
- Pay attention to your digestion. If you eat correctly for yourself, food is pleasurable and satisfying from mouth to rectum. No bloating, no pressure, no struggle—your food then carries you like a calm river through the day.
- Pay attention to your body odor. Do you like the way you smell? Or do you smell stinging, sour, or “old”? Your skin is the mirror of your internal environment.
All of these are symptoms directly related to the quality of your diet. Pay attention to them, as they show you your path to improving your commitment to yourself. And very important: If you do go overboard once in a while because an old temptation has overcome you: don’t beat yourself up afterward. Fundamentalism is dangerous—also and especially against oneself. It’s about the direction you’re going, not the perfection of every single step.
Exchange and Joy #
Talk to others about your experiences, exchange ideas, and enjoy together. The joy of real food is infectious—and according to the WHO definition, this social and physical well-being is exactly what constitutes health. Cooking and baking for yourself is the most direct way to take responsibility for yourself.
And if something goes wrong, you’ve learned something. Keep going.