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ONION-OAT SOUP
3 onions (slivered)
1 Tbs. sesame oil
4 cups boiling water
1 cup rolled oats (toasted in 1 tsp. sesame oil)
Tamari soy sauce

Saute onions in oil until golden. Add boiling water and toasted oat flakes. Cover and simmer 30-40 minutes. Season with Tamari soy sauce.

Saute onions in oil until golden. Add boiling water and toasted

Variations: Make a soup using other vegetables such as Chinese cabbage, leeks and carrots and thickening with rolled oats. Leftover barley made into a soup thickened with oat flakes and garnished with chopped parsley is delirious.

THE ART OF MAKING BREAD
Making good bread is indeed an art . . . especially when you don't use yeast, sugar or bleached white flour. These ingredients make a large, puffy white loaf of bread, but are unnecessary and detrimental to health. All grains possess natural leavening agents which only require a little skill and knowledge to use.

Bread made with yeast, sugar and bleached flour may have an attractive appearance but is seriously lacking in nutritional value. Yeast - being sugar based - and sugar itself, is definitely harmful. Bleached or unbleached white flour is totally lacking in vitamins and minerals. It is made from the endosperm of the wheat and consists mainly of undigestible carbohydrates. The bran, or outer layer of the kernel, is removed and used in cereal products or fed to animals. The wheat germ is also removed and falsely pandered as a "health food". A food should not be eaten unless it is good food. White flour, whether bleached or unbleached, is purely a devitalized non-food with no nutritional value. Wheat is specifically designed by Nature to be a whole nutritional package.

Makers of white bread offer no explanation for their use of white flour other than their claim that the bread is more "aesthetically pleasing". They readily admit that the milling process robs the flour of most of its nutritional value. They claim, however, that this has been rectified by adding synthetic vitamins and minerals and would have us believe that this adulteration is as good as anything direct from Nature.

Many nutritional experts recommend using only whole wheat flour. This is well meant, but if yeast is still used the problem will be compounded. Recent studies have shown that during yeasting action most of the vitamin K in whole wheat flour is absorbed by the yeast.

This produces a radical change in the chemical composition of the wheat and the pH factor drops to the incredibly acid figure of 1.6. The result is anemia and an overall dyspeptic condition, which manifests itself in heartburn, stomach pains and - in extreme cases - ulcers and stomach cancer. This occurs because the phylic acid in the yeasted whole wheat combines with calcium to produce an insoluble and indigestible calcium phylate salt, which in turn brings about decalcification of the entire organism.

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