I remember the thrasher coming to our farm. All the farmers in the area came to help in hauling the wheat bundles to the farm. The job of the children was pushing the wheat to the back of the bin so everything fit. Every year we made wheat gum by chewing the wheat to the point of being able to blow bubbles. It was tradition. Later as flour was needed, a couple gunny sacks would be filled and taken to the mill to be ground.
I had been taught by example to store food and helped do it. One day I was looking at my children and had a very vivid realization of how I would feel if they were crying because they were hungry. It made me cry. I was not doing the things I’d grown up with to provide for my family. I began to renew my knowledge of canning and baking bread. We obtained our one-year food supply, which included a great deal of wheat.
Using whole wheat flour in bread, cookies and other baked goods and eating wheat cereals had become our regular routine. Still, I received a prompting to learn to use wheat. I thought I already knew. I was very involved in church and family life was very busy. I had all the usual excuses for not doing as I had been instructed. Because of procrastination, we experienced what I call, “The tithing in reverse principle.” Our income had not changed nor had our expenses; but we were very broke. It didn’t take me long to realize that what I had been instructed to do needed to be done now.
I started by making gluten, separating the bran and starch from the wheat to use later. I made gluten steaks, meatballs and meatloaf. I made everything I could from wheat. It took practice. I made diastatic malt powder (sugar) which was sickeningly sweet. We ate cream of wheat cereal, whole wheat cereal and cracked wheat cereal. We ate wheat nuts. We had cooked wheat berries in our spaghetti sauce, soups and casseroles. Ironically, as soon as I learned these things, our finances returned to normal.
I then taught others. Preparedness seemed to become my calling in life. I continue to learn, and almost all I cook and eat is based on the underlying principle of preparedness.
I have studied the Word of Wisdom many times and these words have been impressed and continue to be impressed upon my mind.
D&C 89:14: “All grain is ordained for the use of man and of beasts, to be the staff of life,”
D&C 89:16: “All grain is good for the food of man;”
D&C 89:17: “NEVERTHELESS, WHEAT FOR MAN”
I know wheat is for man. Just as He instructed us to not use tobacco, and the “why” was proven many years later, I feel it shall yet be so with the good of wheat and the benefits to man. I also know that the Lord (through the LDS Food Storage program) has continued to instruct us to store wheat. Why? He knows the evils and designs of men and the world has adopted their philosophies of gluten intolerance for everyone. If wheat is so bad for us now, why has the Lord not changed the storing of wheat and instructed us accordingly? His words are still valid, and I feel they are more needed today than ever before because we are truly “in the last days.”
As I’ve continued to be taught by the Lord, I’ve come to understand the “whole” of the plant and the synergy of it working as a whole. When again asked to teach a class on making gluten, I explained the power of the whole of all God created for man and that to break anything down into components was not beneficial for our bodies. I learned that each of God’s creations for feeding man has a powerhouse inside. In the “whole” of wheat, the germ, bran, starch, binder, and all other things are there in correct proportions. Even if the berry is ground or cracked, when used together it is still the whole. I’ve added sprouting and now use either cooked wheat berries or sprouted wheat in meals. Both are wonderful on salads.
I have been on and off for several years trying different things and seeing how my body reacts. It has been fun. Through this “testing and trying,” I feel I’ve come to experience and understand some of the benefits of wheat.
Strength is one of those benefits. When I eat wheat almost every day, I am stronger than when I do not. I cannot explain why but when I lift something heavy or try to run, there is a noticeable difference. The inside of my body is cleaner. I maintain weight. I was extremely surprised when I ran one mile while on my walk and hadn’t tried to run in months prior. This may not seem like any big deal, but for me it is unheard of because running has not been an easy thing.
I cannot prove any of these things by scientific means, but I have proven them as I eat it for a period of time and then do not. We all know that drill. I have done it too many times to deny there is something very ideal for my body when I eat wheat.
I know there are people who react to wheat. I also know that gluten intolerance can be cured. I know that other grains are also good for man. But because of the world’s teachings, I feel we are not partaking of the greatest of what was created for man. I also feel when it’s time to eat from our food storage, we will be eating wheat, and we will experience a great increase in strength, endurance and health.
I have to admit that through all these years, I have studied, fasted, prayed, pleaded, questioned, reasoned and pondered because of the fears and doubts that came to me with the trends, especially as I’ve seen the gluten intolerance scene become so pervasive. Every time I’ve struggled with what I knew I knew, the Lord has always brought me back with a greater knowing that: “All grain is ordained for the use of man….” “All grain is good for the food of man….” “Nevertheless, wheat for man….”
I love wheat.
Annette Draper is 71 years old and lives in Billings, Montana. She was married 47 years before her husband recently passed away. They have 4 children and 19 grandchildren. She has been a homemaker most of her life. She loves work for Heavenly Father, and He has always kept her very busy. She loves to learn and especially to be taught of the Lord.
For more on whole food, plant-based diet food storage and good recipe for whole wheat bread, see: WFPB Food Storage.