Bread among the Slavs is an original and staple food product. He became a symbol of the Raw Earth Mother. In the Russian language there is a word - loaf, that is, referring to the fruits of the earth, to AR (ara), and the syllable root VA means to flow, run, move. Therefore, it can be translated as “fruit born under the sun and flowing out of the earth.” But, it would seem, how can baked bread, a loaf, which has a rather strict shape and appearance, flow out? And here we once again come across the fact that there is nothing accidental, superfluous, inexplicable in the Gift of Speech, but there is educational information.
The fact is that initially bread among the Slavs is not always a round baked loaf of dough, but liquid bread, from which the word bread appeared. It was literally slurped with spoons, and all food made from grain and flour, including porridge, was called bread. Of course, there were also loaves that passed through the heat of the oven, therefore, in our language, an echo of the old times has been preserved, expressed in the specification - baked bread.
But it was possible to knead the sponge, fermented dough and bake it only in special ovens, and the life of our ancestors, even sedentary farmers, was associated with a long absence within the confines of their residence, hunting for a wild animal, traveling and military campaigns. And bread, which is all the head, was required every day and more than once, however, the baked bread could not be stored for a long time, so rusks were dried from it - they do not spoil and it is easy to transfer. The rusks were then soaked or boiled, often with the addition of butter, fat, useful herbs at hand, and it turned out to be bread, called porridge - rusk - the main food of the wandering traveler. In addition, from wheat - spelled, they cooked the famous spelled porridge, coarse flour or crushed in a mortar was used in the form of a loaf of bread, diluting it in warm water (oatmeal),and brewed a wide variety of kvass, considered liquid bread, oatmeal jelly, malt, barley hop beer.
And, of course, they ate kulagu. The now almost forgotten dish of rye flour was once called bread among the Slavs-farmers, and was almost the main and everyday sweet product: a kind of liquid pie with berries, slowly fermented in a warm place (often in a cooling oven), having a high nutritional value, full composition of vitamins. And he was also known as a medicine for many ailments. Kulagu was also sipped with spoons, and therefore was called accordingly - bread.
Bread among the Slavs. Kulaga But let's think about the word itself - kulag. Its translation is quite simple: ku laga, that is, referring to lag. In turn, laga is the movement of the seed, which seems to indicate that the bulk of the product is a brewed dough made from grain flour and ground malt (liquorice is sweet), fermented. All fermented (fermented) products, for example, mash, are characterized in a similar way. However, there is an amazingly significant, but now known, perhaps, only carpenters, word - lag. This is the foundation, the foundation, the foundation of any structure, this is the beginning - the movement of the seed, without which no creation is possible. (We are more familiar with the word salary, that is, the salary due to us for the service, or crap, inaccuracy, lies, burnt, sterile seed). That is, kulag, frankly, is a fundamental bread dish among the Slavs,able to compete with baked bread, rolls and pies. But why did our still recent ancestors put it almost on a par with products more traditional, tasty and pleasant than sweet-sour, viscous kulaga? By the way, the surname Kulagin is more common in Russia than Khlebov or Karavaev …
And the crux of their commitment lies in the way they make this uncooked bread, the baking process. The fact is that flour, a ground grain, noticeably loses its useful nutritional properties, vitamins and fats (grain oil) under the influence of high temperatures. And even more so, malt is a sprouted, dried and coarsely ground (or even crushed in a mortar) grain, in which the heat kills the seed germ. That is, bread fermented in the heat and even saturated with berries is much more satisfying, healthier, and, undoubtedly, has medicinal qualities than baked white roll. So our grandmothers knew very well about this and did not cook kulagu out of laziness or haste, in order to quickly satisfy their hunger. By the way, its preparation is a much more complicated and time-consuming process than kneading dough and baking bread. However, why are we now, in fact,completely abandoned this so healthy and necessary dish? And we don't even cook it for medicinal, dietary purposes? Lost technology, recipes?
Nothing like this. It should be noted that we have generally lost the culture of making and consuming bread. Even if you brew a kulagu even now, it will become an empty product with which you can fill your stomach, satisfy your hunger, but that's all. If there are no unpleasant consequences in the form of a bear disease yet. However, as well as from baked, the most exquisite bread, bought in a store or even baked in our own imported bread maker, which are sold in many and almost everywhere. You still have to buy ready-made flour, but the grain from which it is ground is dead. And the flour is already dead, even if it were ground from fresh, living grain, since it is invariably stored in a full state for only 72 hours …
It should be noted right away that we lost the culture of baking not yesterday, and not even the day before yesterday, but back in the 19th century, when our clever western neighbors invented the “progressive” steel roller mill, replacing the dilapidated stone millstones on which grain was ground throughout the history of mankind. Of course, they pulled us to progress …
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Alive and dead
But everything is in order. To begin with, we kill the grain during the period when it is ripening in the fields, using fertilizers, chemicals to combat weeds, pests, in general, pesticidal substances. After harvesting and initial preparation of grain for storage (mainly drying and cleaning), we fill it into bins - huge elevators (silos). And here, so that the grain does not deteriorate further, does not burn from the generated heat and do not eat its bugs, mealybugs, we cool it using fumigation, in other words, chemicalization with poisonous methyl bromide, which, by the way, kills not only the life of bread, but successfully destroys our nervous system, lungs, kidneys and also the ozone layer of the Earth.
Insects usually hibernate at temperatures below 13 degrees, and while they sleep, cooled by chemistry, already dead grain is shipped to flour mills, along with bugs and their excrement, where they are ground on the very same millstones into fine dust, thus destroying the remains of the useful, gluten, for example. And finally they kill the natural strength of the grain.
Scientists assure us: grain does not absorb them in contact with methyl bromide and other fumigators. Directly - yes, but have you heard of homeopathy? When ordinary chalk, for example, is saturated with scanty particles of poison from only one contact with it. And then there is a famous experience: a laboratory assistant accidentally dropped a sealed glass ampoule with poison into an aquarium with water. The next day the mice were given it to drink, and they died from the poisoning.
True, now they say that methyl bromide is not used, it seems that even production was stopped, starting in 2005. But our elevators are old, adapted to the appropriate storage technologies, and rare new ones are used to store grain prepared for export. Therefore, for the domestic market, they probably use something else now, for example, hydrogen cyanide or chloropicrin, which in the First World War was just a warfare poison gas. At least he is sparing the planet, does not make holes in the ozone layer, after all, international conventions have been signed …
If you hear about all this for the first time, it means that you are lazy and not curious, or you are living on our land for the first time. If not, then they have long understood why the loaf begins to turn green in two or three days, worse, to become covered with pink mold, especially the crumb. This is not only a sign of chemical exposure; these are cadaveric spots, a meta death of grain.
What kind of healing kulaga is there? Of course, you can add taste improvers, sweeteners, dyes to it, in general, you can also stuff it with chemistry, like a corpse with balm, so that it will be stored forever …
Consuming bread every day, we have forgotten one most important circumstance: any grain is a plant seed. This is not just a fruit, it seems, not a fruit, not a vegetable, but an already fertilized seed, a natural concentrate of nature, the superdensity of which is close to the superdensity of some stars, from which a new planetary system can then be born. In ordinary, familiar to the mind, the grain is laid, conserved by nature itself, the whole world: the stunning energy of vegetation, the genetics of the future plant, complete information about the root, stem, type and shape. And also a supply of nutrients to grow the first root and shoot - then the plowman, the plowman, the earth and the sun will come into play.
The seed can only be compared with an egg, which we also eat and do not particularly think about the content, and there the protein is the future flesh of the chick, the yolk is its intestines and internal organs. But if the egg is rotten, we will immediately find it and throw it away; the grain is not so easy to determine whether it is dead or alive, all the more in the form of flour.
What happens to us if we constantly eat the lost seed? In this case, I am talking about subtle matters, the subtlest energies, which cannot be touched with hands and cannot be seen with the eye. What is the foundation, what lag we lay in our body, being saturated with this carrion? And then we wonder why “thin-level” diseases suddenly appear - cancers, heart attacks, diabetes, the immune system is disturbed, early old age comes and the life span is shortened? And where do children get leukemia?
We already almost believe in the existence of living and dead water, and scientists seem to be even interested in this issue. At least, they have convincingly proved that water is capable of accumulating, storing and transmitting information, that it can be "corrected", for example, by freezing that it, water, generates electricity not only at hydroelectric power plants, but also in brain cells and feeds them with energy … But has anyone conducted at least analytical research on the impact on human nature of living and dead seed? Which, by the way, carries more significant and mysterious information?
How our ancestors knew about her, it is known - from the Gift of Speech.
Bread and health
We are somehow enthusiastically shocked by the longevity, clarity of mind and love of life, for example, the Leningrad blockade who survived incredible stress, deprivation, cold and hunger. Who among us has not seen 90-year-old mobile women with a traditional Belomorina in their teeth? Is it not because this is because the bitter, black blockade piece of bread was the purest and healthiest? Rye was brought into the city, in fact, from the fields, mixed with fodder for livestock, ground and sent to bakeries at that hour. The grain stock was only a few days ahead, the bread ration of the dependents reached 125 grams per day …
But what living bread!
We are used to admiring Caucasian longevity, wisdom and vigor, and respected aksakals in the mountains almost never ate our city bread. These wise elders themselves sow wheat on narrow mountain ledges, thresh the grain with flails, grind it on hand mills with stone millstones (and as much as needed for two or three days) and bake lavash. But they also eat it quite a bit, a little more than the blockade norm, but they live a long time.
Bread among the Slavs. Stone millstones To this day, in attics, in closets, or even just on the streets of dead Russian villages, stone millstones, once carefully stored, are lying around. There was a hand mill in every home. Only large families gave grain to wind and water mills, but in small portions, so that the flour did not deteriorate, and the stocks of rye, wheat, millet and barley dried on the threshing floor were stored in cold barns, filling it little by little into ventilated suns, for the grain from the heat generated can light up. Before the onset of frost, once a day, the owner or hostess went into the barn to feel the bottom of the barrel, as they feel the forehead of a child, checking for heat. And if it happened, they shoveled the grain or scattered it altogether in order to dry and cool the seed fever …
No, I am not at all calling for an immediate abandonment of store-bought, "official" bread. I propose to think about the main consumer product, thanks to which the Slavic ethnos was formed and existed for many millennia. You agree with me: food, its nature and method of extraction determine the species, this is how the world on planet Earth works. You cannot force a crocodile to eat grass if he is used to bloody food, however, like hare meat. Therefore, I advocate the restoration of two fundamental cultures in our lives - language and bread. The Gift of Speech is our mind, soul; food is the body, the container of the former. The existence of everything as a whole depends on its state.
The world exists according to the principle of an egg, where there is white and yolk, enclosed in a thin shell of a perfect streamlined shape. If a granivorous chicken is deprived of its usual food, given another, it will not die. But he will not receive a building material - calcium, and will begin to lay eggs in one film, without a shell. You can eat them; you cannot produce offspring, evaporate the chicken - you get the so-called "talker". Bees are able to feed a queen from a one-day-old larva of an ordinary bee, in fact, a physiologically different creature. And all because along with the food (royal jelly) they will give her an enzyme, once licked from the real uterus and stored in her own body.
Our world is so delicate and fragile, and so dependent on what we consume.
Believe me, such thoughts did not even occur to me until I got to grips with the language, until I extracted this simple but educational information from it.
I think they will not argue with me that each ethnic group was formed and developed under certain conditions associated with geographic location, climate, vegetation and the appropriate diet. From all this, his psychology, way of thinking, demeanor, occupation, character and other qualities acquired in the process of development were born. Try living somewhere in the Malaysian islands, eating worm bugs, or even in Japan or China, where they eat everything that moves and does not move? Howl from fried cockroaches, and so want bread! Or at least gnaw a piece of bread.
The Pre-Slavs even in the pre-Scythian period, in the Neolithic, and this, at least 12 thousand years ago, already lived not only from fishing, but also from plows, therefore, in the mythology of the Scythians, the plow refers to the gift of the gods. Since then, our ancestors have been chewing bread in all its forms, but always made from seed - a super-dense concentrate of physical, chemical and … space information. If invisible, elusive radiation is able to accumulate in the body in the form of conserved energy, then how much energy from the seed have we received over these millennia? What happens when we stop receiving?
Bread among the Slavs. Living breadThese beneficial, higher fatty acids found in cereals are still a source of improved memory properties. But it is they, these acids, that quickly turn rancid and completely change their properties, even if the flour, ground from a living seed, has been kept warm for more than 72 hours. It is known: grain can be stored forever, without losing its qualities and even germination, but under certain conditions, for example, in an earthen vessel installed in the Egyptian pyramid. Flour, even ground with stone millstones, deteriorates from light, oxygen and moisture, that is, it oxidizes, which is why the baked bread is then not just tasteless, but quickly turns pink: the decomposition products of fatty acids are food for spore bacteria, which, forgive me, also visit the toilet. well, or say scientifically, they produce the appropriate pigments.
The return of the culture of bread, full-fledged traditional food, is the return of memory, especially among the girls brought up on the bounty, but who ended up on the panel. And youngsters, fed by "sneakers", whose knowledge is limited to "shooters". This is a way to turn on "unused" brain cells, which seem to us to be empty files. Nature abhors emptiness, even more so, such a huge, overwhelming volume of 97 percent. Another thing is that we are not able to extract information from them; worse, according to the calculations of neurophysiologists, we lose 100 thousand cells every day. This is from the original 14 billion, given to us from birth. That is, we simply burn the blessings sent to us for development and rapidly grow dull.
But the fasting elders, who lived on bread and water, only grew wiser over the years! So, it's all about nutrition?
A whim, you say, utopia? Is the splitting of a nucleus or the acceleration of heavy particles and their collision the last way of knowing the world and subtle matters? Our ancestors did not build colliders, but extracted information from the principles of the existence of the material world in nature. The grain, the seed, this is the model of its device. And our great-grandmothers, knowing about the subtlest energies and properties of grain, did not salt the bread dough, because salt, being a symbol of the sun and the most important product for the body, inhibits fermentation, the growth of yeast bacteria in dough, and during baking, that is, heating, changes the structure and slows down the rise of bread. Salt was served in its pure form and, by the way, the hospitality of the hostess was checked: the salt shaker and the loaf were put on the table first. And the Slavs' bread was never cut with a knife, broken with hands, for it was a symbol of the earth.
Sergey Alekseev "Forty Russian lessons"