permaculture

[venaurafarm <venaurafarm@bellsouth.net>]

On 12/18/2012 5:17 PM, Scott Pittman wrote:
> Combine this interview with the book "Wheat Belly" which documents the
> change of the protein in wheat under Borlag's Green Revolution and
> hybridization of wheat with the concurrent outbreak of celiac desease around
> the world and you get the full picture! This wheat hybridization did more
> than get rid of the tall stalk and increased production it changed the
> genetic material in the process.

There are many alternative grains, nuts, beans and seeds used worldwide:
barley
rice
quinoa
amaranth
hemp
corn
sorghum
buckwheat
oats - groats, rolled, bran, whole
rye
millet
kamut
spelt
sesame
sunflower
pumpkin
peanut
pine nut

Dozens of seeds edible when sprouted, a few true gourmet sprouts:
sunflower
buckwheat
alfalfa
brocolli
radish
mung bean

<>

An interesting list from Wikipedia:
http://en.wikipedia.org/wiki/List_of_edible_seeds

Cereals
See also: Category:Cereals
Maize is the single largest source of food calories in the world.

True cereals are the seeds of certain species of grass. Three — maize, 
wheat and rice — account for about half of the calories consumed by 
people every year.[1] Grains can be ground to make flour, used as the 
basis of bread, cake, noodles or other food products. They can also be 
boiled or steamed, either whole or ground, and eaten as is. Many cereals 
are present or past staple foods, provided a large fraction of the 
calories in the places that they are eaten. Cereals include:

    Barley
    Fonio
    Maize (corn)
    Pearl Millet
    Oats
    Palmer's grass
    Rice
    Rye
    Sorghum
    Spelt
    Teff
    Triticale
    Wheat
    Wild rice

Pseudocereals
Quinoa is not a grass, but its seeds have been eaten for 6000 years.

    Breadnut
    Buckwheat
    Cattail
    Chia
    Flax
    Grain amaranth
    Kañiwa
    Pitseed Goosefoot
    Quinoa
    Wattleseed (also called acacia seed)

Nuts

See also: List of edible nuts
Brazil nuts come from a South American tree

According to the botanical definition, nuts are a particular kind of 
seed.[4] Chestnuts, hazelnuts, and acorns are examples of nuts, under 
this definition. In culinary terms, however, the term is used more 
broadly to include fruits that are not botanically qualified as nuts, 
but that have a similar appearance and culinary role. Examples of 
culinary nuts include almonds, coconuts, peanuts and cashews.[5][6]

    Almond
    Beech
    Brazil nut
    Candlenut
    Cashew
    Chestnuts, including:
        Chinese Chestnut
        Sweet Chestnut
    Coconut
    Colocynth
    Cucurbita ficifolia
    Filbert
    Gevuina avellana
    Hickory, including
        Pecan
        Shagbark Hickory
    Terminalia catappa
    Hazelnut
    Indian Beech
    Kola nut
    Macadamia
    Malabar chestnut
    Pistacia
    Mamoncillo
    Maya nut
    Mongongo
    Oak acorns
    Ogbono nut
    Paradise nut
    Pili nut
    Walnut
        Black Walnut
    Water Caltrop

Nut-like gymnosperm seeds
Pine nuts are Gymnosperm seeds that are edible

    Cycads
    Ginkgo
    Gnetum gnemon
    Juniper
    Monkey-puzzle
    Pine nuts, including
        Chilgoza Pine
        Korean Pine
        Stone Pine
        Colorado Pinyon
        Mexican Pinyon
        Single-leaf Pinyon
    Podocarps

Other

    Cempedak
    Egusi
    Euryale ferox (Fox nut)
    Fluted pumpkin
    Hemp seed
    Jackfruit
    Lotus seed
    Malabar gourd
    Pumpkin seed
    Sunflower seed
    Sesame seed

Beans

See also: Category:Edible legumes, Seed cake

Beans, also known as legumes or pulses include:[2]
Lentils have been part of the human diet since the Neolithic period.

    Bambara groundnut
    Chickpeas
    Cowpeas
        Black eyed pea
    Dry beans, including
        Common bean
        several species of Vigna, such as the lentil
    Fava or broad beans
    Hyacinth bean
    Lablab
    Lentils
    Lupins
    Moringa oleifera
    Peas
    Peanuts
    Pigeon peas
    Sterculia
    Velvet beans
    Winged beans
    Yam beans
    Soybeans