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Nina Bagnall
  • Female
  • staffordshire
  • United Kingdom
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Nina Bagnall added a blog post
Wheat’s earliest origins can be traced back to a group of wild grasses known as Triticeae, a seed, which had a pleasing flavour to primitive folk. Its earliest evolvement caused natural crossing with other wild species such as Spelt, Durum, Einkorn…
on Sunday
Nina Bagnall added a blog post
Evidence has been found to suggest that spelt was cultivated by ancient civilizations in the Middle East and Europe thousands of years ago. Like Barley it is mentioned in the Old Testament as well as various Roman texts. The grain fell from favour a…
December 13
Nina Bagnall added a blog post
The colour of Rye varies from yellowish brown to greyish green; it is a long and slender grain that looks like wheat. Because it is difficult to separate the germ and the bran, rye flour retains a large majority of nutrients, unlike wheat flour, an…
December 6
Nina Bagnall added a blog post
Its history goes back to the ancient Egyptians and Greeks. The physician Hippocrates thought highly of the flaxseed and was of the mind it would cure various ailments During the 8th century A.D. King Charlemagne thought flaxseed so essential to heal…
December 2
Nina Bagnall added a blog post
Rice belongs to the grass family; it is a plant that needs both moisture and warmth in order to grow. It has been measured between 2 and 6 feet tall with pointed leaves and stalk which bear flowers that produce the grain we know as rice. It is one o…
November 22
Nina Bagnall added a blog post
Ladies, if, you have found your way to my website, it occurred to me that I have made no reference to “Take the Challenge!” No doubt, you have seen reference on Twitter, Face book, My Space, possibly even in articles that I have written on Self grow…
November 17
Nina Bagnall added a blog post
The name amaranth comes from the Greek meaning “never fading flower.” It is not a true grain, but, a relative of pigweed which is a common wild plant. In total you will find 60 species of amaranth and no distinction between the leaf and the seed (or…
November 15
Nina Bagnall added a blog post
Although not a grain known by many, it is certainly worthy of investigation. This seed is rich in amino acid (protein) and makes such a fluffy, creamy, actually rather crunchy texture when cooked. It is referred to as a grain, yet it is a relation…
November 8
Nina Bagnall added a blog post
In the bible barley is frequently mentioned. When the angels cam to visit Abraham he offered them barley bread. Ezekiel paid penance to God by eating a barley diet. Look to the New Testament and read of the miracle of loaves and fishes. The five loa…
November 1
Nina Bagnall added a blog post
Originally oats were found growing in cultivated fields and were thought to be a weed around 3,000 years ago in Europe, very humble origins indeed! Oats, become rancid rather quickly, this is due to the presence of natural fats together with a fat…
October 25
Nina Bagnall and Alyssa Perez are now friends
October 24
Nina Bagnall added a blog post
Thanks for stopping by to read my blogs. Please leave a comment at the email address below. NinaBagnall@ymail.com Millet is actually mentioned in the Bible and is probably the oldest food known to humans. It is a collection of grasses which is h…
October 18
Nina Bagnall is now friends with Isabella Hernandez and Teo Graca
October 16
Nina Bagnall added a blog post
The humble chickpea has been carbon dated back to the 6790 Chickpeas, also known as garbanzo beans, but is also known as Indian pea, ceci bean and Bengal gram and many others. It can be traced back to the Latin word cicer. Garbanzo beans are round…
October 12
Nina Bagnall added a blog post
http://ninabagnall.webs.com/apps/blog/entries/feed/rss This is an invitation to everyone. Check out my new website read the weekly blogs. linger and read the reviews and listen to the radio interview. Don't forget to order your book before you lea…
October 5
Nina Bagnall updated their profile
September 28

Profile Information

My hometown:
newcastle under lyme
My books:
Looking Good Feeling Great Ladies 50 and Over
Website:
http://www.NinaBagnall.com

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Nina Bagnall's Blog

Nina Bagnall

Wheat

Wheat’s earliest origins can be traced back to a group of wild grasses known as Triticeae, a seed, which had a pleasing flavour to primitive folk.
Its earliest evolvement caused natural crossing with other wild species such as Spelt, Durum, Einkorn and Emmer.
Archaeological discoveries have found evidence left by nomadic people in western Asia. These people no only learnt how to hunt but also gather and eat the seed. As time went by they moved onto, not only milling but making sure they had sele… Continue

Posted on December 20, 2009 at 1:32pm —

Nina Bagnall

Spelt

Evidence has been found to suggest that spelt was cultivated by ancient civilizations in the Middle East and Europe thousands of years ago. Like Barley it is mentioned in the Old Testament as well as various Roman texts.
The grain fell from favour at the same time as farming developed. It was far easier to harvest common bread wheat rather than the spelt grain. Why? Because each individual grain of spelt is covered by a tough outer husk, which requires removal before the grain can be milled as f… Continue

Posted on December 13, 2009 at 1:25pm —

Nina Bagnall

Rye

The colour of Rye varies from yellowish brown to greyish green; it is a long and slender grain that looks like wheat.

Because it is difficult to separate the germ and the bran, rye flour retains a large majority of nutrients, unlike wheat flour, another difference is, its gluten elasticity is less, so it holds less gas during the leavening process therefore making breads more compact and dense.

Unlike some grains that can trace their history to ancient times, Rye cannot, it is a recent cereal… Continue

Posted on December 6, 2009 at 12:30pm —

Nina Bagnall

Flaxseed

Its history goes back to the ancient Egyptians and Greeks. The physician Hippocrates thought highly of the flaxseed and was of the mind it would cure various ailments
During the 8th century A.D. King Charlemagne thought flaxseed so essential to health he decreed that all his subjects should consume a certain amount each year to keep them healthy and strong.
Flaxseed is a natural source of fibre protecting the digestive tract and promoting bowel regularity. It is rich in Omega 3 essential fatty a… Continue

Posted on December 2, 2009 at 9:15pm —

Nina Bagnall

RICE/GRASS FAMILY

Rice belongs to the grass family; it is a plant that needs both moisture and warmth in order to grow. It has been measured between 2 and 6 feet tall with pointed leaves and stalk which bear flowers that produce the grain we know as rice. It is one of the few foods that is non- allergenic and gluten free. It was originally cultivated in China and then India. Eventually it found its way to western parts of Africa and it is most likely that the 18th century slave trade imported the science of growi… Continue

Posted on November 22, 2009 at 1:26pm —

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At 9:21am on July 15, 2009, Shelagh Watkins said…
Hi Nina,

Welcome to the network!

~Shelagh
At 7:42am on July 13, 2009, DragonCub said…
Interesting title :)
 
 

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