dr. johann g. schnitzer's_original whole-meal recipes

8/23/2019 Dr. Johann G. Schnitzer'S_Original Whole-Meal Recipes

1/8

http://www.dr-schnitzer.de/vkernb01.html

Dr. Johann G. Schnitzer's Original Whole-meal Recipes

.

Dr. Johann G. Schnitzer's

Original Whole-meal Recipes

Introduction with a description of the different products - authorized Bakeries.

Scientific Findings translated into tasty and healthy Bakery Products

Tasty, hearty, healthy, full of natural forces from freshly ground cereals -original recipes of Dr. Johann Georg Schnitzer, developed by his

findings about the natural sources of health...

.

How I came to develop these Whole-meal Recipes

by Dr. Johann Georg Schnitzer

During autumn 1962 I took over a small dentistry in the village Moenchweiler, Black

Forest. It was before my father's one, who also was a dentist. Two times per week he had
http://www.dr-schnitzer.de/vkernb01.htmlhttp://www.dr-schnitzer.de/vkernb02.htmlhttp://www.dr-schnitzer.de/vkernb01.htmlhttp://www.dr-schnitzer.de/vkernb02.html


2/8

come from his main dentistry in St.Georgen, also Black Forest, to take care of the dental

problems of the village's population..

At that time people were not only working hard. Because of favorable general conditions

they also could enjoy the results of their work. They could afford a "good life", includingfine food, white bread, sweet bakery products, sweets, ice cream, chocolate, lemonades

etc..

Just at that time, when I started to practise there, also the first consequences of this "high

life" became obvious. Mothers came with their small kids for treatment, because of

toothache and holes in their teeth. I had to state the starting age of dental caries at 18

months. From age of 3 years on, there was nearly no child without tooth decay..

Imagine once: The hardest material life is able to produce, the enamel of teeth - normally

holding out full life and some hundreds of thousands of years more in the earth - is rotting

away in the living organism of just shortly ago born young human life. With this Icouldn't agree.

Educational work in the village about sources of health and causes of

tooth decay

In the beginning of 1963 I went to the city hall of the village. There I talked to the young

mayor Guenter Sick and proposed educational work. "Write sometimes something, I will

distribute it together with the municipal newspaper" was his answer. In the beginning

each 2 weeks, later each 3 weeks I gave a printed information, explaining different topics

like sources of health, causes of diseases, and especially causes of tooth decay and how to

prevent it, and it was distributed to each family of the village.


3/8

.

This picture above is a copy from my out-of-print book "Healthy Teeth from Childhood up to Old Age",page 145, third edition 1973, Edition Bircher-Benner, Zurich and Bad Homburg v.d.H.). It is showing me

together with my lawyer Peter Kopp on the way to the first session of the dentist's profession court. It took6 hours.

The opponents of such health educational work were not long in coming. Based on ananonymous denunciation of a colleague, only 4 weeks after educational work had started,

the chamber of the dentists association took profession proceedings against me, accusing

me of "unpermitted advertising" for my dentistry. They ordered me to stop the

educational work immediately - which I did not, even not after it was tried to reach it by

putting additional massive pressure on me...


4/8

Prof. Dr. med. Werner Kollath, Professor of Hygiene and Bacteriology, discoverer and explorer of thefundamental importance of freshly ground cereals for health of populations. (Already the list of his

scientific studies, experimental reports, books and other publications is a complete book itself). By mylawyer he was called as an expert witness in the first session of the dentists profession district court, which

took place 13.11.1963 in Freiburg/Breisgau, Germany. He should testify to the court, if my educationalwork is based on scientific preconditions. Although the Professor troubled to come here from

Porza/Lugano, he was not heard by the court. The court - mainly composed by dentists, members of thechamber proceeding against me - stated having enough knowledge themselves to know, that my work is

based on science. But in spite of, they condemned me, so we had to go to higher courts. On 24. November1964 the German Federal Court of the Constitution (2. Senat) declared the profession courts for

unconstitutional, because of the tight "gear system" of these courts with the chambers, which doesn't fulfillthe required judicial neutrality. In my case additionally, the manager of the chamber proceeding against

me, was at the same time the manager of the district profession court hearing and deciding my case... (The

picture is - as well - a copy from my book "Healthy Teeth ..." (3rd edition, 1993)..

The significant success of this "Action Moenchweiler" (1963-1969), as it was called by

the media, is to be seen in a chart in my detailed Curriculum Vitae. The educational

system "Gesundheit fr unsere Jugend" (Health for our young Generation), with the textsof it's pamphlets, helpful advice, and an organizing scheme with proposed dates, is still

today (1999) available as a book..

I informed the families of the village, how to practise a healthy nutrition, and which are

the causes of tooth decay; and I organized meetings for the housewives, to prepare and

taste practical examples of healthy nutrition. The shop owners I asked no more to give

sweets to the children, replacing them e.g. by nuts..

The bakers I asked to bake whole-meal breads from freshly ground whole-meal flour.

From Professor Kollath I knew, how important it is, to grind the cereals only shortly

before using them for bread dough or other food preparations - to avoid loss of health

values by oxidation and enzymatic decomposition..
http://www.dr-schnitzer.de/autorcv3.htmhttp://www.dr-schnitzer.de/autorcv3.htm


5/8

"This doesn't work out", the bakers answered, "like this it is not possible to bake bread.

This will not keep together".

Laboratory rat, fed with whole-meal bread. During 11.5 months of whole-meal bread nutrition the rat was

completely healthy and free from vermins. (From the book of Professor Dr. Friedrich Proell "Zahnaufbauund Zahnabbau in Abhngigkeit von der Ernhrung" (Construction and decay of teeth in dependence of

nutrition), Johann Ambrosius Barth Edition Leipzig, Germany, 1956).

Laboratory rat, fed with white bread rolls, 2nd generation. Heavily ill, with violent rash of ears, snout, tailand extremities (thick crusts), coat of hair rough; "ugly", unharmonious proportions of head, body and

extremities. To show details better, the rat is photographed a bit bigger than the healthy one. (From the

same book of Professor Dr. Friedrich Proell). You can see here, that type of bread of a population is notonly having influence on teeth, but also on the complete body, the appearance, beauty or ugliness of

proportions..

As we know from other studies, under such deficient "civilization's food" not only the body, but also thepsyche is showing deformations (aggressiveness, asocial behavior up to killing members of the same

species).

Active dental caries of a laboratory rat, fed with bread made from refined mixed rye-wheat flour. From thesame book of Professor Dr. Friedrch Proell "Zahnaufbau und Zahnabbau in Abhngigkeit von der

Ernhrung" (Construction and decay of teeth in dependence of nutrition), Johann Ambrosius Barth EditionLeipzig, 1956).

With the available heavy northern German whole-meal breads it was

not possible to win the southern Germans

It was clear to me, that it would have been impossible to win the southern Germans

(Alemans, Suebians, Bavarians) to eat as their daily bread these northern German heavy

whole-meal breads. But those were the only ones available in the market: Coarse crushed

grains, soaked in water and baked as tin loaves. .One such bread, expressively recommended by myself, is produced by Mestemacher/Gtersloh, Germany.


6/8

It is a rustic rye whole-meal bread, made from biologically grown (without chemical fertilizers or

pesticides), freshly crushed rye. It is offered in most of the supermarkets, carrying my recommendation onthe package: "These traditional breads, made from crushed cereals, were at all the times real whole-meal

breads - also when the usual breads became more and more white. Therefore they are also a particular

valuable component of a healthy nutrition. Dr. J. G. Schnitzer" .In South-Germany, since centuries people like more airy, porous and spongy breads,

made as free (not in tin moulds) baked round or long bread loaves. This but was only

possible with refined wheat and rye flours. If I wanted to win this population for whole-

meal breads, I had to offer something similar..

First I had to be able to grind freshly fine whole-meal flour. I succeeded in a provisional

way with a grinding equipment, which was not originally constructed for cereals..

Then I started to search for some leftover "know how" from former centuries, how Black

Forest Farmers were baking their bread. For centuries this had been whole-meal flour.

The farmers were grinding it in their own mills with milling stones, driven by a waterwheel. Even the size of the mill-pond and the quantity of water in it were appropriate, to

grind the right quantity of flour, to fill once the stone baking oven with bread. So,

automatically, it was not only whole-meal flour, it was also freshly produced whole-meal

flour. (Even now, some of these very romantic, nostalgic, in folksongs mentioned Black

Forest Mills, driven by water, are existing)..

I found somebody: A woman in Moenchweiler, who grew up as a daughter of a farmer.

She was remembering how they were baking their bread. A first experiment could be

started..

As a next step it was necessary to provide the bakers with equipment to grind cereals

freshly into fine whole-meal flour. Both bakers - it was countryside - were also farmers.

Therefore, they were having grinding mills to feed their animals. After some experiments

and modifications of the mills we succeeded: Now freshly ground fine whole-meal flour

was available..

I informed the bakers, which (only natural!) ingredients they should use. Nearly each day

an "experiment" was baked, tasted and examined. Very soon the "Moenchweiler Whole-

meal Bread" and the "Dr. Schnitzer Rolls" were offered in the bakeries. They were

accepted by the population - not only locally. Soon people came from far to buy their

bread in this village. Not only once or twice. Still nowadays (1999), 36 years after

introduction, these simple and healthy whole-meal bakery products are daily produced

and eaten, both already by the second generation of bakers and people!.

Also, a big whole-meal bread factory was showing interest to produce my "Moenchweiler Whole-meal

Bread", because this "Action Moenchweiler" attracted a lot of attention by reports in the media including

TV. But in several aspects the factory then didn't follow up properly my recipe. They made it not free-shaped long, rather as a tin loaf; not airy-spongy, rather compact-heavy. There argument: by this their

industrial oven can take in more pounds of bread per area and hour (means more profit). It came even

worse: The first series for sale, with the printed name "Moenchweiler Whole-meal Bread" on it, was sounbelievably etching (caustic) sour (acid), that even made teeth become blunt by etching of the enamel.

(This happens if leaven dough is fermented at cold temperatures). Therefore this bread, as fast it appearedin the supermarkets, so fast it disappeared. Incompetence or intention? Did they want to destroy the

reputation of the new bread, which had got the attention of the nation by newspapers, radio and TV reports,by giving it a strange taste making everybody saying "This, by best intention, you can't eat"? In any case,

the unwanted countryside "concurrence" with the original, tasty recipe still is baking and selling itsuccessfully, now in the second generation.


7/8

Construction of small grain mills with milling stones, appropriate to

produce coarse and fine whole-meal flours

Soon I constructed the first types of household grain mills with milling stones, adjustablefrom coarse to very finde whole-meal flours. The mechanic part of it was no problem.

Because in Black Forest you get precision mechanics already poured in by mother's

breast milk. The main problem was to produce, in series, small precise milling stones

from natural materials. Here also I could built on from old traditional know-how. My

godfather Karl Patschke, Teningen was a bee-keeper, wine-grower, farmer, producer of

vine sticks (which are needed to hold the vine), and owner of a friction mill with own

water wheel and channel. He was having this old know-how, and he could tell me where

to get these traditional materials, and how to handle it..

So I could take small basalt grains from Naxos (a special hard stone type) and magnesite.

These materials were already used in the past to make the big milling stones. When thecast stones were hardened, they shaped by hammer and chisel the "Schrenzen" (a special

old word for the channels in the stones to transport grains and flour during the milling

process)..

My innovative task was, to develop a procedure, to produce series of precise small and

even tiny milling stones. I succeeded step by step, partially using special knowledge from

my dentist profession..

Later, in 1975, I was asked by the Siemens-Bosch Company to construct a grain mill with

milling stones for their big kitchen machine. After only 4 weeks I could present to them

an already functioning prototype. Hundreds of thousands of these mills were produced for

the Bosch Company by my former company, which had developed from my

constructions. Still now (1999), 24 years later, this mill is produced and sold without

change all over the world, whilst the kitchen machine construction itself within the same

time was changed not only once..

It was important to me to use stone as milling tool because of health reasons. Abrasion

from steel grinders is iron, which in the blood would destroy high-unsaturated fatty acids,

which are indispensable for transport of oxigen in the organism. Abrasions from such

milling stones - which are only very minimal quantities - are containing only

advantageous trace elements from basalt, and magnesium, which the organism needs.

Magnesium e.g. reduces risk of heart attack.

Developing new whole-meal recipes

A growing interest for such healthy whole meal breads and bakery products raised up in

the population. This caused me to develop more recipes. My goal was to teach whole

meal baking in seminars for master bakers and laymen. Originally I was having the idea,

to win a professor of cereal technology, whom I knew since years, to hold those seminars

as an expert teacher. I asked him, he was even ready to do it, but he said: "For the

practical baking part but you must give me a master baker". Me, surprised: "How - you

are professor of cereal technology and do not know how to bake bread? In this case I will

do it myself.".

First I installed an experimental bakery in the cellar of the house. The company Winkler,Villingen (Black Forest) was kind enough to provide me with a pastry oven from their

production with three baking decks and vapor equipment (needed to bake and not only to

dry up the bread). A producer of kneading machines contributed a lifting kneading

machine. As a mill I established a grinding mill with milling stones, which I modified to


8/8

Copyright 1998-2004 (complete Site) by Dr. J. G. Schnitzer, D-88045 Friedrichshafen, Germany

Entry-page English Introduction Previous page

Next page Mail to Dr. Schnitzer

Health-Searchengine

and link-list of all pagesGerman introduction

Previous topic Next topic Book order page
http://www.doc-schnitzer.com/index.htmlhttp://www.dr-schnitzer.de/introe1.htmlhttp://www.dr-schnitzer.de/vkeint01.htmlhttp://www.dr-schnitzer.de/vkernb02.htmlmailto:[email protected]://www.dr-schnitzer.de/intrasearch.htmlhttp://www.dr-schnitzer.de/intrasearch.htmlhttp://www.dr-schnitzer.de/introg1.htmlhttp://www.dr-schnitzer.de/medicusquovadis-e.htmlhttp://www.dr-schnitzer.de/medicusquovadis-e.htmlhttp://www.dr-schnitzer.de/autorcv2.htmhttp://www.dr-schnitzer.de/besteug1.htmhttp://www.dr-schnitzer.de/besteug1.htmhttp://www.dr-schnitzer.de/introg1.htmlhttp://www.dr-schnitzer.de/intrasearch.htmlmailto:[email protected]://www.dr-schnitzer.de/introe1.htmlhttp://www.doc-schnitzer.com/index.htmlhttp://www.doc-schnitzer.com/index.htmlhttp://www.dr-schnitzer.de/introe1.htmlhttp://www.dr-schnitzer.de/vkeint01.htmlhttp://www.dr-schnitzer.de/vkernb02.htmlmailto:[email protected]://www.dr-schnitzer.de/intrasearch.htmlhttp://www.dr-schnitzer.de/intrasearch.htmlhttp://www.dr-schnitzer.de/introg1.htmlhttp://www.dr-schnitzer.de/medicusquovadis-e.htmlhttp://www.dr-schnitzer.de/autorcv2.htmhttp://www.dr-schnitzer.de/besteug1.htm

dr. johann g. schnitzer's_original whole-meal recipes

Documents