Want one more explanation of why a low-carb diet is good? It lowers your chances of meeting a ghost or becoming a witch. Cool, right?
“In 1976, Linnda Caporael offered the first evidence that the Salem witch trials followed an outbreak of rye ergot. Ergot is a fungus blight that forms hallucinogenic drugs in bread. Its victims can appear bewitched when they’re actually stoned,” says John H. Lienhard, who is the founding author and voice of ‘The Engines of Our Ingenuity’ and a Professor Emeritus of Mechanical Engineering and History at the University of Houston.
Ergot is very dangerous and highly poisonous, and it can be fatal. Symptoms of poisoning could be:
- nausea
- vomiting
- muscle pain
- weakness
- numbness
- itching
- rapid or slow heartbeat
- vision problems
- confusion
- spasms
- convulsions
- unconsciousness
- hallucination
Ergot is often found in old houses “with ghosts”. When it’s rainy, fungus starts to grow fast and can cause psycosis. People can hear voices and see paranormal things.
A weird story happened in Salem in the 17th century. The girls rolled on the floor, were scared, and their bodies took strange positions. A local doctor made a diagnosis – those girls were cursed by witches. 19 “witches” were hanged.
Rye bread was an important part of the diet in the 16th and 18th centuries, when society was very religious and tended to explain every unusual behavior by devil influence.
The witches appeared in regions where the weather was often rainy and ray bread was popular.
Eating high carb products that can cause hallucinations, confusion, spasms, and inquisition? No, thanks.
Try out our recipe instead. It’s tasty and safe.
Ingredients
- 50 g sour cream (extra fat)
- 40 g almond flour
- 2 eggs
- 50 g hard cheese
- 10 g psyllium
- 1 tsp baking powder
- 1 tsp flax/sesame seeds (for sprinkling)
- 1 tsp butter (for frying)
Instructions
- Beat the eggs with a fork until smooth. Then add grated cheese, psyllium, and baking powder.
- Mix well. Gradually, spoon by spoon, add the almond flour. Look at the consistency of the batter: it should turn out like pancakes. If necessary, you may add less or more almond flour than mentioned in the recipe. Leave the dough to swell for 15-20 minutes at room temperature.
- Grease the pan with butter, spread the batter, and level it with a tablespoon. On the slowest heat, fry the bread for 10 minutes on each side. In the end, sprinkle with flax or sesame seeds. Eat it with butter, cheese, or pate.
Notes
Nutrition
