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Answer: I made a post about this here a few years ago. I hope it helps. Remember: "Not even salt!" 😉

https://www.jw.org/en/bible-teachings/questions/jesus-sacrifice-ransom/ How Is Jesus’ Sacrifice “a Ransom for Many”? Payment. The Bible says that Christians were “bought with a price.” (1 Corinthians 6:20; 7:23) That price is the blood of Jesus, with which he “bought people for God out of every tribe and tongue and people and nation.”—Revelation 5:8, 9. Can we please take a look at this little quote from a JW Org page. Link is above for reference. It looks all good doesn't it ? But is it in fact deceiving ? It's the bit that I've highlighted in RED. It's a part quote from a scripture, AND, it is where I say that JW Org misuses scripture. Lets look at the Revelation scripture Ch 5 v 8, 9 BUT also include verse 10. When he took the scroll, the four living creatures and the 24 eldersk fell down before the Lamb, and each one had a harp and golden bowls that were full of incense. (The incense means the prayers of the holy ones.)l And they sing a new song, saying: “You are worthy to take the scroll and open its seals, for you were slaughtered and with your blood you bought people for God out of every tribe and tongue and people and nation, 10 and you made them to be a kingdomp and priests to our God,q and they are to rule as kings over the earth.” In the top sentence ( marked as 1. Payment ) the GB / Writing department of CCJW / Watchtower make it look as if the Revelation scripture referenced is talking about ALL Christians. BUT, if we look at verse 10, we can see that it is talking only about the Anointed. How ? Because it says those ones are to rule as kings over the earth.” So, Jesus was slaughtered and with his blood he bought Anointed Ones from every tribe and tongue and people and nation, Do people fully understand this ? These ones eat the flesh and drink the blood of Christ. John 6 v 53 - 56. So Jesus said to them: “Most truly I say to you, unless you eat the flesh of the Son of man and drink his blood, you have no life in yourselves. 54 Whoever feeds on my flesh and drinks my blood has everlasting life, and I will resurrect him on the last day; 55 for my flesh is true food and my blood is true drink. 56 Whoever feeds on my flesh and drinks my blood remains in union with me, and I in union with him. When Anointed ones are resurrected to heavenly life they have no further testing, because they have eaten the flesh and drank the blood of Christ and they are in union with Him. Whereas, the Earthly class do not eat and drink those things, so the ransom has not yet paid the price for them. Therefore the Earthly Class will get a testing at the end of the Thousand Years. Only on passing that test will the ransom of Christ pay the price for them and then they will 'come to life'. I feel these are not my words, but God's. I have never thought of myself as inspired but if i can be of use to God through Christ, then may that take place according to God's will.

Memorial Bread Recipe This is in preparation for the Memorial of the Death of our Lord Jesus Christ 2 Cups flour -- * (approximately) 1 Cup spring water -- (approximately) * (preferably freshly ground with the coarsest bran sifted out; either hard whole wheat flour or spelt flour) You will need a medium sized bowl, a rolling pin, a fork, or a metal comb or other utensil for making holes in the breads, and quarry tiles to fit on the rack of the oven or one or two baking sheets. Place tiles or baking sheets on the bottom rack of the oven and preheat oven to 425=B0F. When the oven is hot place 2 cups flour in a medium sized bowl and stir in water until a kneadable dough forms; you may have to add a little more flour or water, depending on your flours. Turn the dough out onto a lightly floured surface and knead very quickly and vigorously until smooth, about 3 to 4 minutes. (Although you are trying to get the dough into the oven quickly, the time spent kneading is important, as it makes the dough easier to roll out very thin.) Cut the dough into 12 equal pieces and flatten with lightly floured hands. Work with one piece of dough at a time, keeping the others covered with plastic wrap. On a lightly floured surface roll out one piece of dough as thin as possible. Prick it all over with a fork or or a sharp toothed comb, and then try to stretch it slightly to widen the holes you have made. Transfer to the quarry tiles or baking sheet, placing it to one side to leave room for more breads and bake for 2 and 1/2 to 3 minutes, until golden on the bottom and starting to crisp around the pricked holes. Meanwhile, continue rolling out the dough, placing each bread in the oven as it is ready. If you are working with a partner, one should roll out the dough while the other pricks, stretches and bakes the breads. This will be much easier to get the breads baked in time. If your oven is small, you may not be able to fit in enough breads at once to get them done in time. If so, you can bake some of the breads on the your stove top in a dry skillet, to get them all started baking within the 18 minute time limit. For a traditional crisp, dried matzoh, leave the breads out on a rack to cool completely and to dry. With the small amount of dough this recipe makes, you can get all the breads into the oven if not completely baked) in less than eighteen minutes from when we first add water to the flour. the recipe assumes that you wish to make matzoh within the time limit; without a large commercial oven, and several helping hands for the rolling out, you must begin with a small amount of dough to get all the breads done in time. To make more, make the recipe again a second time. If you aren't worried about complying with the time limit, you can bake in larger batches. Makes 12 thin breads approximately 8" in diameter. ---- Matzo is the unleavened bread made from flour and water with no salt, no oil, and - most important, no yeast. It is eaten during Passover to commemorate the haste with which the Jewish people fled Egypt. During Passover no yeast or yeasted products may be eaten. In religiosly observant households, the house is thoroughly cleaned and swept, and all old flour, biscuits and other unleavened products are discarded. Matzoh must be made quickly and with clean flour in order to prevent naturally occurring yeasts from making the breads rise. The Shulchan Aruch, a sixteenth-century codification of Jewish law, requires that no more than eighteen minutes should elapse. In order to get everything done within the time limit, many hands are needed to roll out the breads and get them cooked, and only small batches can be made at a time.

Barley can be added into soups, stews, salads, served as a side dish, and now used as a way to lower appetite and improve overall health. Researchers from Lund University in Sweden examined the impacts barley-rich bread could have on improving a person’s risk for heart disease and diabetes. Their findings, published in the British Journal of Nutrition, reveals barley's ability to “rapidly improve people’s health.” Researchers focused on a blend of bread that contained 85 percent barley kernels, which had been boiled and mixed together with wheat flour. They asked a group of 20 healthy, middle-aged participants to eat the barley-rich bread at breakfast, lunch, and dinner for three days straight. Roughly 11 to 14 hours after their final meal of the day, participants were examined for risk factors of diabetes and cardiovascular disease, which were then compared to their risk factors before the diet. Their metabolisms improved for up to 14 hours, along with decreased blood sugar and insulin levels, and an increase in insulin sensitivity and improved appetite control — all of which lower the risk for heart disease and type 2 diabetes. "It is surprising yet promising that choosing the right blend of dietary fibers can — in a short period of time — generate such remarkable health benefits," said the study’s lead researcher Anne Nilsson, associate professor at the Food for Health Science Centre, in a press release. "After eating the bread made out of barley kernel, we saw an increase in gut hormones that regulate metabolism and appetite, and an increase in a hormone that helps reduce chronic low-grade inflammation among the participants” It’s not the first time barley has proven to be a heart-healthy grain. A previous studyconducted in 2010 by Dutch researchers found when men ate cooked barley kernels and refined wheat bread they experienced healthier blood sugar control. In other research, barley has been shown to reduce blood pressure, lower cholesterol, and help control weight, according to the Whole Grains Council. The grain has particular promise for those who are obese or diabetic. Nilsson and her team believe barley is able to stimulate gut hormones that are involved in appetite and insulin regulation. The results provide an inexpensive dietary intervention, especially for the increasing population of overweight and obese children and adults. Nilsson concludes: “In time this could help prevent the occurrence of both cardiovascular disease and diabetes." In order to try to make your own dough in an effort to improve your health, follow the loaf ofbarley-rich bread recipe Nilsson and her team used. It only takes an hour in the oven and some cooling time before you can reap the potential benefits yourself. "We added 105 grams (g) of white wheat flour to the cooled kernels, 300 g water, 6 g dry yeast and 5 g salt. The dough (we call it dough, but it doesn't look like an ordinary dough) was kneaded for some minutes and proofed 30 minutes in the bowl, followed by another 35 minutes proofing in a baking tin. It is important to press the dough in the baking tin so that there are no air pockets. This can be done by cover with plastic foil and then press with your hands or, as we did, with another baking tin," Nilsson said. Source: Nilsson A. British Journal of Nutrition. 2016. Source: http://www.medicaldaily.com/blood-glucose-loss-appetite-barley-bread-risk-factors-diabetes-373090