Re: Local Grains?

[Guest guest]

>

> So like most here, I eat mostly local food, because I know where

(who)

> it comes from and deem it to be healthiest and certainly very

fresh. I

> enjoy my milk and eggs and meat and veggies and fruit (although

not so

> local, at times), but with grains, there is a huge disconnect.

>

> I feel so clueless about this - I just cruise on down to MS

Market's

> bulk bins and scoop 'em up. (And, yes, at times I get a bad batch

that

> seems old...) I feel my next step on this journey would be to

grind my

> own from a good source. So folks, what sources are out there? On

that

> note, what kinds of grains can be grown in our climate? Are any

local

> farms growing them?

>

> Thanks,

> .

Ask for High Lysine corn. A few years ago, the report was Upper

Midwest wheat low in selenium; eat one Brazil Nut each day (rich

source) to compensate.

co

>

[Guest guest]

I'm interested in good local grain as well and plan to have a good selection in

the

warehouse sometime soon (we need someone to help bring it in!) I do buy

hundreds of

pounds of Certified Organic Local BARLEY, RYE, OATS, TRITCALE & FLAX a month to

sprout for my Restoration Raw Pet Food. Most often I buy from commercial

suppliers such

as BUCKWHEAT GROWERS COOP in Western MN, but I also know individual farmers,

some

of whom sell organic grain, planted and harvested with horses. Next best thing

to growing

your own! Here's what I know:

1) HERITAGE WHEATS do not have the gluten problems of commodity wheat (which is

selected for high production/low quality).I still avoid wheat in my pet food

because of

allergies

2) Try SPELT if you want flavor and a less allergy-reactive wheat. NOTE: many

celiac

people or those with leaky gut syndrome need to get on something like the GAPS

program

before trying ANY gluten-bearing grain. Some may never be able to eat these

grains.

3) Skip rolled oats, steel-cut oats, oat meal and any smashed oat grain. The

germ was

destroyed when it was crushed or cut and is most certainly rancid (toxic,

carcinogenic).

Soak and boil WHOLE OAT GROATS (as per the NT cookbook) for the best taste treat

you

can have with oats. Add lots of butter, cream, maple syrup!

4) Be sure to SOAK (and ideally SPROUT) your cereal grains before eating.

5) Store your grains in a cool dark space. REFRIGERATE OR FREEZE your flour.

Better yet

get your own grinder and mill it just prior to cooking. Ironically, white flour

is safer than

whole wheat flour after storage because white has no germ in it. Likewise, after

storage,

flour sprayed or gassed with ethoxyquin, BHT, or BHA is arguably safer than

untreated

organic flour.

6) Avoid commercial GRANOLA (even from the coop) because they are all made with

rolled

grains plus they are stored at room temperature.

7) I think most people know to avoid all EXTRUDED GRAIN CEREALS as these things

are

freaky foods, certainly not healthy and likely to cause health problems, again

see the NT

cookbook for the full expose.

If you are still among the few Americans who can still eat grains without

getting sick, get

down on your knees and say a little prayer of gratitude!

Will Winter

Traditional Foods Warehouse/Buying Club