Guest guest Posted December 13, 2008 Report Share Posted December 13, 2008 > > 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 > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 15, 2008 Report Share Posted December 15, 2008 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 Quote Link to comment Share on other sites More sharing options...
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