how traditional is soaking grains?

[Guest guest]

I have a general question, something I have been pondering. Sally argues that

many cultures soaked or fermented their grains before cooking and she lists

several examples (pg 452). However, as I read cookbooks I don't really see that

many examples of soaking or fermenting grains. I understand this is largely due

to traditional ways dieing out, but I would think you would run into examples

more often. Am I just not seeing these examples? Okay, I haven't read every

cookbook out there, and certainly not from every cultural background, so I am

sure part of the issue is I need to read more.... But, I have read lots of

Italian cookbooks. Did Italians soak their corn meal before making polenta?

And if so, did they soak it in an acid (ie whey)? I have never read that they

did. Italians and other European cultures use lots of nuts in their

cooking/baking... I have never read that they soaked their nuts (although they

do roast them). Have they just not been digesting well all these years? :-)

I could list other examples, but my main question is how widespread is/was the

soaking of grains? Were there as many cultures that DIDN'T soak grains as did?

Were they just ignorant of the benefits? I am not trying to be overly skeptical

here, just curious. :-) Also, Sally says that rice (and millet and buckwheat)

don't contain gluten and therefore are more easily digested. Yet she calls for

a long soaking and cooking time for brown rice. Is this how traditional

cultures cook their brown rice? Also, in general, in cultures that DID soak

their grains, did they use whey etc to help things along, or is this technique

unique to the diet in NT? This sound like a confusing question as I am typing

it out.. hope I am making sense.

Any thoughts appreciated.

Thanks! I am really enjoying being on this list, I am learning so much!

Carolyn