Re: soaking after cooking?

[Guest guest]

Dan-

> does anyone know if soaking after cooking a grain has the same effect

> of pre-soaking?

It doesn't. The point of soaking before cooking is to activate

certain biological processes in the grain with the aim of breaking

down anti-nutrients. Once the grain is cooked, these biological

processes can no longer take place.

-

[Guest guest]

> It doesn't. The point of soaking before cooking is to activate

> certain biological processes in the grain with the aim of breaking

> down anti-nutrients. Once the grain is cooked, these biological

> processes can no longer take place.

>

> -

>

>

[Guest guest]

-

> I remember Sally Fallon saying extruding grains were so bad because

> the high temperature destroyed the phytase and it wouldn't even be

> able to remove phytic acid in your digestive system...so on the

> contrary, I think soaking grains after saying roasting them would

> still deactivate phytic acid.

I'd think the cooked grain would be more likely to rot than anything

else if soaked.

Does anyone have any hard info on the question, though?

-

[Guest guest]

>

> -

>

> > I remember Sally Fallon saying extruding grains were so bad because

> > the high temperature destroyed the phytase and it wouldn't even be

> > able to remove phytic acid in your digestive system...so on the

> > contrary, I think soaking grains after saying roasting them would

> > still deactivate phytic acid.

>

> I'd think the cooked grain would be more likely to rot than anything

> else if soaked.

>

> Does anyone have any hard info on the question, though?

>

> -

>

>

[Guest guest]

One of my main irritants with Fallon is that the whole grain soaking vs.

germination/sprouting isn't properly addressed. There's too much emphasis

on soaking, instead of discussing the nutritional benefits of germinating

seeds/grains/legumes.

While soaking is important for the reasons you've been given, the

germination process is key to producing healthier grains that not only have

neutralized enzyme inhibitors and reduced phytic acid, but more importantly,

are converted into what is commonly referred to as " powerhouses " of

nutrition.

During the soaking/germination process, amino acids, enzymes, minerals and

vitamins become more nutritionally available - anyway from 3 to 300%

according to solid studies from institutions like the U of Minnesota.

There's also a growing body of evidence that the germination (wrongly called

" sprouting " which should only used when referring to the " greening up " stage

as in sunflower " sprouts " , etc., where the goal is chlorophyll...) process

reduces the production of acrylamides in items that are baked/fried because

the starches are converted to more easily digestible and broken down sugars

via the germination process. Also, gliadins and glutenins are reduced in

the germination process.

So, long story short, I believe that germinating all seeds/grains/legumes is

essential to good nutrition. In the case of the large beans (kidney, pinto,

etc.), these should be steam-treated AFTER germination in order to reduce

some toxic byproducts which, if ingested over time, can cause health

issues. For smaller legumes like lentils, I love germinating them and then

placing them into my soup after it's all cooked so as not to kill off the

" living food " properties of the lentils. HTH.

Sharon

On Dec 26, 2007 8:55 PM, repent_kog_is_near <repent_kog_is_near@...>

wrote:

> hi

> does anyone know if soaking after cooking a grain has the same effect

> of pre-soaking?

>

> thanks

> -Dan.

>

>

>

--

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

It is my understanding that unless you're buying unhulled oats - they're all

steamed. It is one of the few grains that they use steaming in the

dehulling process (most others are dehulled mechanically). I have heard

they go through several steam treatments, for various reasons - any idea if

the first steaming (to dehull) is just as bad as the latter steamings?

This also makes me wonder how the groups in NAPD dehulled their oats -

anyone know?

-Lana

>

>

> This is taken from wikipedia

>

> " Oat groats can be used as cereal, but since the bran layer makes the

> grains tough to chew and contains an enzyme that can cause the oats to

> go rancid, oat groats are usually steam-treated to soften them and

> denature the enzymes. It can be argued that this process removes the

> enzyme phytase which would otherwise serve to break down the the

> high-phytate content of commercial oats which inhibits the absorption

> of iron by the human body. "

>

> I was pretty sure most oats were steam treated because they go rancid

> easily otherwise, and I recall reading that traditionally whole oats

> were roasted before storing. Still inconclusive though...

>

> -

>

[Guest guest]

>

> One of my main irritants with Fallon is that the whole grain soaking vs.

> germination/sprouting isn't properly addressed. There's too much

emphasis

> on soaking, instead of discussing the nutritional benefits of

germinating

> seeds/grains/legumes.

>

> While soaking is important for the reasons you've been given, the

> germination process is key to producing healthier grains that not

only have

> neutralized enzyme inhibitors and reduced phytic acid, but more

importantly,

> are converted into what is commonly referred to as " powerhouses " of

> nutrition.

>

> During the soaking/germination process, amino acids, enzymes,

minerals and

> vitamins become more nutritionally available - anyway from 3 to 300%

> according to solid studies from institutions like the U of Minnesota.

> There's also a growing body of evidence that the germination

(wrongly called

> " sprouting " which should only used when referring to the " greening

up " stage

> as in sunflower " sprouts " , etc., where the goal is chlorophyll...)

process

> reduces the production of acrylamides in items that are baked/fried

because

> the starches are converted to more easily digestible and broken down

sugars

> via the germination process. Also, gliadins and glutenins are

reduced in

> the germination process.

>

> So, long story short, I believe that germinating all

seeds/grains/legumes is

> essential to good nutrition. In the case of the large beans

(kidney, pinto,

> etc.), these should be steam-treated AFTER germination in order to

reduce

> some toxic byproducts which, if ingested over time, can cause health

> issues. For smaller legumes like lentils, I love germinating them

and then

> placing them into my soup after it's all cooked so as not to kill

off the

> " living food " properties of the lentils. HTH.

>

> Sharon

>

Germinating is the way to go I believe if you want maximum

availability of the nutrients. For me though, I only like

veggies/sprouts if they are well cooked (as in pretty tender) or

pickled.

btw, pickled raw mung sprouts are super tasty, but make sure you

leave extra room in the jar as they ferment really fast!

-

[Guest guest]

On 12/31/07, Sharon son <skericson@...> wrote:

> During the soaking/germination process, amino acids, enzymes, minerals and

> vitamins become more nutritionally available - anyway from 3 to 300%

> according to solid studies from institutions like the U of Minnesota.

> There's also a growing body of evidence that the germination (wrongly called

> " sprouting " which should only used when referring to the " greening up " stage

> as in sunflower " sprouts " , etc., where the goal is chlorophyll...) process

> reduces the production of acrylamides in items that are baked/fried because

> the starches are converted to more easily digestible and broken down sugars

> via the germination process.

Everything I've read has said that acrylamides are formed from sugars,

not starches. (?)

Chris

[Guest guest]

Hi, Chris

Yes, tsugar + heat = acrylamide (Maillard reaction). At a micro level,

though, while acrylamides are formed from starch/sugar containing foods, it

can't occur without amino acids.

The converting " sugars " may be any of the following: every saccharide

having a possibility of forming acrylamide by reacting with an organic

substance having an amino group(s). Such a saccharide includes one or more

monosaccharides selected from the group consisting of D-xylose, L-arabinose,

D-glucose, D-fructose, and D-galactose; reducing oligosaccharides containing

one or more saccharides selected from the group consisting of D-xylose,

L-arabinose, D-glucose, D-fructose, and D-galactose as a component sugar;

non-reducing oligosaccharides, containing D-frucrose as a component sugar,

which is easily decomposed by acid or heating, such as sucrose, raffinose,

stachyose; and the genus L-ascorbic acid such as L-ascorbic acid, L-ascorbic

acid derivatives, and those salts. Salts of L-ascorbic acid or its

derivatives include alkali metal salts such as sodium salt and alkali earth

metal salts such as magnesium salt.

Amino acids converted with the above " sugars " may include: glycine,

L-alanine, L-valine, L-leucine, L-isoleucine, L-serine, L-threonine,

L-aspartic acid, L-glutamic acid, L-asparagine, L-glutamine, L-lysine,

L-arginine, L-cysteine, L-methionine, L-phenylalanine, L-tryptophan, and

L-proline, and those salts, and peptides and proteins constructed by those

amino acids.

The usual banter on food research sites it that acrylamide production is

attributed to only one amino acid - L-asparagine and reducing saccharides

such as D-glucose ( S. Mottram et al. in Nature, Vol. 419, pp. 448-450

(2002) with emphasis on changes in several key amino acids during the

heating process of baked goods, but I'm finding that to be outdated.

Lately, I've been seeing more research pinpointing thiocalsin, which is a

thioredoxin-linked, substrate-specific protease, dependent on calcium, as

suppressing acrylamide formation. Thiocalsin is created/released in the

germination process (potatoes, variety of wheats, barley, etc.) - a

protective shield, if you will, against acrylamide production. It should be

fascinating to see what is discovered over the next few years regarding

other chemical processes and changes that the germination process offers for

protection.... Food processors are issuing some new patents focusing on

thiocalsin for factory-food purposes - toying with injecting it into cells,

etc., and messing with genes. I'd prefer my germinated whole-food products

that I make from non-GMO items........

Sharon

On Dec 31, 2007 2:42 PM, Masterjohn <chrismasterjohn@...> wrote:

> On 12/31/07, Sharon son <skericson@... <skericson%40gmail.com>>

> wrote:

>

> > During the soaking/germination process, amino acids, enzymes, minerals

> and

> > vitamins become more nutritionally available - anyway from 3 to 300%

> > according to solid studies from institutions like the U of Minnesota.

> > There's also a growing body of evidence that the germination (wrongly

> called

> > " sprouting " which should only used when referring to the " greening up "

> stage

> > as in sunflower " sprouts " , etc., where the goal is chlorophyll...)

> process

> > reduces the production of acrylamides in items that are baked/fried

> because

> > the starches are converted to more easily digestible and broken down

> sugars

> > via the germination process.

>

> Everything I've read has said that acrylamides are formed from sugars,

> not starches. (?)

>

> Chris

>

>

--

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Hi Sharon,

> Lately, I've been seeing more research pinpointing thiocalsin, which is a

> thioredoxin-linked, substrate-specific protease, dependent on calcium, as

> suppressing acrylamide formation. Thiocalsin is created/released in the

> germination process (potatoes, variety of wheats, barley, etc.) - a

> protective shield, if you will, against acrylamide production. It should be

> fascinating to see what is discovered over the next few years regarding

> other chemical processes and changes that the germination process offers for

> protection.... Food processors are issuing some new patents focusing on

> thiocalsin for factory-food purposes - toying with injecting it into cells,

> etc., and messing with genes. I'd prefer my germinated whole-food products

> that I make from non-GMO items........

So then the reduction in acrylamide formation is from the production

of thiocalcin, and not from the breakdown of starches into sugars?

Chris

[Guest guest]

Hi Sharon,

I would be interested in a crash course in germinating grains. If

you have info that i can start reading to better understand the how's

and why's i would be much obliged. I thought NT said to not consume

too many sprouted grains/legumes because of the whole phytase etc...

It has been awhile since i read my book though as i am constantly

loaning it to someone, so maybe what you said in this post has

explained that. Sorry if you did cover it, but the whole grain

soaking sprouting etc... has me some what confused, mostly because of

lack of thorough info on it. I would like to see something with the

NN/NT mindset covering this more thoroughly myself.

To the original poster i know i have read on anotehr forum that Sally

reccomended soaking rolled oats before cooking them. This is the

only thing i have heard of that may fall into the soaking after

cooking category (considering whatever processes happen to the grain

to make it into a rolled oat).

julia

>

> One of my main irritants with Fallon is that the whole grain

soaking vs.

> germination/sprouting isn't properly addressed. There's too much

emphasis

> on soaking, instead of discussing the nutritional benefits of

germinating

> seeds/grains/legumes.

>

[Guest guest]

wow..

i thought soaking(alone) was doing a great job..

any thoughts on sprouted breads in health food stores like Ezekial

4:9.. are they germinated & alive..?

also sharon, you said you would steam the larger beans like kidney,

pinto.. which are the other grains/lentils/beans/seeds that need the

extra steaming/heating, above the germination?

thanks much

-Dan.

>

> > hi

> > does anyone know if soaking after cooking a grain has the same

effect

> > of pre-soaking?

> >

> > thanks

> > -Dan.

> >

> >

> >

>

>

>

> --

> Deut 11:15 He will put grass in the fields for your cattle, and you

will

> have plenty to eat.

>

>

>

[Guest guest]

* So then the reduction in acrylamide formation is from the production

of thiocalcin, and not from the breakdown of starches into sugars?

Chris*

Hi, Chris

I couldn't say one is better than the other, or more responsible. No one

can. They're only two bit players in a biosynthesis process of germination

which appear to release, convert and/or create components capable of

inhibiting or neutralizing the production of acrylamide - something which

can't be said for dry (non-germinated) counterparts. For example, there

are enzymes that come into play, via germination, as having benefit

oxidizing reducing-sugars which were broken down from starch - phosphorylase

in potatoes, for example. Sugars are also broken down from starch into

fermentable and non-fermentable structure (amalyse, for example, in wheat

products).

Here's a fascinating tidbit about lactic acid fermentation of french fries,

which reduces the Maillard reaction:

http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.2006.tb12384.x

So, short version of why I see hope in germinated seeds/grains/legumes over

non-germinated, is there are a number of undetermined processes

(biosynthesis of precursors is more my interest) between enzymes, amino

acids and reducing sugars, that show potential for reducing acrylamide.

One thing I'm looking forward to seeing someone research is how the increase

in vitamins and minerals, especially the B-vitamins and Vitamin C (both of

which increase anywhere from 100% to 600%) in germinated grains, will come

into play especially where there's speculation that acrylamide is linked to

cancer formation. Some prelimiinary research on vitamin formation,

Burkholder and McVeigh, done back in the 1940's, looked at germinated

grains in Asian diets as being a superior product over dry items, but the

food industry is based on dry, not germinated.....

It would not surprise me if acrylamides were linked to Autism, as a side

note, given their neuro-toxic effects, as well as changing DNA

structures.....

Sharon

[Guest guest]

Hi, Dan

I phoned Ezekial a few years back asking the same thing. They bake their

breads at 250f, so that at least helps reduce acrylamide formation since it

is heat that is thought to be the agent instigating acrylamide formation.

Since bread is typically " done " when it reaches an internal temp of 150f,

some of the germinated (sprouted would mean they're using greened-up

seeds/grains like wheat grass or sunflower greens, etc.) properties might

still be retained. I think of 140f as the cut-off for being safe if

preservation of beneficial germinated properties are desirable. Anyway, if

you want to be " safe " , always cut off your crust of any bread because it's

been shown that 90% of the acrylamide is in the crust. I drove my mother

nuts, because I'd refuse to eat my Wonder Bread if it had any crust.

Sharon

On Jan 1, 2008 1:01 AM, repent_kog_is_near <repent_kog_is_near@...>

wrote:

> wow..

>

> i thought soaking(alone) was doing a great job..

>

> any thoughts on sprouted breads in health food stores like Ezekial

> 4:9.. are they germinated & alive..?

>

> also sharon, you said you would steam the larger beans like kidney,

> pinto.. which are the other grains/lentils/beans/seeds that need the

> extra steaming/heating, above the germination?

>

> thanks much

> -Dan.

>

>

>

> >

> > > hi

> > > does anyone know if soaking after cooking a grain has the same

> effect

> > > of pre-soaking?

> > >

> > > thanks

> > > -Dan.

> > >

> > >

> > >

> >

> >

> >

> > --

> > Deut 11:15 He will put grass in the fields for your cattle, and you

> will

> > have plenty to eat.

> >

> >

> >

[Guest guest]

Hi, Dan

The larger beans are soy, garbanzo, green peas, kidney, navy and pinto

beans. " Smaller " beans " are mung, lentil, adzuki and red pea. Cooking the

larger beans in water is primarily to help reduce the enzyme inhibitors not

taken care of in the germinating process, as well as breaking down starches,

making them even more digestible. I always germinate navy beans, before I

make my takes-5-hours-to-bake Boston Beans and they're the only baked beans

my IBS husband can eat because there are no after-effects, iykwim.

Germinating larger beans, btw, is considered completed when the tail is 1

1/2 inches, according to the " Sproutman " , p. 118 of his book Sprouts, The

Miracle Food: http://www.sproutman.com/books.html. Here are some other

pointers from him as to why you should cook larger beans:

* insure the elimination of any remaining trypsin inhibitors

* insure elimination of other toxins not converted by sprouting

* increases digestibility

* or other toxins not converted by sprouting and to increase digestibility.

HTH!

Sharon

On Jan 1, 2008 1:01 AM, repent_kog_is_near <repent_kog_is_near@...>

wrote:

>

>

> also sharon, you said you would steam the larger beans like kidney,

> pinto.. which are the other grains/lentils/beans/seeds that need the

> extra steaming/heating, above the germination?

>

> thanks much

> -Dan.

>

>

>

> >

> > > hi

> > > does anyone know if soaking after cooking a grain has the same

> effect

> > > of pre-soaking?

> > >

> > > thanks

> > > -Dan.

> > >

> > >

> > >

> >

> >

> >

> > --

> > Deut 11:15 He will put grass in the fields for your cattle, and you

> will

> > have plenty to eat.

> >

> >

> >

[Guest guest]

Hi,

One of these days, I'll blog about it, including photos, but in the

meantime, one of the best books on the topic is

http://www.sproutman.com/sprouts.html

I germinate wheat and then dehydrate it, grinding it into flour.

Germinated wheat is " ready " when the tail is less than 1/2 the length of the

grain. Depending on your use, the tail length varies from large/small

legumes, to the grains (wheat, barley, etc.)

I use hydrogen peroxide in my initial soak for ALL seeds/grains/legumes as a

way to reduce mold, bacteria. For the most part, I soak all

seeds/grains/legumes for about 16-20 hours, and then drain, rinsing them

every few hours. Heat builds up when items are germinating, and along with

that, an increase for bacteria build-up as well as mold, etc. When they are

germinating, whatever container you use - colanders, bamboo baskets,

open-weave organic cotton or hemp bags, etc. - air flow is critical to the

process, so just make sure they're not placed into a microwave or closed

cabinet while sprouting, or all you'll have is mold.

Malted rye, btw, helps reduce phytase in oats which are REALLY difficult to

germinate:

http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-2621.1992.tb14340.x?cook\

ieSet=1 & journalCode=jfds

HTH!

Sharon

On Dec 31, 2007 9:46 PM, <beauty4ashesisaiah61@...> wrote:

> Hi Sharon,

>

> I would be interested in a crash course in germinating grains. If

> you have info that i can start reading to better understand the how's

> and why's i would be much obliged. I thought NT said to not consume

> too many sprouted grains/legumes because of the whole phytase etc...

> It has been awhile since i read my book though as i am constantly

> loaning it to someone, so maybe what you said in this post has

> explained that. Sorry if you did cover it, but the whole grain

> soaking sprouting etc... has me some what confused, mostly because of

> lack of thorough info on it. I would like to see something with the

> NN/NT mindset covering this more thoroughly myself.

>

> To the original poster i know i have read on anotehr forum that Sally

> reccomended soaking rolled oats before cooking them. This is the

> only thing i have heard of that may fall into the soaking after

> cooking category (considering whatever processes happen to the grain

> to make it into a rolled oat).

>

> julia

>

>

>

> >

> > One of my main irritants with Fallon is that the whole grain

> soaking vs.

> > germination/sprouting isn't properly addressed. There's too much

> emphasis

> > on soaking, instead of discussing the nutritional benefits of

> germinating

> > seeds/grains/legumes.

> >

>

>

>

--

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

Hi Sharon,

Thx for the reply. So you do not think that soaking in raw ACV or

Kefir will keep the mold etc off? I assume you do mean food grade

hydro P?

What do you use to dehydrate and at what temp? I have an American

Harvest dehydrater that i use now to soak the grains in Kefir/ACV NT

style - not sprouted, but have found trying to get all the little

grains into a dish afterwards is a pain. Especially trying ot get

them out of all the vent cracks in the dehydrator trays. Can you

tell me a better way to do this?

Can you tell me how long the tail should be for grains - bread types,

and Legumes - i mostly use pinto, black, kidney, white n. And oats.

Don't use a jar with lid loosely atop (NT) for the germinating. I

need a cheese cloth or something to cover and leave on counter to

let air thoroughly circulate. Correct? Should i worry about light,

warmth etc...?

TIA

>

meantime, one of the best books on the topic is

> http://www.sproutman.com/sprouts.html

>

> I germinate wheat and then dehydrate it, grinding it into flour.

> Germinated wheat is " ready " when the tail is less than 1/2 the

length of the

> grain.

Depending on your use, the tail length varies from large/small

> legumes, to the grains (wheat, barley, etc.)

>

> I use hydrogen peroxide in my initial soak for ALL

seeds/grains/legumes as a

> way to reduce mold, bacteria.

> germinating, whatever container you use - colanders, bamboo baskets,

> open-weave organic cotton or hemp bags, etc. - air flow is critical

to the

> process, so just make sure they're not placed into a microwave or

closed

> cabinet while sprouting, or all you'll have is mold.

>

[Guest guest]

> Malted rye, btw, helps reduce phytase in oats which are REALLY

difficult to

> germinate:

> http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-

2621.1992.tb14340.x?cookieSet=1 & journalCode=jfds

>

Oh i forgot. Can you explain this more - what is malted rye?? How

would i use it to germinate oats?

[Guest guest]

Malted rye: http://www.saunalahti.fi/~marian1/gourmet/i_flours.htm

Sharon

On Jan 2, 2008 1:39 PM, <beauty4ashesisaiah61@...> wrote:

> > Malted rye, btw, helps reduce phytase in oats which are REALLY

> difficult to

> > germinate:

> > http://www.blackwell-synergy.com/doi/abs/10.1111/j.1365-

> 2621.1992.tb14340.x?cookieSet=1 & journalCode=jfds

> >

>

> Oh i forgot. Can you explain this more - what is malted rye?? How

> would i use it to germinate oats?

>

>

>

--

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

" Malted " is just another word for germinated/dehydrated, although some

malted grains have been roasted for additional flavor. It is a term

used in both brewing beer and making bread, although the former uses

quite a bit more as malted barley is the primary ingredient in beer.

For someone who doesn't have the time to germinate their own grains,

there are wheat and rye malts available hulled that could be ground to

make bread. (It is very important to get hulled malt if you're using

it to make bread.) You're going to want lightly roasted malts for

something similar to what you would make at home, but you can add

small amounts of the darker malts to change the flavor of the bread.

You can also get barley, wheat or rye malt pre-ground - but it comes

in two varieties, diastatic and non-diastatic. If you want enzymatic

activity, you want diastatic malt (the type typically used in breads).

Non-diastatic malt is basically a sweetener.

-Lana

> Oh i forgot. Can you explain this more - what is malted rye?? How

> would i use it to germinate oats?

[Guest guest]

I just want to clarify here... " hulled " means the hulls have been

removed - however, a lot of people confuse it to mean grain that still

has the hulls... so " dehulled " , " hull-less " or " unhulled " are probably

better terms to use when verifying the grain has been hulled.

-Lana

On Jan 2, 2008 4:13 PM, Lana Gibbons <lana.m.gibbons@...> wrote:

> For someone who doesn't have the time to germinate their own grains,

> there are wheat and rye malts available hulled that could be ground to

> make bread. (It is very important to get hulled malt if you're using

> it to make bread.)

[Guest guest]

There's a book, of course I can't find it right now and forgot the

title, but it's the best homebrewing book you can find next to

Buhner's, and it tells how to make malt. There's more to it than

just sprouting and then dehydrating - you have to keep it at a couple

different temperatures for a number of minutes - that maximizes the

action of a couple different enzymes to completely break all the

starch down into sugar. If you don't maintain the higher temperature

too long, I think the enzymes will mostly be intact for adding it to

your bread. I tried it once and froze the resulting " malt " (mine

wasn't dehydrated, just whirled through the blender so it was lumpy)

in ice cube trays and threw them in the bread dough. Really I

couldn't tell the difference.

Now I'm using organic blackstrap molasses, and love the results.

>

> " Malted " is just another word for germinated/dehydrated, although

some

> malted grains have been roasted for additional flavor. It is a term

> used in both brewing beer and making bread, although the former uses

> quite a bit more as malted barley is the primary ingredient in beer.

> For someone who doesn't have the time to germinate their own grains,

> there are wheat and rye malts available hulled that could be ground

to

> make bread. (It is very important to get hulled malt if you're

using

> it to make bread.) You're going to want lightly roasted malts for

> something similar to what you would make at home, but you can add

> small amounts of the darker malts to change the flavor of the bread.

>

> You can also get barley, wheat or rye malt pre-ground - but it comes

> in two varieties, diastatic and non-diastatic. If you want

enzymatic

> activity, you want diastatic malt (the type typically used in

breads).

> Non-diastatic malt is basically a sweetener.

>

> -Lana

>

>

> > Oh i forgot. Can you explain this more - what is malted rye??

How

> > would i use it to germinate oats?

>

[Guest guest]

Thanks Sharon for the helpful info..

DO you throw the crust from your 140F bread?

Reg, Ezekial 4:9 bread, you said " 250F at least helps reduce

acrylamide formation " . Is that because 250F is relatively lower in

temperature for acrylamide creation? If so, that is nice to have

conscious food companies that bake their products in relatively lower

temperatures..

Thanks

-Dan.

> > >

> > > > hi

> > > > does anyone know if soaking after cooking a grain has the same

> > effect

> > > > of pre-soaking?

> > > >

> > > > thanks

> > > > -Dan.

> > > >

> > > >

> > > >

> > >

> > >

> > >

> > > --

> > > Deut 11:15 He will put grass in the fields for your cattle, and

you

> > will

> > > have plenty to eat.

> > >

> > >

> > >

[Guest guest]

>

> Thanks Sharon for the helpful info..

>

> DO you throw the crust from your 140F bread?

>

> Reg, Ezekial 4:9 bread, you said " 250F at least helps reduce

> acrylamide formation " . Is that because 250F is relatively lower in

> temperature for acrylamide creation? If so, that is nice to have

> conscious food companies that bake their products in relatively lower

> temperatures..

>

> Thanks

> -Dan.

>

I remember reading a study that was posted here (I think) a long time

ago about a special type of anti-oxidant created in the crust of baked

sourdough bread that made acrylamides seem not so bad. Maybe someone

else remembers and has a link, it was possible a german study. Not

sure if the same thing happens in sprouted bread though...

-

[Guest guest]

Only if it contains baking soda which was found in a 2005 study to

completely eliminate acrylamide production. Anybody want to say " forget

yeast breads, let's make Quick Breads! " ??? LOL.......

In June of 2005, it was published that various substances actually reduce or

eliminate acrylamide formation in crackers.* in this study, it was found

that sodium bicarbonate, or baking soda, completely eliminated acrylamide. *To

a lesser extent, ammonium bicarbonate, cysteine, sodium bisulfite, and

ascorbate also enhanced elimination. Some ingredients, including citric

acid, ferulic acid, and sodium chloride, were found to decrease the amount

of acrylamide produced while having little or no effect on elimination. Not

surprising, asparagines, but not reducing sugar, caused a large increase in

acrylamide formation.

http://www.focusedtrainers.com/news/articles/100105-Acrylamide.htm

As far as sourdough goes, that's a tough call.....it really depends on

individual composition of the dough, especially three primary enzymes from

lactic acid bacteria which can increase or decrease arginine which must be

present for acrylamide formation:

http://aem.asm.org/cgi/content/full/68/12/6193

Sharon

On Jan 5, 2008 8:02 PM, gdawson6 <gdawson6@...> wrote:

>

> >

> > Thanks Sharon for the helpful info..

> >

> > DO you throw the crust from your 140F bread?

> >

> > Reg, Ezekial 4:9 bread, you said " 250F at least helps reduce

> > acrylamide formation " . Is that because 250F is relatively lower in

> > temperature for acrylamide creation? If so, that is nice to have

> > conscious food companies that bake their products in relatively lower

> > temperatures..

> >

> > Thanks

> > -Dan.

> >

>

> I remember reading a study that was posted here (I think) a long time

> ago about a special type of anti-oxidant created in the crust of baked

> sourdough bread that made acrylamides seem not so bad. Maybe someone

> else remembers and has a link, it was possible a german study. Not

> sure if the same thing happens in sprouted bread though...

>

> -

>

>

>

--

Deut 11:15 He will put grass in the fields for your cattle, and you will

have plenty to eat.