Re: goitrogenic millet in Ezekiel Bread

[Guest guest]

When I heard Sally Fallon speak 3 years ago, I understood her to say that

the reason Ezekiel is so bad is that not only does it contain soy, but it is

SPROUTED soy. She led us to believe that sprouted soy is even worse than

regular soy.

Kathy

From:

[mailto: ] On Behalf Of repent_kog_is_near

Sent: Sunday, June 22, 2008 4:19 PM

Subject: goitrogenic millet in Ezekiel Bread

I have often heard complaints about Ezekiel Bread for having soy in

them. Now they have '7 Grain Sprouted Bread', which leaves out Soy.

But what about Millet. They do have sprouted millet in almost all of

their products. Will having Ezekiel Bread on the long term have any

detrimental effect on the thyroid.?

Thanks for any insights

-

[Guest guest]

Dan,

Tossing out quickies.....I just took another look again last week into

millet and in a nutshell, imo, it comes down to:

a. how much/how often you consume millet as well as any number of other

Brassica family foods

b. what type of millet - pearl is the highest goitrogen

c. if it was sprouted - sprouting does help reduce antinutrients; further

fermentation offers even more netualization

d. this is highly doubtful, but if they nixtamalized their millet, that

would offer the healthiest version of millet

http://www.springerlink.com/content/wwx0j06818m70407/ - abstract discussing

millet fermentation

I have quite a few links to some interesting abstracts, etc. Yell if you

want them.

Sharon

On Sun, Jun 22, 2008 at 5:18 PM, repent_kog_is_near <

repent_kog_is_near@...> wrote:

> I have often heard complaints about Ezekiel Bread for having soy in

> them. Now they have '7 Grain Sprouted Bread', which leaves out Soy.

>

> But what about Millet. They do have sprouted millet in almost all of

> their products. Will having Ezekiel Bread on the long term have any

> detrimental effect on the thyroid.?

>

> Thanks for any insights

> -Dan.

>

>

>

--

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

have plenty to eat.

Check out my blog - www.ericsons.net - Food for the Body and Soul

[Guest guest]

Sharon,

> c. if it was sprouted - sprouting does help reduce antinutrients; further

> fermentation offers even more netualization

> d. this is highly doubtful, but if they nixtamalized their millet, that

> would offer the healthiest version of millet

>

> http://www.springerlink.com/content/wwx0j06818m70407/ - abstract discussing

> millet fermentation

The goitrogens are not anti-nutrients. This abstract doesn't say what

anti-nutrients, but they are probably looking at things like phytates

rather than the goitrogenic flavonoids. It is already established

that both fermenting and cooking enhance the goitrogenicity of millet.

The safest form of millet is, believe it or not, raw millet, according

to aninmal studies. This was never ever a traditional form of millet.

On the other hand, the traditional preparation of millet enhances the

goitrogenicity and the people eating millet as staples in their

traditional diets have goiter.

I have no idea, however, what the effect of sprouting is.

All that said, it comes down to amount. Millet causes goiter when it

is 50-70% of the diet. At lower amounts it probably causes more

subtle effects in the general population eating it or may a much lower

incidence of goiter as well. But what percentage of your diet is the

millet if you have a couple slices of Ezekiel Bread a day, each of

which are only one small part millet? It probably isn't an issue

worth worrying about.

Chris

[Guest guest]

On Sun, Jun 22, 2008 at 8:59 PM, Masterjohn

<chrismasterjohn@...> wrote:

>

> The goitrogens are not anti-nutrients.

Hi, Chris

Maybe I'm reading it wrong, but research/articles I've seen commonly

refer to goitrogens as " anti-nutrient " , as in, inhibiting absorption

of iodine, for example. I'd love to get my hands on the complete

study at that link, since other research sources point to that

link/project as being the end-all to how fermentation, sprouting,

dehydration, etc., change/neutralize the goitrogenic effect of pearl

millet. Do you have any connections???

>

> This abstract doesn't say what

> anti-nutrients, but they are probably looking at things like phytates

> rather than the goitrogenic flavonoids. It is already established

> that both fermenting and cooking enhance the goitrogenicity of millet.

Yes, but there's also this:

" Tempering the grain to 26 percent moisture overnight prior to milling

resulted in a flour with no goitrogenic activity (Klopfenstein,

Leipold and Cecil, 1991). " ....and Klopfenstein, C.F., Leipold, H.W. &

Cecil, J.E. 1991. Semiwet milling of pearl millet for reduced

goitrogenicity. Cereal Chem.. 68: 177-179.

What I keep running in to are studies that are trying a variety of

methods to reduce goitrogenicity - some using

fermentation/autoclave/malting, sprouting/dehydrating, semiwet

milling, etc....

>

> The safest form of millet is, believe it or not, raw millet, according

> to aninmal studies.

Maybe for my parrots who wouldn't have had access to an autoclave unit

in the rainforest, but for humans, the studies I've read suggest

autoclaving, cooking, steaming, roasting - at least one of those is

helpful in reducing the flavonoids. (Akingbala, JO., Effect of

processing on flavonoids in millet (Penniseium americanum) flour,

Cereal Chem., 68:180 (1991).

Then again, even in animal studies here's one that suggests " flavone

concentration was higher in yellow than brown millet....antithyroid

effects seemed somewhat less severe for the yellow millet, indicating

differences in antithyroid potency and/or concentrations for three

C-glysylflavones that have been identified in pearl millet grain.

Grain fermentation does not reduce the levels or activity of the

antinutritional factor, however, animals fed autoclaved or intensely

heated millet had a normal thyroid hormone pattern. In most pearl

millet-consuming areas, the incidence of goiters has not been document

to be higher than for similar non-millet-consuming populations. Thus,

the importance of this goitrogenic effect awaits determination.

(Klopfenstein, CF, Hoseney, RC and Leipold, HW., Nutr. Rep. Int.

28:1137 (1983).

I have the " Handbook of Cereal Science " which is constantly updated

and seemed, imo, to be one of the better resources. I guess I'm

expecting that if newer, more valuable information became available in

cereal science, it would be reported there.

>This was never ever a traditional form of millet.

> On the other hand, the traditional preparation of millet enhances the

> goitrogenicity and the people eating millet as staples in their

> traditional diets have goiter.

Traditional in the sense of not roasting and dry milling, as opposed

to wet, does present a problem. Also, those (Hebrews) who first

steamed/cooked millet, appeared to not suffer goiters as did African

populations.

I think another interesting point which differs from WN/WAPF method of

soaking flours in an acidified solution is that cooking millet has

been shown to reduce the absorbance and flavonol content of millet

flour more than steeping in acid or sour milk. (Akingbala, JO.,

Effect of processing on flavonoids in millet (Penniseium americanum)

flour, Cereal Chem., 68:180 (1991).

>

> I have no idea, however, what the effect of sprouting is.

>

> All that said, it comes down to amount. Millet causes goiter when it

> is 50-70% of the diet. At lower amounts it probably causes more

> subtle effects in the general population eating it or may a much lower

> incidence of goiter as well. But what percentage of your diet is the

> millet if you have a couple slices of Ezekiel Bread a day, each of

> which are only one small part millet? It probably isn't an issue

> worth worrying about.

>

There are advantages of millet included in the diet, also - especially

for diabetics where millet has been shown to serve as an effective

anti-inflammatory. It's also a rich source of vitamins/minerals

offered by wheat - so its beneficial to a gluten-free diet. And yes,

I think also it comes down to a balance - when any food item is

consumed wherein it becomes the major portion of the diet, there will

be some deficiency or negative result....

Sharon