Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 , See this recipe from the Weston A. Price Foundation site: http://westonaprice.org/foodfeatures/sourdough_egg_noodles.html I haven't yet tried it but will be doing so soon. -PattyT > > I believe I have developed two methods of preparing pasta that avoid > the common nutritional problems of pasta. The first problem is that > most whole wheat pasta has not been processed to remove phytic acid. > The solution is to cook it the day before and let it sit overnight in > the fridge. This should be equivalent of soaking. This solution does > not address the enzyme inhibitors though. The advantage to this system > is that it is easy and does not require special equipment. The > disadvantage is that you have to plan ahead so for spontaneous chefs, > it can present a challenge. > > To remove the enzyme inhibitors, sprout and dry wheat berries, grind > them into flour and make your own pasta. This solution is far more > labor intensive and does require some special equipment like a > sprouter, dryer, grain mill and pasta machine. > > Of the two methods the later produces pasta with a better texture and > flavor in my opinion. Plus the later method allows for spontaneity, > provided you've prepared the sprouted grain flour ahead of time. > > I've also found that using egg and flour makes delicious egg noodles. > > Cheers, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 PattyT, Thanks for the link. I have read that page before. It's not just a good recipe, it's a good story too. I do think sifting the flour should be skipped to make it more nutritious and using sprouted flour removes enzyme inhibitors. But with these two modifications, the recipe can still be completed. Thanks, > > > > I believe I have developed two methods of preparing pasta that > avoid > > the common nutritional problems of pasta. The first problem is that > > most whole wheat pasta has not been processed to remove phytic acid. > > The solution is to cook it the day before and let it sit overnight > in > > the fridge. This should be equivalent of soaking. This solution does > > not address the enzyme inhibitors though. The advantage to this > system > > is that it is easy and does not require special equipment. The > > disadvantage is that you have to plan ahead so for spontaneous > chefs, > > it can present a challenge. > > > > To remove the enzyme inhibitors, sprout and dry wheat berries, grind > > them into flour and make your own pasta. This solution is far more > > labor intensive and does require some special equipment like a > > sprouter, dryer, grain mill and pasta machine. > > > > Of the two methods the later produces pasta with a better texture > and > > flavor in my opinion. Plus the later method allows for spontaneity, > > provided you've prepared the sprouted grain flour ahead of time. > > > > I've also found that using egg and flour makes delicious egg > noodles. > > > > Cheers, > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 , > Of the two methods the later produces pasta with a better texture and > flavor in my opinion. Plus the later method allows for spontaneity, > provided you've prepared the sprouted grain flour ahead of time. It would also avoid the problem of rancid PUFA's from grains that are not fresh. -- It doesn't matter how many people don't get it. What matters is how many people do. If you have a strong informed opinion, don't keep it to yourself. Try and help people and make the world a better place. If you strive to do anything remotely interesting, just expect a small percentage of the population to always find a way to take it personally. F*ck 'em. There are no statues erected to critics. - Ferriss Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2009 Report Share Posted February 12, 2009 how would this first method remove phytic acid? to do this requires soaking in warm acidulated water (p. 452 of NT). > > I believe I have developed two methods of preparing pasta that avoid > the common nutritional problems of pasta. The first problem is that > most whole wheat pasta has not been processed to remove phytic acid. > The solution is to cook it the day before and let it sit overnight in > the fridge. This should be equivalent of soaking. This solution does > not address the enzyme inhibitors though. The advantage to this system > is that it is easy and does not require special equipment. The > disadvantage is that you have to plan ahead so for spontaneous chefs, > it can present a challenge. > > To remove the enzyme inhibitors, sprout and dry wheat berries, grind > them into flour and make your own pasta. This solution is far more > labor intensive and does require some special equipment like a > sprouter, dryer, grain mill and pasta machine. > > Of the two methods the later produces pasta with a better texture and > flavor in my opinion. Plus the later method allows for spontaneity, > provided you've prepared the sprouted grain flour ahead of time. > > I've also found that using egg and flour makes delicious egg noodles. > > Cheers, > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2009 Report Share Posted February 13, 2009 I believe the pH of the water is over rated. Plain water soaking is nearly as effective. alkiline soaking with bicarbonate shows significant reduction in phytates.-- " Effect of soaking, germination, cooking and fermentation on antinutritional factors in cowpeas. " Nahrung. 2002 Apr;46(2):92-5, Soaking in plain water is still effective. They observed an 85% reduction in phytates after 16hrs with a 3:1 bean to water ratio.-- " The domestic processing of the common bean resulted in a reduction in the phytates and tannins antinutritional factors, in the starch content and in the raffinose, stachiose and verbascose flatulence factors " --Arch Latinoam Nutr. 2001 Sep;51(3):276-83, I'm sure there are other studies that looked at soaking in acidic water. Cheers, > > > > I believe I have developed two methods of preparing pasta that avoid > > the common nutritional problems of pasta. The first problem is that > > most whole wheat pasta has not been processed to remove phytic acid. > > The solution is to cook it the day before and let it sit overnight in > > the fridge. This should be equivalent of soaking. This solution does > > not address the enzyme inhibitors though. The advantage to this system > > is that it is easy and does not require special equipment. The > > disadvantage is that you have to plan ahead so for spontaneous chefs, > > it can present a challenge. > > > > To remove the enzyme inhibitors, sprout and dry wheat berries, grind > > them into flour and make your own pasta. This solution is far more > > labor intensive and does require some special equipment like a > > sprouter, dryer, grain mill and pasta machine. > > > > Of the two methods the later produces pasta with a better texture and > > flavor in my opinion. Plus the later method allows for spontaneity, > > provided you've prepared the sprouted grain flour ahead of time. > > > > I've also found that using egg and flour makes delicious egg noodles. > > > > Cheers, > > > > > > > Quote Link to comment Share on other sites More sharing options...
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