Re: traveling - now sprouting grains

[Guest guest]

In fact, the process of soaking, and thus, germinating, enhances the

bio-availability of nutrients by neutralizing phytic acid, which binds nutrients

in the grain until the conditions are right for the grain to sprout.

Eating unsprouted grains can lead to poor absorption of the nutrients. The

poorly digested proteins can irritate the intestines, leading to inflammation

and allergic reactions.

According to the link I am listing below, " traditionally, grains have almost

always been soaked, sprouted or fermented before eaten. In Europe, bread was

cultured and fermented over a long period of time before being baked. In

Africa, the staple grain millet has traditionally been soaked and fermented

before being cooked into a porridge. In Scotland and Ireland, whole oats were

always soaked overnight before cooking into a breakfast porridge. In Asia,

brown rice and millet were rinsed, then soaked overnight before cooking. "

Anyway, I never really understood this, and am going to start doing it. The

link below explains how to soak/germinate brown rice.

Beverly

http://radishboy.blogspot.com/2008/05/sprouted-brown-rice.html

>

>

> Do you know that if you soak your grains overnight the phytic acid they

contain (mineral inhibitor) will be pre-digested? Add some acid and sea salt to

the water (apple cider vinegar, lemon). I do the same with nuts because they

contain enzyme inhibitors.

>

>

>

>

> I never have the same grain within 4 days and feel that is keeping further

allergies at bay.

> > >

> > > Janet

>

[Guest guest]

You might be interested in Sally Fallon and her book " Nourishing Traditions " .

It has instructions for preparing food for optimal health and lots of

information about why to do those things. There are online groups (Cheeseslave,

Gnowfglins) with recipes along these lines as well. I'm still eating according

to GAPS but I've progressed to higher levels and I sometimes eat a few things

that are above my level without feeling bad.

>

> In fact, the process of soaking, and thus, germinating, enhances the

bio-availability of nutrients by neutralizing phytic acid, which binds nutrients

in the grain until the conditions are right for the grain to sprout.

>