sprouted grains

[Guest guest]

,

Cooking above 150 probably destroys most of the enzymes or all, and some of

the vitamins.

However, one of the main advantages of sprouting is also that it completely

destroys all the phytates. The phytates block up minerals that are needed for

growth, and when they are completely broken down, growth begins, hence the

sprout. Other methods of breaking down phytates are effective but do not

completely break down the phytates.

So bread made with sprouted flour will lose some of its nutrients, but it

will be the only bread with the anti-nutrient content fully minimized, so it

is still worth sprouting.

There are 100% sprouted grain breads of several brands and varieties in my

grocery store, so it should work fine if you make your own.

Chris

In a message dated 12/6/02 11:52:50 AM Eastern Standard Time,

paul@... writes:

>

>

>

> OK, I know sprouting increases enzyme and vitamin levels in grains and want

> to make it into flour.

>

> Does drying the sprouted grain in the oven before blending into flour kill

> all the nutritional value? Our stove's first degree is 200 so I can't tell

> what temp I'm drying it at when the dial is under 200 degrees. Also is it

> better to " mill " my own flour just before using with a metal blade blender,

> or buy from a stone grinding mill flour that is days/weeks old?

>

> One last question, since sprouted grains are supposed to be so much better

> for our digestive track, can I use 100% sprouted flour in bread?

>

> Thanks

>

[Guest guest]

I sprout a lot of grains seeds etc myself, it is fun and they are

very good for your as well as alkalizing and high in protein (beans,

grains) I just finished making a nice " fried rice " dish with sprouts

for supper tonight with some I sprouted myself.

The best sprouted bread is by Food For Life called Ezekial 4:9

Usually found in the freezer section (no preservatives) it is simply

made with sprouted Wheat, barley, milletlentils, soybeans, spelt,

filtered water and a little yeast. The sprouts are ground up and

made into a batter w/water and baked. This is a complete protein and

these types of grains become alkaline forming once sprouted, they are

easy to digest and I have not had any " feed the candida " symptoms

since using it for quite some time now. THey also make tortillas

which are great for wrapping up veggies (avacado, roasted red pepper,

yum)

It comes in an Organge wrapper. A quality product, good for your

healthy arsenal.

Deborah

> I had someone that is fairly knowledgeable regarding the candidia

diet tell me my daughter probably could use a bread with sprouted

grains. I don't really know what sprouted grains mean, other than

the fact that they are high on the list nutritionally speaking over

regular bread. But to Duncan's theory, a carb is a carb, there is

still 12 net carbs per slice and wheat in them. I was wondering if

anyone here uses sprouted grain bread and/or if they don't get a

reaction.

> Thanks,

> Kari

[Guest guest]

Well, actually, no. He says NO grains, but then he also says NO oils or fats! Here's his website: http://www.foodnsport.com/

Shari

[Guest guest]

>

> Hi lovely Bee,

>

> I was wondering if it is ok to eat sprouted grains- quinoa and

buckwheat and also fermented vegetables?

+++Lee. Do I know you?

There has been a discussion about sprouts this week. All sprouts are

okay if you eat the green part and not the seed or grains at the end

of the sprout.

All fermented vegetables are okay and very good for you. I recommend

eating 1/4 - 1/2 cup of unpasteurized sauerkraut with every meal to

aid digestion - it's in my article " How to Successfully Overcome

Candida. "

http://www.healingnaturallybybee.com/candida/index.php

This Candida Diet No-Nos lists fermented foods not included on this

diet:

http://www.healingnaturallybybee.com/articles/foods50.php

The best in health, Bee