Documente Academic
Documente Profesional
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[ii] Sally Fallon, Mary Enig Nourishing traditions, revised second edition, New
Trens Publishing, 2001.
[iii] Dr. Joseph Mercola, Dutch get it right and recognize saturated fat is not a
problem. www.mercola.com
[iv] Sally Fallon, Mary Enig La dieta del hombre de las cavernas, traduccin:
Mnica Gmez . www.terapiadrclark.es
[v] Dr. Gabriel Cousens, Deficiencies on a meat-based diet,www.treeoflife.nu
[vi] Abby Eagley, Learn how to cook the way grandma did, 2011
[vii] Jean-Louis Tu, Is cooked food poison?, www.beyondveg.com
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Archivada en: Artculos, Aspectos nutricionalesEtiquetada
con: Antinutrientes, Artculos, Soja, Tradiciones nutricionales, Vegetarianismo y
veganismo, Vitamina D
Comentarios
1.
Maria dice
31 octubre, 2014 en 8:46 pm
Que me aconseja sobre la soja orgnica . Cuando remojo cereales o
legumbres,cambio el agua pero toman mal olor y lo tiro?gracias
Responder
2.
3.
silvina dice
16 octubre, 2015 en 11:40 pm
Hola Alex,
como es lo de remojar en medio cido? y que proporcin? para todos los
cereales? el mijo tb se remoja?
gracias!
Responder
Hola Silvina !
Yo uso unas 2 cucharadas de algn medio cido (por ejemplo vinagre de
manzana orgnico) por cada taza de cereal que remojo.
El mijo tambin.
Saludos
Responder
Tretibio dice
Hola Tretibio,
Yo adhiero a la recomendacin de consumir semillas y legumbres, solo que
creo que es indispensable aprender a prepararlas segn diferentes tcnicas
que quitan o disminuyen en gran medida los antinutrientes de estos
alimentos.
En el cao de las semillas de zapallo, te sugiero un remojo previo de al menos
8 hs.
Y el agua de remojo de las legumbres, yo la descarto y al momento de
cocinarlas, uso agua nueva.
Saludos
Responder
Tretibio dice
4.
senda dice
19 marzo, 2016 en 11:54 pm
el pan blanco se convierte en azucar, por que los panaderos hechan sabor
y el integral, tiene menos azucar
lo otro es arepas o galletas
la verdad hay que comer
la comida que Dios me regalo esta santificada, pues Dios extiende la tierra
con sus productos.
Responder
5.
Joana dice
19 abril, 2016 en 11:46 am
Hola Alex, cundo te refers a vinagre de manzana orgnico, cul es? dnde
lo consigo? Yo consumo bastate vinagre de manzana a diario pero no
encontr opciones a los que se comercializan habitualmente.
Gracias!
Responder
6.
Mutuca dice
9 mayo, 2016 en 4:54 pm
Es realmente necesario comer este tipo de cereales?
Responder
7.
Nadia dice
9 mayo, 2016 en 8:15 pm
Hola Alex ! consulta he tratado de hacer brotar el garbanzo pero siempre lo
tengo que tirar del olor fuerte que larga , no se que estoy haciendo mal ?
gracias, un abrazo.
Responder
8.
Maria dice
10 mayo, 2016 en 6:23 pm
Hola : Siempre se debe tirar el agua del remojo ? Nueces ,almendras ,
Castaas, cuantas hs d remojo para poder comerlas ? Gracias!
Responder
Carla dice
9.
axel dice
11 mayo, 2016 en 10:48 am
En algunas cosas esta acertado pero se le olvida a quien escribio esto que
antes la esperanza de vida era a lo mucho 35 o 40 aos, lo cual demuestra
que las dietas antiguas no son para nada venerables, la realidad es que aun
no encontramos la dieta perfecta, es una combinacion de lo viejo con lo
nuevo y obviamente debe ser ecologicamente consciente, estar matando
vacas y deforestando por el placer de los lacteos o la carne nos va a
terminar destruyendo.
Responder
Te sugiero ver el trabajo que vienen haciendo los Salatin (solo por
mencionarte uno d los tantsimos ejemplos de agricultura y ganadera
regenerativa), en Polyface Farm, hace muchos aos, y vas a ver que la
situacin no se condice con lo que vos decs.
En cuanto a las dietas tradicionales y la esperanza de vida, la verdad que es
algo que me gustara tocar y desarrollar en algn otro post. Simplemente te
digo que no se puede hacer una comparacin lineal, la esperanza de vida en
la antigedad era mucho menor en gran medida porque las condiciones de
vida eran mucho ms agresivas.
Lo interesante es que la dietas de pueblos longevos de la antigedad no
mostraban las epidemias de enfermedades degenerativas que vemos hoy en
da.
Saludos
Responder
10.
11.
Natalie dice
11 mayo, 2016 en 8:36 pm
Hola, alex entonces se remoja bien las legumbre y el vinagre de manzana se
le agrega al agua de remojo para que sea mas tolerado pregunta para que la
legumbre sea completa tiene q ser con arroz para que sea completa la
entrega de propiedades espero tus respuestas
Responder
Hola Natalie,
La legumbres remojaba la menos 1 da. yo no les pongo vinagre.
Lo de que la legumbre sea completa es relativo. Te sugiero leereste
artculo.
Prximamente voy a dar la clase de Antinutrientes por Skype, tal vez te
convenga hacerla.
Saludos
Responder
12.
Beln dice
21 mayo, 2016 en 12:41 am
Hola Alex, no me qued claro es suficiente con remojar los cereales y
legumbres 24 hs? o adems hay que germinarlas y luego cocinarlas? y en el
caso del mijo, el trigo sarraceno y la quinoa es igual?
Muchas gracias!
Responder
Beln dice
13.
Valentina dice
14.
Gabriela dice
29 mayo, 2016 en 2:24 am
Hola, cmo comer la avena arrollada? es suficiente dejarla toda una
noche en remojo y consumirla al da siguiente con el desayuno por ejemplo?
Si es as, esa agua con la que se remoj, se desecha o se puede tomar?
Para hacer galletitas de avena?
Y la levadura nutricional tampoco sirve? Slo la masa madre? Gracias
Responder
15.
Pablo dice
5 junio, 2016 en 12:26 pm
Hola Alex, me gustara saber tu opinin respecto a dos puntos:
1. En cuanto al remojado con jugo de limn Lo recomends para todo tipo
de semillas? Es decir, cereales, legumbres, oleaginosas, frutos secos.
2. En cuanto a la coccin con agua Tirs el grano una vez que el agua
rompe el hervor o lo colocs desde el principio?
Responder
Pablo dice
16.
Jesus dice
23 junio, 2016 en 7:04 pm
Hola, tengo duda con el remojado de los garbanzos para hacer hummus.
Dejo por 12 hrs en remojo con 1ccda. vinagre y despus hervir 20mins? O
que recomiendas. Gracias
Responder
17.
Romina dice
2 julio, 2016 en 9:38 pm
Hola Alex muchas gracias por este articulo! Te hago una consulta, para el
fermentado de arroz yamani, o cualquier cereal, debo ir cambiando el agua o
tan solo lo dejo a una temperatura estable con el mismo agua durante dos o
tres dias?? Es necesario ponerle al arroz vinagre?
Por otro lado, el maiz se puede fermentar?? Y las harinas de maiz se
pueden fermentar?
gracias!
Responder
Romina dice
muchas gracias alex! yo consumo acido filofago en ampollas una vez al mes,
Entiendo que puedo agregar para fermentar estos lactobacilos..
me gustaria mucho tomar tus talleresalguno al menoshubo uno en
crudo, me lo perdi cuando haya otro lo publicaras??
18.
Ro dice
9 julio, 2016 en 1:09 pm
Gracias. Es un artculo muy completo. Explicado fcilmente y sin fanatismos.
Por ah, tibien he pudo que dosis bajas de fitatos parecen ser necesarias. Es
el viejo refrn que dice que la dosis hace al veneno. Un tema donde hay
19.
Guillermo dice
14 julio, 2016 en 7:23 pm
Hola Alex, luego de leer detenidamente el artculo, se me ocurre hacer el
siguiente planteo, Primero me pregunto Cul es la definicin de
alimentacin saludable? Hay personas que visitan mdicos solo para
confirmar que estn sanos, como en mi caso, que llevo una vida sana
consumiendo alimentos vegetales, evitando los industrializados y refinados,
y muy pocos lcteos.
Otros le dirn a su mdico, consumo algo de carnes con verduras frescas y
hago mucho deporte, y ste le dir sus anlisis son perfectos siga as,
Luego de la lectura siento que estoy un poco perdido.estoy realmente
sano?
Un Abrazo.
Responder
20.
Patri dice
18 julio, 2016 en 9:16 pm
Hola Alex. No me pierdo tus notas que me esclarecen muchos puntos, pero
que, paradojicamente, me disparan muchas dudas sobre..casi todo! jaja. Mi
pregunta puntual ahora es: cmo consumo las semillas de ssamo (son las
que ms consumo), las de girasol y las de chia. Yo las tuesto y as en
caliente las muelo. Estoy haciendo todo mal? Gracias!!!
Responder
Ingredientes
3
1
3
2
3
o 4 pencas de apio
cebolla pelada
o 4 cms. de raz de jengibre
cdas. de vinagre orgnico
o 4 lts. de agua
Instrucciones
1. Colocar los huesos, el agua y el vinagre en una cacerola.
2. Dejar macerando 1 hora (este paso es importante para que
los nutrientes de los huesos se desprendan durante la
coccin).
3. Transcurrida la maceracin, agregar las verduras cortadas
en trozos grandes.
4. Llevar a fuego fuerte hasta que hierva.
5. Bajar el fuego y cocinar tapado, a fuego mnimo, unas 12 a
24 hs. Debe mantenerse una burbuja suave de hervor.
6. Faltando una hora para apagar el fuego, podemos agregar
algunas hiervas o especias como laurel, romero, tomillo,
salvia, crcuma, pimienta, etc.
7. Apagar el fuego, dejar entibiar y colar.
8. Usar o guardar en frascos de vidrio. Si tiene mucha grasa se
compactar con el fro en la parte superior. Se puede retirar
con una cuchara y listo. Ya tenemos nuestro caldo de
huesos, para tomar directamente o usar en otras recetas.
Megan Gordon
Oct 13, 2015
BREAKFAST
INGREDIENT
MAKE AHEAD
SURPRISING IDEAS
EASY
UNCOOKED
VEGETARIAN
We eat a lot of muesli and oatmeal in our house, and we usually soak the oats
overnight in a little water or apple juice to save time in the morning. Recently, an
intriguing new twist on this method came across my radar: lacto-fermenting oatmeal
with yogurt.
It's simple: soak the oats in water and yogurt overnight, which kickstarts some lactofermentation in the oats.
My husband used to live in a co-op, where they made oh-so-many fermented foods, so
this seemed right up our alley. I had to give it a try.
The Results
When I woke up the next morning, my oats had soaked up most of the liquid. You can
eat them as is, but I warmed mine up in a saucepan with a little milk.
The fermentation process that began overnight left the oats with a much more
complex flavor than regular overnight oats. They don't taste sour, but they definitely
have a deeper, slightly yeasty flavor it was really wonderful with a handful of
currants and brown sugar (or any favorite toppings)!
The Verdict: This is a mind-blowing tip!
Final Notes
So why try this at home? The bonus of this technique is three-fold: Whenever you soak
your grains, you're saving a bit of cook time, and this method is no exception I find
soaking oats overnight (with or without yogurt) makes for a really quick on-the-go
breakfast. Second, adding the yogurt into your soaking liquid really amps up the flavor
and makes for a much more interesting bowl of oats. And third, there is said to be a
nutritional benefit as well; soaking grains reduces their phytic acid, which can make
them easier to digest. A soaking window of eight to 24 hours is ideal; the longer you
let the oats sit, the more complex and flavorful they will be.
If you're looking for a way to add a little excitement to your morning oatmeal routine,
this is a great place to start. And it's certainly timely, as we now find ourselves firmly
in fall, a season in which I find nothing more comforting than a warm, deeply flavored
bowl of oats to start the morning.
Update: When The Nourishing Home first launched in 2011, I was following
the real food Weston A. Price Foundations recommendations for properly
preparing grains and saw a dramatic improvement in my health. This post is
an overview of the research I reviewed during that time period and provides
basic information on how to properly soak and prepare grains based on the
research at that time. Its important to note, however, that I am now
gluten-free and grain-free. This transition took place after I discovered (in
late 2012) that many of my ongoing health struggles were linked to gluten
and grains. Once I removed gluten and grain from my diet, I experienced a
remarkable health transformation. This is not to say everyone should be GF,
but only to inform you that I have found it to be personally beneficial as
someone who has chronic autoimmune/inflammatory illnesses. Despite the
fact that I am now 100% gluten-free and grain-free, I opted to leave this
information about soaking grains available on my site, because I do believe
that for those who can consume grains, proper preparation is essential. If
you have questions about soaking grains, please contact the Weston
A Price Foundation, and of course, take the time to do your own
research on the topic. Thank you!
At first glance, soaking may seem intimidating, time-consuming and even
risky after all, who would actually leave prepared food out on the counter
for 12-24 hours before cooking it? Well, the truth is your ancestors did!
So before we explore the joys of soaking, first allow me to assure you that
soaking is quick, easy and best of all,
its
significantly beneficial
seeds and nuts. This helpful enzyme, when properly activated, works to
break down the phytic acid(phytates), and also helps to release beneficial
nutrients, making them more bioavailable (more easily digested).
Unfortunately, cooking is not enough to adequately release phytase and
reduce phytic acid. Instead, there are three basic methods for utilizing
phytase to help reduce phytic acid:
Sprouting activates phytase which helps to release important vitamins,
as well as makes grains, seeds and beans more digestible. However,
according to a recent update by the WAPF sprouting is a pre-fermentation
step, not a complete process for neutralizing phytic acid. Consuming grains
regularly that are only sprouted will lead to excess intake of phytic acid.
Soaking grains/flour in an acid medium at a warm temperature also
activates phytase thereby helping to release important vitamins, as well as
making grains, seeds and beans more digestible. In addition, soaking helps
to reduce, or even eliminate phytic acid.
Souring another option to reduce/eliminate phytic acid think sourdough
bread,. Sourdough fermentation is by far the preferred method for reducing
phytic acid in breads and bread-products.
In general, the best means of significantly reducing phytic acid in grains and
legumes is a combination of acidic soaking for considerable time, followed by
cooking.
Its important to note that not all grains contain enough phytase to eliminate
phytic acid even when soaked, such as oats and corn. However, wheat
flours (such as whole wheat, spelt and kamut) and rye flour contain high
levels of phytase. Therefore, adding a small amount of rye flour (or rolled rye
flakes) to your oat or corn acid-soak will help to reduce the high levels of
phytic acid found in these grains.
Phytate FUNdamental: Did you know that you can help mitigate phytic
acid in your diet with complementary foods rich in vitamin C, vitamin D and
calcium. In fact, the absorbable calcium from bone broths and raw dairy
products, as well as vitamin D from certain animal fats can help to reduce the
adverse effects of phytic acid.
A Practical Approach to Phytates
Its important to note that it is not necessary (or practical) to completely
eliminate all phytic acid from the diet, its simply best to keep it within
reasonable levels.
In practical terms, this means properly preparing phytate-rich foods to reduce
at least a portion of the phytic acid, and its also recommended to limit
consumption of phytate-rich foods to two or three servings per day. However,
many experts do recommend that for some individuals, such as children
under age six, pregnant women or those with certain medical issues, it is
best to consume a diet as low in phytic acid as possible.
Keeping in mind that each person is an individual, and that this article is not
intended to diagnose or treat illness (please see your physician for
that), research indicates that most problems arise when whole grains, nuts
and beans become the major dietary sources of calories.
So the key is to follow traditional food preparation methods (such as
soaking), and to seek to maintain a well-balanced diet with an emphasis on
low-phytate, nutrient-dense foods making up the majority of your daily
caloric intake.
The Key to Effective Soaking
As mentioned above, soaking is an effective method used to help breakdown
the difficult to digest components of grains, called phytates. When it comes
to soaking, acid mediums are a vital part of the process. Thats because the
acid medium serves as a catalyst to initiate the culturing/fermenting process
that enables phytase be released.
There are several acid mediums used in soaking. They include dairy based
acid-mediums, such as whey, whole milk kefir, cultured buttermilk and
whole milk yogurt. Although there is some newer conflicting research
suggesting cultured dairy products such as milk kefir, buttermilk and yogurt
may result in less phytic acid reduction than previously reported, which has
led many to use whey as their primary acid medium of choice.
However, there are several non-dairy acid mediums that can also be used
in a soak to effectively reduce phytates. These include: Lemon juice, raw
apple cider vinegar and coconut milk kefir or water kefir. So, for those who
are dairy sensitive, or simply wish to avoid using dairy, these make great
options for soaking.
components of the grain, while releasing the highly beneficial nutrients. (*I
use a tea kettle to warm my water until its warm to the touch, but not
hot/scalding.)
The general rule is to add enough warm water to cover the grain, and then
add a small amount of an acid medium to every one cup of grain. As noted
above, you can choose a dairy-based acid medium (such as whey), or a dairyfree option (such as lemon juice or apple cider vinegar). Then tightly cover
and soak overnight (or up to 24-hours).
Note for Cold Weather Soaking: If you place your soaking rice in the oven
with the oven light only on, the rice will stay warm since the oven light will
produce some heat to create a nice warm soaking environment. Then be sure
to drain, rinse and cook the rice, perferrably in bone broth and butter.
For details on soaking brown rice, check out my Simple Soaked Brown
Rice recipe.
Please note: A recent study showed that you can greatly reduce the phytic
acid (up to 96%)in brown rice by using a method called accelerated
fermentation. For more information, I recommend reading Kitchen
Stewardships post with details on the process.
Oats:
The one exception to the above soaking rule is oats. Oats contain a large
amount of hard-to-digest phytates and other anti-nutrients. Unfortunately
oats are so low in phytase (the enzyme that helps to break down
phytates), that soaking them in warm water mixed with an acid medium is
not enough to adequately break down the large amount of anti-nutrients that
naturally occur.
However, with the help of some additional phytase added to the soak (in the
form of rolled rye flakes , or if youre GF use ground buckwheat groats both
are high in phytase) along with a full 24-hour soak time a fairly decent
amount of the anti-nutrients can be removed, making the oats more
digestible and nutritionally sound.
This is accomplished by using the following formula:
For every one cup of *oats, add enough warm water to cover the oats, and
then add one tablespoon of whey, or one to two teaspoons of a dairy-free
acid medium (see note below) and one tablespoon of either rolled rye flakes
(or rye flour or spelt flour) or if youre Gf, use ground buckwheat groats . Then
soak at least 24-hours at room temp. Once soaking time is completed, drain
oats in a fine-mesh strainer and gently rinse.
Please note: I have found the taste of soaked oats using a dairy-based acid
medium (whey or kefir) to be a bit too sour for our liking. So, we use raw
apple cider vinegar instead. Give it a try in this delicious Soaked Oatmeal
Breakfast Porridge recipe.
*If youre GF and can tolerate oats, be sure to look for certified GF Rolled
Oats .
Buckwheat Groats:
Buckwheat cereal (also called ground buckwheat groats ) is a delicious grainfree (gluten-free) alternative to oatmeal. Its creamy texture is similar to
farina. Buckwheat has a relatively high phytase content (the good enzyme
that breaks down phytic acid), so if you opt to soak it, be sure to keep the
soak time to 7 hours max, or it will become to pasty/mushy.
3. Nuts/Seeds
According to the WAPFs extensive white paper Living With Phytic Acid,
there is still not enough adequate research on nut/seed preparation to say
with any certainty how much phytic acid is reduced by various preparation
techniques. However, it is known that soaking nuts/seeds in warm salt water
for approximately seven hours and then dehydrating them to make crispy
nuts helps to make the nuts more digestible and less likely to cause
intestinal discomfort. Additionally, roasting most likely helps to further
remove phytic acid, based on research conducted with chickpeas.
An update to the WAPF white paper suggests (although its important to note
that there are no conclusive research studies specifically sited) that
individuals should use caution when it comes to consuming lots of almonds
and other nuts as a replacement for bread products. In these circumstances,
an eighteen-hour soak is highly recommended.
Comments
1.
kd says
Kelly says
provided for our well-being), but more importantly, spiritual health through
encouraging a closer walk with and dependence upon God. My heart is to
see more and more people grow in their love and service to Our AWESOME
ALMIGHTY God!
So, as you continue on this journey of trying to decipher what is the best
course to take for good health, I encourage you to read this article I wrote
on developing a plan and budget for eating healthy (see link below) as it
has been helpful to many and is how my hubby and I set our course for
eating healthier so that we could better serve the Lord and our
family/community with increased strength and diligence.
ebby says
Kelly says
Lord can use me to encourage others! I am so glad that you are seeking
the Lord first in your desires to be healthier. I know He will bless you
according to His will which is always to grow us more into the image of
Samantha H says
Kelly says
Christine says
Kelly says
Rhonda says
more spiritual side to the mindset we need to put it in Gods hands. Thank
you again for your words full of faith and strength.
Reply
Kelly says
2.
Elizabeth says
Kelly says
3.
Darrow says
Kelly says
Crystal says
Kelly says
Again, if you start out by getting rid of the processed and refined foods in
your diet (those are the real problem issues that everyone should avoid)
then you can begin to cleanse your body and improve gut health. You will
then be able to become aware of the real foods in your diet that may also
be an issue for you and/or your family.
For me personally, after one year off all processed foods, I began to
realize that I have an issue with gluten, so I stopped eating it and have
made huge progress in my health issues praise be to God! So although
the bible calls bread the staff of life, for me personally only GF bread is my
staff of life, due to my health conditions which are exacerbated by gluten.
And I also have to watch my dairy intake as well, so I focus on limiting it to
small amount of cultured dairy just 2-3 times a week.
I hope this helps to clarify my approach to healthy eating a bit more.
ABOVE ALL, I always want to encourage people to keep God central in
all we do. Its easy to get obsessed with a healthy diet, especially after
you begin to see it helping alleviate troublesome conditions, but we have
to remember that God is the one who heals and not allow anything to
creep into our lives and slowly become an idol.
A great way of keeping guard of this is to always present our concerns
and desire to Him first to seek His direction. Please read this article
(link below) about how to set up healthy eating goals the article
discusses eating real food on a budget, but more importantly it explains
how to establish healthy eating goals with Gods Will for your personal
health and that of your familys at the
center:http://thenourishinghome.com/2012/03/8-tips-for-real-food-on-abudget/
Jehovah says
Had God wanted you to eat gains man would not have to processes
them by soaking. As it is, your soaked grains have now undergone a
processing by man. Apparently, God also sent you gluten Praise be to
God! you should continue to keep it central in all you eat.
Kelly says
4.
Nancy says
Kelly says
high in phytic acid, which is an enzyme that can cause digestive issues and
bind to important minerals, reducing your bodys ability to absorb these
nutrients. All grains, beans, nuts and seeds contain varying levels of phytic
acid, so thats why soaking is recommended. In the case of oats, because
they do not contain a good level of phytase (the enzyme thats activated
during the soaking process that helps neutralize phytic acid), you have to
add phytase in the form of rye (or another grain such as spelt or wheat) or
5.
Nancy says
Kelly says
6.
Valerie says
Kelly says
Kelly
Reply
7.
Shannon H. says
Kelly says
Hi, Shannon. Brown rice farina, is basically finely milled (crushed) brown
rice. So I would soak it overnight using same method for soaking brown rice
and then drain in a fine-mesh strainer and cook as directed (noting that it
will cook faster after being soaked). Yes, you could use white rice to avoid
soaking since the outer germ is removed (which contains the highest
level of phytates in the grain). Nutritionally, youd be losing some good
nutrients and fiber by choosing white over brown, however, I am not one to
completely poo-poo white rice as a bad choice, as long as its eaten in
moderation as part of a well balanced whole food diet. In fact, for some,
white rice is better tolerated than brown, so for those individuals its a
better choice. Again, I do encourage individuals to avoid eating a diet high
in starches like white rice, but having it on occasion is well tolerated is fine.
If youre GF, its important to also avoid using GF flour blends daily, as they
tend to be primarily starch-based using potato, tapioca, white rice, etc.
Thats why, I stick to highly nutritious, low carb, high protein and fiber
options like blanched almond flour and coconut flour for my GF baked
8.
David says
Kelly says
Blessings, Kelly
WAPFs white paper on phytic acid: http://www.westonaprice.org/foodfeatures/living-with-phytic-acid
Copy & Paste the follow link into your browser, as for some reason it
wont go right to the article otherwise. Its Sally Fallons (author of
Nourishing Traditions) article on WAPF website about grain
soaking: http://www.westonaprice.org/food-features/be-kind-to-your-grains
Reply
9.
teancum144 says
Kelly says
Thats why its important when soaking oats to use what Amanda terms a
complementary high phytase component she recommends a variety of
high-phytase flours (in my case, I prefer to use rolled rye or buckwheat
groats, as I find using flour makes the oatmeal very pasty). This
concept/research has been written about extensively in other phytic acid
papers, such as the free one available on the Weston A Price Foundation
website. By adding a high-phytase ingredient to your oat soak, it will help
to neutralize the phytic acid in the oats, albeit not 100%.
In the conclusion of her article, it seems to me that the issue Amanda is
raising is that because soaking can be inconvenient, if youre eating it on
occasion, perhaps its okay to just forget about it, (I would add, if you have
good gut health). But rather than just forgetting about it, or forcing yourself
to eat sour-tasting oatmeal, I believe a happy medium can be achieved.
By soaking your oats in warm water (just slightly above body temp), adding
a bit of apple cider vinegar or lemon juice (or to answer your question, yes,
coconut vinegar would work) and adding some phytase in the form of rye
or buckwheat, you can reduce a fair portion of phytic acid. Then, by
draining and rinsing the oats, you can help to reduce the soured taste (as
well as by sticking with vinegar or lemon juice, as dairy based acid
mediums result in a far stronger soured flavor). This is the best win-win that
Ive found.
Of course for some, the best option may be to avoid grains altogether,
especially if gut health is poor and reactions to phytates are high. In these
cases, its best to use a diet such as GAPS to work on healing your gut, so
perhaps in the future you can include grains and other high phytic acid
teancum144 says
Kelly says
Kelly
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10.
Kelly says
11.
Jill says
Hi Kelly,
Many thanks for your comprehensive explanations. I am a journalist in
Melbourne, Australia and have never heard about soaking oats.. What an
eye opener!! I use a lot of food grade essential oils. Would a few drops of
lemon essential oil work when soaking oats as a substitute for fresh lemon
juice or apple cider vinegar?
Again, my sincere thanks for all this information.
Jill
Reply
Kelly says
12.
Jill says
Kelly says
13.
Jill says
Kelly says
Jill!
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Jill says
Kelly says
beans.
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Jill says
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Kelly says
16.
Kelly says
Thanks so much for your great question and kind note! Wishing you many
blessings, Kelly
Reply
17.
Juliet says
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Kelly says
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Juliet says
you
Thanks for your book recommendations as well I will have to pick those
up soon!
So, do you usually plan out a weekly meal, figure out what kind of
grains/beans/nuts/seeds you may need for the week, soak them and store
them in the fridge until they are ready to be used? Do they stay well in the
fridge for a while? I ask you this question because, otherwise I find this
soaking process quite cumbersome if I have to do it almost everyday for
each meal the next day for smaller quantity (especially because I am a
working mom).
Reply
Kelly says
your meals/recipes. And yes, you could certainly soak and dehydrate or
roast several pounds of nuts and store in freezer, etc. With beans, many
people do not like the texture of frozen beans, but I find them to be just
fine as additions to recipes. The only thing that wouldnt work well would
be to soak a muffin recipe and put the batter in the freezer. But you could
certainly soak a double or triple batch of muffins or pancakes and
cook/bake them, then freeze them for quick and easy meals. Hope this
18.
Juliet says
Kelly says
they have the same cook times, then I dont know of a reason not to. But
many grains/beans do not cook at the same time/temp, so that would be
something to keep in mind. Blessings, Kelly
Reply
19.
Kelly says
20.
Jo Whitton says
Hi Kelly, I just found your website and am loving it! Sounds like we have a
lot in common.
Ive been getting questions on my site about why
dont you discard the soaking water when soaking grains/flours, and doesnt
this water still have the phytates in it, so shouldnt you get rid of it? From
what Ive read, the phytase is breaking down the phytates, not just leaching
them out into the water, which then needs to be tossed. Is that right? A lot
of my recipes are blended with the soaked grains and water, and
sometimes theres flour in the mix too, so you obviously cant rinse that out.
Have you got a bit of wisdom to share with me on that? Thanks so much!
Jo
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Kelly says
soaked oatmeal that is made from oats that are soaked then strained and
gently rinsed before cooking, but they wont eat it oatmeal cooked in its
soaking water, due to its more soured flavor, I have a decision to make?
Personally, if youre eating a well balanced whole food diet, it should not be
a major concern to remove the soaking liquid if it improves the flavor and
gets you or your children to eat something they otherwise would not. But
likewise, if you like the more soured flavor, then by all means, go ahead
and cook the grains right in the soaking liquid.
I hope this helps a bit. I am no phytic acid expert, but this is what I have
found to be the case in the research Ive read. You can certainly look to the
Weston A Price Foundation for their article on phytic acid as an excellent
resource, as well as Jenny at The Nourished Kitchen, Amanda at Rebuild
from Depression (she also has a phytic acid paper), etc. Lots of blessings,
Kelly
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21.
Lonie says
L.S.
Reply
Kelly says
Kelly
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Shai says
Thanks .
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Kelly says
journey, Kelly
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22.
Kristen says
Kelly says
and sprouting!
Blessings, Kelly
Reply
23.
Kristen says
Kelly says
they want even when we know its not good for them because were
afraid they wont eat or we dont want to have to handle the
attitude/tantrum that may result. Im not saying to make this into a battle
of the wills. But theres a balance to moving children off of processed foods
a balance between education and participation, and of simply being
lovingly firm and consistent that we are not going to be eating certain
foods because they simply are bad for our bodies.
The process of educating your children and getting them to participate in
healthy eating choices and food preparation is the main focus I encourage
because this is what leads to less resistance and lasting changes as they
get older and are away from home more often. So, I always recommend
bringing them into the kitchen at the youngest of ages, discussing why
were eating healthy and allowing them to pick some of the meals on your
meal plan each week (of course, giving them some options, so that they
can pick from healthy options). Participation in the kitchen is one of the
best ways to get kids to eat healthier, since they are more apt to eat what
theyve made. Thats why teaching your children basic
cooking/baking/recipe following skills is so beneficial not just because its
a practical life skill, but because it reinforces and teaches healthy eating
principles. These are the reasons Im such a big advocate of Kids in the
Kitchen (definitely check out my section on that on my site).
As far as other resources, there are several blogs I follow that I find to have
lots of great ideas for feeding children healthy Keeper of the Home,
Kitchen Stewardship, Modern Alternative Momma, Mommypotomus and
more Start with these and Im sure youll find even more great sites,
since these bloggers have contributing authors, so you can check out the
sites of those bloggers too. Just remember, each small consistent change
adds up over time and leads to lasting lifetime healthy habits. Heres a
guide from Nourishing Our Children that talks about how to get started, this
may help:http://www.nourishingourchildren.org/Guide.html and if you
havent read my article on Real Food on Budget, I highly recommend it. It
doesnt just discuss ways to keep your budget in check, but starts off by
explaining how you can set healthy living goals and make forward
progress:http://thenourishinghome.com/2012/03/8-tips-for-real-food-on-abudget/
Hope this helps! Lots of blessings to you and your precious family,
Kelly
Reply
Kristen says
Kelly says
flours, but my understanding is it can grind just about any grain and does
24.
Kelly says
them in big chunks. The difference is just cosmetic. Now, I know there IS a
difference between them and steel cut oats/oat groats which have more
fiber. Blessings to you as well!
Reply
Kelly says
oatmeal.
Reply
25.
Emily says
I soak the grain in an acid medium and then sprout it? Or would the grain
not sprout due to the acid medium? Thanks for your help.
Reply
Kelly says
blessings, Kelly
Reply
Emily says
Kelly says
26.
Brandi says
Brandi
Reply
Kelly says
Brandi says
Thank you, Kelly! That was helpful! If soaking and sprouting have the same
goal, is one better than the other?
Brandi
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Kelly says
Brandi says
Brandi
27.
James says
Kelly says
Kelly
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28.
Sharon says
probably should have sprouted them instead and then dried them.
What should I do? I have a fairly good size food dryer, and I dont want to
have all this wheat go to waste.
Im a bit confused. Can you clarify things for me? My difficulty is:
Should we soak and sprout grain for later cooking and grinding? Is this
preferred?
& therefore: Should I only soak flours (and some grains) in an acid that is to
be cooked the next day?
Reply
Kelly says
Sharon says
Kelly says
29.
Mikey says
i really enjoy chickpeas. ive been eating them canned & in dry state (i
never soaked, just rinsed + cooked for 1.5 hrs + drained/rinsed + dried per
package instructions). i actually ate these maybe 3-4 nights a week. for
maybe the past 2 years.
now that ive read this article, i really want to prepare them correctly
so 2 questions : i am very, very busy, with 2 kids and an old father to look
afteri dont have to time to keep pouring out the warm water and
rinsingif i soak the chicks in warm water w/ lemon juice for 24 hours, will
the warm water start to grow bacteria? i can ask my dad to maybe change
the water once for me (if he can remember!)
and secondly, how long should i boil my chickpeas? more than 1.5 hours? i
cant see myself being able to do it for more than 2 hours (no time).
thanks!
Reply
Kelly says
time. So if you can start your soak at a higher temp (warm water rather
than cold) and place your soaking chickpeas in your oven with the oven
light only on (the oven light can really make a nice warm environment for
soaking) and do this for at least 12 hours, this will give you some phytic
acid reduction. I havent been able to find exact numbers, but suffice it to
say, it will be reduced to some extent. This is a much more manageable
soak than trying to germinate the chick peas over several days and having
to continually change out the water. Because yes, if you dont it can lead to
bacteria and other issues.
As far as cooking, once youve soaked your chickpeas, thoroughly rinse
them and then cook them to the desired texture however long that takes
you to achieve. Cooking does help to reduce phytic acid, but again, I
havent seen any hard-fast research to support a certain time frame for
cooking. So if youve come across a white paper or literature on that,
please let me know. If youd like to look into more about phytic acid
reduction, I highly recommend visiting the WAPF website
30.
Rhonda says
thanks.
thanks!
Reply
Kelly says
31.
Jane says
Hello Kelly! Thank you for your informative blog. I recently discovered the
WAPF and have started eating raw milk, more grass fed animal proteins and
cooking with healthier oils (i.e. coconut). In my search for healthier
alternatives to adulterated boxed breakfast cereals for my two young sons, I
have also started sprouting my own grains and dehydrating (at 95 degrees).
I have tried making my own soaked granola but do not feel that it offers the
same nutritional benefits as some of the other grains do. My sons have
become accustomed to having cold cereal every morning, so I gently grind
up some of the buckwheat groats, spelt, kamut, etc. that I have soaked and
dehydrated and then top it off with some unsweetened organic shredded
coconut, organic raisins, blueberries, a sprinkle of ground flax meal and of
course, raw cows milk. Believe it or not, they love it and the raw cows milk
has caused my sons eczema to completely disappear! Sometimes I will
serve different variations with different fruits, grains, etc. My question is, do
you think this type of breakfast dish is unhealthy to have every single
morning? Would it be more nutritionally beneficial to grind the hard grains
first and THEN soak with an acid medium instead of soaking then grinding?
If I cook the cereal combination instead of presenting it to them in raw form,
would the nutritional benefits be somewhat lost through the cooking
process? I would like to add a bit more substance or crunch to the cold
cereal by adding oats but oats scare me what is the optimal way to
prepare them?
Best wishes!
Reply
Kelly says
32.
Mae says
Kelly says
There are many resources out there that discuss the benefits of soaking,
but I would suggest you start with reading the phytic acid white paper on
the WAPF site. Heres the link: http://www.westonaprice.org/foodfeatures/living-with-phytic-acid
You could also purchase other white papers, such as the one provided
athttp://www.phyticacid.org/ but the one on the WAPF is free, which is why I
recommend it in this article.
I also want to expand on my statement about no one diet is perfect for
everyone. For some, even properly soaked grains are an issue, as is the
case for those with grain and/or gluten sensitivities and so these individuals
need to avoid grains/gluten altogether.
My personal food philosophy is to focus on eating whole unprocessed foods
the foods God created, rather than overly processed and refined manmade foods. As we begin to clean-up our diet and help our bodies rid
themselves from the toxins found in refined/processed foods, we can then
discover even those real foods that might be an issue for us.
Eating healthy is therefore a personal journey that will be different for each
person. So I never want to imply that there is one specific diet for all.
Because I do not believe that to be true. But instead, I seek to provide the
information that has helped me and my family to improve our health and
well being thanks be to God! And although soaked grains have helped
improve the health of my family, Im also a firm believer in the benefits of a
gluten-free or grain-free diet for those (like myself) who have trouble with
these foods. Upon discovering my gluten-sensitivity, I have subsequently
found relief by removing all gluten-based foods from my diet, which is why
my site now focuses mainly on a grain-free/gluten-free lifestyle since this
site documents my familys health journey.
I hope this helps and wish you the best as you research the right diet for
you. Many blessings to you, Kelly
Reply
Mae says
Thanks Kelly! Im trying to eat only whole foods. Its a difficult process, but
I understand the benefits, even necessity. Im an aspiring sustainable
farmer
I actually had not come across this information before, which was why I
asked for the sources. Legumes and whole grains are a staple in my diet. I
definitely recognize that I am possibly, probably, suffering from the
adverse effects of an overdose of phytic acid.
Reply
Kelly says
Kelly
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33.
yv says
Kelly says
34.
Katie says
thrilled that you do it out of your desire to help others and serve God!!! Its
inspiring.
Reply
Kelly says
Katie says
Kelly says
My pleasure to help!
Reply
35.
Kelly says
36.
Shannon H. says
Kelly says
37.
Katie says
Hi Kelly,
Im sorry if you covered this. When soaking oatmeal to make granola with,
doesnt it get soggy? How do you do this?
Thanks!
Katie
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Kelly says
38.
Katie says
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Kelly says
39.
Isabella says
Kelly says
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40.
Liz says
Kelly says
41.
Liz says
42.
Sabina says
Kelly says
here!
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Sabina says
43.
Tanja says
Kelly says
important to note that there are other issues with flax, other than phytic
acid, that you may want to further research. This article from my friend
Kimi can help you get started in looking deeper into the issues with
flax:http://www.thenourishinggourmet.com/2009/03/flax-seed-and-oilphytoestrogens-phytic-acid-and-pregnancy-risks.html And last but not
least, I have no research Ive come across that soaking helps reduce
arsenic in rice. Although my hunch would be it would not do anything to
help with this as it appears to permeate the grain which is why even
processed cereals are showing arsenic levels. But again, I havent
researched this thoroughly to see if their is any literature on the topic.
44.
Tanja says
Thanks so much!
Reply
45.
rancid? I live in the Caribbean too so it is very hot anyway. I hate when my
mum soaks peas overnight on the counter. It has all this foam in the
morning and it all smells stinky.
What confuses me also is when is it okay to keep the liquid in which our
grain has been soaked and when do you need to discard the liquid and
rinse? I see some places where a rinse is called for and other places were
the soaked iquid is incorporated into the overall recipe. . .
Thanks for your help.
Joy
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Kelly says
Thank you. I will go thru the white paper and the other recommended site .
..
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Kelly says
46.
God
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Kelly says
47.
Cassio says
Kelly says
Hi, Cassio. This article does take into account other research outside of
WAPF. I think the bigger issue to address relates to your comment about
the animal industry this is not a vegetarian site, although I believe fruits
and vegetables to be the biggest component to a healthy diet, I also
believe that animal meat and fat from grassfed animals is important to
maintaining good health. I was a vegetarian for 14 years and it nearly
destroyed my health. I know not everyone will agree, which is why its
wonderful that the internet is just chalk-full of sites you can find to agree
with your dietary preferences. As stated over and over again in this article
and throughout my site, I encourage everyone to do their own research.
Each person is a unique individual and I do not believe there is a one size
fits all approach to health and diet. For some phytic acid is a huge issue,
for others its not, as there may be other bigger issues at play, such as
gluten. In fact, since the time this article was published, I have since
changed to a gluten-free, grain-free diet and have found it to be a real
benefit in alleviating many of my persistent health issues, particularly since
discovering the fact that I am extremely sensitive to gluten, which I never
knew was an issue for me until I cleaned up my diet. So as with everything,
health and diet are a constant journey of learning and discovering what will
work for you as a unique individual created by a great God. Science can
provide us with some good foundations to help us on our journey to living
as healthy as we can in this life, But our true reliance should be upon the
Lord and trusting in Him for our ultimate health eternal life in Jesus Christ.
And that, my friend, is the real focus of this site encouraging people to
seek the Lord and trust in Him. What we eat and striving for good health is
of no value at all, if we are not doing it in order to better serve our KING.
Blessings to you, Kelly
Reply
48.
Bianca says
Regards,
Bianca
Reply
Kelly says
Kelly says
Yes, that is a common point made and if you scroll through the comments
here, youll see that its definitely come up. Yes, some nutrients may be
lost from discarding soaking water, so again, it comes down to personal
preferences and ones health goals. Personally, I would strive to get the
most nutrients from veggies and fruits by including more of them in ones
diet rather than grains. Thats just my personal opinion and the way we
strive to eat.
Reply
Kelly says
49.
Alana P says
Hi,Im also new to soaking, and I find this information very helpful. Two
questions. When you soak with complementary grain, why do you need the
flour, can you soak with whole wheat. Secondly, with buckwheat, is there a
difference between toasted buckwheat and raw, in terms of rinsing out after
soaking. And which grains are low in phyates?
Reply
Kelly says
50.
Alana. P says
Reply
Kelly says
Alana says
Kelly says
Hi, Alana. Yes, brown rice is high in phytates, but not white rice. Its the
bran of a grain that contains the most phytates. Most baby cereals are
white rice based and are highly processed. For information about feeding
infants and toddles, I high recommend reading this article from Nourished
Kitchen:http://nourishedkitchen.com/baby-led-weaning/ (she includes
other references at the conclusion) and I cannot recommend enough this
book:
Real Food for Mother and Baby by Nina Planck: http://amzn.to/1hCig7I
Kelly
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51.
JANE says
Kelly says
52.
Makeda says
Kelly says
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53.
Michael says
Kelly says
Kelly says
54.
Michael says
Regards,
Michael.
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Kelly says
55.
Gail says
Kelly says
56.
Lori says
process.
Thanks, Kelly for writing this very important and
informative article, as well as all the time for research you took to do it!!!
Blessings to you all!!!
Reply
Kelly says
Blessings, Kelly
57.
Lori says
is the best batch Ive ever made. No more 12 hour soaks for me!
Blessings to you!
Lori
Reply
Kelly says
to share this information so I can look into this further. many blessings to
you!
Reply
58.
Lori says
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Kelly says
59.
Melissa says
Kelly says
60.
Carina says
Thanks for this comprehensive article! I have shied away from cooking with
grains ever since I started reading WAPF literature because it felt so
complicated. Now I am getting back into it and actually doing it and I realize
it is not complicated at all. Thanks for doing a good job of highlighting the
Kelly says
you!
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61.
Carina says
Kelly says
62.
Linda says
Kelly says
63.
Linda says
64.
Ruth says
Kelly says
Blessings, Kelly
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65.
Erica says
Kelly says
Erica says
Kelly says
66.
Kelly says
that.
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67.
Jennifer says
Kelly says
scent, but they do not smell spoiled, rancid or unappealing. I hope this
helps!
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68.
Jennifer says
Kelly says
pe this helps!
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69.
Kailash says
Hi Kelly,
I am a vegetarian who enjoys grains but I need some help with the soaking
process.
I have a chronic condition with digestion and food sensitivities and so
soaking is important to me. However this is what I find: Soaking brown rice,
millet etc. and draining away the soak liquid resulted in losing too many
good nutrients with the soak water and ended up making me weak due to
nutrient deficiencies. So I retain the soak water and cook the grains in it.
However, if I soak too long in too warm an environment, here in Florida in
the summer, the grains get sour and I have a reaction to the bacteria which
sour the grains. So for my specific situation, is there a way to soak and still
get the benefits without actually souring? Maybe soak in lower room
temperatures like 78 deg F? Any help is appreciated.
Reply
Kelly says
Hi, Kailash. Apologies for the delay. Its been a busy summer.
First, I dont want to try to convince you to change your dietary preference,
but I will say that I was a vegetarian for 14 years and I truly believe it is
what led to the many health issues I have worked so hard to overcome with
the Lords kind mercy. I had a heavy reliance on grains when I was a
vegetarian and I believe it greatly taxed my gut health.
Grains, although the do contain nutrients, can be very difficult to digest and
in many cases (for certain individuals) can lead to, or greatly exacerbate,
health issues, particularly digestive disorders. So moderation is really key,
and so is proper preparation. I would recommend that you read this white
paper by WAPF for more information about phytic acid and the soaking
process: http://www.westonaprice.org/health-topics/living-with-phytic-acid/ i
f you are planning to continue on the path of including grains in your diet.
With regard to your note about soaking too long and experiencing soured
grains as a result, that is because high temps will cause that to happen,
just as you suspected. What you will need to do is decrease the soak time,
and lower the temp, as you suggested. Or you may wish to sprout grains
instead, which requires changing the soaking water frequently to avoid
bacteria from thriving, or the sour taste that many individuals do not find
pleasing. You can find much information about sprouting online and in the
Nourishing Traditions book.
Again, I am not trying to convince you or anyone to go grain-free, but do
know that I have been grain-free for two years now and have seen
remarkable health improvements as a result. Therefore my website as
shifted to a grain-free approach in the recipes I develop and share,
although I still leave this information here for those that do opt to include
grains in their diet in order to help point people to the importance of proper
preparation if you do eat grains.
So again, for some, healthy living is truly journey of discovery with
unexpected curves along the way that cause you to rethink whats best for
your personal health. So if you continue to have digestive issues despite
the healthy changes youre making, I would recommend seeking out a good
natural health practitioner, as well as exploring new options in your diet
that you previously may not have considered with much research of
course to support this change. And above all else, take your concerns to
the Lord! Because only the Lord can bring true healing and give grace and
peace in all circumstances. Although Hes made wonderful nutritious foods
to help sustain and heal us, the reality is, He is the one who heals (its the
Creator, not the creation what brings about real life) and so we need to put
our trust in Him first and foremost. I hope this encourages you! Blessings,
Kelly
Reply
70.
Adina says
I dont normally make comments but I just had after reading your story..I
Reply
Kelly says
71.
Ben says
from Trader Joes (Pinto, Black, etc.) does that change anything with the
process of soaking the beans overnight you outline so well?
thanks,
Ben
Reply
Kelly says
Ben says
Ben says
Kelly says
My pleasure!
Reply
72.
Sophie says
Kelly says
soak-and-cook-beans.html
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73.
Colette says
Kelly says
74.
Jenny says
Kelly says
75.
marg says
Kelly says
point out that I have been grain-free for about a year and a half now so I
am not keeping up on the latest research in soaking and sprouting grains.
However, I would recommend that you change the water if youre going to
soak longer than 18-24 hours particularly in warmer climates. Soaking for a
full 36 hours without changing the water may result in a soured flavor and
possibly with unwanted bacteria. Instead, what you may want to look into is
sprouting your wheat berries. This is a great article that describes the
process:http://nourishedkitchen.com/how-to-make-sprouted-grain-flour/ I
hope this helps.
Reply
76.
Nili says
Kelly says
still grind the frozen soaked and dried grains, or allow them to thaw a bit
Nili says
Kelly says
77.
Hi Kelly! Im so glad I found your website and the article about how to
prepare grains and beans.
Its so clear and comprehensive that I used it in my blog. Of course I gave
you whole credit. I hope you dont mind but in case let me know. : )
Best and thank you!
coco
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Kelly says
78.
Alex2102 says
Kelly says
Kelly
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79.
Tomas says
Kelly says
Tomas says
Thank you
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Kelly says
80.
Amelia says
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Aimelia says
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81.
Tomas says
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82.
Daphne says
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83.
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84.
lynnann says
Kelly says
85.
Holly says
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86.
Andrea says
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87.
Julie says
Kelly says
grains as well as gluten (and limit dairy), I began to experience healing and
relief from my autoimmune conditions that has enabled me to live a much
fuller, healthier life. For anyone with chronic health issues, particularly
autoimmune-related, I highly recommend giving the grain-free lifestyle a
30-day minimum test run. Thats why I encourage and lead Whole30
Challenges here on the blog. You can find out more about this free program
here:http://thenourishinghome.com/2014/09/join-me-for-whole30/
Reply
Julie says
Kelly says
88.
Stefano says
Hi Kelly,
I was wondering if I can just add rye berries (instead of rolled rye flakes/rye
flour) as a starter to break down the phytates when soaking oats? And do I
need to soak rye berries before using them as a starter? I forgot to say, in
this case Im not talking about soaking rolled oats but simply oat groats,
as to when you make kasha and not a regular porridge. I was thinking to use
rye berries because they are supposed to be less processed than rolled rye
flakes/rye flour (unless you grind or roll your own rye groats), so you can be
quite positive the organic properties of oats are preserved after all.
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Kelly says
you!
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Stefano says
Kelly says
89.
Scarlett says
Kelly says
90.
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Kelly says
91.
Kelly says
You should always refrigerate after the ferment. You can either cook or not
cook the oats first before refrigerating. Use within 4 days for best results.
Reply
92.
Doug says
Kelly says
SPROUTING GRAINS
The process of sprouting is, in the simplest terms, the process of
seed germination. In the case of grains, the grain seed is kept
warm and damp, just as it would be in the soil, and after a short
period of time a tiny sprout begins to emerge from the very core of
the grain.
SOURING GRAINS
Souring refers to the process of fermentation. Sourdough is
probably the most widely known method of grain fermentation,
though ancient cultures preparedsoured porridges more often than
bread because porridge can be made with roughly cracked grains.
SOAKING GRAINS
Preparing grains by soaking has become more popular in recent
years and is a precursor to the fermentation process. Soaking is
beneficial in its own way.