Quote:
Originally Posted by votivesoul
Improperly prepared grains are, by and large, not good for you. Omega 6 fatty acids easily go rancid by the time you buy the prepared, preservative-ladden breads on the shelf. Not to mention all the other chemicals and garbage put into most bread products.
Or how so many breads and grain products have all the nutrients stripped away.
Or the phytic acid, an anti-nutrient that kills enzymes and keeps your body from properly absorbing what good things you do get from the foods you eat.
However, with all that in mind, the Nourishing Traditions method of grain preparation solves pretty much all the issues. But do you have access to all that is necessary for such a preparation? That is the hard question.
If not, grains are mostly bad news.
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It is hard to know what to believe, but am still reading through Nourishing Traditions by Sally Fallon. I do believe that the fermentation process of sourdough, and other cultured products makes digestion easier on the body.
Does your wife soak wheat until it sprouts? I am in the process of trying that now. I've got whole wheat grains soaking, and when they sprout, I will dry them in a dehydrator, and then grind them with a food mill, and make fresh bread with that sprouted flour.
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