Facts, Lies or Truth About Healthy Living?

[KeptByTheWord]

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.

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.

[votivesoul]

Originally Posted by KeptByTheWord

Oh yes, I totally agree that the homemade sourdough is awesome bread!

I've been making sourdough bread about every other day, along with sourdough pancakes, crackers, and sourdough chocolate cake (the moistest yummiest cake ever!) and have found that eating sourdough does not cause the same miserably full feeling in my tummy, as other wheat breads typically do. I do believe that the fermentation process involved in the sourdough really helps breakdown the enzymes in the flour to make it easier for the body to digest.

My wife learned a lot from this book:

Classic Sourdough

http://www.amazon.com/Classic-Sourdo.../dp/1607740079

[votivesoul]

Originally Posted by KeptByTheWord

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.

That is exactly what my wife does. To the "T".

However, my wife prefers kamut over wheat.

[KeptByTheWord]

Originally Posted by votivesoul

That is exactly what my wife does. To the "T".

However, my wife prefers kamut over wheat.

I have got some kamut grains that I am going to make into bread this week. I have soaked and dehydrated them, and then froze them. I am going to grind the grains into flour this week, and make bread. My family is really enjoying the sourdough. I made sourdough crackers today that tasted really similar to Ritz Cheese crackers. Yummy!

[KeptByTheWord]

Originally Posted by votivesoul

My wife learned a lot from this book:

Classic Sourdough

http://www.amazon.com/Classic-Sourdo.../dp/1607740079

Thanks for the links! I am going to check at the library first to see if they have it. I find that our library can get just about any book I'm interested in, and that way I can see if I like it enough to purchase it or not.