Oct 8, 2010

What Most People Don't Know About Grains

“The well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas and other hastily prepared casseroles and concoctions. Our ancestors and virtually all pre-industrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes and casseroles.

All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in UNFERMENTED whole grains may lead to serious mineral deficiencies and bone loss. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will VASTLY improve their nutritional benefits.

Scientists have learned that the proteins in grains, especially gluten, are very difficult to digest. A diet high in unfermented whole grains, particularly high-gluten grains like WHEAT, puts an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age and overuse, the results take the form of allergies, celiac disease, mental illness, and chronic indigestion. Recent research also links gluten intolerance with multiple sclerosis. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”
Try this recipe for a healthy and delicious hot breakfast cereal!

Five Grain Cereal Mix
2 cups wheat or spelt
2 cups millet
2 cups short grain brown rice
2 cups barley or oat groats
2 cups lentils

Mix together and grind coarsely. Store in refrigerator.

Five Grain Porridge
1 cup Five Grain Cereal Mix
1 cup warm filtered water plus 2 T buttermilk
½ tsp. salt
1 cup filtered water
1-2 egg yolks

Combine Five Grain Cereal Mix with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked cereal, reduce heat, cover and simmer several minutes. Remove from heat, let cool slightly and stir in the egg yolks. Serve with butter or cream and a natural sweetner such as sucanut, date sugar, pure maple syrup, or raw honey.

Taken from the book, Nourishing Traditions by Sally Fallon
By trying this method of eating your WHOLE grains, you will be much healthier and your children will grown up thanking you! For more ideas about healthy cooking, check out this book by Sally Fallon…it’s VERY informative!
*posted by Charise

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