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Herbal Remedies - Barley Formula

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Hope,

 

We're not talking rocket science here, and I'm not convinced that the phyates / enzyme inhibitors are not removed (changed) by the length of time by the number of hours cooked, regardless of Sally Fallon's book. People should make up their own mind on this one.

 

It's awful hard to argue with success, and I've straightened out more babies with this formula regardless of "fat" content. You can always add more fat by using other formulae at another time of the day.

 

It's one of those things where you need to try it. You certainly won't hurt your baby by doing so for a day or three.

 

It's simple. If you get a negative reaction, then stop using it.

 

My bet is, your baby will do just fine and thrive on it.

 

Love,

 

Doc

 

Ian "Doc" Shillington N.D.505-772-5889Dr.IanShillington

 

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hope

herbal remedies

Friday, February 06, 2004 2:19 PM

Herbal Remedies - Re: Barley Formula

-According to Nourishing Traditions by Sally Fallon and the Price-Pottenger Foundation, grains must be soaked before cooking to neutralize the phytates. . .

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It isn't the phytates you need to worry about it is the enzyme inhibitors. They are two separate compounds. Phytates are a phosphorous compound that will bind with calcium, iron, zinc, and other minerals in your intestinal tract and make them un-absorbable. Enzyme inhibitors, on the other hand play heck with the enzymatic processes of your body. These are what you need to handle. Your body will eventually align itself to the phytates to where they no longer create problems. Actually they are being shown to be quite beneficial to our bodies unlike the enzyme inhibitors. Lots of research being done on this.

 

 

Phytates

Phytic acid is the 1,2,3,4,5,6-hexaphosphate of myoinositol that occurs in discrete regions of cereal grains and accounts for as much as 85% of the total phosphorous content of these grains. Phytate reduces the bioavailability of minerals, and the solubility, functionality and digestibility of proteins and carbohydrates (Reddy et al. 1989). Fermentation of cereals reduces phytate content via the action of phytases that catalyze conversion of phytate to inorganic orthophosphate and a series of myoinositols, lower phosphoric esters of phytate. A 3-phytase appears to be characteristic of microorganisms, while a 6-phytase is found in cereal grains and other plant seeds (Reddy and Pierson 1994).

Enzyme Inhibitors

Protease and amylase inhibitors are widely occurent in seed tissues including cereal grains. Trypsin-, chymotrypsin-, subtilisin-inhibitor, and cysteine-protease inhibitors are present in all major rice cultivars grown in California, although the individual inhibitor amounts are quite varaiable and are concentrated in the bran fraction (Izquerdo-Pulido et al. 1994). They are believed to cause growth inhibition by interfering with digestion, causing pancreatic hypertrophy and metabolic disturbance of sulfur amino acid utilization (Reddy and Pierson 1994). Although these inhibitors tend to be heat stable, there are numerous reports that trypsin inhibitor, chymotrypsin inhibitor, and amylase inhibitor levels are reduced during fermentation (Chaven and Kadam 1989; Reddy and Pierson 1994).

 

Don Q.

 

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hope

herbal remedies

Friday, February 06, 2004 10:19 PM

Herbal Remedies - Re: Barley Formula

 

-According to Nourishing Traditions by Sally Fallon and the Price-Pottenger Foundation, grains must be soaked before cooking to neutralize the phytates. Preferably soaked in water to which some raw whey has been added. That causes some lactic acid fermentation that does not produce alcohol, but neutralizes the enzyme inhibitors. This is what traditional cultures have done-- not always sprouting.

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