Guest guest Posted November 14, 2005 Report Share Posted November 14, 2005 I have not gotten into sprouting...yet I do buy my whole graham flour, spelt bran, garbanzo bean flour, rye flour and barley flour from an organic mill here in Michigan (Westwind Milling, owners are great people!) I only use organic flours and brans and call and have them freshly ground and only store what I will use in a one month time- frame. I store my flours in the fridge (not enough room in freezer!) and bran in the freezer. What I want to know is, I make my bread using my own starter (my " mother " ) and I do a long, slow rise over a 24 hour period. My dough is very " wet " compared to what most people consider for bread dough. So, my question is, am I releasing enough of the enzyme inhibitors by using a wet dough and long rise (ferment)? I would love to hear from anyone on this but am especially interested in what Doc Ian has to say on this matter. Warm regards and continue to be, Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 Hi Lori, the enzyme inhibitors can only be released with a WHOLE grain, with the hull still intact. Once the hull is taken off, it is no longer possible, so it definitely would not be possible once it's been milled into flour. I sprout the whole grain, and then mill it into flour myself. love Lisa - Lori herbal remedies Monday, November 14, 2005 11:55 PM Herbal Remedies - Enzyme Inhibitor Question I have not gotten into sprouting...yet I do buy my whole graham flour, spelt bran, garbanzo bean flour, rye flour and barley flour from an organic mill here in Michigan (Westwind Milling, owners are great people!) I only use organic flours and brans and call and have them freshly ground and only store what I will use in a one month time-frame. I store my flours in the fridge (not enough room in freezer!) and bran in the freezer. What I want to know is, I make my bread using my own starter (my "mother") and I do a long, slow rise over a 24 hour period. My dough is very "wet" compared to what most people consider for bread dough. So, my question is, am I releasing enough of the enzyme inhibitors by using a wet dough and long rise (ferment)? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 Ok iam going to be baking at xmas time so can I use organic flour is that better then the white flour I mean I am sure it is but is that the flour I use to bake so it does not take yucky?????? LOL Teri In a message dated 11/15/05 12:45:11 AM Pacific Standard Time, tootstl writes: I have not gotten into sprouting...yet I do buy my whole graham flour, spelt bran, garbanzo bean flour, rye flour and barley flour from an organic mill here in Michigan (Westwind Milling, owners are great people!) I only use organic flours and brans and call and have them freshly ground and only store what I will use in a one month time-frame. I store my flours in the fridge (not enough room in freezer!) and bran in the freezer. What I want to know is, I make my bread using my own starter (my "mother") and I do a long, slow rise over a 24 hour period. My dough is very "wet" compared to what most people consider for bread dough. So, my question is, am I releasing enough of the enzyme inhibitors by using a wet dough and long rise (ferment)? I would love to hear from anyone on this but am especially interested in what Doc Ian has to say on this matter. Warm regards and continue to be,Lori ~~~~~~~~~~~~~"Create the inner world you want to live in, and your outer world will mirror it" Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 herbal remedies , " Lisa de Haas " <lisa@l...> wrote: > > Hi Lori, > > the enzyme inhibitors can only be released with a WHOLE grain, with the hull still intact. Once the hull is taken off, it is no longer possible, so it definitely would not be possible once it's been milled into flour. > Thank you Lisa! Okay....so, being the inquiring person that I am, can anyone fill me in on the scientific principle behind the theory that enzyme inhibitors can only be released from a whole grain? And, also, my kids are big time oatmeal eaters (organic, rolled oats). How are you supposed to prepare oatmeal? I attended a conference and was taught that soaking it over-nite releases the enzyme inhibitors...is this not correct? Doc, I sure would like your spin on this! Thanks very much! Warm regards and continue to be, Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 It would be cookies thank you so much and can you buy soft white wheat at trader joes? In a message dated 11/15/05 3:02:06 PM Pacific Standard Time, chris_place writes: Depending on what you are baking. If it is cakes, cookies, etc. you want to use soft white wheat. It has less gluten in it then hard wheat and is better for none yeast baking. Hard red and white wheat are best in yeast types bread, however, than can be used in a quick bread like banana or pumpkin. You want to get it as freshly milled as possible, that is when it has the most nutrients in it. Christine :-) ~~~~~~~~~~~~~"Create the inner world you want to live in, and your outer world will mirror it" Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 Hi Lori, The data is in the nature of enzyme inhibitors. BTW, did you read Doc's article on it? It's called The Hidden Influence, and it's in the files. Anyhow, an enzyme inhibitor is the grain/seed's way of protecting itself until it can sprout into a new plant. A seed or grain or whatever, is a plant or tree's reproductive item - this is how it reproduces itself. But, when it falls off a tree or plant, it isn't necessarily going to be able to dig itself into the ground right away - it may be on concrete, or other conditions which are not ideal. So it needs to be able to maintain itself until it can find ideal conditions to dig itself in, in order to grow into a plant or tree. This is where an enzyme inhibitor comes into play - this allows the seed or grain to remain "alive" until it finds such ideal conditions - those ideal conditions would include a source of water. So, add water to the seed or grain, and it will allow itself to then again become a "live" food, and able to grow into a plant. If you think of that, it would make sense that it would need to be whole, as otherwise it couldn't grow into a plant anyhow, so that is probably one of the mechanisms of the nature of enzyme inhibitors. Does that answer your question? love Lisa - Lori herbal remedies Tuesday, November 15, 2005 5:33 PM Re: Herbal Remedies - Enzyme Inhibitor Question herbal remedies , "Lisa de Haas" <lisa@l...> wrote:>> Hi Lori,> > the enzyme inhibitors can only be released with a WHOLE grain, with the hull still intact. Once the hull is taken off, it is no longer possible, so it definitely would not be possible once it's been milled into flour.> Thank you Lisa! Okay....so, being the inquiring person that I am, can anyone fill me in on the scientific principle behind the theory that enzyme inhibitors can only be released from a whole grain? And, also, my kids are big time oatmeal eaters (organic, rolled oats). How are you supposed to prepare oatmeal? I attended a conference and was taught that soaking it over-nite releases the enzyme inhibitors...is this not correct? Doc, I sure would like your spin on this! Thanks very much! Warm regards and continue to be, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 15, 2005 Report Share Posted November 15, 2005 Depending on what you are baking. If it is cakes, cookies, etc. you want to use soft white wheat. It has less gluten in it then hard wheat and is better for none yeast baking. Hard red and white wheat are best in yeast types bread, however, than can be used in a quick bread like banana or pumpkin. You want to get it as freshly milled as possible, that is when it has the most nutrients in it. Christine :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 Sorry, I don't know anything about Trader Joes? They don't have them in Georgia. I know you can get it a Whole Foods Store. You could look at Trader Joes. Christine :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 herbal remedies , " Lisa de Haas " <lisa@l...> wrote: > > Hi Lori, > > The data is in the nature of enzyme inhibitors. BTW, did you read Doc's article on it? It's called The Hidden Influence, and it's in the files. Hi Lisa, Thanks again for the response! Yes, I have read every file that Doc has on the group, at least 10 times if not more, LOL I just happen to be a very curious by nature and science (esp. when nutritionally relevent) has always been a favorite subject. And, as I stated in a previous post, I was taught conflicting information at a seminar I attended and I guess I will just have to do what I always do...shovel thru the excrement and find the truth! Thanks again for the help! Warm regards and continue to be, Lori> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 Dear Lori, Absolutely not. You need to sprout your grains first, dry them out, and then grind (actually improves the taste ;-) The only other way I know of to release or otherwise change the enzyme inhibitor characteristics in a grain is to boil it for several hours, but this will also keep it acid ash and remove all the nutrients into the water. Sprouting will convert the grain, seed, nut or bean over to Alkaline. Best is to sprout, dry, and then grind. You'll love it. In Health and Love, Doc Doc Shillington727-447-5282Doc - Lori herbal remedies Monday, November 14, 2005 6:55 PM Herbal Remedies - Enzyme Inhibitor Question I have not gotten into sprouting...yet I do buy my whole graham flour, spelt bran, garbanzo bean flour, rye flour and barley flour from an organic mill here in Michigan (Westwind Milling, owners are great people!) I only use organic flours and brans and call and have them freshly ground and only store what I will use in a one month time-frame. I store my flours in the fridge (not enough room in freezer!) and bran in the freezer. What I want to know is, I make my bread using my own starter (my "mother") and I do a long, slow rise over a 24 hour period. My dough is very "wet" compared to what most people consider for bread dough. So, my question is, am I releasing enough of the enzyme inhibitors by using a wet dough and long rise (ferment)? I would love to hear from anyone on this but am especially interested in what Doc Ian has to say on this matter. Warm regards and continue to be,Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 16, 2005 Report Share Posted November 16, 2005 ROTFLOL Dear Lori, I wholeheartedly agree with your viewpoint of having to shovel through it all. There's a ton of bad data and other information out there and most of it is of a fecal nature. ;-) My stable datum to assist me in wading through the doo doo is whether or not something "WORKS". Then I want to know if works for everyone. You're going to get a certain number that are handled by the placebo effect regardless of what you give 'em so my rule of thumb is that it has to work for at least 80%. Does it work??? That's the first question I ask. What percentage does it work for??? is my second question. If it doesn't work for at least an 80% majority, I get out the shovel. LOL In Health in Love, Doc Doc Shillington727-447-5282Doc - Lori herbal remedies Wednesday, November 16, 2005 8:16 AM Re: Herbal Remedies - Enzyme Inhibitor Question Hi Lisa,Thanks again for the response! Yes, I have read every file that Doc has on the group, at least 10 times if not more, LOL I just happen to be a very curious by nature and science (esp. when nutritionally relevent) has always been a favorite subject. And, as I stated in a previous post, I was taught conflicting information at a seminar I attended and I guess I will just have to do what I always do...shovel thru the excrement and find the truth! Thanks again for the help! Warm regards and continue to be,Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 17, 2005 Report Share Posted November 17, 2005 Dear Doc Ian, I am thrilled that you found my post humorous...I just KNEW you would get it! I have a suggestion...instead of awarding students " certificates " or " degrees " upon completing " natural health " programs, they should be awarded GOLDEN SHOVELS! Of course, they must be constructed of fully compostable materials, so the " golden " would just be a euphemism-HAHA! Warm regards and continue to be, Lori PS. Thanks for the 80% rule...just curious how you devised it?THANKS! herbal remedies , " Dr. Ian Shillington " <DocShillington@K...> wrote: > > ROTFLOL > Dear Lori, > I wholeheartedly agree with your viewpoint of having to shovel through it all. > There's a ton of bad data and other information out there and most of it is of a fecal nature. ;-) > My stable datum to assist me in wading through the doo doo is whether or not something " WORKS " . > Then I want to know if works for everyone. You're going to get a certain number that are handled by the placebo effect regardless of what you give 'em so my rule of thumb is that it has to work for at least 80%. > Does it work??? That's the first question I ask. > What percentage does it work for??? is my second question. > If it doesn't work for at least an 80% majority, I get out the shovel. LOL > In Health in Love, > Doc > > Doc Shillington > 727-447-5282 > Doc@A... > - > Lori > herbal remedies > Wednesday, November 16, 2005 8:16 AM > Re: Herbal Remedies - Enzyme Inhibitor Question > > > Hi Lisa, > > Thanks again for the response! Yes, I have read every file that Doc > has on the group, at least 10 times if not more, LOL I just happen > to be a very curious by nature and science (esp. when nutritionally > relevent) has always been a favorite subject. And, as I stated in a > previous post, I was taught conflicting information at a seminar I > attended and I guess I will just have to do what I always do...shovel > thru the excrement and find the truth! Thanks again for the help! > Warm regards and continue to be, > > Lori > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2005 Report Share Posted November 22, 2005 Dear Lori, You have a great sense of humor. ;-) Instead of the "Golden Shovel" award, how about the "The Golden Boot" award (you only get one boot ;-) :-) In Health and Love, Doc Doc Shillington727-447-5282Doc - Lori herbal remedies Thursday, November 17, 2005 12:15 AM Re: Herbal Remedies - Enzyme Inhibitor Question Dear Doc Ian,I am thrilled that you found my post humorous...I just KNEW you would get it! I have a suggestion...instead of awarding students "certificates" or "degrees" upon completing "natural health" programs, they should be awarded GOLDEN SHOVELS! Of course, they must be constructed of fully compostable materials, so the "golden" would just be a euphemism-HAHA! Warm regards and continue to be,LoriPS. Thanks for the 80% rule...just curious how you devised it?THANKS!herbal remedies , "Dr. Ian Shillington" <DocShillington@K...> wrote:>> ROTFLOL> Dear Lori,> I wholeheartedly agree with your viewpoint of having to shovel through it all.> There's a ton of bad data and other information out there and most of it is of a fecal nature. ;-)> My stable datum to assist me in wading through the doo doo is whether or not something "WORKS".> Then I want to know if works for everyone. You're going to get a certain number that are handled by the placebo effect regardless of what you give 'em so my rule of thumb is that it has to work for at least 80%.> Does it work??? That's the first question I ask.> What percentage does it work for??? is my second question.> If it doesn't work for at least an 80% majority, I get out the shovel. LOL> In Health in Love,> Doc> > Doc Shillington> 727-447-5282> Doc@A...> - > Lori > herbal remedies > Wednesday, November 16, 2005 8:16 AM> Re: Herbal Remedies - Enzyme Inhibitor Question> > > Hi Lisa,> > Thanks again for the response! Yes, I have read every file that Doc > has on the group, at least 10 times if not more, LOL I just happen > to be a very curious by nature and science (esp. when nutritionally > relevent) has always been a favorite subject. And, as I stated in a > previous post, I was taught conflicting information at a seminar I > attended and I guess I will just have to do what I always do...shovel > thru the excrement and find the truth! Thanks again for the help! > Warm regards and continue to be,> > Lori Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 24, 2005 Report Share Posted November 24, 2005 herbal remedies , " Dr. Ian Shillington " <DocShillington@K...> wrote: > > Dear Lori, > You have a great sense of humor. ;-) > Instead of the " Golden Shovel " award, how about the " The Golden Boot " award (you only get one boot ;-) > :-) > In Health and Love, > Doc Dear Doc, ROTFLMAO! Warm regards and continue to be, Lori Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.