gluten allergies & sprouting quinoa & other grains

[Guest guest]

We eat only gluten free grains like rice, quinoa, & millet at our house

too. Did you know that if you soak whole grains for a day before eating

them it greatly increases the nutritional value (according to a

scientific study sited in Dr. Joel Fuhrman, MD's bk " Eat to Live "

(recommended)? We actually sprout the grains in big gallon glass jars

or quart mason jars with no-see um netting (you could use cheesecloth

or old t-shirt material) with a rubber band and rinse them twice a day.

That works too. Millet doesn't sprout but all other grains do and the

soaking also helps make it more digestible too as it washes off phytic

acid. One of our favorite things to do is to make pancake batter with

the soaked and/or sprouted grains by blending it with water in a

blender and fermenting it overnight. That way you don't need to use

baking powder or soda and it fermenting also increases the nutritional

value of the grains by adding B vitamins and makes it even more

digestible. Good luck!

[Guest guest]

omserenity,

 

do you recommend any particular resource for soaking grains (reasons/benefits,

instructions)? i'm aware that soaking grains is a valid technique to increase

nutrient

availability and increase digestibility, but it seems like WAPF is one of the

most vocal

groups on this topic (talking to their followers, you would think that sally

fallon invented

it!!! ha!!). their stance on soaking grains makes a lot of sense, but it is

mixed in w/ so

much other ill-advised nutritional advice that the group is obviously a poor

resource for

those looking for guideance in this area.

 

i would love to hear your recommendations on books/websites so that i can point

people

who are interested in grain-soaking to a great resource, and to show that WAPF

did not

write the book on this subject. (i do have Eat to Live already)

 

thanks,

karen

 

, " omserenity " <serenity wrote:

>

> We eat only gluten free grains like rice, quinoa, & millet at our house

> too. Did you know that if you soak whole grains for a day before eating

> them it greatly increases the nutritional value (according to a

> scientific study sited in Dr. Joel Fuhrman, MD's bk " Eat to Live "

> (recommended)? We actually sprout the grains in big gallon glass jars

> or quart mason jars with no-see um netting (you could use cheesecloth

> or old t-shirt material) with a rubber band and rinse them twice a day.

> That works too. Millet doesn't sprout but all other grains do and the

> soaking also helps make it more digestible too as it washes off phytic

> acid. One of our favorite things to do is to make pancake batter with

> the soaked and/or sprouted grains by blending it with water in a

> blender and fermenting it overnight. That way you don't need to use

> baking powder or soda and it fermenting also increases the nutritional

> value of the grains by adding B vitamins and makes it even more

> digestible. Good luck!

>