anyone read this? i'm confused by it. he says whole grains, even sprouted or fermented, the phytates will block the absorption of minerals? He recommends sifting to remove most of the bran and germ, wouldn't that basically make it white flour/rice??? What am I missing?
he also talks about it here: http://www.healingourchildren.org/Pregnancy_Diet/whole_grains_pregnancy.htm
if you scroll down to the part on indigenous people he says:
As in many cultures across the world, the Swiss natives started with a whole rye kernel. But after grinding it slowly on a stone wheel, they sifted the rye and removed approximately ¼ of the flour mixture by weight of all impurities. Bran and germ consist of approximately 15-20% of the entire kernel. To be clear, if they started with one cup of flour, after sifting they would have ¾ of a cup of flour remaining. This rye bread still probably contained trace amounts of bran and germ vitamins. Even without knowing the science of phytic acid and lectins, they removed the phytic acid through fermentation, and removed toxic lectins in the germ and bran of the rye grain by sifting out the germ and the bran completely. It is likely then that the safe consumption of our most common grains similar to rye, like wheat, kamut, spelt, and barley involve a substantial or complete removal of the bran and the germ.