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Grain Clarification

post #1 of 10
9/26/06 at 10:57am
Thread Starter 
So, I am super new to trying to incorporate a NT diet.

Regarding Grains:

Soaking breaks down phylates. Does Sprouting, in addition to adding nutrition, also break down the phylates so you can use it without soaking?

Are phylates actually harmful or do they only block absorption of lots of the nutrients? I mean, I know we want to abosrb the nutrients so we are getting all we can, but it would help me be hospitipal in the company of others if I could eat something knowing that it was an empty calorie and not directly harmful.

I have been soaking my oatmeal in the fridge. Does it make a difference if something is soaked in the fridge or at room temp?
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post #2 of 10
9/26/06 at 12:18pm
I will do my best to answer and am sure others will chime in if I'm mistaken!

Quote:
Originally Posted by ConsCathMamma View Post
Soaking breaks down phylates. Does Sprouting, in addition to adding nutrition, also break down the phylates so you can use it without soaking?
Yes. Esp. since you do have to soak first before sprouting. Both are good for breakin down antinutrients.

Quote:
Originally Posted by ConsCathMamma View Post
Are phylates actually harmful or do they only block absorption of lots of the nutrients?
I guess Fallon would say that if you go very long without absorbing nutrients, that is harmful. Personally, I soak at home and don't worry about it if I'm out somewhere. An occasional unsoaked grain won't hurt me, though it might someone who is more sensitive.

Quote:
Originally Posted by ConsCathMamma View Post
I have been soaking my oatmeal in the fridge. Does it make a difference if something is soaked in the fridge or at room temp?
Fallon would say it needs to be in a warm place. I don't always seek out a warmer place in my house, but it does need to be at room temp at least. In her talks, Fallon points out that how seeds/grains are broken down to sprout is by a combo of extended moisture, warmth and acid. So it does need some warmth.

Anyone else?
post #3 of 10
10/8/06 at 7:45pm
Bumping up here for more input.
So, I soak whole wheat berries til they sprout, then let them dry out, then grind into flour. Correct?
Can I use my dehydrator to dry them before I grind them?
What does everyone else do?
post #4 of 10
10/8/06 at 10:04pm
I dehydrate my sprouted nuts before using them, so I imagine you can do that for wheat berries. Sorry, my copy of NT is downstairs.

Quote:
Originally Posted by Pinky Tuscadero View Post
Bumping up here for more input.
So, I soak whole wheat berries til they sprout, then let them dry out, then grind into flour. Correct?
Can I use my dehydrator to dry them before I grind them?
What does everyone else do?
post #5 of 10
10/9/06 at 2:09pm
Quote:
Originally Posted by Pinky Tuscadero View Post
Bumping up here for more input.
So, I soak whole wheat berries til they sprout, then let them dry out, then grind into flour. Correct?
In my opinion, you're working too hard. With unlimited kitchen time, this is a great thing -- sprouting adds nutrients and it breaks down the phytates. But soaking flour is actually very effective for breaking down phytates, particularly in the case of wheat. If it's a recipe that you can do as a sourdough or soak the sponge otherwise, I would just do that. Cookies or some such might call for sprouted flour.


ConsCathMamma -- people with kidney problems are told to avoid phytates, so they are probably hard on the kidneys.


Quote:
I have been soaking my oatmeal in the fridge. Does it make a difference if something is soaked in the fridge or at room temp?
It definitely matters particularly for oatmeal. Oatmeal is lower in phytase, the enzyme that breaks down the phytates. You need to add something acid -- lemon, yogurt, whey, etc. -- and soak in warm water (110-130 degrees).
post #6 of 10
10/9/06 at 5:00pm
So if I want to grind my own flour, do I just grind and then soak as usual?
post #7 of 10
10/9/06 at 5:43pm
Quote:
Originally Posted by Pinky Tuscadero View Post
So if I want to grind my own flour, do I just grind and then soak as usual?
Yep
post #8 of 10
10/9/06 at 5:50pm
Thanks for the info. It did seem like it was getting to be a lot of work. I'd like to try grinding my flour to see the difference but the soaking and dehydrating is a lot of time. I can't plan that far ahead anyway!
post #9 of 10
10/9/06 at 6:02pm
You can buy flour made from organic sprouted wheat, spelt and rye from http://www.creatingheaven.net/eeprod...sfc/index.html . It's kind of pricey but it's really, really good, and nice to have around for when you want to bake something and haven't planned ahead enough to soak the flour, or want to make something that doesn't work so well with soaked flour. I use the spelt often for making cookies, muffins and other quickbreads, or the occasional loaf of yeasted bread.
post #10 of 10
10/9/06 at 6:55pm
Quote:
Originally Posted by AJP View Post
You can buy flour made from organic sprouted wheat, spelt and rye from http://www.creatingheaven.net/eeprod...sfc/index.html . It's kind of pricey but it's really, really good, and nice to have around for when you want to bake something and haven't planned ahead enough to soak the flour, or want to make something that doesn't work so well with soaked flour. I use the spelt often for making cookies, muffins and other quickbreads, or the occasional loaf of yeasted bread.
Thank you so much for that link!