Originally Posted by goatlady
I've been meaning to ask this, I've heard that baking grains destroys all the vitamins, is that true? Doesn't taht defeat the purpose of grinding it yourself. Sorry this is a bit OT.
Thanks for the link. I really want to buy a grain mill and appreciate the info in this thread!
Yesterday I noticed this forum was quiet and then I realized, oh, Xenabyte hasn't posted!!
Hey, I resemble that remark
I was busy yesterday teaching myself to knit...what a PITA...but I think I got it!
Ahhhh, the wonders of the internet, you can learn just about anything! I want to make Ds2 a wool soaker, and g'ma gave me a bag of her yarn and some needles...and...and....I didn't want to waste it!
Re: Vitamin content and cooking.
Well, cooking at high
temperatures does damage the live enzyme content of any food. Though it shouldn't affect mineral content, but I could see where it would affect some of the vitamins, like oil based ones. Another good reason to occasionally sprout and eat raw grains!
However, fresh ground grains are soooo loaded in vitamins and minerals, compared to denatured white flour, that I think it's still best to grind fresh, and soak if you can to neutralize any sprout inhibitors and increase the vitamin content even more. Low, slow cooking is a good idea, if time permits.
High heat in general destroys many of the benefits of all foods, but some foods (like certain vegetables)are better assimilated by cooking to break down the cellular walls and make the nutrients available to digest. It's best to eat a variety of raw and lightly cooked veges.
Unless you are burning your bread, I think it's still more nutritious to bake from fresh ground. The High Vitamin E content of a fresh ground wheat berry is very high. This vitamin E helps protect the other oils and vitamins from free radical damage.
There are some good bakery breads out there too (Like Rudy's Bakery Brand), if this is not an option.
But hey, if you read this somewhere and it's specifically saying ALL vitamin content is destroyed, please post a link. I'm always open to reading the latest findings. I would be a bit leary if this was coming from a 100% raw food site, but again, I'm always open to new info.