Do We Need To Soak/Sprout Our Grains | Is Phytic Acid Good | Nourishing Traditions | Makers Diet

[@GrainsandGrit]

***QUESTION OF THE DAY**** Do you currently sprout or soak your grains? Why do you do it?

[@tinazatse7008]

No... YUCK! I hate the taste of sprouted grains, nuts... anything! Taste like they're old and rancid.

[@Godis3inOne]

@@tinazatse7008 And I love the taste. LOL My soaked almonds plump up and after baking them, they rock. I've had so many tell me they have never ate almonds like mine and that I should even sell them.

[@sharonbarber8351]

I have not soaked whole grains. I have sprouted seeds like alfalfa mung beans etc. for salad greens.💗

[@AshkenaziChristian]

Though I enjoy dense breads, especially authentic German pumpernickel, I like how easy it is to knead soaked whole wheat flour as well as I appreciate it's puffier, softer slices for breakfast toast and making sandwiches.

[@tinazatse7008]

@@AshkenaziChristian You make it sound so lovely. I'm starting to chance my mind about soaked grains. Now if only I had a recipe... Hmm....

[@jessicawhite1598]

I have not started yet, I was trying to figure this out. Just found a kitchen mill at goodwill for $7.49!

[@susiet2150]

Whoa, what a steal!

[@r.k.ssshhh5508]

You lucky son of a gun 😅!!

[@VeronicasVeil333]

I have just started sprouting, drying and soaking grains/flour…………I heard that it makes it more digestible……..and my husband has IBS and I thought it would be healthier…….

[@albanygual]

I agree. I just pick my battles. I have been milling my own flour for maybe a month or two. But sourdough does ferment all the flour. That is what your starter does. I personally dont add extra flour. It ferments the dough, and then I bake my loafs, buns, pizza dough, etc. But I still make pancakes, crepes, crackers, and pasta without fermenting or soaking, and we love it and feel the benefits. Thank you for your videos ❤!!

[@barb7014]

Great info. I don’t sprout or soak my grains. All my digestive issues went away when I started milling and baking our bread. Love you and Sue Becker. ❣️

[@GrainsandGrit]

Wonderful testimony! Thank you for your comment!

[@tylerporter2171]

🙏🏻♥️👍

[@tylerporter2171]

♥️Love Sue Becker♥️👍♥️ Life changing for me as well 👍

[@renmuffett]

I agree. And I love the cookbook. The oldest cookbook I read was in 1972, (I was 17) given to my mom by an 85 year old man, that belonged to his mother. It was written in the 1800s. The measuring devices, instead of a cup, was written teacup. My mom had a set of antique measuring teacups. It was awesome. I didn't see soaked grains there either.

[@jessicajohanson9162]

From someone who does make sourdough bread, you have your starter and you add it to the rest of the flour and moisture that you are going to add into it and you let the whole bulk of your flour ferment for 12 to 24 hours depending on your taste, to the desired degree of sourness. So in a true sourdough bread, all of the flour in the sourdough loaf would all be fermented with the sourdough starter. 👍🏻

[@GrainsandGrit]

Thanks for the clarification!

[@kristinebeard305]

LOVE!!!! yes, I also make true sourdough bread. All the flour is fermented for about 12 hours

[@lindagordon2955]

Me too.

[@elaineaugustin9189]

I use to mill spelt and make bread every day. I developed a problem and went to eating Ezekiel by Food for Life. I later started my own sourdough after being introduced to Jovial and I did very well for a while on 100% Einkorn sourdough bread. I am now going back to it. Ezekiel is almost $8.00 a loaf at Walmart and it is hard to get through Azure ...Back ordered this month. Thank-you for posting this information. It has encouraged me to wake up my starter again, My favorite bread is a whole grain round loaf, all Einkorn.

[@notthistime2492]

There you go making sense again! I soaked and dehydrated my grains ONE time. It was too much work for me with everything else that I had to do in my day. I'm so glad you set me free from feeling guilty that I don't have time for that step.

[@GrainsandGrit]

Yes, once you do it and go through the entire process you HAVE to wonder if our ancestors (who were milling my hand and baking over a fire) took the time to do that extra step. More importantly WHY would they do that? Again, I can understand soaking beans or grains in water overnight to then cook them the next day. That's something that saves time and would be very logical to do. But I haven't seen anywhere where they soaked the grains, dried them, then grind them up. In full disclosure, I know that masa harina is a soaked grain. They soak the corn in lime, wash and rinse it, then they grind it up. Traditionally this is done while still wet though. I believe it's only modern techniques that make it easier for the masa harina to be dried after the soaking to be sold in stores (masa harina is used for corn tortillas, in case you didn't know).

[@rebeccaligler5024]

I love the texture of our bread when grains are soaked. I believe we need more research on nutrition and phytic acid. As for colon cancer, soaking or not is less important than grinding your own. Period. I decided I will keep soaking. I appreciate your counter perspective and really appreciate your work and intentions ❤️

[@kathyashwell8854]

I am so grateful to you for this video. I have milled organic wheat and have made my own bread for 4 years. Last week a nutritionist told me I had to sprout my wheat if I wanted it to be good for me and it really sounded like a pain to add more steps to my baking. I am so relieved after watching this video 🎉

[@GrainsandGrit]

It's a common myth.

[@heavensdaughter6109]

Sue Becker was the one who got me to start milling organic Einkorn. Because it is the original ancient grain(the way Yah created it) I can eat it being gluten intolerant. I’m really happy you addressed some of these issues! I get tired of the sourdough craze and everyone saying it’s the best way to eat bread. For those of us that are histamine intolerant, fermented foods are detrimental to our health! I really appreciate you clearing these issues up for so many!❤

[@GrainsandGrit]

Interesting, thanks for sharing!

[@DebRoo11]

Histamine intolerance is a symptom. If you can address the issue within your body, you will decrease the histamine intolerance.

[@bigdanny9721]

The problem with bread is the white bleached bread full off chemicals that won’t get moldy even if you leave it in the garage for 3 months

[@susantaylor8507]

My husband is diabetic and I have stomach issues that's why I been wanting to make my own breads and give us better health

[@lindapearson2376]

I always soak & sprout my grains, then low heat (less than 110 degrees). I only grind right before use. I had always heard that it made them easier to digest.

[@kahnaemery7767]

At 32 minutes, sprouting grains; I kept the mesh that garlic was wrapped in at the store to cover the jar. I used two if the mesh was too large when I sprouted seeds.

[@jamiebonanno1210]

This is a fantastic video! Great information and so well thought out. Thank you for sharing!

[@GrainsandGrit]

Glad it was helpful!

[@christinerachelle3636]

Hi Felicia! Thank you so much for all of your hard work. I’m 60 years old and I’ve been making sourdough from freshly milled grains for about a decade. The doc says I have carb intolerance without being diabetic. The result of carbs is rapid weight gain (which skyrockets my blood pressure) not blood sugar issues. I would love to know if you have any words of wisdom on preparing grains that could lower the carbohydrate count. P.S. I agree with everything you are stating…unfortunately there is a lot of misinformation out there, bravo!

[@GrainsandGrit]

I'm no doctor, but I know the bran fiber in whole wheat helps with glycemic issues like that, so I'd make sure to eat bread only from home-milled, unsifted, high-fiber flour.

[@ChelleOnWheels]

That's hilarious they thought the grain should sprout in the sheaves! By the way, I make sourdough bread all the time, and I've never soaked my grains first.

[@susiet2150]

I generally don’t soak my grains before starting a loaf, but I always ferment my bread dough 12-24 hours before baking. My rye sourdough starter is such a little workhorse. I’m so thankful to have added it to my other types of fermentation (kefir, kombucha, fermented veg).

[@GrainsandGrit]

We love kombucha!!

[@lubasulpovar5081]

Thanks a lot for the great video. Deep and logical research and explanation 👍

[@GrainsandGrit]

Glad you liked it!

[@Whit_Lin]

I am so glad I found you! Your website looks amazing!

[@GrainsandGrit]

Thank you so much! It helps that my hubbie is a professional web designer and communications consultant :-)

[@jcdeco60]

Hi Felisha, I’m 62 and I’ve only been learning recently about all of this, thank you for your hard work. What a lot of work that our ancestors did to make bread. I completely agree with the undisturbed whole grain, intact for storage, makes sense because wet would not have lasted through the famine. I think they may have soaked the grains, as they were going to use them, simply because it would probably be easier to grind, but, they did use flour, so, they would have had to dry out again, or grind it intact, unsoaked. I appreciate your research on the phylic acid, as many are saying is bad. My one thought though is this, we do know that the yellow corn has to go through nixtamalization , is an important step to free the niacin, (which in the depression times, many, including my grandfathers, got sick with Pelagra, ). So, I’m curious, if that is the case with corn, perhaps it could help with wheat berries. I don’t know. Any thoughts in comparison to corn?

[@dawnkaylor5217]

Great video!!! Thanks

[@GrainsandGrit]

Glad you liked it!

[@nickdesanto6119]

This discussion on phytic acid is the same with most foods and anti nutrients. Tannins for example, found in tea, coffee and wine ( that gives those drinks that lip smacking dryness) is an antinitrient but also a antioxidant that people say is a boon in tea and wine.

[@GrainsandGrit]

Yes, it's interesting how something can be considered both a nutrient and a toxin.

[@nickdesanto6119]

@@GrainsandGrit my rule of thumb is if we have eaten the stuff since the dawn of civilization and it hasn't killed any one yet it is fine to eat. Any way great content.

[@queenbee7819]

Thank you I learned a lot! I will continue to soak & dehydrate nuts (IMO they taste better, especially walnuts), & sprout lentils, garbonzo (for salads, they taste sweet), Soak beans (they'll cook quicker),& discontinue making sprouted grain flours (too time consuming). I appreciate you.

[@murraybrockway6540]

Sourdough is lower glycemic as is Pumpernickel Rye. The acidity and density lower glycemic index. Many pizza and french bread is autolysed before yeast is added. Pizza is often raised and refrigeration for 24 to 48 hours. German style bread feature whole wheat or rye berries. I think several hours of soaking or raising increases flavor.

[@GrainsandGrit]

Good point, these breads do tend to be tastier.

[@momomily9229]

@30:20 you talked about ogi (ògì...the g is as in give). I'm Nigerian. We ate that growing up. Both from corn and sorghum. The sorghum ogi is fed to babies till today. It's called Guinea corn in Nigeria.

[@GrainsandGrit]

Interesting, thanks for sharing!

[@mamagg2444]

From my understanding, you are right, in that the bakers of the past didn't do extra steps to soak and sprout their wheat themselves, but that the ancient technique of leaving the sheaves in the field to dry outside in the weather was how the physic acid was neutralized, even if they didn't know what physic acid was, it was still their way of harvest that fermented the grains naturally. The modern harvesting takes the grain immediately into a humid proof area and so the weather doesn't do its fermenting job, hence why modern bakers do the soaking method to try recreate that step which was initially missed. That is what I read, and makes sense as well, though I am not an expert at all as I am still miserably trying to learn to bake with grains. But I am one determined lady to figure this out, even after 30 sourdough starter attempts.

[@mamagg2444]

Wish I could delete my comment now.

[@GrainsandGrit]

Lol, we're all learning!

[@theresegeorge7051]

Thank you for the valuable information. Regarding the ready yeast, brewers yeast or commercially available yeast, some people are not able to digest it. It does cause serious health issues, where the sourdough yeast, it causes no health issues. As in reference to the old testament and trying to figure out what and how they did things, we can guess at it. There unleavened bread is similar to an english muffin or a biscuit. When the Israelites had to flee they were concerned about the their dough fermenting on the way before the feast of the passover as they were to fast on unleavened bread. Which could also mean that they did eat sourdough bread and for feasts they had to fast on unleavened bread. I appreciate it when people try to debunk certain things, but a lot of times it goes all the way to the other extreme. As they say in Italian: usa buon senso. Use common sense

[@jbirdyhome-4050]

I sprout soft white wheat berries for my canaries and finches and parrots. I always heard that grains and sunflower seeds contain the most living goodies when the first little white sprout tip pokes out of the kernel/sell and it's supposed to contain the most "living" nutrient value at that point. When they get leggy the nutritional value diminishes as they continue the growing process, so I heard/believe. I'm not about to spend hours soaking and sprouting 100 pounds of wheat betties and then dehydrating them on cookie sheets in a dehydrator or my oven. It would take forever to prep enough to make a loaf of bread unless you have a huge commercial setup. Your videos are so informative and enlightening and the information you convey is of value to everyone!!!

[@wendywrenn7056]

Thank you so so much for your help and sharing all that you have learned! I can move forward now.

[@GrainsandGrit]

You are so welcome!

[@alisonkhan4512]

I really appreciate all the info and research you have done for us. I am brand spanking new to all this and I am going to start making my bread from scratch and milling my wheat. With all that said I have a hypothesis that maybe long ago our ancestors guts where not as screwed up as ours are today with antibiotics and bad micros in our gut. I don't eat bread now but going to try and see if i can tolerate it being milled. After that if I can't tolerate it I might then soak the wheat berries and ferment it to see if that might work better. Again thank you so much for all your hard work you make it more easier for the new people just learning like me.

[@GrainsandGrit]

Yep, our guts are all messed up these days. So you know what we need more of? A good pre-biotic like the bran found in whole-grain bread :-)

[@WAGSMadison]

I'm planning on that, also. I handle soaked things better even sprouted oats from Costco I tolerate better if I soak them. Maybe it's because I'm O positive? Never head of blood type being a factor, though!

[@RoyalRoots65]

This is so so good!! Thank you so much for the logic and reasoning. ❤

[@amsturgill222]

Thank you!!😊

[@GrainsandGrit]

You're welcome 😊

[@sarahsieg2757]

I am so tickled I found you. My husband is a farmer and we were baffled by Sally Fallon's claim that grain was harvested after sprouting in the field. It makes no sense! Thanks for this video.

[@GrainsandGrit]

Exactly!! I think people just make stuff up sometimes.

[@elementalchg]

Sometimes I sprout my grains. Not because it is better. It's just a way to add some difference in texture and taste. After all, variety is the spice of life

[@GrainsandGrit]

True true!

[@paulyayala2645]

VERY INFORMATIVE AND SO WELL SPOKEN LOVE THE INFO …..! GOD BLESS

[@GrainsandGrit]

Thank you!

[@DavidSmith-vz9uu]

Im glad to hear this, because after trying keto (which is impossible for me) and watching Dr Eric Berg and other keto channels make it so complicated and they contradict themselves often especially over phytic acid, and I miss grains, I would love to make some pizza and homemade pasta, and keto flours are for the bird's so to speak.

[@GrainsandGrit]

Jump in with both feet. Freshly milled whole grains is where it's at. It's the staff of LIFE.

[@DavidSmith-vz9uu]

@@GrainsandGrit Yeah I definitely or at least not the GMO grains from America that are bleached, refined, ultra processed ect. I think flour from Italy is perfectly safe. I agree on looking into the raw whole grain or the ancient grains. Do you think that the flour from the Brand (Anna Napoletana unbleached Tipo 00) is a safe flour to use for making pizza? That's what I have on hand.

[@wendywrenn7056]

I read that soaking dissolves the protective enzyme inhibitors so that the grain can sprout and that this releases enzymes which make the grain more digestible and nutritious.

[@Lornadoone72]

Thank you for doing the research 👏.

[@GrainsandGrit]

You are most welcome :-) I hope it all made sense!

[@melindabanning4497]

Amen! I am trying but there is so much out there and I want to learn more about all the good food God gave us.

[@bethanytaylor7656]

Thank you for this vid. Very informative!

[@GrainsandGrit]

Glad you enjoyed it!

[@JJM-GodIsUpToSomething]

Should the grains be soaked before using them in the bread machine? Also, does anything special need to be done when making bread machine bread with freshly milled wheat berries?

[@GrainsandGrit]

Here you go: kzbin.info/www/bejne/hqCbnaCdmtedrtE

[@smarttraveler8232]

I agree. Bread that is from 100% sprouted grains is waaaaay too sweet and dense. Only a portion needs to be sprouted. I have sprouted wheat myself. I use it like an additive to regular flour to increase sweetess and nutrition.

[@maryannlarandeau8398]

I soak/sprout/sour/ferment because all the research I’ve seen says that phytic acid blocks the absorption of nutrients from the other foods we eat, but that eaten alone non-fermented grains are fine. (I try not to eat other foods within an hour of eating non-fermented grains) loving your channel btw 😊

[@GrainsandGrit]

Thanks for the comment! :-)

[@Homeacre]

Oh, and I make sourdough bread all the time and I put all the flour in at once so it is all hydrated and soaked over the next 12-18 hours. Interesting video, thank you!

[@lindyconner7998]

Very helpful! Thank you so much for all your research and sharing!

[@lokomotive28]

incredible video, with everything you have researched, what do you think about rice, has there been a society that consumed brown or whole rice with the husk? I ask because for some reason it’s seems that rice is different from all other grains because of the arsenic. I don’t see anything about arsenic affecting people though

[@GrainsandGrit]

Oh of course, just look at the Asian countries.

[@lokomotive28]

@@GrainsandGrit from what I have been learning is that now they use water beds for rice when before they didnt, and because they use water beds now they absorb the arsenic from the soil , and the reason why they do that with rice is because rice can handle water and other grains cannot . They use water as a pesticide for weeds

[@WholeBibleBelieverWoman]

Re sourdough started used without commercial yeast: I have seen posts by several people who have celiac disease who have found that they CAN eat homemade-style sourdough bread with no bad reaction.

[@Homeacre]

I soak my home ground whole wheat flour and the baked product does taste so much better than when not soaked. Just more mellow, and no crunchy or crumbly texture either.

[@SusanDaschner]

Love this!

[@charleslochte]

Thank you for your very informative video. Would you mind sharing where you got the data that only 10% of phytic acid is removed from an overnight soak? That is a very helpful data point and I was wondering where you got that information from. Thank you so much!

[@susiegoins1450]

I love your videos and I love that you conquered this big subject. Your research is consistent with the research I have done. I do make both sourdough bread and bread with instant yeast, but I really just make sourdough because I love the idea that I don’t have to rely on instant yeast (another thing I need to buy) to make a loaf of bread. I’ve never soaked grains…. I’m too busy for that. The only thing I’ll spend the time to soak are beans. They cook faster.. now does it make it more digestible? I’m not totally clear: I’ve made beans both soaked and not soaked: I personally have not noticed any difference.

[@GrainsandGrit]

I actually addressed the bean soaking debate in the video I did about dried beans. Very interesting stuff when I started researching that out too. Bottom line, I believe in common sense cooking and I'm pretty sure that's how people have been doing it for thousands of years. When you're having to cook over a fire and prepare everything from scratch including growing your own food, you're not going to add more work to your load for no reason 😛

[@kimberlieiler3208]

I do not soak my grains. Yes! Jesus calls Himself the “Bread of Life” and I remind people one of the two elements of communion is unleavened bread. Loved the information on reasons not to sprout the grain-one has to trust that God has given us the WHOLE wheat berry for our benefit. There is not “poison in the ‘pot’” 😊

[@GrainsandGrit]

Amen!! Yes, God has given us the entire wheat berry to consume and we should consume food God created as close to how he created it as possible :-) Great comment, thank you!

[@tylerporter2171]

👍Ahmein 👍

[@Sabbatismos49]

I love your channel, Felicia, and I am so glad I came across it a few weeks ago!! Wow, the information in this video was amazing and stuff I have never heard before!! What a relief that there is no need to regularly go to the trouble of sprouting or soaking (making sourdough) to have healthy bread....

[@thesimplelifewife3]

Thank you for this great information!

[@MrWuhisn]

Wow! Wow! That is a bombshell revelation! Even the “health nut” community is not immune to the this is bad for you no this is good for you nonsense. Your are spot on in your premise that God had us eat a certain way so it must be good for us. Wow praise Yah he loves us so much he plainly told us what’s best for us!

[@murraybrockway6540]

Wet grains led to the Salem Witch trails (toxics from fungus).

[@karenduncan7heartmender]

I had believed that the grains should be sprouted until i heard for the second time that once the grain is cracked, vitamin E starts oxidizing. No more sprouting for me!

[@GrainsandGrit]

Exactly!!

[@Via-Logos]

I love this video! Thank you so much for saving us from hours of work!! Love your channel!

[@GrainsandGrit]

Glad it helped!

[@tylerporter2171]

♥️Love Sue Becker👍♥️ Very important information 👍 Thank you for sharing 👏🏼 Much love Shalom & Blessings to you and your family 🙏🏻

[@macemaceson5837]

Great video, thanks

[@GrainsandGrit]

You are very welcome! Thanks for watching 😄

[@doinacampean9132]

First of all, soaking is not the same as sprouting. Now, by the very nature of soaking whole grains, sometime they sprout - something happens, you forget about them, and next time you look at them, they have little sprouts. It happens. The little seed breaks dormancy and is now alive. Some people eat that, it was a whole trend in the '80s. Some people cook the soaked (or accidentally sprouted) berries with spices and eat that, tradition to certain events. Now, there's some soaking, fermenting and slow cooking of grains involved in the making of whisky, if I'm not mistaken. But I've never heard of sprouting grains on purpose, then drying them, then milling them into flour until very recently. Now, soak the flour? Mix the flour with water and leavening agent and let it rise for one hour is *not* soaking, but if you leave it for 10 hours *is* ? I'd say, all flour is "soaked". I do soak (and massage) a ball of dough, simply because Vital Gluten is hilariously overpriced. As for harvesting grains, were they really doing the vertical prompting overnight? Whatever for? Weren't they vertical before harvesting? :) For sure, there's the morning dew, but grains don't need to be harvested in order to sprout, they would sprout right on the straw if the conditions are right. Maybe they didn't want to come home with only half a wagon of grain every day? I don't really know. But I know this: whatever damage the phytic acid may do, it's nothing compared with what glyphosate does.

[@murraybrockway6540]

Whole food plant based is only aborbed if needed. Meats have heme iron which is absorbed regardless of need.

[@TrueTruthin66books]

Thank you for this. In our world today, we are drowning in a sea of lies, and misinformation. I am currently navigating, after reversing diabetes, last year. I reversed diabetes with a very low carbohydrate diet, and intermittent fasting. I am researching how to make my own bread, that is high in fiber, and doesn’t spike my blood sugar. I have been making sourdough bread, to mostly give to others, and I really enjoy the process, and the sharing of bread. I have a grain mill and grain on the way, now. I am particularly interested in making my own, healthy low carb wraps, and seed and nut rich sourdough bread. Does anyone have valuable knowledge that can help me? Love in Christ! ❤

[@GrainsandGrit]

Good for you! I wish you luck!

[@susiet2150]

I recommend you visit Elly’s Everyday Sourdough channel. She’s a wealth of info on the topic.

[@TrueTruthin66books]

@@susiet2150 Thank you, I have been watching her, and learning from her. 🌻

[@lindsaym2547]

Wow. This was so informative!

[@GrainsandGrit]

Glad it was helpful!

[@dollcreator]

I just saw your reference to the use of a sourdough culture by ancient people because they didn't have something like commercial yeast. I have been watching videos by 'the land of chem' that is by a guy who is figuring out what the pyramids in Egypt were used for. His theory is that they were industrial sized chemical factories, and he is close to proving that theory. One of the pyramids was used for creating ammonia and that was transported by underground tunnels to another pyramid that changed the ammonia to ammonia-bi-carbonate, something that was used for fertilizer, but also acts as a leaven for baking. So the Egyptians didn't use sourdough starter, they had a chemical that acted the same way, which is likely also what the Jews used when they were in Egypt.

[@GrainsandGrit]

Wow. Just using a sourdough starter seems so much easier than building the 7th wonder of the world.

[@dollcreator]

@@GrainsandGrit Ah, but those pyramids were built for commercial chemical creations, and most of the ammonia bicarbonate was used for fertilizer. Besides, who knows how those were build, since the new thinking is that they were likely built shortly after the last ice age, about 11000 years ago, and those people who survived the meteor impact that melted the ice on North America and Northern Europe had a lot of industrial knowledge, some of which we still haven't figured out. They may have had methods to cut and transport those huge stones that didn't take the effort it does these days. Also, chemical factories are pretty big these days too,

[@barbarawilliams979]

Thank you very much for this. I am learning a lot from you. I pray you are not impacted by the latest hurricane. God bless. ❤❤

[@GrainsandGrit]

Thanks again, Barbara, for your wonderful comments! I don't pay attention to hurricanes unless they're over a Cat 2 and in the Gulf of Mexico (due to where we live in Florida) ha We also always stay prepared for that on a regular basis so we're never running out and clearing shelves. My husband and I are both native Floridians, so we've learned not to freak out with every named storm showing up in the Atlantic. They change so much, but I will certainly keep an eye on it!

[@lorimotis8258]

thank you very much for this video, it is exactly what I've been looking for, bless you

[@GrainsandGrit]

Glad it was helpful!

[@theresegeorge7051]

I just read an article on Dr. Mercola website, that according to Dr. Gundry the reason for avoiding grains, legumes etc, is the lectin. I think it's worth researching. Anyway I will still eat my grains and legumes....

[@GrainsandGrit]

Unfortunately, Dr. Mercola has bought into this evolutionary/humanistic mentality when it comes to grains.

[@momomily9229]

Lectins are protein. I don't see why we should avoid them. Gundry will have you only eating his products. I use some supplements by Mercola, but I don't rest on everything he says. These are businessmen. Let's keep that in mind as we listen to them. There's a study by Mayo Clinic on lectin. I'll stop now 😀

[@theresegeorge7051]

@@momomily9229 yes you are right, later on I went ahead and did some research on lectins and found out so much more about it.

[@andyoudontknowwhen]

can you sprout grains, then dehydrate them then grind them? Then could you store sprouted grain?

[@GrainsandGrit]

You're changing the character of it from a grain to a vegetable, basically. So it would be like dehydrating broccoli and then grinding and storing it. I wouldn't want to try it.

[@jgm33884]

This is an amazing video for me. Thank you.

[@robinkellyrieser7824]

And Jesus and his disciples walked through the wheat field and plucked off the grains to eat them, I don't think they soaked them, lol. great info, thank you!!

[@GrainsandGrit]

Good point

[@mamatmag]

Old video, but i just got here😄 So, I soak my oatmeal for about a day. Soaking makes it taste better, and it cooks faster.

[@GrainsandGrit]

No problem soaking oatmeal! Especially if it is rolled oats. It will definitely help it to cook faster. :-)

[@graphicsfxcgy]

What about the question surrounding lectins in foods like tomatoes, eggplant, and... grain? They (apparently) lead to inflammation and disease and have been shown to cause "leaky gut syndrome". Sprouting (and pressure cooking) are two ways of eliminating them from our food. Is this another fallacy?

[@GrainsandGrit]

Yeah, I wouldn't trust everything you read online. Grains have been used as the primary food source for all of human history.

[@graphicsfxcgy]

@@GrainsandGrit Definitely. However, not all of the world include wheat grains in their diets and many of the areas where wheat is not consumed include people that routinely reach longer life spans. The studies focus on a well-established fact that healthy gut microbiomes play a key role in our immune system and the body's ability to avoid disease. Lectins (as well as other factors like ultra-processed foods) interfere with that process. You could also say that disease (to varying degrees) has also plagued mankind for all of human history.

[@carolynwatts3808]

I have soaked my beans/grains/nuts overnight because my grandmother always did.

[@sallyhoffman7363]

thank you so much for all this info, just reading soak and then dry nuts and seeds, to rid phytic acid, what a pain

[@arletteross]

So azure sells sprouted grains. Are those bad? Do I buy sprouted or not? Help

[@GrainsandGrit]

I do not soak or sprout my grains. I have before, but I did a video all about why I don't do it and it also covers when you may want to sprout or soak your grains! Check it out here: kzbin.info/www/bejne/n6bHqaCnltNleas

[@thanehumphrey6476]

Hi Felisha: I appreciate your efforts to meld the ancient with the modern. The phytic acid issue was something I had to look into closely, because my first meal of the day, is a bowl full of raw, freshly rolled whole oat groats (I roll them as I need them), and as I'm sure you know, oats have a significant phytic acid content. In researching, I came across a piece of information that was most helpful...that phytic acid absorbed in a meal, only affects mineral absorption from that one meal. It does not compromise nutrients uptake from subsequent meals. That did it for me! I'm sticking to my bowl of raw rolled oats as my first meal of the day, and just not worrying about the rest. 😊 As an FYI. I include a handful each of wild Alaskan lingon berries and wild Alaskan blueberries (uliganosum). Two highly evolved cycrophilics that sport extraordinary nutritional profiles. Makes for a super breakfast. If it helps you in your journey of learning and sharing, here is a link to an article from a reputable source, that discusses phytic acid and how it does not linger in our bodies. www.healthline.com/nutrition/phytic-acid-101

[@GrainsandGrit]

Thanks! Sounds like a yummy and nutritious breakfast to me!

[@josephpchajek2685]

Careful about using statements like "reputable source" as if that somehow qualifies all of their articles. I've seen some pretty bad articles on Healthline too.

[@farmingirl4281]

Yea, well, if your grain sprouts be it in the field before it’s harvested or in the bin from uncontrolled humidity within the bin, you maybe lucky enough to sell it for pet food of course at a loss!

[@mirandaweaver2898]

Where can we get agrain mill? not the one that needs electricity.

[@GrainsandGrit]

Here you go: geni.us/WonderJuniorDelux

[@maryannhuffman4908]

Excellent video

[@GrainsandGrit]

Thank you very much!

[@murraybrockway6540]

Use the sprouted grain whole. Just be careful a baked or dried kernel/berries is hard enough to break teeth.

[@davidmantooth1285]

I don't know about sprouting bread grains, but it is common to sprout barley for beer. So, there must be some reason for it. I have ordered about 800 lbs of various grains online to prepare for the hard times.

[@GrainsandGrit]

Well sprouted grains do different things. Sprouted barley is the first step to making beer - not bread. Sprouting the grain changes the structure of it so it's good for some things and not others. :-)

[@1994abbygirl]

I am gluten sensitive, So I soak! Do you do tortillas?

[@GrainsandGrit]

Not to say you're not gluten sensitive, but are you still sensitive even if you mill your own wheat? I ask because I know many people have issues with white flour (understandable) but don't have the issues with freshly milled wheat. I'm asking mainly because I know many people haven't thought about the difference between the two. :-) As far as tortillas, I do make my own corn tortillas with masa harina (which is a soaked grain, actually. It is corn soaked in lime then ground). I need to get back to experimenting with flour tortillas!

[@1994abbygirl]

Yes I am still sensitive to fresh grind. I soak for two or three days and then dry a nd mill. Sort of ferment It. I love fresh milled but it gives me terrible indigestion! Wish it wasn't so!

[@1994abbygirl]

Do a video on your corn tortillas! Please!

[@GrainsandGrit]

@@1994abbygirl lol it's on the list! :-)

[@GrainsandGrit]

@@1994abbygirl ah that really stinks! I know Sue Becker from Bread Beckers has mentioned people taking a very good probiotic to strengthen their gut bacteria. She has said many times people suddenly become allergic or unable to handle wheat (and other food) when they once could and it usually is traced back to a time when they had antibiotics that messed up their gut. You may have already looked in to this or even done it yourself but I figured you wouldn't mind the info just in case you haven't heard about it :-)

[@davidgasparro2048]

I still don't know if I'm suppose to rinse the grains and let them dry before milling into flour. Does rinsing help get rid of eggs, dirt and bugs in the grains? I put my long grain rice in the freezer for 2 weeks to kill the eggs. I'm on a gluten free diet because there were spots on my intestines and the blood work showed a high level with IGA. After being on a gluten free diet for 3 months the blood work returned to normal.

[@tdgherbs]

What is your take on leavening bread in general? I've done some research and have come to the conclusion that leavening takes some of the "wholeness" from the grains. For example, fructans are reduced quite a bit in yeast leavened breads. Despite the anti-fructan sentiment nowadays, fructans are antioxidants and they are prebiotics. In my opinion when we leaven the grains we are giving first dibs of valuable nutrients to these yeasts. It makes no sense to me.

[@GrainsandGrit]

I’m not sure about the fructans. That’s something I will have to look up. But logically speaking, the moment the wheat berry is cracked and opened oxidation starts happening. In just 3 days, 90% of the nutrients have oxidized. Once you bake it, it holds the nutrients in. So I would say we would want to bake/cook grains very soon after cracking them open. In the Bible it talks about leavened and unleavened bread. It never says one is worse than the other (except during special times like Passover in which case the bread becomes ceremonial). So I would say either way is fine to consume so long as the baking is done very soon after cracking the wheat berry open!

[@farmingirl4281]

Idk....I don’t think Italians are becoming extinct! I would think they consume a lot of wheat in a year between all the pasta and bread.

[@susantaylor8507]

They also made butter n the bible all these things are good I make a grain salad now it's so good

[@SusanDaschner]

What about scalding?

[@terriashleycooper3444]

I soak my grains because we don't harvest our grains correctly. Before machines took over the grain would of been cut and hanked in the field. It was left out overnight and it sprouted naturally.

[@GrainsandGrit]

I actually addressed this very thing in the video. This is completely false. Any wheat farmer knows, you can't store grain that has gotten wet. If that kernel sprouts/germinates in any way you MUST plant it or consume it otherwise it'll go bad within a week.

[@fullstack5461]

Sorry i don't fully agree with this. I have moved from dry grain to sprouted grains.. it has made an enormous difference to bloating and digestion. Also, you can see the colour of the dirty fermented water after 24hrs of soaking. Im sure there are pesticides in there. The quality of digestion is superb. Buy a wet grinder, no need to dehydrate and waste electricity

[@incorectulpolitic]

You just eat the wet sprouted grains that you wet-grind ? Which wet grinder do you use ?

[@Retrofire-47]

Thought provoking commentary, genuinely - a valuable contribution to the discourse; I want to say, there is something awry with this entire "dark knowledge" kinda occultism. Like, many individuals that follow these increasingly restrictive diets appear to just keep getting more unhealthy... just an observation. I think also how food [nourishment] itself is demonized is concerning. When you look at a potato, should you think "Nightshade", "High-carb", "Lectins", "Depleted Soil", or, should you just think "Food"? What are the implications of these kind of thoughts on our well-being and long-term health? I also read recently how a lot of peeps on the Paleo Diet [sorta following this myself] just end up with massive caloric deficits because of dietary exclusion.. No one is concerned about this, y'know, the most important nutrient around, calories? And it just feels like a never-ending cycle, almost like the aim IS TO exclude nourishment itself from your life. I also think the kind of ministry of truth style ode to authority in many of these circles - the unquestioning appeal to nebulous studies, and the absence of critical thinking - strikes a dark cord for me. In regards to mental health - how would our ancestors have survived if they practiced this kind of myopic obsession with toxins? When you look back fondly upon your childhood, does this kind of obsession sound joyous? Why, being vigilant about toxins is purposeful, but when you start to associate common foods like Nuts and Seeds with being evil then are we *really* on the path to virtue or desolation?

[@GrainsandGrit]

Such a well-worded observation. And yes, you've hit the nail on the head. This obsession with restrictive diets is unnatural and unhealthy. While we should be careful (my family avoids GMOs as much as possible), we shouldn't throw out entire food groups like humans have been eating poison for thousands of years and only in the past decade have we finally uncovered the secret wisdom. It's just silly!

[@louisepatteson9652]

Thank you

[@murraybrockway6540]

Yes many say to limit Oxalates because of kidney stones.

[@karenallen1730]

Is there any (or much) difference in grains milled in a grain mill and a vitamix?

[@GrainsandGrit]

Yes. I break it down here: kzbin.info/www/bejne/pX6ZnGCeqdSDbpo&

[@garyhennessey3621]

You are likely correct concerning Israel soaking grain not to speak of sprouting. But milling grains any grain with a 1000 lb mill stone or a modern mill removes most of the phylates anyway. It is a fact that phytic acid chelates elements (Ca, Zn, Fe, Mn, Cu and P) forming other substances that inhibit the absorption of these elements in the cilia in the intestines. That's just a fact. So why soak? Today's diet IMO for the majority of the people have changed things and evolution of sort that causes these things to do damage to our bodies. I don't think it affects all to a severe degree but likely most to some degree. 53% of the people in the U.S. are obese and a good percentage morbidly obese. Most do not exercise as they did in the O/T with hard working jobs. Many things are drastically, different due to modern lifestyle. Once again, things have evolved due to lifestyle and satanic government. I should say devolved. Few tend sheep, cows, have gardens and eat foods that are natural and whole hence completely and radically different lifestyle. The human body changes with this adaption to modern life in a bad way and the reason for most unhealthy people with diabetes, heart disease and cancer and other diseases. Smoking/alcohol and other illicit things contribute to disease poor quality of life and shortened life. Food is a huge part imo but back to phylates-it's a small part in relation to the whole. Christian, Baptist, traditional dispensationalist.

[@safffff1000]

Rye grain has enough phytase that it neutralizes the phytic acid in it plus enough to when mixed with other grains.

[@nancydoty4069]

I just read through much of the Nourishing Traditions book. In the sidebars which contain much interesting history and research, it contradicts itself by referencing Roman soldiers and Veit Cong... saying they both maintained health by eating raw grain. Yup. I also noted the "quick bread" Abraham ordered. And, too, Elisha's benefactress had only dry meal and was ready to cook - gathering sticks for that. Also the Levitical offering of bread weren't soaked.

[@GrainsandGrit]

Ah! I need to read more of the side notes! I have read many of them, but haven't read those. If you know what page numbers those are on I would love that info. As much as I LOVE Nourishing Traditions and the entire Weston A Price Foundation, they just don't have it right when it comes to this issue. But I still support them :-)

[@nancydoty4069]

@@GrainsandGrit page 481 addresses the removal of heavy metals and passover, 467 is about the legions, 469 is about the Viet Cong

[@GrainsandGrit]

@@nancydoty4069 Thank you so much! Wow just reading bits of it, such good stuff. I need to just read all of it in her "whole grains" sections! Fascinating!

[@nancydoty4069]

Another pytic acid input for you. Sue Bredbecker's own Home-Ground Flour book has a paragraph on page 36. It credits the acid with working against osteoporosis

[@GrainsandGrit]

@@nancydoty4069 I just got that book in the mail! I'm excited to read it. Thanks for the heads up about phytic acid. I'm looking forward to reading more about what she says.

[@susantaylor8507]

I have users Barrets esophagus pre cancer high hernia o I'm hoping this reverses my condition soon

[@murraybrockway6540]

Jesus walked. Stay active!

[@cheyanneerks7724]

i think 🤔 the main reason is due tto the way kore vitamins sprouting