Value of soaking grains nuts
“A diet high in UN-fermented who grains, particularly high-gluten grains (i.e., wheat), puts an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the results take form of allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth. Recent research links gluten intolerance with multiple sclerosis. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.”
“Whole rice and whole millet contain lower amounts of phytates than other grains so it is not absolutely necessary to soak them.”
“Oats are rich in B vitamins, calcium, iron, magnesium, phosphorus and potassium. They also contain more oils than any other grain. Oats are low in gluten but contain more phytates than almost any other grain. Thus it is very important to soak oats before preparation. …. although the phytates contained in the bran of oats can have a chelating or detoxifying effect, frequent ingestion of unsoaked oat bran can lead to mineral losses, allergies and irritation of the intestinal tract.”
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From the book “Nourishing Traditions”
Generated 2009
