Soaking Sprouting and Fermenting

It was less than a year ago that our diet was the typical American diet with way too many processed foods. Now, we have very few processed foods, but that does not mean that we have achieved our health goals.

I would like to introduce you to the guy who got my family changing their dietary ways. I found Underground Wellness while playing on YouTube one day. I dont advocate people seeking health advice on YouTube, but that doesnt mean that everything on YouTube is quackery. Sean Croxton, the guy behind Underground Wellness, knows his stuff. He is a nutritionist and fitness trainer.

He has a BlogTakRadio show as well. I love his BlogTalkRadio show. For some reason, it puts all my kids to sleep! So, I have it playing as background noise a lot. He has interviewed many other wellness experts on his show including Sally Fallon, David Getoff, and Paul Chek. It has opened up a new world for me.

Back to my health journey; there are many steps in a journey and right now I am working on fermenting and sprouting grains and vegetables. I have fermented grains in the past, but somehow got away from it, so I have been making a conscious effort to do it again. So grain fermentation is step one.

To some readers, this is going to be radical information. Other readers may not believe me or call this bogus science. Still other readers may have been wondering when or if I was going to get around to this.

I am going to explain the science in the best way I can, and then give you a reference to someone who has explained it better than I have.

Think of other animals that eat grains. If you look at their anatomy, they have more stomachs, up to four, and longer intestinal tracks. They are better able to digest grains fully. Fermenting grains, also called soaking grains, is basically a predigestion process for humans.

Why is predigestion necessary?
Whole grains have antinutrients that can bind with nutrients you need and block their absorption. These antinutrients are part of the shell of the grain, and they protect the grain from sprouting before it is ready. When whole grain flour is milled, the every part of the grain is milled together. This is good, as you get more nutrients overall, but it means we need to take extra steps to make sure we are digesting the grains properly. Fermenting, or soaking, breaks down these antinutrients so that the grains dont interfere with nutrients from other food.

How do you ferment grains?
Basically, mix the grains, for me flour and oatmeal, and liquids in a recipe together the night before you need it with either whey, cider vinegar or yogurt. I use whey, which is a by-product of making ricotta cheese and cream cheese, so it does not effect the final cost. I found my fermented pasta recipe here, and my fermented tortilla recipe here. I have tried and loved both recipes, but I changed the proportions to make smaller batches.

Does it taste different?
Ive been making sourdough bread, so it tastes different, but my pasta and tortillas taste the same. You dont have to make sourdough bread to make a soaked grain bread, its just what I am doing. Ill be posting about my sourdough bread, and about making your own sourdough starter.

I dont get it. Wheres the source that explains it properly? Be Kind to Your Grains

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