Be kind to your grains...

As I've mentioned in the past, freshly ground flour is packed full of healthy nutrients, but only recently have I learned that there is a right way and a wrong way to preparing our grains. The wrong way goes something like this: ground the flour, mix with remaining ingredients, let dough rise, bake for several minutes, and enjoy a slice (or two) of fresh from the oven bread. Now a few weeks ago I would have responded, "What's wrong with that?" And the answer was shocking to me.

Whole grains also contain a little antinutrient, among others, called phytic acid. This organic acid combines with essential nutrients in the intestinal tract and prevents the absorption of calcium, magnesium, copper, iron, and zinc. Over time, a diet rich in whole grains may lead to mineral deficiencies, bone loss, digestive problems, allergies, Crohn's disease, colitis, and mental disorders. Those are some pretty serious side effects, if you ask me.

So does this mean that we need to avoid grains altogether? Nope. This just means that we need to prepare our grains in a way that neutralizes these antinutrients. And that way is widely known as the Two Staged Process, a method of soaking, fermenting, or sprouting the grains before cooking or baking. Soaking is becoming my preference. It is said that 12-24 hours of soaking time yields the best results. Overall, this process balances anti-nutrients and breaks down complex starches and proteins, making it easier on our bodies to digest.1 So the right way of preparing grains goes like this: ground the flour, soak the flour, add remaining ingredients, let dough rise, bake for several minutes, and enjoy a slice of bread. Your body will be very grateful for the extra step. It really isn't that much more time consuming, its just a matter of planning ahead. For instance, if I wanted to make a loaf of bread tomorrow, then I would combine the flour with the liquid today and set the covered bowl on the counter to soak until tomorrow. Then proceed as usual.

In the next few days I will make a post explaining what this looks like practically... until next time. :)