I am disappointed the author failed to mention how to properly prepare whole grains. Our ancestors and virtually all pre-industrialized people soaked or fermented grains before consuming them.
These practices are in accord with what modern science has discovered about grains. All grains contain phytic acid which combines with calcium, magnesium, iron, and zinc in the intestinal tract and blocks their absorption. A diet high in untreated whole grains will cause serous mineral deficiencies and bone loss. Soaking allows enzymes and other helpful organisms to break down phytic acid making the gain more digestible and vastly improving its nutritional content.
Proteins in whole grains, especially gluten are very difficult to digest. A diet high in unfermented whole grains, especially wheat, oats, barley, and rye put an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the result is allergies, celiac disease, mental illness, chronic indigestion, and candida overgrowth. Soaking and fermenting breaks down these proteins into simpler components that are more readily available for absorption.
- 5/17/2010 10:16:38 AM