I’ve been soaking my nuts and seeds to reduce their phytic acid content for years, and I’ve learned quite a bit along the way, especially…
How to Reduce Phytic Acid in Nuts (Crispy Soaked Nuts Recipe) Read More »
When I had reversed rheumatoid arthritis but still had chronic joint pain, I started researching other root causes. I stumbled upon antinutrients. You see, I…
What Are Antinutrients? (And How Do They Affect Me?) Read More »
In our quest for the healthiest possible grains and legumes, so far we’ve wrassled yeast into a jar and learned to feed it, coaxed things to sprout in our kitchens, and fiddled around with soaking oatmeal or flours. I hope you are convinced that sourdough preparation is proven to increase nutrients, improve digestibility and neutralize
If I had a nickel for every time I wished I had a science lab at my house, and the knowledge to put it to good use… The trouble with yearning to know more about how (and if) some of the traditional foods practices work is that there aren’t a lot of companies who profit
Soaking Grains Exploration: What is the pH of your Favorite Soaking Medium? Read More »
To soak or not to soak? Nope, this isn’t the definitive post (sorry to tease you!). I’m just inviting you into my document folders to introduce you to the tangled web of research and opinions I have collected so far. Five experts from various fields have weighed in on the topic of soaking grains and
The Soaking Grains Debate: Meet the Experts & Hear Some Anecdotes Read More »
Please catch up on all the soaking grains research for the scoop on phytates, phytic acid, phytase and more! I’ve been looking for another “real scientist” to balance the Great Debate between Sally Fallon and my Australian PhD contact. Imagine my joy when I stumbled across Stephan Guyenet, Ph.D. a Senior fellow at the University
Phytic Acid in Rice Reduced 96% with Accelerated Fermentation Read More »
In Nourishing Traditions, Sally Fallon and Mary Enig claim that brown rice is low in phytates and therefore does not need a very long soak time; seven hours is sufficient for increased digestibility, or even just a long, slow cook time of an hour and a half. Unfortunately, rice is also dismally low in phytase,
Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom? Read More »
What is a whole grain, anyway? What are phytates and phytic acid? Why should you soak whole grains? Read on to learn. The Food Pyramid says eat more whole grains, and big food companies comply with “Made With Whole Grain!” cereals and bread, and coordinating advertisements. Michael Pollan says don’t eat foods that have advertisements.
If you started your sourdough starter last week, it can be used as a sourdough cracker starter. Try your hand at something with it like this sourdough cracker recipe. This is a guest post from Sarah Wood, a KS reader. (But I use the same sourdough cracker recipe with whole wheat!) Sourdough Cracker Starter I
Is sourdough bread healthier than other breads? Yes! Learn about the nutrition of sourdough bread and its benefits. Sourdough Health Benefits Fermented foods are oft-lauded for their massive health benefits, including beneficial bacteria to balance your intestinal flora and easier digestion. Lactic acid fermentation not only helps to preserve food but also increases the nutrients
