Comments on: The Value of Soaking your Whole Grains

By: Susan

Susan — Wed, 17 Mar 2010 22:47:08 +0000

Thanks! I wondered if this would work. It also brings up a question:
Is cup measurement the same for ground grains (flour) as for the whole grain? Or, will I need to somehow change to measuring by weight instead of volume?

By: Lindsay

Lindsay — Wed, 17 Mar 2010 22:43:45 +0000

Sue Gregg is the woman.

By: Mary C

Mary C — Wed, 17 Mar 2010 21:19:38 +0000

Mary – I do not have a grain mill.
I’ve used two methods without a grain mill:
1) Use a coffee grinder to grind my grains – tedious for large amounts but it works!
2) I soak my grains first and then grind them in a blender with all the liquid in the recipe. I learned this blender method from a woman online that Lindsay referred to. I do not remember her name or the link. Lindsay? It was the blender recipes for soaked cornbread and waffles, etc.

By: Lindsay

Lindsay — Wed, 17 Mar 2010 16:44:23 +0000

Do you have access to a local health food store? You can find sprouted whole grain bread. That is the best alternative to homemade soaked bread.

By: Mary

Mary — Wed, 17 Mar 2010 00:20:38 +0000

Ahhhhhh! Thank you darlyne. This is why I’m so stressed out. I’m trying my best to feed my family the right things but it’s SO confusing… So it seems that my only safe bet is to buy a grain mill and make my own bread, no? Those things are so expensive! I guess I should start saving. In the meantime store-bought whole grain bread or the white stuff????????? Once again, I’ll say it: AHHHHH!

By: darlyne

darlyne — Tue, 16 Mar 2010 18:09:14 +0000

Hello

I read that if you had to choose between store bought whole grain bread (which they don’t soak ahead of time) or enriched white bread, you should choose white bread. I know that is hard to swallow. Whole grain bread is usually moldy if not stored properly or consumed fresh (ideally freshly grounded)… whole grains tend to oxidize and go rancid quite quickly. It affects the immune system over time if one consumes moldy grains/nuts etc. It is quite a complicated and meticulous process.

By: Mary

Mary — Tue, 16 Mar 2010 17:32:10 +0000

will do. thanks so much for your help!

By: Lindsay

Lindsay — Tue, 16 Mar 2010 16:49:41 +0000

It is a growing movement of people led by Weston A Price foundation and Sally Fallon to research and understand these workings of whole grains. Apparantly these practices were upheld by our ancestors and it has only been in the last hundred years with the industrial revolution that we have lost the art of properly preparing our grains. I would encourage you to read more at: westonaprice.org. Whole grains are definitely still preferred even if you cannot soak them, but your body will just not be able to digest the whole benefits of them.

By: Mary

Mary — Sat, 13 Mar 2010 18:54:29 +0000

hi! so, i’m wondering a few things about soaking my grains…how come this isn’t common knowledge? i mean, nobody i’ve talked to has ever heard of soaking their grains…and if whole grains are hard for the body to digest if they aren’t soaked first, then should we even eat whole grains at all that haven’t been soaked? for example, i always buy 100% whole grain bread but I’m sure it hasn’t been soaked. Is that bad for my children to be eating b/c it isn’t being digested in their bodies properly? I’m assuming it is still better than bread made with enriched flour…this is stressing me out.

By: Lindsay

Lindsay — Sat, 13 Mar 2010 18:11:56 +0000

Certainly!