Gut Wrenching or Glorious? Grains, Breads, Cereals: We are told to eat 6-11 servings of breads, cereals and other grains every day, but we are not told what kinds we are to eat. Shouldn't there be a distinction between whole grains and refined? Do we consider there is difference between oatmeal and Fruit Loops, whole grain bread and Wonder bread, brown rice and white rice? Refined grains are detrimental to our health. They have been stripped of nutrients (see wheat panel). The body then requires its own precious store of vitamins, minerals, and enzymes to metabolize them, depleting your own body's nutrient reserves. Refined sugars and starches eaten without fats or protein enter the blood in a rush, increasing blood sugar. The body responds by flooding the blood with insulin to bring it down to acceptable levels. Repeated onslaughts cause some hormones to remain in a constant state of activity while wearing others out. Consequently, adequate amounts of vitamins, minerals, and enzymes are lacking to keep the body functioning and in good repair. To make matters worse, we add additives, preservatives, and artificial ingredients that poison and clog our our wonderfully made bodies. The end result is disease. Is there any wonder why the devil has prescribed this method of eating for us today? In addition, most grains, nuts, and seeds are not prepared properly. From the fields to the table, these foods are rushed through processing and packaging, all in the interest of profits, of course. In ages past, farmers would gather their harvest, bind them in sheaves, and leave them in the field awhile. This process would allow the moisture from rain to break down a protective compound in the grains called phytic acid. Phytic acid must be neutralized before eating, otherwise, it binds with nutrients and hinders absorption. Modern farming and processing ignore this important step entirely, so we end up with breads, cereals, etc. that we cannnot absorb completely -- this also results in disease (allergies, celiac disease, chronic indigestion, candida, etc.) Soaking grains or consuming properly prepared grain products are easier to digest and are better tolerated by those with gluten sensitivities, and other grain allergies. How do we do this? Grains, nuts, and seeds are soaked in water or fermented in buttermilk or whey overnight before making into or using in breads, cereals and other items. Housewives of old would make delicious pancakes, muffins, and cakes by this method. This activates the enzyme, phytase, which breaks down the phytic acid. Sour milk products also have lactic acid which helps break down tannins, complex starches and proteins while increasing vitamin content. Soaking grains this way softens whole grain flour so that it is indistinguishable from white flour. It rises easily with just baking soda alone, and is light and tasty.
What to do: Learn to make your own breads, cereals, and pastas using the soaking method. Use up flour quickly because it goes rancid quickly. Cook rice (and pasta) in bone broth, not just plain water, to increase nutrients and make firm and fluffy. Eat a variety of soaked grains: oats, millet, buckwheat, kamut, spelt, triticale, quinoa, amaranth to avoid developing allergies to wheat and corn products.