Disclosure: This post may contain affiliate links from which I will earn a commission. I know grain-free recipes are pretty popular nowadays.

So we do get a little benefit from eating whole grains plain. Sexy Dresses for Women, Mini Club Dresses different sizes I have a dumb question: Do you soak the wheat first, then grind it?

I know there are even more grain sensitive people out there. I know the best-selling book, Wheat Bellyhas convinced everybody that eating grains are like making a pact with the devil.

And I know that gluten-free is becoming a household name. One of the most interesting things that Dr.

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Weston A. Price, author of Nutrition and Physical Degeneration discovered when he visited each of the 14 traditional societies across the globe, is that they ALWAYS prepared their grains properly.

It was ridiculous to them to eat a nut without soaking first or to grind a grain into flour and bake bread without a pre-soak time. They probably figured this out when grains were the only food that could be stored for years without rotting.

But not grains. It needed some preparation before eating. This is exactly why we transitioned from a whole foods diet to a more traditional diet.

Fun fact: Everybody used to prepare their grains properly before the Industrialization of Food circa ; in fact, your great-grandmother might remember that the instructions on the oatmeal box recommended an overnight soak before cooking.

Those instruction were removed with the invention of quick oats and microwavable oats. Grains have a special protection on them called phytic acid also called an anti-nutrient.

This phytic acid prevents the grain from being digested. To get all the amazing goodness inside! When a whole grain is ground into flour, there are some nutrients that are released.

So we do get a little benefit from eating whole grains plain.

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The little phytic acid demon also goes a little crazy and starts snatching up any available nutrients it can find.

It will even steal nutrients from other food currently in your digestive tract.

We become nutrient deficient and our digestive system starts to throw a tantrum from all the chaos phytic acid created. By preparing grains properly, you are basically breaking down the grain prior to ingesting it.

I have recently started soaking grains thanks to your website. To remove the skin by immersing in boiling water. Black plunge mesh cut out body with vinegar You were just like that, wet and mine and ghost whisper cling on the neck. Surely we could live in this moment forever.

The nutritional quality of the grain increases and your body is able to take all that nutrition and avoid any tummy trouble. There are 3 options to choose when preparing grains and beans, nuts, seeds properly — you can soaksproutor sour leaven.

You are NOT going to freak out and start crying, or run around your house and throw all your food out your back door, or drive your car into a tree.

Just be cool, okay? Beans are budget-friendly. They are a great extender to any meal.

The best way to prepare beans or legumes is to soak it first for hours on your kitchen counter covered in water with a tablespoon of an acidic medium such as apple cider vinegar, whey, yogurt, or lemon.

This is also in the order of my fav acidic mediums to use. Soaking with a tablespoon of an acidic medium simply helps release that phytic acid.

And bonus, no more need for Beano! After soaking, pour off the water, rinse your beans and cook like normal, except your cooking time will be cut in half.

Before consuming however, they offer your body optimal nutrition and easy digestion if you soak for hours in plain filtered water on your kitchen counter.

You can also soak nuts, drain and dehydrate to store in your freezer as ready to go. Grains are also budget-friendly and easy to purchase in bulk.

They also store well because of all those anti-nutrients. Of course those who are allergic should take care when introducing gluten grains back into their diet.

Are you ready to start preparing your grains properly? DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases.

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On a mission to create a farm of her own, DaNelle forced, or rather ‘lovingly persuaded’ her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm.

Thank you so much for such helpful information. I have soaked but not sprouted wheat berries and now that they are thoroughly dried, I had intended to mill them for sandwich bread.

But is it likely that I will get the same results as with sprouted grain flour? So simple and so delicious! Also threw some in a salad, yum!

I want to mill my own wheat berries. I read above regarding soaking them, but then should i wait for them to dry before mill or mill immediately on the next morning?

Does it matter if you use soaked or sprouted flour for different breads sandwich bread, cookies, brownies, etc.

I would prefer to use sprouted since I can make a bunch at once and store it easier. Hi Laura- You can use sprouted flour for baking, including the items you mentioned.

I am confused. Hello and thanks for all of this useful information. The more I enlarge the image, the more distorted and hard to read.

This is the one with the nice circle of grains and nuts.

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Thanks again and keep up the great work! I love the info graphic but it is a bit hard to read. Do you have another version of it or can you tell me about sesame seeds and how long they should be soaked for and how long it takes them to sprout?

Hi Kara- Sesame seeds need 8 hours of soaking and days of sprouting. Best of luck!

I have a quick question. So I have been purchasing flour just from the store to make sourdough.

I typically ferment the dough for 12 hours. I make bread fairly regularly so I feed the starter everyday. Fast forward a bit we just found out my 11 month old has wheat allergy.

I know the root is leaky gut and my goal is to start incorporating more fermented foods in the meantime is there hope?

14.01.2020 – I am confused. Is that 6 or 8 down? But, Eleanor said no.

Hi DaNelle, thanks for this article, I have learned a lot! I also use ground whole grains for smoothies making a homemade protein powder. Now that I know that I should be soaking my oats and quinoa first, that poses a problem: How do I grind the grains after soaking?

I usually grind the Amaranth and then add it to my smoothies without soaking.

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Does grinding it help with the phytic acid? Also, if I choose to soak the amaranth first can I still grind them to add to my smoothies?

Unfortunately, no the grinding does not help with the phytic acid. Yes, you could soak, then put in the smoothies.

Also, I have a question. Every morning I have a muesli bowl and I was thinking how many days I can keep my cereals after soaking.

I mean, I want to soak a bigger portion of muesli and then just to share it for the next days.

The enzyme phytase that breaks down the bad stuff phytic acid is destroyed by high temperatures. Black plunge mesh cut out body with vinegar Thank you so much for such helpful information. She is the director of the Twin Tiers Writers Workshop, a group in western New York that meets weekly to turn prompts into prose and has been published in Mom Egg Review.

Is it ok for the grains? I have recently started soaking grains thanks to your website.

I use filtered water commercial carbon filter in fridge yet our water is municipal water that I know is treated with chlorine. I was wondering if the same is true for soaking and to avoid water with chlorine.

Yes, it is advised to avoid chlorinated water for soaking, if possible. We use a berkey water filter which also happens to filter out fluoride as well.

Hi Cherene- You are correct. You can use vitamin C to neutralize chlorine. In fact some water treatment facilities do this to reduce the harm to aquatic organisms when they release water.

Since they use something around one gram of ascorbic acid per gallons of water, you would only need about 10 milligrams for a gallon.

So just a tiny bit will do the trick. Thanks for reading and for this great question! Hey Sally, check also eSpring water treatment. Is the one I use.

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One big reason to ferment is because fermenting grains removes the anti-nutrient lectin. If you have any type of autoimmune disease this is essential.

Soaking is not enough, although it helps digestion. I ferment all my grains to remove it. The nightshade family is also high in lectin. I am using a pressure cooker to help remove lectin although fermenting is probably the best way to prepare potatoes, tomatoes, beets, peppers, etc… Does anyone know more about this through their personal experience?