Comments on: Soaking Whole Grains: Why do It?

By: Spouts for Health! | So-Organics: Natural For the Mind, Body and Soul

Spouts for Health! | So-Organics: Natural For the Mind, Body and Soul — Tue, 07 Feb 2012 17:25:40 +0000

[...] http://nourishedkitchen.com/sprouted-grain/, and http://www.kitchenstewardship.com/2009/11/30/soaking-whole-grains-why-do-it/) Share this:TwitterFacebookLike this:LikeBe the first to like this [...]

By: Katie

Katie — Thu, 05 Jan 2012 03:50:51 +0000

Thank you so much for the kind words! That’s a really good point; I hadn’t thought of that before, even though I know that posts need to be read at any time in the future and make sense. Hmmm…I will try to do that from now on, thanks!

For this post, the only “update” I see is a link to the soaking grains page, which actually IS the place you’d find the most recent updates/posts on this subject, if there are any. I kind of let the issue drop when I got overwhelmed by it all and realized that no, I’m not a scientist and will never have anything definitive to say about it!
Katie

By: Vegan Walnut Meatballs. Soy and Gluten Free. Simply Delish | Green Talk®

Vegan Walnut Meatballs. Soy and Gluten Free. Simply Delish | Green Talk® — Tue, 03 Jan 2012 18:07:56 +0000

[...] [Source.] This acid inhibits mineral absorption in the intestines. (For an interesting read, see Katie at Kitchen Stewardship’s article. She really makes it easy to [...]

By: MilWifeMamaofOne

MilWifeMamaofOne — Sat, 31 Dec 2011 04:23:51 +0000

Katie -

I LOVE your blog and refer to it frequently as I learn more about REAL food and how better to incorporate it into my family’s diet. Thank you for the time, thought, and energy you’ve devoted to experimenting and sharing. You’ve been a blessing for us.

My one question is can you please date your updates as you add them? Many of your posts, including this one, have updates you add at some later date but I have no idea when the updates have been added and if a more current blog post has more current information or not. It can be a bit confusing.

Thank you again and God bless!

By: Katie

Katie — Sun, 18 Dec 2011 07:33:08 +0000

Jennifer,
There are definitely conflicting reports on whole grain and phytic acid, aren’t there? I did read Breadbeckers commentary and included it in this post: http://www.kitchenstewardship.com/2010/02/16/food-for-thought-is-soaking-grains-traditional/

If you’re already milling your own grains, I think that’s AWESOME! Perhaps prayerfully consider your next baby step to be trying out a soaking recipe (free ebook full of them in my sidebar). The great thing is that it’s not more complicated, just takes planning ahead to do part of the recipe the night before, then finish it at baking time. Good luck! Katie

By: Jennifer

Jennifer — Sat, 10 Dec 2011 22:25:31 +0000

Katie,
I think you might be interested in reading this article. I would be interested in hearing what you think.
http://info.breadbeckers.com/phytic-acid/

By: Jennifer

Jennifer — Sat, 10 Dec 2011 21:50:48 +0000

Katie,
I currently mill my own flour from wheat berries purchased through a co-op. I started doing this b/c I had been told and listened to audio and DVD’s that said how many vitamins, etc are in freshly milled flour. We aren’t the healthiest eating family, but this is something I can do. I now use the freshly milled flour in all my baking (sometimes only replacing 1/2 of the white flour, depending on the recipe). Now I am reading this and wondering if I am doing my family any good at all by milling my own wheat? Am I to understand that all the vitamins and minerals are there but we aren’t getting any of them?

By: Soak it like you mean it! « glutenfreequest

Soak it like you mean it! « glutenfreequest — Wed, 21 Sep 2011 02:30:22 +0000

[...] also that it is possible to soak the flour directly, instead of the grain, like described here. I have never tried this method, mainly because I’m more comfortable with soaking grains only [...]

By: Katie

Katie — Tue, 30 Aug 2011 07:31:43 +0000

KJ,
My basic “adjusting a recipe to soak” is here: http://www.kitchenstewardship.com/2010/02/19/recipe-connection-soaked-healthy-pumpkin-muffins/ Katie

By: David

David — Mon, 29 Aug 2011 04:52:53 +0000

Kelly, which info—are you referring to leavening with yeast? The science showing the nutritional value of yeast-leavening is pretty old; I first heard about it in (IIRC) my first nutrition class in the late ’70s, and it was not new info then. Do a google search for ‘yeast leavening mineral absorption’. Soaking, germination, and fermentation (would include yeast leavening, as microorganisms whether bacterial or fungal are very good at scavenging nutrients in almost any form and have enzyme systems to do so) all tend to be mentioned as means of reducing phytate and/or increasing the bioavailability of trace elements (iron and zinc, particularly) from cereals and legumes presumably by being freed from phytate.

The primitive culture soaking comment was just a surmise.