Comments on: Food for Thought: Is Soaking Grains “Traditional”

By: Katie

Katie — Thu, 19 Jan 2012 16:24:25 +0000

Thanks, Lori, your insights are very helpful! I would guess early 1900s/industrial revolution, too…although in LIttle House in the Big Woods, they make sourdough whole wheat sometimes and white flour often, too. Katie

By: Laurel

Laurel — Wed, 18 Jan 2012 19:57:37 +0000

If Noah and his family were not eating meat, I wonder why God told them to take seven pairs of all the clean animals (the edible ones) and only one pair of the not clean animals (Genesis 7). Maybe it was to feed the carnivorous animals, but maybe for Noah’s family, too.

By: Lorie

Lorie — Wed, 18 Jan 2012 15:56:03 +0000

This was a very insightful article. I have the Maker’s Diet and on page 137 Dr. Rubin says, “These foods can be difficult to digest unless they are consumed in their ‘predigested form’ (i.e., after they have been soaked, sprouted, and/or fermented).” “To eat carbohydrateds the Maker’s way, only include whole-grain products in your diet that have been properly treated through soaking, sprouting, or fermenting that converts disaccharides to monosaccharides, and that reduces or eliminates phytates, which are not easily digested and can actually cause nutrient deficiencies.” On page 139, “Before the advent of mass-manufacturing processes, it was common for long-lived peoples to soak their grains overnight and then allow them to dry in the open air until they were partially germinated or sprouted, or to go through an ancient leavening process. From these grains they made breads and other foods.” Now here’s something interesting: “‘Studies show that these extruded whole grain preparations can have even more adverse effects on the blood sugar than refined sugar and white flour!’” So, it’s not that grains are bad, it’s not preparing the grains that is bad. And yes, the Egyptians had diseases, but they were inflicted up them by God because of their pagan worship and unethical lifestyles.

Personally, I began looking into all of this because some things didn’t jive. God made grains for us to eat and they’re not good for us? Doesn’t jive at all. Now finding out we’ve not been preparing them properly and that’s what is not good for us completely jives. Somewhere along the line we changed and I believe it was done because someone in the bakery didn’t know their history or understand why people soaked grains. In their “smartness” they decided to cut labor costs and have only one shift of workers versus the two they needed initially. The first shift, which was at night, was for soaking the grains, and the second shift was for making the breads. So they wanted to save in personnel costs by cutting out the first shift. This cut has cost many people their health.

Now my question is when did all this begin. I read this somewhere in my research and the story stuck. I think it was in the 1900′s. I’m still searching my history and I’m sure others would like to know more about when all this changed. Anyone? In the meantime, I saw a couple links I’m going to check out above, but I don’t know if it will answer this.

By: ( jason )

( jason ) — Sat, 19 Mar 2011 19:18:31 +0000

I think in health, there’s definitely an 80/20 principal. If you have a poor diet, just adopting the 20% of the principals that create 80% of the results will be enough to create much better health than you had.

If you look at healthy people around the world (both individuals today and cultures of yesteryear), you’ll discover some of these 20% principals by looking at commonalities. All healthy diets tend to have: whole foods, high in minerals, grown from good soil, no processed ingredients, pure water, vegetables are the main food and other items (fruit, grains, nuts, meat) are secondary (with a few exceptions), moderate caloric intake, and daily strenuous exercise.

Beyond that, you have the other 80% of the protocols that give 20% of the results, which might include (and I stress MIGHT, I’m not making statements about the importance of any protocol) things like fermented foods, soaked grains, sprouted foods, specific type of water, raw vs. cooked _____ (fill in the blank), only freshly harvested, 80-100% of all food eaten raw, cleanses, herbs, etc.

Many people can attract great health by following the best 20% of the practices. But, maybe they could achieve vibrant health by choosing several of the other 80%. For others, due to poor digestion, genetics, autoimmune diseases, cancer, etc., it may be more imperative to explore many of the protocols that fall into the 80%.

By: Katie

Katie — Sat, 19 Mar 2011 07:05:19 +0000

JL,
Very good point about Dr. Price…I think there is more than one healthy way to skin a cat/prepare bread!

I definitely respect Sue Becker and understand that she is a woman of God. I wish God would just send a memo about grains, right? Katie

By: JL

JL — Tue, 15 Mar 2011 20:36:10 +0000

Another interesting note…Einkorn wheat is supposedly the variety closest to the wheat of the bible. It purportedly has 35 times more Vitamin A (touted by Weston Price as a “super-nutrient” if you will) than modern wheat, as well as more lutein and protein. Could these factors possibly make sprouting/fermenting/soaking less or unnecessary? And also, is it likely that this plentiful Vitamin A would be greatly diminished during soaking, as it’s a fat-soluble vitamin and subject to oxidation once the grain is ruptured? Certainly some food for thought!

Check out the nutritional comparison chart found at http://www.einkorn.com . Very thought-provoking!

By: JL

JL — Tue, 15 Mar 2011 20:03:29 +0000

I must say, I’m torn on this issue, as well…Even Dr. Price mentions in Nutrition and Physical Degeneration that when he fed boys at a mission they were given a whole wheat roll slathered with butter at each meal. He goes out if his way several times to mention that the flour was made fresh daily and prepared by milling wheat in a grinder. He makes NO reference to soaking, sprouting or dehydrating the grains prior to baking the rolls. Note that the children who ate one meal a day that included whole grains, bone broths, pastured meat, cooked veggies, cod liver, two glasses of raw milk and high vitamin butter oil had no cavities and their health improved during the period of the clinical trial. I’m just curious why he didn’t find the need to traditionally prepare the grains, and why the children’s health so greatly improved if unsoaked/unsprouted/unfermented grains are so harmful…

And a point about Sue Becker…She is a devout Christian. If you question that, call her yourself or watch her cooking class videos online at http://www.Breadbeckers.com . She opens each class with a prayer, and has homeschooled all seven of her biological children and “led them in the ways of The Lord”…She is a woman who truly seeks Christ!

By: Katie

Katie — Tue, 22 Feb 2011 09:20:55 +0000

Just in case anyone is subscribed to this old soaking grains post, I wanted to let you know that I've reopened the issue with the goal of closing it at KS this Friday. There's also a little Nutrimill grain mill giveaway going on. Last fall we tested our grains, I did a recap post on soaking grains, measured pH, and have a soaked recipe ebook coming out for free in about a month. If you've been away, come on back to the party! :) Katie

By: Katie

Katie — Thu, 03 Feb 2011 06:00:29 +0000

Marie,
You bet! Share away! You have some very good insights. Thanks! Katie

By: Marie

Marie — Tue, 01 Feb 2011 07:57:02 +0000

I believe both of you are right on some points.
I believe scripture teaches that Jesus was comparing bread: the life sustaining source for our physical bodies to Him, being the everlasting life sustaining source (Savior) of our spiritual bodies. His body that was broken and the blood that he shed on the cross is what we need to “eat and drink” (trust in) for “everlasting life” in him, as our Savior for the forgiveness of our sin which he paid for with his life. He died to set us free from the penalty of death. His death bariel and resurrection is what we are trusting in to give us life everlasting and through Jesus Christ only.
The martred Christians took the communion seriously. They didn’t believe in infant baptism and were rebaptized after their
“new birth conversion” and they refused to take the Catholic cummunion. During communion, the priest would command Jesus Christ to come down from the crusifix cross on the wall and into the eucherist bread wand for the people to eat.
The attack on Jesus’ name, the two ordinances he told us to keep. (Baptism and communion) and the very authority of the Bible is under attack.
We eat both sprouted and unsprouted bread. I believe they both have benefits from what I have researched.
I appreciate the freedom to share here what I believe.