Your mission, if you choose to accept, is to heighten your grains consciousness. Try to gauge whether the kind and preparation of the grains going in affects the quality, quantity and ease of what comes out.
(pause to process)
Yes. I am asking you to pay attention to your poop.
Level of Commitment: Baby Steps
How else is a normal person t0 determine anything about their digestion?
The soaking grains advocates claim that whole grains, unsoaked, are very difficult to digest, and that the soaking process breaks down some of the tougher compounds in the grains, easing digestion. Sourdough, in particular, is touted as the grain preparation that is easiest on digestion and has much research to demonstrate that.
Focus on Digestion
This week, I’m asking you to simply pay attention. Can you tell a “difference in your digestion” (you know what I mean; I’m not saying the word more than once in this post!) when you eat:
- whole grains
- soaked grains
- sourdough preparation
- white flour products
- etc.
As we move into the fall (in the U.S.) and schedules get back on track for the most part, I’ll be issuing a challenge and an opportunity for participation for readers. I’ve got a little brainstorm that says, “Wouldn’t it be neat if a bunch of readers consumed grains prepared in a certain way for a week, kept track of their digestion, and then switched to another form of grains for the next week?” Something like that. I’ll refine it and make it into an assignment and an experiment, and we can tackle the issues together.
For this week, let’s just learn to pay attention and be conscious.
That might mean reading how to soak oatmeal (it’s super easy!) or how to sprout grains and legumes (even easier!). I have to remind you that if you’ve wondered about starting a sourdough starter, summer is the perfect time to take the plunge, because warmer temps help the bacteria proliferate even better.
I’m convinced sourdough is the healthiest way to prepare bread, but I definitely also understand that one who has grown up on white bread needs some variety over the 100% whole wheat sourdough bread I’ve given you. So what is another good, healthy option for bread baking?
Each day this week will highlight a different anecdotal story about how soaking grains has impacted their life/health. I read anecdotal evidence with great interest, especially in this case when there’s not much science to be found.
Want Sourdough?
For my visual learners out there, GNOWFGLINS is launching their second eCourse, a more topically focused, 24-week course just on sourdough. I’m pleased to have been asked to be a guest lecturer for a few of the sessions and even more pleased to share the course with you. I’m totally inspired by the lesson schedule to break out of my “crackers and bread” zone and try other things, like English muffins, biscuits, cake and pasta with my sourdough starter.
GNOWFGLINS has a unique payment system that allows you to “Pay What You Can” based on your situation and how helpful you think the classes were. With this model, you could actually take only the lessons you’re interested in without feeling like you paid a big fee for just a few weeks’ worth of information. If you’re a procrastinator like me, I might recommend paying a large amount up front, and then allow yourself to feel the pressure that comes with having spent money. That way, you’ll likely make sure you view and participate in every lesson
If you register for the eCourses, you’ll automatically be signed up for the Fundamentals eCourse, which has an important week’s lesson on sourdough. You can also add the sourdough eCourse to your schedule and focus on that.
Enjoy the week contemplating your…grains. What did you think I was going to say there?
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If you missed the last Monday Mission, click here.
Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.
I work with GNOWFGLINS on the eCourse as a paid position, and I also run marketing for them as a paid position, but I’m happy to promote them as friends here at KS. See my full disclosure statement here.
This is a great mission! I have actually been testing this out over the past couple of weeks. I have always had um..bathroom issues. I can honestly say that in my experience, that now that I am doing..I’d say 80 to 90% sprouted or soaked grains that I am doing so much better. I also notice that when I go back to processed food it makes me feel horrible! For example, I ate just 2 small pieces of Papa John’s Pizza a few nights ago and an hour after my stomach was in so much pain! The funny thing is that I lived on pizza and all those processed foods growing up. Weird huh?
.-= Lacie´s last blog ..My Raw Milk Saga- Tribulations and Triumphs =-.
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I’m definitely going to have to try this to see if it makes a difference for my husband.
As far as bread for those that don’t like whole wheat sourdough. I bought a book called Artisan Bread in 5 Minutes a Day. It is wonderful! Not only is there no kneading involved, the bread dough can be in your fridge for around 7-14 days. That allows is to turn into a kind of partial sourdough tasting bread (but not nearly as tangy). I feel like it is also much easier to digest b/c of the time that it is, in a way, “soaking”. Might be something to ease some people into baking their own breads and sourdough
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So glad you brought this topic up again! My mom just told me that she’s going on a gluten-free and sugar-free diet to reduce her sensitivity to stuff and hopefully deal with her allergies. I’ve never had issues, though I am concerned since we’re related. However, I just discovered that one of my kids may have allergies because he constantly has dirty ears. So, I’m wondering if there may be hidden allergies in my kids, and maybe myself, that can dealt with simply through diet.
.-= Barb@My Daily Round´s last blog ..how does your garden grow- july 12- 2010 =-.
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Amy Reply:
July 12th, 2010 at 4:47 pm
I am curious what dirty ears has to do with food allergies. My youngest has many food intolerances and she always has wax coming out her ears. It is almost gross!
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Barb@My Daily Round Reply:
July 12th, 2010 at 6:14 pm
It was something my sister-in-law mentioned to me. So of course, I did a google search and mostly found information about dogs with dirty ears and allergies. The one link I found for humans with dirty ears didn’t explain the relationship. I’ll have to do more research!
.-= Barb@My Daily Round´s last blog ..how does your garden grow- july 12- 2010 =-.
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Sarah-Anne Reply:
July 26th, 2010 at 12:16 am
Please share what you find
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I grew up on sourdough bread, pancakes, biscuits,etc. Although back then we usually used white flour. Now I either mix or use whole wheat. Thats what I like about sourdough you can switch from yeat breads and still use white flour and then gradually get used to wheat flour. This is how I recommed white bread lovers to switch. You can’t go wrong with sourdough or potato water(basically a starter made from potaotes) this is what our ancestors used since there was no yeast. Many a house wife kept a starter on the warming shelf above their cast iron stove.
Oh, and it is much gentler on the bowels around here.
.-= Bekki´s last blog ..Tired of waiting =-.
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Oh! Oh! Pick me!
I’m going to have to delve into the realm of soaked grains. I have funny stories of our family’s switch, over eight years ago, to fresh, whole grains. Our two youngest children had the least “potty” control then, and the first week was… um… interesting. Fresh grains freed me back then from nearly three decades of “bondage”, and I’m very curious how soaked grains might take me to the next level of freedom. I can’t wait to get started!
.-= Dayna´s last blog ..Winding Down =-.
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This is a great experiment. I was at my wits’ end after my step-daughter decided to give up meat for Lent. Her dad was on the road a lot then and doesn’t like all vegetarians meals, but I’m cool with it. I wasn’t looking forward to it either though, because back when my daughter went through that phase in high school, I gained a ton of weight and haven’t lost it since.
After weeks of starch-based meals, particularly pasta in all its forms, I was a wreck … gas, bloating … a lot of TMI that all a’ y’all don’t need details about. I’ve never been someone to take Pepto, but in the middle of night, I had to take it just to get some sleep.
After Easter we were back to normal, but that exposure to so much white flour foods made me re-think all of our nutrition, starting with Lierre Keith’s “Vegetarian Myth.” That got me on to “Nourishing Traditions” and the Kitchen Stewardship blog.
I got up my nerve to try sourdough starter (from sourdoughbreads.com – which is delicious) and have been making bread for the past couple of weeks – there’s pizza dough on the counter for tonight and English muffins are rising for the griddle for breakfast and the freezer.
I’ve totally noticed the difference – soaking and sourdough – but I’ve been curious about the claims, too. I also noticed that when I soaked whole wheat flour (we have a Great Harvest bakery here that sells fresh ground flour) it was much lighter and closer to the taste of white bread than most whole wheat breads I’ve tried or made and didn’t give me digestive problems. Count me in!
I read about an intriguing oatmeal recipe yesterday. You ferment it with miso! Sounds really good and a use for miso that wouldn’t have occurred to me otherwise. It’s on the South River Miso website. Basically you cook the oatmeal as in a regular recipe, let it cool down, mix in the miso and let that ferment overnight on the counter – in the morning, all you have to do is reheat it. Apparently if you use a mild or sweet miso, you can’t even taste it in the finished dish.
BTW- I just ordered your family camping book. Our “little” ones are teens and young adults now, but having recently remarried and knowing how much my darling husband loves to camp, I thought it would be perfect for ME.
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Your upcoming challenge sounds really interesting… something I’m not sure I’d have found so interesting a few years ago! :>) I’m hoping you’ll provide us with a few more recipes when the time comes. (kinda pushy, aren’t I? Hee.)
Funny, though, I’m planning to make some baked oatmeal with soaked oats today, I have wheat sprouting right now, and I’m reminded that my sourdough starter is sorely neglected! (Thank goodness it’s nearly idiot-proof!) I just got a copy of Alaska Sourdough after reading Sarah’s recommendation a while back and I need to jump in already.
.-= Lenetta @ Nettacow´s last blog ..Keeping My Cool =-.
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Avoiding grains all together is pretty simple
.-= Primal Toad´s last blog ..Primal-Paleo Recipes- Grass Fed Hot Dogs w- Veggies -amp Banana Avocado Green Smoothie =-.
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Katie Reply:
July 13th, 2010 at 1:11 am
Heh heh…unless the rice is right there staring at you from your plate, eh? (evil laugh)
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Primal Toad Reply:
July 13th, 2010 at 6:56 am
How ironic it was…. I say it is easy and then I order something with rice making it my first consumption of any amount of grain in weeks…. boo.
.-= Primal Toad´s last blog ..Primal-Paleo Recipes- Grass Fed Hot Dogs w- Veggies -amp Banana Avocado Green Smoothie =-.
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I can not wait to see everyone’s response. I know for our family that we do not have a problem with our soaked grains but have stomachaches from conventional grain products.
.-= Amy´s last blog ..Lowering Our Impact =-.
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“As we move into the fall..” ahhhh!! Don’t say that, its still VERY far away >_>; Summer just got here! I’m not ready for the Fall and… gulp winter *cry* lol
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Katie Reply:
July 13th, 2010 at 3:37 am
Sonia,
I actually meant “WHEN” we move into fall, I suppose, kind of a “here’s what’s coming” thing. It’s not anywhere close to fall yet, and I don’t even want to start this challenge anytime soon! 
Katie
I’m pretty sure summer just started last week, right?
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I’m with you on that one! I had to make sure I had clicked on the current post when I read it, then I zoned out a bit and went “lalalalalala” in my head before I re-focused.
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I’m going to give this a try too. It will be interesting to see how it “goes.” TeeHee Do other grains like millet and quinoa need to be soaked? I made Soaked steel cut oats for breakfast. Yum.
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Katie Reply:
July 14th, 2010 at 11:10 am
Veee,
Katie
Any grain with the bran attached, yes. Millet for sure, quinoa I think so?
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Just don’t challenge me first week of Sept. We’re on vaca, and I’ll be chastised for keeping a p**p log in my MIL’s bathroom. LOL!
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