The final installment in this week’s anecdotal shorts includes two bloggers who notice a huge difference in their families with grains and soaked grains. (See all the soaked grain research, and you can find links to all the anecdotes there after this week as well.)
Sarah from the Healthy Home Economist took her whole family off grains for three days and noticed:
– The kids were noticeably more cooperative with each other.
– Their appetites were ravenous.
– Little things didn’t seem to bother the kids as much.
Read the whole story here.
Wardeh at GNOWFGLINS simply changed the way she prepared grains to include traditional preparations like soaking and sprouting, along with fermented foods and healthy fats. Their results:
- Two family members who were gluten-sensitive can now eat gluten grains, as long as they’re sprouted, fermented, or soaked.
- One family member who was allergic to eggs can now eat pastured eggs on a daily basis.
- One family member who was lactose-intolerance can now eat all our raw goat milk foods.
- One family member who is iron and calcium deficient may be deficient no longer.
The story really is incredible! Read the rest here.
Here’s one more note from Leslie, a reader:
I have been soaking, sprouting and sour-leavening our grains and breads for six years now. All I can say is that our sprouted/sourdough bread is tolerated well from my son, but just plain soaked grains cause tummy trouble and potential behavior problems. I know this is just anecdotal, but that has been our personal experience. And he actually does better with white breads, than store-bought whole grain breads. It goes in this order, with the most tolerable type of grain first: sprouted, sourdough, white flour, soaked, unsoaked whole grains.
We’ll continue to mess around with grains preparation in the fall, but I’m taking August off from research – too much fun in the sun to be had to be spending such brain power on scholarly pursuits! (See my other post today…)