Comments on: How To Eat Grains

By: Naz

Naz — Wed, 23 Sep 2009 16:54:13 +0000

Hi Kristin, just discovered your wonderful site – it is an amazing resource, thank you for all the information. I’ve been thinking a lot about grains and food choices lately and this article is very helpful, although I am still quite confused about sprouts and sprouting grains. You hear all the time that sprouted grains are so healthful, yet I’ve also been told by some wise women that it is not prudent to eat sprouts. As you say, “Seeds are meant to do one thing: propagate their species.,”…and so baby sprouts, in the most vulnerable stage of a plant’s life, must also be equipped with something to keep predators at bay. I have been told that you must not eat sproutlets until they have developed their first set of leaves, for until this stage they are producing a host of (carcinogenic) chemicals to ward off munching predators. One does not really see birds or other creatures eating baby sprouts…Anyway, I haven’t researched this more, but was wondering what your take is on this? Also, you say that sprouting is a ‘traditional’ food preparation method – can you tell me what indigenous cultures sprout grains? I can only think of some Asian cultures that use bean sprouts, but these are always cooked and not raw. Thank you very much for any enlightenment you can provide!

By: Bronwyn

Bronwyn — Sun, 20 Sep 2009 06:27:30 +0000

Thanks for this post! Why, just the other day I was looking at the Nutrition Facts on some Ezekial 4:9 tortillas I had randomly bought (and loved) and was kind of blown away by how much good stuff they contain — your post some light on why that is.

A question for you: I love making pancakes from grains like quinoa, buckwheat, garbanzo, spelt, millet, etc. (and sometimes whole wheat as well). Some of these are gluten-free — should I also soak them overnight? Actually, hmm, it occurs to me that the liquid in my pancake recipe is simply a mixture of water, egg, and … yogurt, which you say is one thing that’s good to soak grains in. Perhaps I should just make the batter (sans egg?) the night before, leave it on my countertop (right, as opposed to the fridge?), and add the egg in the a.m. Thoughts?
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By: stampmonkey

stampmonkey — Fri, 18 Sep 2009 15:32:58 +0000

Got it! Again, thanks so much!
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By: KristenM

KristenM — Fri, 18 Sep 2009 14:41:08 +0000

Stampmonkey — Most legumes do quite well being soaked overnight in warm water before being cooked the next day. Black beans are a little higher in phytic acid than other legumes and require a slightly acidic medium to do the trick, so you can add a little lemon juice or whey to the water in which you’re soaking them. Hope that helps!

By: stampmonkey

stampmonkey — Fri, 18 Sep 2009 14:38:41 +0000

Thanks so much!

One other question: Legumes are listed among the other grains in your article here, but I didn’t notice anything in regard to how to eat them. Are there any tricks to preparing them, or is there anything specific we need to know to make sure we’re getting their full benefit when eating them? Or are we not really supposed to eat a lot in the way of legumes either??? Thanks!
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By: KristenM

KristenM — Fri, 18 Sep 2009 03:23:08 +0000

Stampmonkey — No, leave them at room temperature while they’re soaking. If I eat grains and prepare them by soaking, I typically cover the bowl in which the grains are soaking with a plate. Then I leave the whole setup on my counter top until they’re done soaking (usually overnight, or at most 24 hours).

By: stampmonkey

stampmonkey — Fri, 18 Sep 2009 02:36:00 +0000

I began reading your posts a short time ago and am so appreciative of the information you provide here for us — thank you! My question is likely a rather stupid one, but I was wondering if you need to refrigerate the grains that you’re soaking.

I’ve been grinding our own whole wheat flour since February, and next month is when another grain buy-in is anticipated. Now after reading your post, I’m re-thinking this whole thing and not sure just what to do for our ‘daily bread.’ My family typically has sandwiches for lunch most days, and my kids love pancakes a time or two each week.

I’m trying to help us be the healthiest we can be by changing our diet, but there’s SO much info out there I think I’m on overload at the moment.
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By: Marg

Marg — Sun, 06 Sep 2009 14:05:10 +0000

I eat bread very seldom, I’m just not into it. But hubby and my son take sandwiches to work everyday. I’m trying to find a way to make my own bread that would be the healthiest for them, until I can figure out how to wean them off. Thanks for the post.
Taking another baby step…

By: Lisa

Lisa — Mon, 03 Aug 2009 23:04:32 +0000

This is a great post with some terrific information. We continue to strive to get away from industrialized food by growing our own. The grain nut is the next one for me to crack, but my family thinks that if it isn’t white and tasteless it can’t be good! I’ve won the fresh produce game so with ideas and information like this, I’m certain I’ll be able to make progress with the grains as well. I’m looking forward to trying the zucchini bread with the over abundance of zucchini coming from our garden.
Thanks!

By: KristenM

KristenM — Wed, 29 Jul 2009 15:56:22 +0000

Kyle — You’re welcome.

The Joyful Homemaker — You can buy sprouted grain pasta, make it yourself, or buy noodles not made from grains. Many asian stores sell a mushroom noodle. You can also use vegetables cut into noodle shapes (zucchini noodles are quite popular in the summer, and spaghetti squash noodles in the fall/winter.) If you can’t find sprouted grain pasta, you can try preparing brown rice pasta. Of all the grains, rice is the gentlest on our digestive system and the lowest in phytic acid.