Comments on: How To Eat Grains

By: Kara

Kara — Tue, 10 Jan 2012 15:28:22 +0000

I learned to make sourdough bread using the resources at sourdoughhome.com. It is a very helpful website with detailed instructions, and I even learned to make my own sourdough starter!

By: Rita

Rita — Wed, 12 Oct 2011 20:15:40 +0000

I am dairy intolerant, what is the best to soak grains like oatmeal for porridge in? Does lemon juice or vinegar make it “sour”?

By: John-Marc

John-Marc — Tue, 23 Aug 2011 19:11:18 +0000

Yes, it is saying that the acidic medium does not directly neutralize the phytic acid, but rather activates the phytase in the grain, an enzyme whose sole purpose is to break down said phytic acid.

By: Angie

Angie — Fri, 25 Feb 2011 19:51:58 +0000

Thank you! I’ve been using it in place of whole wheat, but only in recipes with sourdough starter instead of baker’s yeast. I’m wondering if sprouted flour works with sourdough. My husband seems to have problems with gluten-containing grains unless they are sprouted (even sourdough doesn’t totally agree with him). I seem to have problems with breads leavened with baker’s yeast instead of sourdough. However, the lower gluten in the sprouted flour seems to affect the texture and rise of the sourdough breads.

By: KristenM

KristenM — Fri, 25 Feb 2011 14:26:56 +0000

If you’re subbing for another whole grain flour, than it should come out the same and be 1:1. You can’t, however, expect the same results from switching from a refined, white flour to a sprouted flour.

By: Angie

Angie — Fri, 25 Feb 2011 12:31:35 +0000

I have found it difficult to get the right consistency in my bread products when I’ve used sprouted flour. Can you tell me if it is a one-to-one substitution, or if I need to alter the amount of flour and/or add any other ingredients?

Thank you!

By: Shawn

Shawn — Mon, 31 Jan 2011 15:55:47 +0000

Hey Kristen,
I’ve been writing about bowel problems caused by grains and ended up here. An excellent post. I wanted to let you know something about grains and leaky gut. A 2006 study showed that gliadin which is a component of gluten, acts on a chemical called zonulin. Zonulin decides how big the holes in the intestinal wall are. If these pathways get too big, then larger molecules can pass through, and is thought cause immune responses that lead to food sensitivities, IBS, and all kinds of issues.

Thanks for the info.

By: Hargreaves

Hargreaves — Mon, 08 Nov 2010 15:10:31 +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: Laura

Laura — Fri, 03 Sep 2010 00:58:10 +0000

I understand completely! I was just making sure there was not some other reason I should be aware of that would make me want to limit grains too. I also have 3 kids and just started the slow transition to real foods this past March. I thought I was doing pretty well until I read your articles on soy and grains! I looked through my pantry and was sad to see how much of my “healthy, all natural” foods were full of soy! And I just started buying fresh farm eggs and milk, so the grain soaking and sprouting thing sounds a little overwhelming at the moment! I am so thankful for your website, I have learned so much I did not know!

By: KristenM

KristenM — Thu, 02 Sep 2010 00:47:04 +0000

I’m lazy. Sprouting, soaking, and/or fermenting all require planning ahead. I’m a homeschooling mother of 3 with a newborn, AND I do nutrition coaching, AND I write ad copy, AND I blog here and teach nutrition courses. I’m a busy person! I just don’t want to take the time to properly prepare grains on a regular basis.