Why Do Grains Need To Be Soaked Or Fermented?

SALLY FALLON 2001

Excerpted from the book Nourishing Traditions by author Sally Fallon page #452-453

All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss.

Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.

Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amounts of many vitamins, especially B vitamins.

Scientists have learned that the proteins in grains, especially gluten, are very difficult to digest. A diet high in unfermented whole grains, particularly high-gluten grains like wheat, puts an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the results take the form of allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth. Recent research links gluten intolerance with multiple sclerosis. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.

Grains fall into two general categories. Those containing gluten, such as oats, rye, barley and especially wheat, should not be consumed unless they have been soaked or fermented; buckwheat, rice and millet do not contain gluten and are, on the whole, more easily digested. However, to neutralize some of the phytates they do contain and provide additional minerals to compensate for those that are still bound these grains should still be soaked or gently steamed for at least two hours in a high-mineral, gelatinous broth.

Why & How To Grind Whole Grains To Flour

Why: As soon as a grain is ground, cracked or rolled there is a time clock on that grain for freshness. If you buy grains that have been ground, cracked or rolled, they should be in packages and not taken from bins, where they have a tendency to go rancid. Freezing your grain after purchasing helps keep the shelf life of that grain.

How: Purchase a Manual Grain Mill or an Electric Grain Mill and grind your grain into flour. Always follow the instructions on your Grain Mill. On most Grain Mills:

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