Here is an interesting pamphlet by Chef’s Collaborative, on grains. Interesting – as chef’s need to find ways to offer grain free items just as much as menu items with grains. So many people are cutting back on gluten or are encouraged to do so because of a medical diagnosis.
But what is missing in any of the info, recipes, you name it, when you talk about grains??
1) In the past, grains were soaked and sprouted before used in foods and recipes
2) We have disregarded these preparations for the most part
3) It is suggested by research of the WAPF that we need to relearn the traditional food preparations of grains to decrease “anti-nutrients” found in grains, nuts and seeds and to better assimilate the nutrients in them
4) There is evide
Preparing Grains, Nuts, Seeds and Beans for Maximum Nutrition
Phytic acid in grains, nuts, seeds and beans represents a serious problem in our diets. This problem exists because we have lost touch with our ancestral heritage of food preparation. Instead we listen to food gurus….. see more
See recipes on this blog or the WAPF website and more.
