Ancestral Ways to Process Grains- Even Paleo People: Maximize your Nutrition and Reduce your Allergies to them.

It's a simple process that maximizes the nutrition and minimizes potential allergens and anti-nutrients in grain. Plants don't want to be eaten, so we need to disarm their defenses.

During the process, phytase is released. The phytase binds with the phytic acid, an makes the minerals and vitamins in the wheat more avaiable. Nutrionists called this bioavailability.

Sprouting is also another useful process, but simpler method is the focus of this blog entry.

On to the process itself. Either ground or leave whole, wheat or a wild grain and soak it for several days until it sours. Then cook with it. Save some of the liquid to use as a starter for the next batch, to process it.

These process was used by agriculture and non-agricultural people, where domestic or wild grains were possible. It is easier to find this healthy method in non-industrial countries.

Ethiopian flatbread is an example of a soured bread that is still available to their people or in the immmigrant community in Washington, D.C., for example.

Now to speak for a moment about wheat. I suspect many people as in my case with sensitivities to modern wheat resolve their issues with respect to the ancestral ways of cooking with modern methods.

This is only my experience and the experience of my friend, not my medical opinion. You could be allergic to truly allergic to gluten. Even if I was a doctor, I couldn't say what your situation is without examing you. Considering those who probably can't see an allergist and that you are your own doctor/nutritionist in this situation is part of the reason I am writing about this.   If you are only sensitive to modern wheat than than this this I believe will help.

Wheat has 27 potential allergens in it, and fermenting it removes the problems. A little bit of wheat as one of your potential grains or whole food carbs can be part of a healthy diet as it was for traditional people.

Fermenting my grains has been the best way to maximize nutrition. I tried eating only nuts instead of grains, but I found it hard to maintain my omega-three ratio.

This introduction to modern grains is not a recipe.

If you are using rice or unground grains, then the cooking time will be reduced and the taste is better. Brown rice will be fluffier and tastier. 

There are inconveniences to this diet involving time and money. You will have to buy whole grain wheat flour or whatever grain you use. In the case of wheat,  If you make a truly sour dough wheat bread using only fermented wheat it will be dense, so a flat bread might be tastier for who mind a dense bread. I don't mind dense bread.

I recommend you do your own research and try recipes to ferment your grains and how to incorporate them into a diverse diet.

I hope this information is helpful for you. 

Has anyone fermented their grains? Is it part of their everyday diet? Place your comments in the below.

Accelerated Rice Fermentation