tag:blogger.com,1999:blog-1629175743855013102.post1675339322798543939..comments2024-03-28T11:29:46.845-07:00Comments on Whole Health Source: How to Eat GrainsStephan Guyenethttp://www.blogger.com/profile/09218114625524777250noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-1629175743855013102.post-30606919636109327202015-07-31T04:54:00.574-07:002015-07-31T04:54:00.574-07:00Maintain journal of meal, nutrition and track your...Maintain journal of meal, nutrition and track your caloric intake with Careot <a href="http://www.careot.net" rel="nofollow">Nutrition Tracker</a>.Naveen Singh Uriyalhttps://www.blogger.com/profile/00530107774733681871noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-11357021107706878172011-10-25T10:40:46.525-07:002011-10-25T10:40:46.525-07:00As far as I have read there is no particular defic...As far as I have read there is no particular deficiency of Zinc or Iron in the USA diet...in fact there is thought to be possibly a bit too much of both these days due to multivitamin/mineral supplementation etc. Any calcium lack can be solved by increasing dairy product intake of milk, yogurt or cheese. Therefore I see no compelling reason to go to inordinate lengths to prepare grains and legumes by special fermentation methods. I like brown rice cooked in a pan or microwave with just enough water to absorb into the grains. It has much more flavor, fiber and vitamins than white rice and as long as you are getting enough minerals from other sources it is not harmful. <br />Some phytate may actually be good as an antioxidant and act against certain cancers(see wiki), an effect possibly linked to mopping up excess iron on the intestine. <br />Why not get your levels of these minerals checked out to see if you are deficient before embarking on a major change of food preparation?gghttps://www.blogger.com/profile/08188666837805404352noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-80912021445167307412010-10-23T11:44:42.410-07:002010-10-23T11:44:42.410-07:00Mark,
The Muesli I was learned about in Switzerla...Mark,<br /><br />The Muesli I was learned about in Switzerland (where Muesli was invented) used yogurt instead of, or in addition to, milk. Sometimes other ingredients were added - dried fruits, fresh berries or currants in season, bananas, nuts, etc. If you mixed the oat with yogurt and maybe some milk first and allowed for some fermentation, then added the fresh fruits later, you might have a more appealing, and healthier, dish.Carolynhttps://www.blogger.com/profile/10745939375103466210noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-2889531626778821042010-09-13T10:01:56.869-07:002010-09-13T10:01:56.869-07:00Dan, I agree completely. My health is amazing - at...Dan, I agree completely. My health is amazing - at 55 I feel better than I did at 15, 25, 35 or 45. And the biggest change that facilitated that was my giving up grains! I eat potatoes and root veggies now and then, but mostly it's meats, fish, seafood, dairy, veggies and fruits, nuts and seeds, and chocolate. For those interested in losing weight, I went down 4 sizes right away, and have keept the weight off for eight years effortlessly.VitalbodySuehttps://www.blogger.com/profile/01493255179143050194noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-19281651439816495762010-08-29T07:39:42.139-07:002010-08-29T07:39:42.139-07:00Yes,I am interested in fermenting cereal grains to...Yes,I am interested in fermenting cereal grains to improve digestion.I've googled the subject many times and find alot of info saying why you should do it.But nothing on how-to do it.One thing I wondered are things like what bacteria's to use(I'm sure there's more to it than just what bacteria to use. If anyone can point me to some info on how to get started, Thanks.Unknownhttps://www.blogger.com/profile/13247748870530037849noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-27889532639713311932010-02-09T04:18:15.877-08:002010-02-09T04:18:15.877-08:00hi stephen,
I am in the middle of researching just...hi stephen,<br />I am in the middle of researching just what you are talking about and have always been interested in the old traditions of fermentation, and semi germination prior to cooking. You are right we do need to get back to some lost wisdom. certonally I find that to eat legumes successfully you need to rince, steep for 24 hours and then semi germinate under a damp towle. just at the point of germination then cook your legumes with a small piece of seedweed in the water which will futher increase their bio availability. kumbu works well. also in regard to the damaging effects of lectins you can always compinsate with the addition of sacrificial sugars which bind with the lectins and they are removed harmless. so sugars with in the like of seaweeds in particular bladderwrack , ( fucoidin) and Okra which is rich in binding muciage. apart from all the other health giving benifits of these food you can reduce the lectins possible problems. Once again its amazing the synergetic effects, in the combinations of foods. <br />all the best <br />Colette.Unknownhttps://www.blogger.com/profile/07275505053266154688noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-42517058421927645322010-02-04T06:20:02.552-08:002010-02-04T06:20:02.552-08:00Hi Stephan:
Does the action of phytic acid occur ...Hi Stephan:<br /><br />Does the action of phytic acid occur in the digestive system, or is it absorbed into the blood stream, and chelating minerals there? This isn't clear from the litterature.Olgahttps://www.blogger.com/profile/15346661892269510469noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-51817541232215172002010-01-12T10:42:12.924-08:002010-01-12T10:42:12.924-08:00Hi Matt,
Very interesting. So they were eating m...Hi Matt,<br /><br />Very interesting. So they were eating meat and milk just a decade before Price visited them.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-28782693365705152762010-01-07T09:56:08.102-08:002010-01-07T09:56:08.102-08:00Read: African Population and Capitalism: Historica...Read: African Population and Capitalism: Historical Perspectives<br />By Joel W. Gregor page 210. <br />According to this book, the Kikuyu ate meat and milk until they had their land holdings reduced around 1910-1920. The resulting decline in health of the Kikuyu is documented in this book.Unknownhttps://www.blogger.com/profile/18119175654548867245noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-29695907521258900152009-08-27T23:08:54.486-07:002009-08-27T23:08:54.486-07:00Grains also contain complex sugars that are diffic...Grains also contain complex sugars that are difficult to break down as well as allergenic proteins like gluten. Again, soaking grains does aid in their digestion, so if you do eat grains it is very important to properly prepare them.Davidhttps://www.blogger.com/profile/03857494673831574194noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-26810618702072251982009-07-28T19:59:52.821-07:002009-07-28T19:59:52.821-07:00Hi Mark,
My opinion is that something like that i...Hi Mark,<br /><br />My opinion is that something like that is fine but not every day. That soaking method won't eliminate anti-nutrients because oats are cooked prior to sale, eliminating their phytase activity. So soaking them won't break down their phytic acid. The fact that you eat them with milk (animal protein) and apples (vitamin C) will help you absorb the minerals however.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-76354149109593406382009-07-28T07:28:53.860-07:002009-07-28T07:28:53.860-07:00Hey Stephen,
I don't know if you still monito...Hey Stephen, <br />I don't know if you still monitor old posts or not but I came across Muesli this morning at the work cafeteria and it was really good. I looked it up and it's just oats, milk, and apples that are mixed together (no cooking) and allowed to sit overnight. Do you think if I let this mixture sit in my fridge overnight that I'd be helping the whole lectin thing? I don't know if oats even have that much gluten in them. In the grand scheme of things it's probably nothing to worry about since it will only be about a 1/2 cup of uncooked oats per day. Thanks for your time, this blog is one of the best out there. -MarkUnknownhttps://www.blogger.com/profile/07717055132812813783noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-84631281085886688402009-05-10T14:30:00.000-07:002009-05-10T14:30:00.000-07:00"A lactic acid-fermented oat gruel increases non-h..."A lactic acid-fermented oat gruel increases non-haem iron absorption from a phytate-rich meal in healthy women of childbearing age"<br /><br />http://tinyurl.com/qm2kecCharles R.https://www.blogger.com/profile/09139496312163674161noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-52676475158829310102009-03-30T20:00:00.000-07:002009-03-30T20:00:00.000-07:00Alan,I love South Indian food, but they aren't rol...Alan,<BR/><BR/>I love South Indian food, but they aren't role models when it comes to health. Roasting does make seeds more digestible, but it doesn't break down phytic acid. That's not a problem when you're just using it as a flavoring, but a whole dish made from roasted unsoaked beans is probably not very nutritious in my opinion. <BR/><BR/>But you know what, as long as you aren't eating it every day I don't think it's anything to worry about. There's something to be said for flavor after all!Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-43744125512913342202009-03-29T04:34:00.000-07:002009-03-29T04:34:00.000-07:00I wonder what you think about the south Indian pra...I wonder what you think about the south Indian practice of roasting pulses? I share your admiration of idli/dosa, although I personally find idlis a little bland and prefer dosas (fried in a little coconut oil, if available). I have also been familiar for years with the south Indian way of using small amounts of various dals, roasted and ground, as a masala ingredient (flavouring). <BR/><BR/>Then a couple of years ago I discovered this <A HREF="http://www.nandyala.org/mahanandi/archives/2007/08/29/beerakayapesara-pappu-kootu/" REL="nofollow">fantastic mung dal recipe</A>, in which one roasts a full pan of beans prior to boiling them. It's a really delicious recipe and I recommend it very highly, but I wonder if roasting the beans is doing anything other than "just" (sic) improving the flavourAlanLhttps://www.blogger.com/profile/04820194790550072204noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-16565805706524534152009-03-07T11:04:00.000-08:002009-03-07T11:04:00.000-08:00Thorbjorn,That looks interesting, I'll look forwar...Thorbjorn,<BR/><BR/>That looks interesting, I'll look forward to reading it. I don't think it's necessary to avoid all lectins. Every living cell contains lectins, it's just a question of whether they're the type that are harmful to humans. In my opinion, that has to be determined empirically for each food.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-17586871977140458442009-03-07T08:34:00.000-08:002009-03-07T08:34:00.000-08:00Found this:Dietary Lectins as Disease Causing Toxi...Found this:<BR/><BR/>Dietary Lectins as Disease Causing Toxicants.<BR/>Rabia Hamid and Akbar Masood.<BR/>Pakistan Journal of Nutrition 8 (3): 293-303, 2009.<BR/><BR/>Full text: http://www.pjbs.org/pjnonline/fin1120.pdf<BR/><BR/>There's a table of different foods presented in the article containing lectins. Among them is coconut, cocoa, rice, potatoes and bananas...<BR/>It's getting harder eating paleo...<BR/><BR/>I'm very impressed by the way you investigate and search for the truth...no haste to draw conclusions. No ego involved.<BR/>Thanks for this great blog...probably the best there is!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-20268957643197427052009-03-05T22:51:00.000-08:002009-03-05T22:51:00.000-08:00Mongander,I'm glad that's working well for you, an...Mongander,<BR/><BR/>I'm glad that's working well for you, and I hope it continues to.<BR/><BR/>I don't think it's religious ritual. Why would healthy cultures around the world nearly all adopt such labor-intensive processes to prepare their grains if it was pointless?Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-65820298654262881792009-03-05T20:34:00.000-08:002009-03-05T20:34:00.000-08:00I've been eating unsoaked whole intact grains (pri...I've been eating unsoaked whole intact grains (primarily barley and oats)for years. Probably better than 1/2 my calories are from these grains. Also eat about 2oz daily of cold ocean fish. I'll be 70 in two months and I feel great...better than I did 25 years ago. I walk/sprint 3 miles most days. When are the lectins and phytins going to get me? Why should I worry about phytins when I supplement with IP6? Have never had a broken bone and have zero joint pain.<BR/><BR/>All this soaking business sounds like religious ritual.monganderhttps://www.blogger.com/profile/11975285487164103538noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-29386641105829455412009-02-25T17:19:00.000-08:002009-02-25T17:19:00.000-08:00Marco:I read through the review published by the a...Marco:<BR/><BR/>I read through the review published by the author's after that article you linked. It looks like the 120 hour fermentation cuts the gliaden fraction down by a factor of six. That's not sufficient for coeliac disease patients to be symptom free. It's not even as good as 'gluten-free' flours, IIRC.Robert M.https://www.blogger.com/profile/04679688990800505439noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-48729947720041607132009-02-24T14:00:00.000-08:002009-02-24T14:00:00.000-08:00That is so interesting that it can be possible for...That is so interesting that it can be possible for even celiacs to eat wheat if it is treated correctly! <BR/><BR/>I have heard very good things about bread from <A HREF="http://www.yelp.com/biz/bezians-bakery-los-angeles" REL="nofollow">Bezians Bakery</A> in Los Angeles. The breads are fermented for two weeks, some as long as 3-4 weeks. <BR/><BR/>Check out the comments, one person says he is allergic to wheat but can eat the bread and another comment quotes from the brochure that tells how the breads are made. <BR/> <BR/>I've called the bakery but they do not ship. They can be purchased at farmer's markets in the area, wish I lived closer.<BR/><BR/>The owner also has a <A HREF="http://bezian.blogspot.com/" REL="nofollow">blog</A> and conducts workshops.Sentahttps://www.blogger.com/profile/02996306897347782114noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-71639934970269799342009-02-24T09:09:00.000-08:002009-02-24T09:09:00.000-08:00Thanks Stephan and Marco. Although the studies you...Thanks Stephan and Marco. Although the studies you pointed out are applicable to prolamins in gluten grains (wheat, rye, barley and oats), it raises the possibility that it may possible to gratly reduce or eliminate lectins and other anti-nutrientes in foods.<BR/><BR/>I remember Dr. Cordain saying in a lecture that soaking and long cooking would greatly reduce lectin activity in legumes. I'll try to look for studies that looked at that and if I find anything, I'll let you know.<BR/><BR/>JMCJMChttps://www.blogger.com/profile/05738945939009021878noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-61457603090353601332009-02-24T08:20:00.000-08:002009-02-24T08:20:00.000-08:00A source for sprouted flours:http://www.creatinghe...A source for sprouted flours:<BR/><BR/>http://www.creatingheaven.net/eeproducts/eesfc/orderform.shtmlsverlynhttps://www.blogger.com/profile/15620479807134061867noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-23264637266251932772009-02-24T01:50:00.000-08:002009-02-24T01:50:00.000-08:00JMC, maybe this ...JMC, <BR/><BR/>maybe <A HREF="http://www.ncbi.nlm.nih.gov/sites/entrez?Db=pubmed&Cmd=ShowDetailView&TermToSearch=14766592&log$=activity" REL="nofollow">this</A> ...marcohttps://www.blogger.com/profile/06947136650432633637noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-90709837967400708602009-02-24T01:24:00.000-08:002009-02-24T01:24:00.000-08:00The Bantu tribes' consumption of starchy and ferme...The Bantu tribes' consumption of starchy and fermented foods naturally reminded me of Hawaiian <A HREF="http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=1482315" REL="nofollow">poi</A>, which I haven't had for a long time but would like to revisit.Unknownhttps://www.blogger.com/profile/12825726029706055238noreply@blogger.com