tag:blogger.com,1999:blog-1629175743855013102.post3887880243469580513..comments2024-02-25T02:24:14.972-08:00Comments on Whole Health Source: A New Way to Soak Brown RiceStephan Guyenethttp://www.blogger.com/profile/09218114625524777250noreply@blogger.comBlogger222125tag:blogger.com,1999:blog-1629175743855013102.post-52036721166562444232017-01-21T12:51:46.039-08:002017-01-21T12:51:46.039-08:00Could I use reverse osmosis purified water, or dis...Could I use reverse osmosis purified water, or distilled water? These methods don't necessarily remove 100% of chlorine, but typically remove 95% or more.. Would this be sufficient? Just not sure where to obtain dechlorinated water. the differentialhttps://www.blogger.com/profile/00250122342720286549noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-35824093993560666492016-08-29T09:51:44.404-07:002016-08-29T09:51:44.404-07:00Hi, Stephan I've been soaking brown rice the ...Hi, Stephan I've been soaking brown rice the way you recommended for months and enjoy the taste of it. Meanwhile I've realized that I started eating occasional semi-white basmati rice (with germs but no brans) after eating only whole grains for more than a decade whenever I forgot to soak the brown rice. I know my whole foods-based diet allows some room for occasional white rice. <br /><br />I've been having this question since the very beginning when I first found out about your method: can we use the same batch of rice for repeating soaking? I didn't want to eat the PA rich brown rice in the first couple rounds of soaking so I just changed the water and added the soaking liquid repeatedly from the previous soaking to the same batch of rice without cooking it until the end of the 4th day. I've noticed that the rice ferments much faster this way, but am not sure if there's enough phytase left at the end of soaking. Please advise.Peihttps://www.blogger.com/profile/12099365806615701756noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-9883827423122014722016-07-24T17:14:07.632-07:002016-07-24T17:14:07.632-07:00The Egyptians, as we are, were very unhealthy peop...The Egyptians, as we are, were very unhealthy peopleUnknownhttps://www.blogger.com/profile/09728943450620082809noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-52943962920101221632016-06-27T19:57:45.279-07:002016-06-27T19:57:45.279-07:00I have a question! do hope you can answer as there...I have a question! do hope you can answer as there's so much info flying around I don't know where to begin.<br /><br />I began using the above method, but the result STANK of vomit. I was literally boiling it, ready to eat when I thought I should google if that's normal. Then I started to see that some articles were saying to soak for less time than 24 hours, to use starter culture, ACV. Then the article from instructables brought me here... where it says to do just what I did do!? <br /><br />So please help. A few people said if you see bubbles and it smells bad then it's gone bad. I had bubbles and it smelled of sick. It's supposed to smell tangy though. Confused.lordofthetrancehttps://www.blogger.com/profile/01679344138402118470noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-88934740105184313502016-06-22T14:02:58.737-07:002016-06-22T14:02:58.737-07:00Could you use this method with other grains? Or j...Could you use this method with other grains? Or just rice?jujuhttps://www.blogger.com/profile/17486967090495969108noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-47354760676334722912016-01-10T08:21:05.949-08:002016-01-10T08:21:05.949-08:00Could someone please post the correct way to get m...Could someone please post the correct way to get maximum nutrition from Brown rice?<br /><br />It would be simpler than reading the many comments above.<br /><br />Kind regardsJustin Goldberghttps://www.blogger.com/profile/14587615344625475361noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-7090017844900959342015-10-20T20:01:08.338-07:002015-10-20T20:01:08.338-07:00Hi Stephan. What do you suspect is nutritionally s...Hi Stephan. What do you suspect is nutritionally superior, soaked and cooked brown rice (prepared as you suggest above) or white rice cooked in bone broth? We eat a lot of white rice in our family but always cook it in bone broth. Will switch to brown though if wiser. Kaitlynhttps://www.blogger.com/profile/16486984073583567478noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-37373112329075355322015-05-06T10:34:30.782-07:002015-05-06T10:34:30.782-07:00I've been using this method for a while, and h...I've been using this method for a while, and have recently started germinating/sprouting my brown rice afterwards on top of this. <br /><br />As I eat the brown rice I cooked up the previous time over the course of a few days, I periodically rinse the brown rice and drain it as it continues to germinate/sprout.<br /><br />I actually find it enjoyable. It's part of my routine now. My water kefir, sauerkraut, and brown rice are all on the same counter.<br /><br />When I get home I have water kefir, then refill the jar with the grains with sugar and water, give it a swirl and then tighten the lid on the mason jar, take a peek to see how my sauerkraut is coming along, and then give the previously 'accelerated fermentation soaked' brown rice a good rinse and drain to prepare it for germinating/sprouting --<br /><br />-- after I pour some of the 'rice culture' liquid into a mason jar and throw that in the fridge to be ready for next time.<br /><br />Brown rice is one of my staple foods, and I'm convinced this is the best way to prepare it -- and that it's especially important for people who use brown rice as a staple food to be aware of this method. <br /><br />Honestly, I think knowing this technique is a prerequisite for successfully including brown rice in the daily diet. <br /><br />As for the minerals leeching out into the soak water, which we drain, along with the phytic acid -- I have no idea if it 'defeats the purpose' or not.<br /><br />I'm just not worrying about it lately:<br /><br />I rinse the rice first, multiple times, until the water is clear or at least a lot less cloudy than it was at first.<br /><br />Then using the leftover 'rice culture' and fresh water, soak it for a day.<br /><br />Then I save some of the culture in a jar, dump the rest, rinse the rice a few times with fresh water, and let it sit in a loosely covered bowl to start germinating. Once or twice a day, for 2-3 days after that, I'll give it a good rinse and drain to help make sure no bacteria or anything has a chance to take hold in there. <br /><br />When I see the little nibs bulging out of the rice, or little sprouts starting to form, I cook it up, save it in the fridge, and I'm all set until next time. Anonymoushttps://www.blogger.com/profile/12364997373857168223noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-85237060530717844182015-04-20T13:05:20.546-07:002015-04-20T13:05:20.546-07:00Thank you so much for the reply. I appreciate it. ...Thank you so much for the reply. I appreciate it. :-)SDavehttps://www.blogger.com/profile/09534763618978483020noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-39621140076717120622015-04-20T09:32:33.209-07:002015-04-20T09:32:33.209-07:00Hi SDave,
It makes no difference whether it's...Hi SDave,<br /><br />It makes no difference whether it's covered or uncovered.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-47076934019603776352015-04-17T14:11:44.253-07:002015-04-17T14:11:44.253-07:00I am also trying to find out the answer to this! D...I am also trying to find out the answer to this! Does no one care about such a critical question that could waste all our efforts?!SDavehttps://www.blogger.com/profile/09534763618978483020noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-81146299745972279912015-04-17T14:09:43.947-07:002015-04-17T14:09:43.947-07:00Hi,
Since you're experienced with this method...Hi, <br />Since you're experienced with this method, could you please answer this question that mysteriously no one seems to mention? Should the brown rice be soaked covered or uncovered? Please help.SDavehttps://www.blogger.com/profile/09534763618978483020noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-66557562970370257942015-03-12T19:01:47.664-07:002015-03-12T19:01:47.664-07:00Hi,
One question I haven't been able to find ...Hi,<br /><br />One question I haven't been able to find an answer to is whether we should soak the rice in dechlorinated warm water in a covered container or an uncovered one?<br /><br />Thank you....SDavehttps://www.blogger.com/profile/09534763618978483020noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-10394287199997758282015-02-18T15:15:28.635-08:002015-02-18T15:15:28.635-08:00I came to this page from your article on butyrate....I came to this page from your article on butyrate. I've read that the preferred food of the organims that produce it is "resistant starch". It sounds however, like cooking makes resistant starch more digestible for us, but leaves less for the gut bugs. Raw oats, are high, as is raw potato and cooked and then cooled grains So, it seems soaking - also making the grains more digestible for us - would decrease the prebiotic resistant starch and the resulting butyrate production, no?Nickhttps://www.blogger.com/profile/02492451529512798868noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-1995762655575412192014-11-05T05:42:25.425-08:002014-11-05T05:42:25.425-08:00I've noticed that with previous reserved soaki...I've noticed that with previous reserved soaking liquid that there's a vinegar-like scent to it. Is that normal? Is it safe to use?CuriousChefhttps://www.blogger.com/profile/16595997519166999615noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-32935012824338975242014-11-02T18:08:44.351-08:002014-11-02T18:08:44.351-08:00The act of fermenting and cooking is going to remo...The act of fermenting and cooking is going to remove or damage some of the nutrients due to leeching and the cooking temperature. Fermenting reduces the amount of anti-nutrients. Compared with un-fermented, the body may be able to absorb a greater amount of nutrients even though some were lost because decreasing the anti-nutrients allows the body to better absorb whatever nutrients remain in the food. Research studies are needed to determine if this is the case.Jennyhttps://www.blogger.com/profile/06912480889828364291noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-35423533805057264362014-07-28T15:21:36.093-07:002014-07-28T15:21:36.093-07:00Is this correct?:
Day 1
Leave for 24 hours 1/4 cu...Is this correct?:<br /><br />Day 1<br />Leave for 24 hours 1/4 cup brown rice + 1 cup dechlorinated warm water<br /><br />Day 2<br />Pour out 90% of liquid. <br />Keep 10% liquid.<br />Rinse and Cook brown rice in fresh water and eat.<br /><br />Day 3 <br />1/4 cup new batch of brown rice + 10% of leftover liquid + volume made up to one cup by fresh dechlorinated water. Leave for 24 hours.<br /><br />Follow Day 2 steps. <br /><br /><br />Follow day 3 and day 2 for new brown rice fermenting.<br /><br />Please let me know!<br />Confused..Anonymoushttps://www.blogger.com/profile/11652813959880242647noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-63042581100326873862014-07-17T09:01:09.397-07:002014-07-17T09:01:09.397-07:00A couple of folks including Greg and Sparklingdimn...A couple of folks including Greg and Sparklingdimness have asked about the 90% of the water that gets tossed. Perhaps if some phytic acid is not broken down throwing away the water means less phytic acid is consumed. Which, in addition to taste, could be why you wouldn't cook with it like Abhijit asked. But I wonder if the water would be considered "rejuvelac" or a pre-rejuvelac by Wigmore followers and holistic folks. Maybe it could be used to make a weak Ciorba.Unknownhttps://www.blogger.com/profile/10515837616540682724noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-50634394746779660992014-06-21T11:00:06.289-07:002014-06-21T11:00:06.289-07:00Hi Nobu Sha,
Oops! Thanks for pointing that out-...Hi Nobu Sha,<br /><br />Oops! Thanks for pointing that out-- I'll correct it.Stephan Guyenethttps://www.blogger.com/profile/09218114625524777250noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-74304310487942113162014-06-20T18:11:12.807-07:002014-06-20T18:11:12.807-07:00Thanks for the article, Stephen. But Dr. Jianfen L...Thanks for the article, Stephen. But Dr. Jianfen Liang is a female:<br /><br />http://www.researchgate.net/profile/Jianfen_Liang/publicationsAnonymoushttps://www.blogger.com/profile/05197021434577570794noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-51805982163213080592014-04-05T19:24:01.254-07:002014-04-05T19:24:01.254-07:00A good question Archer. I usually ferment 0,3 lite...A good question Archer. I usually ferment 0,3 liters of dry rice and it happens that I don’t use up all of it. I am in the habit of drying the leftovers at room temperature on a tray, then I put them aside in a jar. The question here is whether the hydrolysis of phytic acid is a reversible process. For example potato starch that breaks down to monosaccharides during cooking is known to recombine when refrigerated (at least part of it). I only hope that this is not the case with PA. Anyway, if a qualified chemist could reassure me of the impossibility of such a recombination, it would be appreciated.jewiuqashttps://www.blogger.com/profile/12086623682064078710noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-82078248683862591202014-04-02T18:29:56.892-07:002014-04-02T18:29:56.892-07:00I am extremely new to this concept. My question i...I am extremely new to this concept. My question is about storage after fermenting. Is is possible after soaking/fermenting to dehydrate the product for later use or must it be cooked and eaten soon after?<br />Clairehttps://www.blogger.com/profile/09191133468517559897noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-61656305183669527712014-03-03T20:43:01.079-08:002014-03-03T20:43:01.079-08:00Chris Keller said...
I think the part that still s...Chris Keller said...<br />I think the part that still seemed confusing was this:<br /><br />"but add the soaking liquid from the last batch".<br /><br />You may want to say, "but add the soaking liquid from the previous batch to this new soaking batch, then after 24 hours, again reserve 10% of this soaking liquid and cook in freshwater."<br /><br />Chris and Stephan, I hope I'm not beating this point to death, but I'm still confused as to exactly HOW MUCH (specific quantity) water. <br /><br />That is, specifically how much dechlorinated water do you soak the brown rice in for the 24 hour period (let's assume we are talking about a quantity of 1 cup of dry brown rice to start with)?<br /><br />And then, after you have discarded 90% of the soaking water and reserved 10% of the soaking water for future use, specifically HOW MUCH fresh water do you use to cook the soaked rice in?<br /><br />Also, after soaking the rice for 24 hours, do you simply discard the soaking water and then cook in fresh water? Or do you need to actually rinse off the rice first (presumably to remove the residual phytic acid that might still be clinging to the soaked rice)?Anonymoushttps://www.blogger.com/profile/17869346834635955377noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-7246344807574340032014-02-16T04:39:20.845-08:002014-02-16T04:39:20.845-08:00Stephan, your post refers to the 2008 paper "...Stephan, your post refers to the 2008 paper "Effects of soaking, <b>germination</b> and fermentation on phytic acid...".<br /><br />Some commenters have asked you for more thoughts regarding germination, I'd love to hear them!<br /><br />It seems to me that the ideal would be germination, to increase nutrients; then fermentation (with your method) to decrease antinutrients.<br /><br />Please do give us your informed view regarding germination! Alexhttps://www.blogger.com/profile/08860714850952935245noreply@blogger.comtag:blogger.com,1999:blog-1629175743855013102.post-62289082863840503702014-01-26T20:59:35.031-08:002014-01-26T20:59:35.031-08:00This post suggests a fermentation method to remove...This post suggests a fermentation method to remove phytic acid from brown rice. Another poster here "Jared" points to his blog and suggests to cook the rice 6 parts water to 1 part rice for 30 minutes, to separately remove the arsenic.<br /><br />Does anyone know if the arsenic could be removed by a two hour soak at 100F with six parts water, prior to final cooking? What is the chemistry behind the arsenic removal?<br /><br />My culinary preference is to finish the rice in a Japanese pressure cooker with induction oven built in. The quality of that rice far exceeds anything I could do by hand.P1https://www.blogger.com/profile/10150386241231733361noreply@blogger.com