Do you ever feel like you are missing something vital? Like maybe when your daughter yells “Mama, let’s play shy piggies!!!” and you’re like whaaaaa? And then 40 seconds later you randomly blurt “Pygmies! Shy pigmies!*” [slaps forehead]
Sometimes all it takes for things to click is a little adjustment. Like bread, for example. You’ve probably heard by now that improperly prepared grains can cause digestive irritation and actually leach vital minerals from your body. You’ve probably also heard that soaking, sprouting and souring grains unlocks their nutrient potential. But what does this MEAN? And more importantly, how can we use what this means to make bagels?!?!?
I’m glad you asked! Ann Marie of CHEESESLAVE will be answering those questions and so. much. more. in her Healthy Whole Grains E-Course. It’s a complete online cooking class with over 50 instructional videos, 100+ recipes, plus articles and tips for properly preparing whole grains.
Now if you’re thinking whole grains = heavy as a brick bread, think again. We’re talking no-fuss sourdoughs with warm crusty outsides and soft, chewy insides, cookies, lattice encrusted pies, sprouted flour shortbread cookies, fluffy biscuits and more! And of course these little morsels are completely different than industrial products filled with anti-nutrients such as phytic acid.
Anti-Nutrients? Tell Me More . . .
In their natural state grains contain important minerals such as iron, magnesium and zinc plus vitamin E and B-complex vitamins. But they also contain potent anti-nutrients (such as phytates) that bind with the minerals in our bodies and deplete our overall nutrition stores. Does this sound absolutely awful to you? It did me, so I swore of grains for awhile. But as I confessed last week I flip-flopped after doing a serious re-evaluation.
For me, it’s not that grains offer nutrients that can’t be found elsewhere. It’s that I am feeling the need to increase my carb intake. Potatoes and starchy veggies such as carrots and winter squash can totally get the job done, but honestly I think I’m ready for a hot slice of sourdough slathered in butter!
But what about those anti-nutrients? By using traditional preparation methods such as soaking, sprouting and souring we are able to neutralize phytates and enzyme inhibitors that block digestion. This also “Break[s] down starches in grains into simple sugars so your body can digest them like a vegetable,” says Ann Marie. In addition, sprouting sparks the production of vitamin C and increases the level of carotene and B-complex vitamins available.
Is This Class Right For Me?
If you have digestive issues, eczema, ADD or certain other issues, a grain-free diet may be helpful in your healing journey. For more on that check out Ann Marie’s other e-course on reversing food allergies.
However, if you’re new to traditional foods or transitioning off GAPS, this class is for you. If you’d love to pull fresh homemade sourdough bread out of the oven but can’t spare more than 5 minutes a day, this class definitely is for you. And if you want to out Betty Mrs. Crocker at your next family shin dig, you guessed it!
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