I am pretty convinced the the American diet of too many grains and fully of antinutrients has made so many people defficient leading to so many health problems with obesity and skin.
What I don't understand is if these anti-nutrients leach minerals such as zinc and magnesium from the body? And then how are we supposed to get these nutrients if they are richest in grains? Then shouldn't we sprout them?
About sprouting grains. Canned anything has been cooked, so we should avoid any cooked grains unless they say sprouted, right?
But dried rice, grains, and legumes should be soaked for 24 hours to remove the phytic acid, and sprouting is even better, right?
What about chocolate and coconut? Do these have leaching components? I crave chocolate ALL THE TIME and am sure i'm insulin resistance to some degree! But if Magnesium is being leached from by body and not absorbed, of course my issues are getting worse.
Where and how do you get your magnesium without supplementation?
Any thoughts? Thanks Guys!
We ate Weston Price style with soaked and fermented everything for a few years. It took my health from about a 2 to a 4, while paleo took me from that 4 to a 9. Also, it was a substantial amount of work (especially planning - hard to do any last minutes throw together cooking! paleo works much better for that).
We do sometimes still eat treats with soaked grains, like these pancakes:
As for WHY did traditional people do it, perhaps they did have an understanding we don't of cause and effect. But I also think that it was just the natural by-product of living without refrigeration, pesticides, irradiated food, tupperware containers, etc. Even a best case scenario of storing grains in a clay pot would have left them exposed to wetness, bugs, heat, etc, and they would have naturally sprouted. Perhaps soaking was one way to minimize the spoilage.
Soaking, sprouting, and cooking removes the lectins but apparently not all of the phytic acid, which inhibits the absorption of the minerals in the grains and other food that the grains come into contact with in the digestive tract. Fermentation is the best method for neutralizing antinutrients, and is particularly effective agsinst phytic acid, hence the prevalence of sourdough, dosas, injera, tempeh, miso, nama shoyu, etc. Fermenting also removes some gluten but unfortunately not all. Despite its high glycemic load, white rice is preferable to most grains because the antinutrients are concentrated in the bran, ergo, if that's white pasta you're referring to, then don't worry about it. Traditional societies developed over long time periods, and if certain circumstances forced them to rely on grains for nutrition, they had to adapt and discover ways to make grains edible in order to survive. I'm also pretty sure that fermentation was probably one of the easier phenomena to discover by accident, since it mostly entails leaving food for naturally occurring microbial cultures to work upon.
Why bother with all the work for a nutrient-poor food?
I don't eat any grains or legumes and I do supplement Magnesium.
Seafood is a good Magnesium food source, along with dark chocolate.
Soaking and Fermenting Grains 4 Answers