Hi everyone!
Long time no see!
I wanted to let you know about something I read that you might find interesting. I took a book out of the library called "
Nourishing Traditions" by Sally Fallon and Mary Enig.
It is packed with tons of nutritional information and recipes, but I thought this was of most importance to us, who eat whole grains:
It says:
Quote:
"All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. ...Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve thier nutritional benefits."
|
So, for rolled or cracked oats, this is the recipe:
Serves 4
1 cup oats, rolled or cracked
1 cup warm, filtered water plus 2 Tablespoons of whey (the liguid drained from yogurt), yogurt, kefir or buttermilk
1/2 tsp. sea salt
1 cup filtered water
Mix oats with warm water mixture, cover and leave in a warm place for 7-24 hours.
Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes.
Serve with your ususal additions.
So, I tried this last night, just using my 1/4 c steel cut oats, and I soaked them in 1/4 c. warm water with 1/2 Tbs. of yogurt mixed in.
When I cooked them today, they were done in less than 5 minutes! Yet, they still had the chewey/semi-hard texture they always do. I was concerned that they would be mushy and raise the GI. But, no! They were their usual consistency, and they cooked in the blink of an eye (as opposed to 15-20 min)!
The flavor, of course, was a little different. Not as 'sweet' actually. I never add sweetener, so I could really taste the slight nuance of the yogurt.
I added my usual trans-free margarine, and it was fine!
So, I thought I'd share this with you. Why not get the most out of the foods we eat?
Love,
Barb
Linear Mode
