What I have learned so far is that the grain itself naturally contains enzyme inhibitors and anti-nutrients. Soaking and souring grains and sprouting grains helps eliminate alot of that and also increases protein and fibre. I have not tried soaking and souring. I have been sprouting wheat and spelt berries to increase the bioavailability of nutrients that lay dormant in whole grain. I will include some links that are interesting reads and quite educational. But simply put, if you sprout your grains first or purchase sprouted grains and sprouted grain flours, your body digests them as a vegetable, not a starch. So, many of the poor people who have a hard time digesting gluten are crying the blues and going without breads and other starchy grains. Sprouting the grain decreases the amount of gluten significantly. This will help the digestion of most people with sensitivites, but those with an intolerance might still have a problem. So, what are you guys doing? What would you like to try? Do you have any sprouted grain recipes? I will include a step by step pictoral of how I sprouted my grains and make flour soon.
And hopefully, crackers after that.
This is an awesome website. You need to put the kids to bed, put the kettle on and kiss your hubby goodnight. You will be here for a while soaking up all the goodness!