raw food diet question

Discussion in 'Fibromyalgia Main Forum' started by an1000, Sep 4, 2006.

  1. an1000

    an1000 New Member

    why do have to soak things like mung beans, or buckwheat? can you just eat them directly?
  2. an1000

    an1000 New Member

    i know it's been explained before but what is it?
  3. shelbo

    shelbo New Member

    make sure every one sees it...I think I explained this badly! Sorry..did my best! :)
  4. victoria

    victoria New Member

    Things like raw nuts and seeds should be soaked for a certain amount of hours before eating, as the soaking activates growth enzymes, ie, eventually it will sprout if left in water (and rinsed) long enough. Otherwise it is in its inert form, like seeds you buy for flowers or vegetables in the spring.

    Many recipes call for soaked, NOT sprouted nuts/seeds, just so that the enzymes will be activated but there's no actual sprout.

    I can't remember if there are recipes that include the 2 things you mentioned as soaked vs sprouted;

    but if you have a recipe saying 'soaked,' find out how long the item is recommended to be soaked. Usually it is just a few hours.

    Hope that helps?
  5. jenn5

    jenn5 New Member

    this is an exerpt from an article of the title below. It can be found at http://www.westonaprice.org/foodfeatures/be_kind.html

    Be Kind to Your Grains

    Grains require careful preparation because they contain a number of antinutrients that can cause serious health problems. Phytic acid, for example, is an organic acid in which phosphorus is bound. It is mostly found in the bran or outer hull of seeds.

    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 improperly prepared whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.

    Other antinutrients in whole grains include enzyme inhibitors which can inhibit digestion and put stress on the pancreas; irritating tannins; complex sugars which the body cannot break down; and gluten and related hard-to-digest proteins which may cause allergies, digestive disorders and even mental illness.

    Most of these antinutrients are part of the seed's system of preservation—they prevent sprouting until the conditions are right. Plants need moisture, warmth, time and slight acidity in order to sprout. Proper preparation of grains is a kind and gentle process that imitates the process that occurs in nature.

    It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.

    Animals that nourish themselves on primarily on grain and other plant matter have as many as four stomachs. Their intestines are longer, as is the entire digestion transit time. Man, on the other hand, has but one stomach and a much shorter intestine compared to herbivorous animals. These features of his anatomy allow him to pass animal products before they putrefy in the gut but make him less well adapted to a diet high in grains—unless, of course, he prepares them properly.

    When grains are properly prepared through soaking, sprouting or sour leavening, the friendly bacteria of the microscopic world do some of our digesting for us in a container, just as these same lactobacilli do their work in the first and second stomachs of the herbivores.

    So the well-meaning advice of many nutritionists, to consume whole grains as our ancestors did and not refined flours and polished rice, can be misleading and harmful in its consequences; for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas, bran preparations and other hastily prepared casseroles and concoctions.

    Our ancestors, and virtually all pre-industrialized peoples, soaked or fermented their grains before making them into porridge, breads, cakes and casseroles.

    A quick review of grain recipes from around the world will prove our point: In India, rice and lentils are fermented for at least two days before they are prepared as idli and dosas; in Africa the natives soak coarsely ground corn overnight before adding it to soups and stews and they ferment corn or millet for several days to produce a sour porridge called ogi;

    a similar dish made from oats was traditional among the Welsh; in some Oriental and Latin American countries rice receives a long fermentation before it is prepared; Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days; Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves;

    before the introduction of commercial brewers yeast, Europeans made slow-rise breads from fermented starters; in America the pioneers were famous for their sourdough breads, pancakes and biscuits; and throughout Europe grains were soaked overnight, and for as long as several days, in water or soured milk before they were cooked and served as porridge or gruel. (Many of our senior citizens may remember that in earlier times the instructions on the oatmeal box called for an overnight soaking.)

    From: Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats by Sally Fallon with Mary G. Enig, PhD.
    © 1999. All Rights Reserved.

  6. victoria

    victoria New Member

    Hadn't read all that about grains before!



  7. bigmama2

    bigmama2 New Member

    wonderful info!!!!