Never Soak Your Grains Again! 3 Surprising Reasons Why

Do we really need to soak our grains? Maybe not! You may never have to soak your grains again, and here are 3 surprising reasons why.
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I have found soaking - and/or sprouting - grains to be so tedious and time consuming. So do we really need to go through all this trouble? If we don't, will it impair our digestion and strip our bodies of much-needed nutrients? Is phytic acid really a problem? I discuss all of this in my latest News from Mary's Nest video. Come join me!

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▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from Mary's Nest discusses whether or not we really need to soak and sprout our grains.

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[MarysNest]

Hi Sweet Friends, So...Do we really need to Soak our Grains? Find out 3 surprising reasons why we may not need to. And one of them actually applies to me!! How about you? Love, Mary

[Inkdraft]

That is very interesting! I am an American but all 4 of my grandparents came from the West of Ireland. When I was a kid, my mother (who was a good cook and always cooked from scratch and used nothing but King Arthur Unbleached flour) was combing my hair one day and found a bald spot. She took me to the doctor and he said I had an iron deficiency. Now that I'm an adult I've found over the last 5 or 6 years that I cannot tolerate any kind of flour products. It broke my heart  but more than that it really caused some problems for my GI tract. Soaking regular grains, soaking flour, making sourdough and  sprouting grains did not work for me, I still had digestive problems. For  the last few years I've learned all about baking with almond flour, etc. I'm sure you know what gluten intolerant people go through. Then I learned about Einkorn flour and wow, it was the answer for me. As long as I don't eat it three times a day for a week I can enjoy really delicious breads, cookies, muffins, etc. My favorite right now are Einkorn flatbreads made on my cast iron skillet. Fast and tasty and they freeze really well. Thanks for the video!

[lindachandler]

There are so many confusing things with food. I'll probably die before I get it figured out.

[eduardosalcedosr]

I like to soak my grains, I'm able to digest them a lot better and no gas afterwards.

[bonsummers]

Yes, I find it's best for my body integrity to entirely grains. For the matter of body integrity, - the body being best able to process and use the grains, without getting gunked by the grains, which leads to disease, … disease being caused by gunking within the lymph, joints, .. etc.
Corn with the additional step of nixtamalization cooking, after sprouting and fermenting (typically grinded for the fermentation, as with other grains)

[debbieminton]

I sure need to get the Phytic out, it has always been a problem for me to digest them. Not Mt It give me a belly, and bad digestion for the other food I eat. I am very Irish, McDonald.

[CleanEatingKitchen]

I love your perspective, Mary! I agree, soaking and sprouting is such a pain. I think you're right on with what you said in this video. You're so wise!!!

[kathygarner]

Mary: It is imperative for peri-menopausal or post-menopausal women to soak to remove the phytic acid as most of us don't get enough calcium for our bone health. Wheat and grains are not the only things that contain phytic acid all pulses (beans and lentils etc.) and also nuts and seeds contain phytic acid. Soaking and sprouting helps to pre-digest the starches making them more bio-available when we do consume them. Phytic acid provides a valuable mechanism for the plants themselves. The hardened coating on seeds is there so that natural consumers like animals will eat and spread the plants seeds so they are meant to pass thru the digestive processes. The bran on wheat contains phytic acid to lock up the Phosphorus and only release it under very specific conditions of moisture and heat. Without neutralizing phytic acid it chelates the minerals from the surrounding substances in attempt to give the seed the highest level of success to grow and prosper. When this happens seed or no the minerals are chelated and stolen from surrounding areas, specifically the gut, leaving the individual less nourished. Most people do not get a balanced omnivorous diet, most of us eat a lot of processed food so if we are going to try and do better with more nutritious bread and grains it is imperative that we make them as healthy as possible.

[joylouise]

Thank you so much for doing your research and presenting another view here. New info I certainly didn’t have.

[leislsmith]

Girlfriend, this is some fantastic information. Thank you kindly for sharing your vast knowledge with us. Bless your precious heart!! ONE <3

[jblut]

Mary, just noticed your prayer table. I knew why I had a connection with you and why I was led to your website. JMJ!

[brendadodd]

I'm so glad you said all this as I can agree with you. I love to cook and bake, though better at baking, I don't want to be to concerned about sprouting my grain either. just want to have fun and enjoy my baking but at the same time know that what I'm making is healthy and good for my family as well as they like what I make/

[oldboarbrain]

You seem like a very nice and well-informed woman.

[sherrybirchall]

I've always had digestive issues with whole wheat and with oatmeal. I just recently heard about soaking the whole wheat flour. I'm trying it right now for bread that I will finish making tomorrow. So, I've definitely got to, at least, try it and see. Also, I'm anemic, so soaking seems like it might be a good option for me.

[Sunny-jzdy]

I know several people that have gluten issues. But if I soak the flour after I grind it...let it sit overnight. Then use it in my recipe as usual... they don't have a problem with there digestive system. So, in that instance.... I have to disagree with not soaking grain before consuming it.

[vtbhoward]

Another tip is too slow cook in the oven for 1.5-2 hours, without soaking. Just pour oats in a 5-cup baking bowl 1/3 the way up. Next, pour in filtered water about 1/4-1/2 from the top. Bake on 325⁰-350⁰ for 1.5-2 hours. Check here and

[sarahale]

Wow, my Irish husband cut bread out of his diet a few months ago. Last week his blood test showed too much iron 😳

[bonsummers]

Fermenting the sprouted grains is also important for best nourishment and appropriately minimizing anti-nutrients from the grains. Grinding and additional water is added for the fermenting. The purpose is to minize or eliminate the 'gunk' properties of grains, and, the anti-nutrient properties of grains, …. which both affect our body integrity / health / virility.
By not soaking and fermenting grains, …. that fluffs up your body, … and more likely to have lymph problems, colds/flus/diseases, joint problems, …. and such, ...

[ilamitchell]

Thank you!!! I too have been researching this and this is such a relief to know!

[thesimplelifewife]

Thank you for this information! I've been looking for the answer to this for a while now.