Do We Need To Soak/Sprout Our Grains | Is Phytic Acid Good | Nourishing Traditions | Makers Diet

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Ok Y'all, today we tackle a BIG topic - Do we need to soak or sprout our grains? What is Phytic Acid? Is Phytic Acid good or bad?

While organizations like Weston A. Price Organization and books like "Nourishing Traditions" and "The Maker's Diet" (all of which I HIGHLY recommend) talk about the importance of soaking and sprouting grains before consuming them, they don't really go into the science behind it.

Usually you just hear "phytic acid is an anti-nutrient, so you MUST neutralize it by soaking or sprouting grains before consuming it."

Today - we are going down the rabbit hole. Join me.

TIMECODES
0:00 - Intro
4:30 - Question of the Day
4:38 - Why Do People Say to Soak/Sprout Grains?
5:46 - Reason #1 to Soak/Sprout Grains Part A
6:40 - What is Sourdough
9:46 - Historical Evidence of Ancient Bread Baking Techniques
15:30 - Reason #1 to Soak/Sprout Grains Part B
19:56 - Reason #2 to Soak/Sprout Grains : Phytic Acid, Is It Good or Bad?
29:28 - How Much Phytic Acid is Neutralized in an Overnight Soak?
31:09 - How to Soak/Sprout Grains. When You Should Soak/Sprout Grains.
35:06 Conclusion

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[GrainsandGrit]

***QUESTION OF THE DAY**** Do you currently sprout or soak your grains? Why do you do it?

[jessicawhite]

I have not started yet, I was trying to figure this out. Just found a kitchen mill at goodwill for $7.49!

[barb]

Great info. I don’t sprout or soak my grains. All my digestive issues went away when I started milling and baking our bread. Love you and Sue Becker. ❣️

[renmuffett]

I agree. And I love the cookbook. The oldest cookbook I read was in 1972, (I was 17) given to my mom by an 85 year old man, that belonged to his mother. It was written in the 1800s. The measuring devices, instead of a cup, was written teacup. My mom had a set of antique measuring teacups. It was awesome. I didn't see soaked grains there either.

[jessicajohanson]

From someone who does make sourdough bread, you have your starter and you add it to the rest of the flour and moisture that you are going to add into it and you let the whole bulk of your flour ferment for 12 to 24 hours depending on your taste, to the desired degree of sourness. So in a true sourdough bread, all of the flour in the sourdough loaf would all be fermented with the sourdough starter. 👍🏻

[albanygual]

I agree. I just pick my battles. I have been milling my own flour for maybe a month or two. But sourdough does ferment all the flour. That is what your starter does. I personally dont add extra flour. It ferments the dough, and then I bake my loafs, buns, pizza dough, etc. But I still make pancakes, crepes, crackers, and pasta without fermenting or soaking, and we love it and feel the benefits. Thank you for your videos ❤!!

[elaineaugustin]

I use to mill spelt and make bread every day. I developed a problem and went to eating Ezekiel by Food for Life. I later started my own sourdough after being introduced to Jovial and I did very well for a while on 100% Einkorn sourdough bread. I am now going back to it. Ezekiel is almost $8.00 a loaf at Walmart and it is hard to get through Azure ...Back ordered this month. Thank-you for posting this information. It has encouraged me to wake up my starter again, My favorite bread is a whole grain round loaf, all Einkorn.

[notthistime]

There you go making sense again! I soaked and dehydrated my grains ONE time. It was too much work for me with everything else that I had to do in my day. I'm so glad you set me free from feeling guilty that I don't have time for that step.

[bigdanny]

The problem with bread is the white bleached bread full off chemicals that won’t get moldy even if you leave it in the garage for 3 months

[rebeccaligler]

I love the texture of our bread when grains are soaked. I believe we need more research on nutrition and phytic acid. As for colon cancer, soaking or not is less important than grinding your own. Period. I decided I will keep soaking. I appreciate your counter perspective and really appreciate your work and intentions ❤️

[kahnaemery]

At 32 minutes, sprouting grains; I kept the mesh that garlic was wrapped in at the store to cover the jar. I used two if the mesh was too large when I sprouted seeds.

[kathyashwell]

I am so grateful to you for this video. I have milled organic wheat and have made my own bread for 4 years. Last week a nutritionist told me I had to sprout my wheat if I wanted it to be good for me and it really sounded like a pain to add more steps to my baking. I am so relieved after watching this video 🎉

[heavensdaughter]

Sue Becker was the one who got me to start milling organic Einkorn. Because it is the original ancient grain(the way Yah created it) I can eat it being gluten intolerant. I’m really happy you addressed some of these issues! I get tired of the sourdough craze and everyone saying it’s the best way to eat bread. For those of us that are histamine intolerant, fermented foods are detrimental to our health! I really appreciate you clearing these issues up for so many!❤

[lindapearson]

I always soak & sprout my grains, then low heat (less than 110 degrees). I only grind right before use. I had always heard that it made them easier to digest.

[tracysolomon]

Thanks for your research and sharing this information with me!!

[susantaylor]

My husband is diabetic and I have stomach issues that's why I been wanting to make my own breads and give us better health

[jamiebonanno]

This is a fantastic video! Great information and so well thought out. Thank you for sharing!

[susiet]

I generally don’t soak my grains before starting a loaf, but I always ferment my bread dough 12-24 hours before baking. My rye sourdough starter is such a little workhorse. I’m so thankful to have added it to my other types of fermentation (kefir, kombucha, fermented veg).

[wendywrenn]

I read that soaking dissolves the protective enzyme inhibitors so that the grain can sprout and that this releases enzymes which make the grain more digestible and nutritious.

[christinerachelle]

Hi Felicia! Thank you so much for all of your hard work. I’m 60 years old and I’ve been making sourdough from freshly milled grains for about a decade. The doc says I have carb intolerance without being diabetic. The result of carbs is rapid weight gain (which skyrockets my blood pressure) not blood sugar issues. I would love to know if you have any words of wisdom on preparing grains that could lower the carbohydrate count. P.S. I agree with everything you are stating…unfortunately there is a lot of misinformation out there, bravo!