“Soak Up the Goodness of Life: Start Soaking Your Grains.”  Elizabeth Walling

How familiar are you with soaking whole grains?

May God give you of heaven’s dew and of earth’s richness– an abundance of grain and new wine. (Gen. 27:28; NIV)

This article is taken from naturalnews.com.  However there are many other sources promoting this ancient tradition.  I’ve made reference to soaking nuts and grains before in previous DG’s,  but this article offers a sound treatise on the subject.  I routinely soak nuts and most grains, although I have decreased consumption of our grain intake since learning this information.

“In recent years, countless warnings about refined grains have led many people to make the switch to whole grain foods. Whole grains contain far more fiber and nutrients than refined grains that have been stripped of their natural goodness.

“However, the answer isn’t that simple. Even whole grains have been linked to health issues such as celiac disease and digestive problems.  From Africa to Mexico to Ireland, traditional civilizations have made a habit of soaking grains for a period of time before cooking them.

“The importance of soaking your grains is no myth. In fact, now that we have a better understanding of the composition of grains, we can see clearly from a scientific standpoint why soaking them is so vital.

“Soaking breaks down phytic acid, a substance that binds to phosphorus and prevents the absorption of vital nutrients in grains like calcium, magnesium, iron and zinc. Phytic acid is in the bran, which is why frequent consumption of bran by itself can cause serious digestive problems such as irritable bowel syndrome (IBS). Whole grains also contain enzyme inhibitors which prevent proper digestion and absorption of nutrients.

“Soaking activates (neutralizes) phytic acid and enzyme inhibitors, breaking them down until they are no longer harmful. As grains soak, their vitamin content increases, especially the B vitamins that are so lacking in our modern diet. Soaking grains makes nutrients easier to digest and absorb.  Water for soaking should be warm and slightly acidic. Adding a small amount of apple cider vinegar, lemon juice or cultured buttermilk to the water will improve acidity.  As an added benefit, soaked grains tend to cook much faster than grains that have not been soaked.”

Prayer Power
Father, we thank You for continued knowledge and revelation on how to care for our bodies.  May You give us strength to implement what we know is true and best.

Link of the Day
Be Kind to Your Grains …And Your Grains Will Be Kind To You

Blessings on you as you experiment with soaking your whole grains.