Anti-Grain
Grains get a bad rap. This is mainly because the grains we eat are refined flour. Refined flour is not a natural product—it is a processed food, but whole grains are natural foods.
Anti-nutrients
Grains have nutritional compounds, but they also have compounds that are antinutrients. Antinutrients are compounds that harm or block nutrition. Antinutrients are not toxins. Instead, they block some of the beneficial nutrients in foods. For example, one type of grain-antinutrient binds itself to minerals and prevents us from absorbing them. So, instead of getting the benefits of minerals like iron, zinc, and calcium, they pass right through.
Gluten
Gluten is not an antinutrient, but many people are sensitive to its effects. It upsets some people’s stomachs, and for others, it causes inflammation that can trigger joint aches.
Sourdough, Anti-antinutrient
Incidentally, sourdough, which ferments grains, also reduces the amount of antinutrients and makes the nutrients, especially the minerals, more accessible. Some supermarket sourdough uses shortcuts that make it less effective. The ingredients shouldn’t list yeast but say ‘sourdough starter’ or ‘natural leaven’ instead. Properly fermented sourdough has an unmistakable, tangy flavour.
Sprouted Grain
Even better than whole grains are sprouted grains. Sprouted grains are grains that have started growing. Grains are nothing more than grass seeds. When the seed begins to sprout, it undergoes a transformation.
Breaks Down Antinutrients
One fundamental change during the sprouting process is that enzymes are activated, breaking down antinutrients. Machines cannot replicate this process. Sprouting makes the grains more digestible and healthier.
Sprout Yourself
It is easy to make your own sprouted grains. Just get some whole grains and soak them in a jar of water for 8 hours. After that, cover the jar with fabric or cheesecloth, gently swish the jar around and drain the water. Rinse your grains every day. Keep the jar out of the sun. In three days, you should have sprouted grains! Store them in the fridge after that. You can add them to salads or eat them for a snack. You can also dry them and grind them into flour or just add them whole when making bread. You can even make super porridge. Sprout yourself and try sprouted grain.
