Blog: Chef Jemichel ~ The Chef-Doctor
by chef jem

Properly Prepared Grains

Two basic traditional approaches to preparing grains.

Date:   11/4/2013 6:20:26 AM   ( 6 y ) ... viewed 1996 times

Grains can be problematic for people to digest and for a number of reasons including the fact that commercial grain products have by and large been manufactured without properly preparing the grains. All grains are better digested by at least pre-soaking them to release the inherent anti-nutrients that are the grain's built-in protection against predators. The next step beyond the pre-soaking is to sprout the grain which will multiply the nutritional content within the grain. Sprouted grains therefor make a superior flour!

To Your Health Sprouted Flour Company is one source of sprouted grain flours and they are now ready to take the next step in their operation that requires additional funding that they may get via a grant. They are asking for support just with your vote! The company founder writes:

I have submitted an application for a grant to help us continue to automate and grow our sprouting production. Sprouted products are
everywhere on the grocery shelves these days. We're working hard to keep up with demand. Many of the sprouted products you purchase probably were made with our sprouted grains and flours.

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August 18, 2015 -

"In all of the cultures Dr. Price visited, those people who ate whole grains soaked or fermented the grains before eating them. Examples of the recipes they prepared are muesli and sourdough bread. Our ancestors knew to do this instinctively. Grains are seeds and they resist sprouting until conditions are right. This makes it hard for us to digest them, so the fermentation process actually emulates the sprouting process. Fermentation makes digestion easier for our relatively short guts, unlike the domesticated ungulates, which are herbivores and thrive on grasses because of their multiple stomachs and very long guts."[1]

Thinking ideally (as I do) - I encourage people to make their own food including virtually all the grain and flour-based foods, i.e. bread making. I like to mention that sprouted bread can be eaten raw! It is known as Essene bread. Conventional "health" markets typically carry varieties of Essene bread and yet it can be made at home. I find it easier than baking bread however baked sourdough bread can be made at home as well! My favorite bread is sprouted sourdough rye!

***
May 10th, 2016 -

Just offered this comment at GourmetGourmand:

Thank you!

I connected with the mushrooms through your delightful descriptions!

I think I have a couple mushrooms in the frig (now that are dying to be sautéd)! I just need the brandy. Speaking of which – here is a source for Biodynamic brandy:
http://www.marianfarmsbiodynamic.com/alcohol/

You might consider using sprouted flour for this and most any other recipe calling for flour. I can recommend:
“To Your Health Sprouted Flour Co”:
https://healthyflour.com/
[2]


***********^***********
Notes:
[1] http://us7.campaign-archive1.com/?u=97d3a062fe3fb883ffe1ecfcd&id=7e04859b6e&e=1b0f72e169

[2] http://www.thegourmetgourmand.com/crepes-wild-mushrooms-gruyere/#comment-9642

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