Thursday, February 11, 2010
The best advice I can give for losing weight is to cut out all grains, and nuts. Unless you prepare them properly. The problem with nuts is the outer layer or bran. A lot of people are gluten intolerant. Basically gluten is phytate. All nuts contains phytate.
Phytates are the salts of phytic acid. More correctly named inositol hexakisphosphate, the acid (or salt) is a phosphorus based compound found in the many plants. Specifically those high in fiber, with concentrations generally being highest in foods containing large amounts of insoluble fiber. Occurring most frequently in nuts, seeds, legumes, and whole grains, phytates serve as the primary mechanism by which plants store phosphorus. Like so many other things in life, there is some debate about the health effects of phytates.
Untreated phytic acid can combine with calcium, magnesium, copper, iron, and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains.
Scientists have learned that the proteins in grains, especially gluten, are very difficult to digest. A diet high in unfermented whole grains, particularly high gluten grains like wheat, puts an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the results take the form of allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth.
An example of soaking is
Use either whole or skinless almonds. Rinse 3 times per day. Sprouts are ready in 3 days. Sprout is merely a tiny white appendage, about 1/8inch long.
Rinse 3 times a day. Sprout 2 to 3 days until sprout is 1/4inch long. Steam or cook lightly.
Breakfast porridge: serves 4
1 cup oats, rolled or cracked
1 cup warm filtered water plus 2 tablespoons whey, yoghurt, kefir or buttermilk
1/2 teaspoon sea salt
1 cup filtered water
1 tablespoon flax seeds (optional)
For highest benefits and best assimilation, porridge should be soaked overnight or even longer. Once soaked, oatmeal cooks up in less than 5 minutes- truly a fast food. (Note those with severe milk allergies can use lemon juice or vinegar in place of whey, yoghurt, kefir or buttermilk).
Mix oats with warm water mixture, cover and leave in a warm place for at least 7 hours and as long as 24 hours. Bring an additional 1 cup of water to a boil with sea salt. Add soaked oats, reduce heat, cover and simmer several minutes. Meanwhile, grind optional flax seeds in a mini grinder. Remove from heat, stir in optional flax seeds and let stand for a few minutes. Serve with plenty of butter or cream and a natural sweetner like Rapadura, date sugar, maple syrup or raw honey.
If you want to know any more information or recipes about soaking grains and nuts, feel free to leave a comment. Enjoy :)
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Whangarei, Northland, New Zealand
Hi.. Im Katie. I am 20 years old. I am a student nurse. I love learning about healthy eating and living healthy lifestyles. There are so many lies and myths about the food we eat today and I am determined to spread the word. If you have any questions don't be shy to ask. Email me at P.S I am not a doctor, I do not diagnose conditions. I am just hear to educate myself and others. Any symptoms I address please see your doctor.
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