I sprout ALL my grains before milling. I have lived in serious pain from fibromyalgia for 25 years and had absolutely no idea how my pain was being constantly triggered by my food. I’ve eaten organic homemade food for over 20 years but only in the last few have I made this discovery through my own experience. For me, the phytic acid even found in beans I don’t soak for 36 hours will trigger a week of extreme full-body pain. I think we are all different and have unique reasons for doing the things we do but there are no right or wrong answers for anything. We are all on this same journey to understand ourselves and how to live our best lives for us and our families. We all just need to keep asking questions and be willing to explore all the answers we seek.
The sourdough process works for me. Sure, I’m not avoiding all phytic acid since I occasionally make flat and quick breads, but I think I’ve struck a balance.
Hey, if it works for you then continue to do what works for you. I totally agree our bodies our different. This video is mainly to shed truth on a topic that many people don’t know much about. They just repeat what they hear and I don’t think most people HAVE to do it this way.
I think our gut bacteria makes a difference as to what we can eat to some extent. Some people have a more diverse gut flora than others. Highly processed food with emulsifiers can offer be a culprit
I say it boils down to the person. Meaning not all chemistries are the same. like celiac disease. My opinion maybe 5% have issues with all these things.Secondly, marketers have found a way to seriously cash in on things like gluten. Some clinical studies show what you say. Again what amt, who sponsored the study and the person. Me i order a yearly chem blood test through lab corp/life extension. I eat ton of seeds, nut, whole grains, vital gluten, legumes and beans. ZERO EFFECT ON ELEMENTS IN MY BLOOD. IM 71.
I often wondered in biblical times if grain was soaked by the miller then dried before grinding before he then sold the flour to the people. From the stories I’ve read when the women of the house was to quickly make bread, she went to her flour storage bin and made bread, from the flour she got from the miller, there wasn’t time to even soak the flour. Then you read of the loaves of bread that were given to the priest for the temple, was that from sprouted grain? or when Joseph when he stored 7 years of grain, was it sprouted before storing? Knowledge has increased so much to where it’s gotten downright comical to borderline legalistic… “we must do thus and so before consuming”.. we are told to soak nuts, grains, seeds…. Ugh… don’t eat the skin on the nuts… ugh. What did people do centuries ago without this so called health information came out. Ugh… how on earth were we able to draw breath before all this so-called healthy information came about. Ugh… Thank you for bringing your information to us. ((( I have now been eating milled bread 3 yrs from unsprouted grains, no bloat no digestive issues. Before milling, I couldn’t even eat so-called wholegrain bread from the store. But when I mill my own flour, no issues. )))
Oh and to add, since watching my diet, only organic, no processed foods at all, only cooking from scratch, cooking only with tallow, or avocado, coconut oil, honey as a sweetener or coconut sugar if cooking something sweet and of course milling my own flour. I’ve been off thyroid meds and anti inflammatory med two years. I have hashimotos, one thyroid gland removed and the other was dead for 35 yrs. After cleaning up my life, I’m meds free. There’s something to this way of eating and I never want to go back. I did get lazy and purchased some sprouted whole grain bread from the store because of time restraints and paid a painful price for a week. I’m back to making time to mill and bake my own bread. You are a dear soul Felicia and I pray God continues to bless you and your family.
WOW! That is an absolutely amazing testimony! Praise the Lord for His goodness and His food that He has given us!!! It’s amazing what happens when we just do it Gods way ❤️❤️❤️
Interesting. I’ve been wondering about where Sally Fallon got the soaking thing. I thought she’d said Dr Weston Price discovered that when he traveled the world studying the primitive people groups. So I read his book about Physical degeneration. I never found anything about anyone soaking or even fermenting! Not that it’s not possible some people may have, but Weston did not mention it in that book. Thank you for the info! I’ve heard someone recently mention the grains sprouting & beginning fermentation in shocks, but that it was for ANIMAL FEED- not humans.
I meditated yesterday and asked God in what my body is deficient. He gave me this vid this morning. 2 weeks ago I planted 7 row of wheat. So I'm in the right track. Thank you for your courage in telling us this important knowledge. ❤
I do have Sally Fallon's book. But when I read about the 'sprouting' while drying the wheat in sheaves I was totally turned off the book. I knew that there was no way you could store wheat that was sprouted. And I was impressed when I heard Sue Becker talk about phytic acid and more or less say the exact opposite. I did at one point get a book called 'Is your flour wet' but I don't think I ever made any of the recipes, it all was way more effort than was worth it.
Yeah I was disappointed about that part in the book. But there are so many other great recipes in the book, I still like it. Just really wish they would omit that part!
I totally agree with you! I think that the WAP foundation has missed the boat on this one. Do I still love their overall messaging...yes. Still a go to book for me too!
I have purchased the Nourishing Traditions book after watching videos of the women mentioned in the video. The book is different to read with a thorough discussion in one column on each page, with recipes in the other column, seems written with reproduction of scientific references, but what you read on page 112 about the grain sprouting in the field and in the stack, I wondered over. As born and raised on a farm in the 50s and 60s, where we grew wheat and barley grains, etc. for pigs and dairy cows, I know that grain that could not be harvested and driven into the barn, before it had dried down far enough and stood too long and was wet, it started to sprout and that meant it could not be harvested . We harvested with a self-binder, which tied the grain into small bundles of straw with the grain kernels on it. During the winter the grain was threshed and ground for grist. The straw was given to cows and pigs as bedding. In the 60s, we got a combine, which threshed the grain in the field and the straw was pressed into bundles and taken to the barn. On RUclips, there have been various claims about phytic acid, germination and soaking. If the scheme with presentation of experiments and measurement of phytic acid is interesting and if it is based on a scientific basis, it is probably the most credible to date. I have baked sourdough rye bread since the early 80s. The past 15 years with wholemeal flour, ground at home on a stone mill. The sourdough is based on granulated German sourdough. I make a three-step pre-dough from a basic sourdough of freshly ground whole-wheat rye flour and spring water. It stands for a day at room temperature at 22 ° C, fed but wholemeal flour and water, stands for 15-24 hours at 22-28 ° C, fed again, stands at 30-33 ° C for 3 hours. 400 g of sweat rye and 300 g of spelled are in the freezer, take out and grind to a temperature below 20 ° C, put the water in the mixing bowl, stir in half of the flour, add the predough and mix in the rest of the flour for adequate hydration, add salt at the end together with possibly sunflower seeds, linseed, pumpkin seeds and possibly soaked spelled kernels. I have tried sprouting the grain and tried soaking the flour, but I don't mind them anymore, as what I have done is obviously close to what the experiments with phytic acid show a significant reduction after 24 0g 48 hours. As I understand the graphs, you grind the bread flour on day one and knead the dough on day four. Does not 50% of nutrients disappear in the first day !!! Well, I grind for the bread dough on the day I knead and bake. Well, but in experiments they do the same with different flours, so maybe it doesn't matter that the flour stands for several days, for the correctness of the experiment. Thank you for looking into the various claims about phytic acid and methods.
OK, I finished the video and I’m quite impressed. I don’t think I will worry about this much anymore. I enjoy making bread sandwich bread, especially with fresh yeast that’s commercial, but I do still like to make my one wonderful crusty sourdough loaf each week and I do ferment it for about 48 hours. So, I appreciate getting the benefit from that as well. But I’m not gonna sit here and stress about it. I’m going to enjoy my commercial yeasted freshly ground loaves and feel good about making them now instead of thinking I’m somehow cheating. Thanks Felicia. I appreciate it.
Here is some information I found years ago that matches: Phosphorus is an essential nutrient for sustaining life on Earth, where it plays a central role in the transfer of energy within organisms, the structure of the genetic material (DNA), and in the composition of cell membranes, bones and teeth. Phytic acid is the stored form of phosphorus found in seeds, nuts, legumes, and unprocessed whole grains (concentrated in the outer bran layers). Phytase is the enzyme that neutralizes phytic acid and liberates the phosphorus. This enzyme co-exists in plant foods that contain phytic acid. The grains that are high in phytase include rye, wheat, barley, and buckwheat. Phytase was reported to be inactive in dry conditions, whereas it was activated in wet conditions to degrade phytate. (And phytase is activated and works faster in an acidic environment. Like fermentation.) About the possible benefits of phytic acid (I haven't checked the studies, just took note): The binding of iron promotes antioxidative activity by reducing lipid peroxidation and free radical generation (Bohn et al. 2008). Phytic acid-zinc interactions reduce non-specific deoxyribose nucleic acid (DNA) synthesis and lower serum cholesterol by lowering the zinc/copper ratio, which could prevent cancer and coronary heart diseases (Norazalina et al. 2010). Phytic acid also reduces the calcification process that can prevent renal stone formation (Grases et al. 2006). The influence of phytic acid on starch benefits diabetic patients and promotes colon health by lowering the blood glucose response and slowing down gastric emptying (Yoon et al. 1983). One study has also correlated decreased osteoporosis risk with phytic acid consumption…
I used to be a die hard in the soak/ sprout club. However, I have completely changed my thoughts on this in the last few months. I think it just comes down to the fact that I did not have all of the information before. Thank you for shedding light on this picture!
Preach it sister!!!! Yes, there may be some people who have health issues that may require it, but God didn’t give us something that we could not eat! I love you pointing out that processed white flour doesn’t have phytic acid. It blows my mind that people think that!
Phytic Acid or IP6 is a demineralier. When my husband was diagnosed with homochrotosis (too much iron) IP6 was one of the options available. That being said...it was much stronger than what you would normally get in wheat. This reminds me of so many things....how the truth is twisted into something almost unrecognizable!! Do I sprout...sometimes...but just cuz I love the sprouts!!!! Do I soak....sometimes for certain things. For myself, I am more concerned with mold than phytic acid. Mold can be very toxic...and phytic acid is questionable...my choice is for the most part not to. l
Yes excellent point about the mold. I’ve had grains go moldy and eek, terrible! And I agree about Ip6 being way stronger than just consuming phytic acid in its natural state in grains. Almost like that’s how God intended us to have it 🤪
Thank you for this presentation, especially the university of Colorado study. This morning I was reading notes about phytic acid on the Pleasant Hill Grain site on their rye grain page.
I don’t soak and sprout my grains, and this is the first time I’m hearing about phytic acid. I’m pretty sure people in biblical times had no idea what phytic acid was. I never heard anything about soaking grains before grinding them with a millstone in biblical texts, so I’m glad to just grind and use.
Wow, So important for me to hear. I have to follow a "Hemochromatosis" diet and phytic acid is important. Soaking nuts, seeds and grains is not recommend.Thank you!!!!
Thank you so much for this very informative video. It is actually what I believed to be true all along but had never seen an actual study. I mill my flour, have never sprouted my grain and I am a very healthy, active 70 year old. I do make sourdough as well simply because I like the flavor. I really believe in the end a good balance in all things is the key. As a society we seem to want things boxed in extremes but again, there is a lot to be said about a balance in all things.
Phytic acid isn’t the only reason to make sourdough bread. I’d argue it isn’t even the main reason. There are other health related reasons to make sourdough bread, namely gluten sensitivity. I was gluten free for 10 years. I began making sourdough when I learned the fermentation process partially digests the gluten in the wheat making it easier to digest. Ppl who are sensitive to other bread, can often tolerate sourdough bread, as in my case. It does still contain gluten, therefore ppl with celiac disease can’t eat sourdough, but gluten sensitive ppl might be able to digest it. Learning to make sourdough changed my life. It is now an all time favorite hobby. It’s an art form and I learn something new with every loaf I bake. It’s definitely NOT a waste of time. Besides…it tastes WAY better than bread made from commercial yeast. With that said, I enjoyed your video. I learned so much I didn’t know about Phytic acid. Thanks for the information. 😊
True, there are other reasons. And you're right about the flavor - it has a certain tartness that can be quite delicious. Watch more more sourdough videos in the near future :-)
I have been “afraid” of grains for over a decade. By despite my attempts at eating no processed foods, whole food, good quality natural oils, organic, etc. and I am struggling with my health. Boy don’t wish we were neighbors. I’ve done all the things, vegetarian, paleo, all organic, carnivore, and I am struggling. So after my friend told me about Sue Becker and I listened to a bunch of her stuff, I started buying organic whole grains. I ordered a mill but it’s back ordered. I’ve been grinding in my vitamix. The one problem I am facing with eating grains now is weight gain and pains in my abdomen. I am praying it subsides and the nutrients from the grains will help heal all the other issues I’ve been having. Any thoughts?
I do have some theories about this. When I first started milling, my husband had heartburn for about 6 months every time he ate our bread. It eventually went away. Now he ALSO had bad heartburn before we ever introduced FMF in our diet. And his diet was also garbage. For him, looking back over a decade ago, he clearly needed time to just heal his gut. He would get bad ulcers and things just weren’t good even though he was in his 20s. I think when our bodies switch over to real food after years of not being kind to our bodies or (as in your case) possibly just not giving our bodies what it needs, there is a period of adjustment. As far as weight gain goes, my theory is that weight gain is possibly what your body needs. OR another theory of mine is perhaps your body is starving for nutrients at a cellular level. So when it’s now getting these nutrients, your body doesn’t know when it’s going to receive them again so it holds on to as much as possible. I think there’s also an adjustment for people who have been low to no-carb eaters for a while too. Give your body some time to adjust. Also, you don’t have to dive in and eat nothing but FMF bread. Maybe start at once a day, listen to your body, and go from there. 😀 again, all my theories!
So I will be vulnerable here and state that I don’t even know what soaking and sprouting are, how to do it, and mostly why!! I love milled flour and just go about milling and baking. Simple. Is soaking where you mill first, add your liquids, then sit for an hour before proceeding? I’ve done that! But if it is literally soaking the grains, then drying them to be able to mill….not gonna do it! And I have sprouted seeds and grains for my chickens, but can’t imagine sprouting, drying, then milling to bake! I am off on all this? Clearly I have just skipped all info for years on soaking and sprouting. I just want to get to milling, cooking, and sharing. Can you please give a description of exactly what the process entails of soaking and sprouting? I understand I am probably in the minority here, but there are probably others who lack the specifics. I’m still not going to do any of it, but thought I would take this opportunity to educate myself. And sourdough? I love the taste and so do my grandkids. Have made several loaves weekly for many years (along with milled wheat bread).
Yes sprouting involves sprouting the wheat berries, then drying them, then milling them. Agreed. Lots of work! Soaking is usually referring to soaking the actual flour (like a sourdough) or, in reference to oats, beans, nuts, soaking the grains and beans before using them 😀
Hey 👋🏽 and no I don’t soak or sprout. I’ve heard of that but tbh I’m new with milling and baking bread at home and was trying to go simple. Now I will say I was buying sprouted bread and oats before because I heard those were best and some of the only clean real ingredients foods I could find.
Hey go easy when you’re a newbie! And, frankly, real whole grains are just the way to go. There are benefits to sprouting and there are benefits to not sprouting!
Girl, you know I’ve got a video for that too 🤪 Actually, no. Surprisingly here in the United States most wheat farmers do not use glyphosate. Here’s the video! ruclips.net/video/JdA8kSrGWfI/видео.htmlsi=eXoFJlag1-Gk7XbR
I’m very interested in this subject. And I have just started the video so where I’m at right now is it concerns me that experts seem to think this acid is so awful. I have tried sprouting grains. It’s quite a pain. I do sourdough as much as possible, but when I use freshly ground grain, I don’t get as good a result as when I use commercial yeast. They talk about this Fatic phytic acid in all kinds of food, not just grain. It’s in nuts and seeds. It’s in a lot of vegetables, and frankly, I find it rather strange that everything we’re supposed to be eating is somehow bad for us unless we do something special to it. I don’t think God would make the world like that. I think they are overthinking the subject. But I do think fermented, sourdough bread is probably healthier for you than regular commercial yeast. So now I’m gonna watch the video and see what you have to say. And thank you for this video because it’s something I really have pondered.
Thank you for providing all that information. I recently started milling my own flour and I never knew any of this before. I think a balanced diet is essential for everyone, unless there are specific dietary restrictions. I really appreciate your enthusiasm, and the way you express yourself ♥
I will never go back to dead flour! We are so much healthier since I started milling my grain and baking the breads. Worth every Saturday I spend in the kitchen
save the time and eat a balanced diet 🙂 i grow and eat oats. i eat them when still green right off the grass! i do same with barley and khorasan. been doing it for over 20yrs. if there is a healthier old man around i would like to meet them. i stopped telling people my real age because people keep thinking i am in my 50's! don't i wish! there is nothing wrong with phytic acid in natural levels. in fact, in our toxic world, we should be maximizing its intake.
I’m extremely impressed with your on camera presence. You have a unique ability to capture the attention of your audience. Oh by the way, the topic was extremely informative.
I’m so happy to recently learn that you are here in Sunny, Hot Florida. I recently watched your video about the myths for storing grains and that you showed that you keep yours in a shed here in Florida. That makes me happy that my storage opportunities are expanded. 😊. I’m coming up on 1 year of milling for our breads and baked goods and I’m loving it. I have been making our bread for 4 years now but having the whole grains now is wonderful.
Wonderful! Yeah, so many things we find online just don't apply here in Florida, right? Well, I figure if they store well here, they can store well anywhere.
I bake sourdough for the taste only....love the tanginess and chew of the bread. I do not soak my grains but have heard that sprouting increases the vitamin availability in the grains, but I don't have the time to soak, dry, and then grind the grains. I have soaked grains for rejuvenic ... not sure how that is spelled. I appreciate the video, I have just recently started watching your channel. I have watched Sally Fallon and read her books, I have followed Mary as well, no books though. There are many out there that believe it is better to soak and there are those that don't worry about it. I try to have an open mind and let my body tell me if something is not right. I can tell you for sure that I cannot eat store crap bread without feeling it in my joints the next couple of days. We need all of the nutrients that God has provided in whole natural foods, he designed these amazing bodies. I try not to jump on any bandwagon because it is popular on social media. Again, thank you for your insight and video.
The amazing way God designed food. Cofactors make all the difference. Phytic acid, making sure our body absorbs just the right amount of the minerals in the bread along with fiber to do a clean sweep on the colon! His ways never cease to amaze me.
Thank you!!! Thank you! Thank you!! This has been my beef with the sourdough/WAP community for years!! I cringed this spring when I heard Joel Salatin of Polyface Farms concur with the WAP foundation about partial fermentation of seed in the stook on the field from a light dew......Ugh....Like what happens when its a HEAVY dew...or a 3 day rain sets in.....the whole crop is lost!!! Planning on a famine???? Weston A Price never ever mentions Phytic Acid in his book!! Or the term anti-nutrient! He does say ""It is also necessary to realize that many of our important foods for providing vitamins are very low in body building material. For example, one would have to eat nearly a bushel of apples a day or half a bushel of oranges to obtain a liberal factor of safety for providing phosphorus; similarly one would be required to eat nine and one half pounds of carrots or eleven pounds of beets each day to get enough phosphorus for a liberal factor of safety, while this quantity would be provided in one pound of lentils or beans, wheat or oats."
Another point...It seems that almost all whole plant foods contain some kind of anti-nutrient! Whole foods, IMO, work in a synergistic way that we cannot fully understand. It's called Food Synergy. To isolate one nutrient or compound as bad or "anti" misses the term "whole". Only whole wheat berry has the germ and the bran intact and that is where most of the vitamins and minerals are. The richest source of Vitamin E is found in the germ of the wheat kernel and Vitamin E is needed by every cell in our bodies.
I've read that fresh milled flour begins to lose nutrients as soon as it's milled. If it's true, then if used in sour dough that is fermented for many hours or days, then wouldn't you have much less nutritional food?
Yes, once the grain is cracked open nutrients start to oxidize. However I think in the case of sourdough you’re basically trading some nutrients for another. It’s why I advocate just eating a well balanced diet 😀
I was thinking this also! I would rather eat yeasted bread the same day it was milled, than sourdough 2 days later, because it would have lost most of its nutrients!
Felicia: I would recommend we all do our research. It is important to check the individual's credentials of those whom we accept nutritional advice and their motivations for offering this advice. I do not have much confidence in the advice that is being offered by Sally Fallon as most of it is outdated and contradictory to clearly researched modern science. And while some laypersons can read research they may not be able to understand it. In your illustration (a good example) you have clearly done your research and are making recommendations based on science, not just your interpretation of the materials you are presenting. Does any of your research show the effect of longer ferments in the refrigerator overnight or bread dough stored in the refrigerator for week long periods, on the phytic acid levels? The Einkorn results were very surprising. Good Work you have presented viable data to explain your ideas. Now to the next elephant in the room, the lectins in all seeds.
I really enjoyed this video! I understand completely this is kind of left field, just from the camera your overweight, I am not saying that in any mean way. I’m just seeing if you’ve addressed that specifically with many saying fresh milled or not is detrimental to a healthy weight.
Yes, I've battled weight since I was very young, long before I started freshly milled wheat. Truth be told, I eat less of it than anyone in my family, yet no one else in my family is overweight. I need to practice more of what I preach. But I will say, it's easier to be satisfied with whole grain bread. In fact, I detailed for my email subscribers a couple years ago how I lost 15lbs in just a month or so eating nothing but whole grains!
I'm a new follower and love your content. ❤ I'm new to milling and only just started baking with flour that I ground myself. It's so cool! And SO DELICIOUS! I've never heard of phytic acid or the controversy about it. I did read recommendations to soak the wheat before milling, but it seemed illogical to me to sprout something you plan to grind into powder. More importantly, it sounded like way too much trouble and I'm generally lazy. 😄 God bless and keep sending out the great content! P.S. As for the "haters," just remember John 15:18-25. 🙏
So just to be clear. Modern wheat, hard red for example is as nutritionally beneficial as einkorn or ancient grains? Also modern yeast is not harmful and as good as starter? Need to know please.
So many times i think we avoid listening to that Still, Small voice since so many preppers and millers with perhaps the best intentions disguise their beliefs as facts...Everybody's body has different needs...what is a miracle to some (sourdough, fermented foods) can be a detriment to others (histamine intolerant people or those with Interstitial cystitis etc...)...God wants us to do the best with what we have, and the pressure to be somebody else's idea of what that looks like can be overwhelmingly counter productive. Feeling like i am not truly a bread baker who loves my family because i don't make sourdough has been a major stumbling block that i could only overcome with God's guidance. Jesus lightens our yoke; let's not add to others burdens with opinions or perhaps even an attitude of superiority or competitiveness. Let's all have Grace with our grains and grit. Thank you for helping clear up this issue sweet lady, and for giving us organic grain options ❤
I like the taste of a long fermented sourdough crusty bread, but I also love a freshly baked yeast loaf out of my Zojirushi supreme bread machine. I mill all my grains and buy from the Bread Beckers store. I've been their customer for over 20+ years. I was gf for almost 12 years due to health issues which led to many vitamin and mineral deficiencies. I did reintroduce whole grains with my own sourdough made with water and freshly milled kamut. It took me about 9 months to totally switch over. I now eat all the grains and really enjoy the different flavor profiles. I only use sourdough now when I want that flavor or I cheat and use kefir. This was great information in your video, thank you for all the resources. I will also give your sponsor a try. I like supporting family businesses.
Thanks so much! I love sourdough too, but I do not believe we need to be religious about it. Real whole grains matter more than sourdough or commercial yeast 😀
But you failed to mention that the Einkorn wheat starts out with waaay less phytic acid, according to the study you shared. So, even though it increased with baking, but only by 1% (weird, I wonder why?), there is still way less phytic acid in the Einkorn bread than in the other breads. Also, you should at least mention gluten in the video, even though you're talking about phytic acid. Einkorn and sourdough are widely used because of gluten sensitivity, not just to avoid phytic acid.
Gluten is another video 😀 and, frankly, the most important thing people need to focus on is if they are eating a true whole grain. It doesn’t matter if it’s an ancient grain or not, if that flour has been sifted and the good nutrients removed it simply doesn’t matter as much.
Sourdough products help me vs regular plain flour. I have a sensitive stomach. I am not saying i am anti phytic acid. I sprout microgreens seeds as they are super healthy
I sprouted my wheat for quite a few years after reading about phytic acid in nourishing traditions and other websites. Just recently I started following Bread Becker's and was so surprised at what she said as it so contradicted what I understood, but it made sense! I have since stopped sprouting. I do make sourdough, but for other reasons.
You do sprout when you’re in a famine situation to create vitamine C from grains/beans if that’s all you have to eat (a vitamin they don’t have initially). Thus eating non-sprouted and sprouted grains/beans for complete nutrition. I really enjoyed Weston A Price Foundation in the past.
I look at it this way. Modern food has stripped away all nutrients…I.e., APF, no benefits unless they put it back in as a supplement form. I have been eating FMF for not very long, I am learning as I go……but I tell you, I feel the difference. My body is happier and I don’t have gut issues after eating it. And I don’t soak it either.
I love how einkorn increased! True science reveals anomalies and doesn't just promote one idea. Wish our politicians could learn this so we didn't just have to consume their 'science' propaganda! Well, this is food for thought... maybe I'll soak my beans but not my grains! If I soak my grains I dehydrate the following day so I can mill them dry. My guess is like everything else, as you age your digestion isn't as good at breaking nutrients down for absorption. I don't break protein down as well as when I was younger. I don't absorb vit. d or the B's as well either. So I say DONT STRESS, do what you can do and enjoy whole foods because if the food industry has their way, we won't be getting true organic stuff much longer. I pray that doesn't happen!
Ok, i still dont understand why phytic acid is. But what i do know is that it acts as an anti-inflammatory and has lots of antioxidants. I have several autoimmune diseases and fighting pain every day. I am very happy to hear about the anti-inflammatory part. As a 51 or 52 y/o ( I can't remember and dont want to do the math right now) i am happy about the antioxidants. Thank you for your information.
Thanks for the info. Do you or anyone on this channel know if this is true for seeds and nuts as well? I buy organic raw nuts and seeds and I have been soaking them but would rather not if isnt necessary. I would imagine they didnt soak the seeds and nuts in Bible times.
I don't soak or sprout… And the only reason I make any sourdough at all is because I absolutely love the flavor :-) And with that, I don't only eat sourdough, because I love me some yeasty bread! Thanks for sharing everything you've learned!!🤗
I live in Florida. Everyone is FAT. I am 56, and thin. I do not eat grains, for years. When I do, every bone that I have broken, reminds me, the next day.
Man i wish they would have included Kamut. I'd love to know if it performed like Einkorn. Ugh. I love the flavor of Kamut but would happily switch to Hard white if I need to.
I don’t think it’s necessary at all. I mean, when you think of our ancestors I’m pretty sure they just gathered the nuts and ate them up ha why would they want to soak them???
I started milling my wheat because of this channel and I started sourdough out of curiosity. And over time I realized that my body (skin issues in particular) did not flare up when using sourdough. So my sourdough use has nothing to do with phytic acid…unless that’s what causes my skin issues 😂
Great video, thanks! In ancient times did they really sprout their wheat? I just can't imagine that with all they had to do. Do you know whether or not they did?
I just don’t think they did. I don’t see much evidence of that. At most, they just ground up the grain into flour and then from there they may have done some sort of fermentation to it.
Great information, I just wish it didn’t come with such a condescending attitude. Once again, not a video I can share because of the way the information is presented. But, bless your heart for trying.
She doesn't seem condescending to me at all, just very passionate. She's done a lot of research, so I wouldn't dismiss her because of her presentation, If you can, just check her resources and glean what you will from it.
I don’t care about physic acid, I just need to be able to digest my bread. That’s why I do sourdough. Currently trying to figure out how to make it less sour so that kids will eat it, so that I don’t have to bake two different kinds of bread. Sourdough seems to be doing the trick for me, though.
shorter fermentation and more starter gives a less sour bread I believe. If I'm using wholemeal flour (not milling my own yet), then I'm not too keen on the sour taste and like to make and bake on the same day.
could you please fix the link for the study on phytic acid by the University of Colorado. I'd love to see the report for myself and the link is not getting me there.
Nope. Not true whole grain. Even whole wheat flour from the store has been sifted plus it’s been sitting there for who knows how long so many of the nutrients have been oxidized out.
@@GrainsandGrit No, I wasn't able to afford one, but I buy stone ground whole organic wheat. I have spelt, hard red wheat. I had chronic IBS for a year and half I heard about Einkorn, so I bought from Jovial. I made biscuits I was so happy they are delicious, and my IBS cleared up in the first week. Have continued to try and use the Einkorn in different ways. My eyes got really inflamed the eye doctors didn't even know what it is. I'm not saying the Einkorn did it because it didn't. I was under tons of stress. I had lost my grandson at age 20 he was born with a heart defect, 2019. Then in 2021 I lost my precious daughter of liver disease, 42 yrs 😪 my only child. It's a good thing I know God and know how to pray or I would probably be dead. But I do plus I know his grand purpose through his precious mighty Son Jesus 😊 precious shed blood for us. I will be with my loved ones again forever never to lose them again 😍. I couldn't tell all that and not my greatest hope. So, what happened was my body started attacking itself, plus in my eyes. That's when I couldn't even eat things I made with great organic whole wheat 😪 Well, there were other major things, but we all have our stories. I am getting better in a lot of ways, but will take time. Making Kefir and Kombucha tea which has helped more than man's medicine. Love to watch your videos. ♥️ Looking forward to being able to make my bread and eat it too 😋❤️
Great video, very informative. You should read the book "Grain of Truth: The Real Case For and Against Wheat and Gluten" by Stephen Yafa. He is a mill your own bread maker and he shows in his book how the author of "Grain Brain"( or maybe "Wheat Belly" forgot which one) twisted his references (lied?). Even numerous people who were quoted in "Grain Brain or "Wheat Belly"" are upset because they were misquoted.
I’ll stick to eating grains the way God made them. He did not command man to alter every food category as the result of a study. I prefer to eat real food and will not fear what God has made.
Yes I have read a lot of interesting info about how most people (who aren’t menstruating women) are usually high in iron. And that can cause problems. It’s been a long time since I read that info so I would need to refresh my research about all of it.
You are oversimplifying that phytic acid is good for you. It depends on the context. There are benefits to the antioxidant nature of phytic acid sure but that’s not all their is to that…. Interesting about einkorn. That explains why it’s so hard to get a nice fluffy loaf when using all einkorn. Again einkorn is said to be grown amongst the most pesticide free of grains. That’s prolly why people tolerate it better. I appreciate the message to eat real food 😉
First off how does the fact that sprouted grains aren’t storable long term have anything to do with how your body processes it? What is your point exactly? Why would you assume that the Weston A Price foundation isn’t aware that sprouted grains can’t be stored ? That’s old news. If you have more to say about that point I wish you would have elaborated….. side note I had been gluten intolerant for decades and raw milk kefir healed my gut so now I can process grain thank God. It was sourdough that got me back into consuming grain. The reason I’m listening to your video is that I recently discovered that even organic American flour will give me a reaction whether soured or not and I conclude that it’s because even organic American grain contains trace amounts of glyphosate. I think the majority of people that are weary of grains are actually reacting to the glyphosate. It takes decades some say, to clear glyphosate from soil. So when I consume imported flour I have NO problem with it. But if a person is going to consume American grain at least souring it will ferment away a lot of the pesticides
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I sprout ALL my grains before milling. I have lived in serious pain from fibromyalgia for 25 years and had absolutely no idea how my pain was being constantly triggered by my food. I’ve eaten organic homemade food for over 20 years but only in the last few have I made this discovery through my own experience. For me, the phytic acid even found in beans I don’t soak for 36 hours will trigger a week of extreme full-body pain. I think we are all different and have unique reasons for doing the things we do but there are no right or wrong answers for anything. We are all on this same journey to understand ourselves and how to live our best lives for us and our families. We all just need to keep asking questions and be willing to explore all the answers we seek.
The sourdough process works for me. Sure, I’m not avoiding all phytic acid since I occasionally make flat and quick breads, but I think I’ve struck a balance.
Hey, if it works for you then continue to do what works for you. I totally agree our bodies our different. This video is mainly to shed truth on a topic that many people don’t know much about. They just repeat what they hear and I don’t think most people HAVE to do it this way.
I think our gut bacteria makes a difference as to what we can eat to some extent. Some people have a more diverse gut flora than others. Highly processed food with emulsifiers can offer be a culprit
I say it boils down to the person. Meaning not all chemistries are the same. like celiac disease. My opinion maybe 5% have issues with all these things.Secondly, marketers have found a way to seriously cash in on things like gluten. Some clinical studies show what you say. Again what amt, who sponsored the study and the person. Me i order a yearly chem blood test through lab corp/life extension. I eat ton of seeds, nut, whole grains, vital gluten, legumes and beans. ZERO EFFECT ON ELEMENTS IN MY BLOOD. IM 71.
I am from Florida .I mill my grains I don't sprout them. I am 84 years young
Woo hoo!!! Hello my fellow milling Floridian 😀
Finally, some phytic acid sanity. Thanks, Felicia!
lol you’re most welcome!!
I often wondered in biblical times if grain was soaked by the miller then dried before grinding before he then sold the flour to the people.
From the stories I’ve read when the women of the house was to quickly make bread, she went to her flour storage bin and made bread, from the flour she got from the miller, there wasn’t time to even soak the flour.
Then you read of the loaves of bread that were given to the priest for the temple, was that from sprouted grain? or when Joseph when he stored 7 years of grain, was it sprouted before storing?
Knowledge has increased so much to where it’s gotten downright comical to borderline legalistic… “we must do thus and so before consuming”.. we are told to soak nuts, grains, seeds…. Ugh… don’t eat the skin on the nuts… ugh.
What did people do centuries ago without this so called health information came out. Ugh… how on earth were we able to draw breath before all this so-called healthy information came about. Ugh…
Thank you for bringing your information to us.
((( I have now been eating milled bread 3 yrs from unsprouted grains, no bloat no digestive issues.
Before milling, I couldn’t even eat so-called wholegrain bread from the store. But when I mill my own flour, no issues. )))
Oh and to add, since watching my diet, only organic, no processed foods at all, only cooking from scratch, cooking only with tallow, or avocado, coconut oil, honey as a sweetener or coconut sugar if cooking something sweet and of course milling my own flour. I’ve been off thyroid meds and anti inflammatory med two years. I have hashimotos, one thyroid gland removed and the other was dead for 35 yrs. After cleaning up my life, I’m meds free.
There’s something to this way of eating and I never want to go back. I did get lazy and purchased some sprouted whole grain bread from the store because of time restraints and paid a painful price for a week. I’m back to making time to mill and bake my own bread.
You are a dear soul Felicia and I pray God continues to bless you and your family.
WOW! That is an absolutely amazing testimony! Praise the Lord for His goodness and His food that He has given us!!! It’s amazing what happens when we just do it Gods way ❤️❤️❤️
Interesting. I’ve been wondering about where Sally Fallon got the soaking thing. I thought she’d said Dr Weston Price discovered that when he traveled the world studying the primitive people groups.
So I read his book about Physical degeneration. I never found anything about anyone soaking or even fermenting! Not that it’s not possible some people may have, but Weston did not mention it in that book.
Thank you for the info! I’ve heard someone recently mention the grains sprouting & beginning fermentation in shocks, but that it was for ANIMAL FEED- not humans.
I meditated yesterday and asked God in what my body is deficient. He gave me this vid this morning. 2 weeks ago I planted 7 row of wheat. So I'm in the right track. Thank you for your courage in telling us this important knowledge. ❤
So cool!!!!
I am going to be planting Eikorn wheat this week
Which "god"?
@@stevangelical7052don’t be a jerk. You do you and let others do what they do.
I do have Sally Fallon's book. But when I read about the 'sprouting' while drying the wheat in sheaves I was totally turned off the book. I knew that there was no way you could store wheat that was sprouted. And I was impressed when I heard Sue Becker talk about phytic acid and more or less say the exact opposite. I did at one point get a book called 'Is your flour wet' but I don't think I ever made any of the recipes, it all was way more effort than was worth it.
Yeah I was disappointed about that part in the book. But there are so many other great recipes in the book, I still like it. Just really wish they would omit that part!
I totally agree with you! I think that the WAP foundation has missed the boat on this one. Do I still love their overall messaging...yes. Still a go to book for me too!
I have purchased the Nourishing Traditions book after watching videos of the women mentioned in the video. The book is different to read with a thorough discussion in one column on each page, with recipes in the other column, seems written with reproduction of scientific references, but what you read on page 112 about the grain sprouting in the field and in the stack, I wondered over. As born and raised on a farm in the 50s and 60s, where we grew wheat and barley grains, etc. for pigs and dairy cows, I know that grain that could not be harvested and driven into the barn, before it had dried down far enough and stood too long and was wet, it started to sprout and that meant it could not be harvested . We harvested with a self-binder, which tied the grain into small bundles of straw with the grain kernels on it. During the winter the grain was threshed and ground for grist. The straw was given to cows and pigs as bedding. In the 60s, we got a combine, which threshed the grain in the field and the straw was pressed into bundles and taken to the barn. On RUclips, there have been various claims about phytic acid, germination and soaking. If the scheme with presentation of experiments and measurement of phytic acid is interesting and if it is based on a scientific basis, it is probably the most credible to date. I have baked sourdough rye bread since the early 80s. The past 15 years with wholemeal flour, ground at home on a stone mill. The sourdough is based on granulated German sourdough. I make a three-step pre-dough from a basic sourdough of freshly ground whole-wheat rye flour and spring water. It stands for a day at room temperature at 22 ° C, fed but wholemeal flour and water, stands for 15-24 hours at 22-28 ° C, fed again, stands at 30-33 ° C for 3 hours. 400 g of sweat rye and 300 g of spelled are in the freezer, take out and grind to a temperature below 20 ° C, put the water in the mixing bowl, stir in half of the flour, add the predough and mix in the rest of the flour for adequate hydration, add salt at the end together with possibly sunflower seeds, linseed, pumpkin seeds and possibly soaked spelled kernels. I have tried sprouting the grain and tried soaking the flour, but I don't mind them anymore, as what I have done is obviously close to what the experiments with phytic acid show a significant reduction after 24 0g 48 hours. As I understand the graphs, you grind the bread flour on day one and knead the dough on day four. Does not 50% of nutrients disappear in the first day !!! Well, I grind for the bread dough on the day I knead and bake. Well, but in experiments they do the same with different flours, so maybe it doesn't matter that the flour stands for several days, for the correctness of the experiment. Thank you for looking into the various claims about phytic acid and methods.
Very good info about the harvesting! And thanks for the info on sourdough bread 😀
I love the videos where you debunk myths. Thank you. If only more people would listen.
Amen and amen!
OK, I finished the video and I’m quite impressed. I don’t think I will worry about this much anymore. I enjoy making bread sandwich bread, especially with fresh yeast that’s commercial, but I do still like to make my one wonderful crusty sourdough loaf each week and I do ferment it for about 48 hours. So, I appreciate getting the benefit from that as well. But I’m not gonna sit here and stress about it. I’m going to enjoy my commercial yeasted freshly ground loaves and feel good about making them now instead of thinking I’m somehow cheating. Thanks Felicia. I appreciate it.
You are welcome! And I think we can all enjoy both and they are both meant to be enjoyed!
Here is some information I found years ago that matches:
Phosphorus is an essential nutrient for sustaining life on Earth, where it plays a central role in the transfer of energy within organisms, the structure of the genetic material (DNA), and in the composition of cell membranes, bones and teeth.
Phytic acid is the stored form of phosphorus found in seeds, nuts, legumes, and unprocessed whole grains (concentrated in the outer bran layers).
Phytase is the enzyme that neutralizes phytic acid and liberates the phosphorus. This enzyme co-exists in plant foods that contain phytic acid. The grains that are high in phytase include rye, wheat, barley, and buckwheat. Phytase was reported to be inactive in dry conditions, whereas it was activated in wet conditions to degrade phytate. (And phytase is activated and works faster in an acidic environment. Like fermentation.)
About the possible benefits of phytic acid (I haven't checked the studies, just took note):
The binding of iron promotes antioxidative activity by reducing lipid peroxidation and free radical generation (Bohn et al. 2008). Phytic acid-zinc interactions reduce non-specific deoxyribose nucleic acid (DNA) synthesis and lower serum cholesterol by lowering the zinc/copper ratio, which could prevent cancer and coronary heart diseases (Norazalina et al. 2010). Phytic acid also reduces the calcification process that can prevent renal stone formation (Grases et al. 2006). The influence of phytic acid on starch benefits diabetic patients and promotes colon health by lowering the blood glucose response and slowing down gastric emptying (Yoon et al. 1983). One study has also correlated decreased osteoporosis risk with phytic acid consumption…
You are a powerhouse of valuable information. Thank you so much for explaining phytic acid.
Aw you’re so sweet! So glad this video was helpful!
I used to be a die hard in the soak/ sprout club. However, I have completely changed my thoughts on this in the last few months. I think it just comes down to the fact that I did not have all of the information before. Thank you for shedding light on this picture!
You are most welcome! I know that so many people out there can stress out about this issue. I hope to alleviate their concerns with truth and facts 😀
Preach it sister!!!! Yes, there may be some people who have health issues that may require it, but God didn’t give us something that we could not eat! I love you pointing out that processed white flour doesn’t have phytic acid. It blows my mind that people think that!
Thanks!
Phytic Acid or IP6 is a demineralier. When my husband was diagnosed with homochrotosis (too much iron) IP6 was one of the options available. That being said...it was much stronger than what you would normally get in wheat. This reminds me of so many things....how the truth is twisted into something almost unrecognizable!! Do I sprout...sometimes...but just cuz I love the sprouts!!!! Do I soak....sometimes for certain things. For myself, I am more concerned with mold than phytic acid. Mold can be very toxic...and phytic acid is questionable...my choice is for the most part not to. l
Yes excellent point about the mold. I’ve had grains go moldy and eek, terrible! And I agree about Ip6 being way stronger than just consuming phytic acid in its natural state in grains. Almost like that’s how God intended us to have it 🤪
@@GrainsandGrit God is good all the time, all the time, God is good! He just has some strange kids sometimes!!!! lol
I've fallen in love with milling my own flour. I wish my husband was still here. He would love all of the bread and other yummy things I'm baking.
Yes!! I’m sure he would be cheering you on if he was here too 😀
Don’t soak or sprout and haven’t bothered to try sourdough.
Thank you for this presentation, especially the university of Colorado study. This morning I was reading notes about phytic acid on the Pleasant Hill Grain site on their rye grain page.
Great timing!
I don't sprout and I don't do sourdough all the time.
I've never been concerned with the phytic acid. I have sprouted grains, but just to extend my options and experience. I prefer milling my grains.
I don’t soak and sprout my grains, and this is the first time I’m hearing about phytic acid. I’m pretty sure people in biblical times had no idea what phytic acid was. I never heard anything about soaking grains before grinding them with a millstone in biblical texts, so I’m glad to just grind and use.
Amen, exactly.
Wow, So important for me to hear. I have to follow a "Hemochromatosis" diet and phytic acid is important. Soaking nuts, seeds and grains is not recommend.Thank you!!!!
Thank you so much for this very informative video. It is actually what I believed to be true all along but had never seen an actual study. I mill my flour, have never sprouted my grain and I am a very healthy, active 70 year old. I do make sourdough as well simply because I like the flavor. I really believe in the end a good balance in all things is the key. As a society we seem to want things boxed in extremes but again, there is a lot to be said about a balance in all things.
Amen and amen!!! The Bible says that we should let our moderation be known to all men 😀 there is danger going to far into one extreme or the other.
Phytic acid isn’t the only reason to make sourdough bread. I’d argue it isn’t even the main reason. There are other health related reasons to make sourdough bread, namely gluten sensitivity. I was gluten free for 10 years. I began making sourdough when I learned the fermentation process partially digests the gluten in the wheat making it easier to digest. Ppl who are sensitive to other bread, can often tolerate sourdough bread, as in my case. It does still contain gluten, therefore ppl with celiac disease can’t eat sourdough, but gluten sensitive ppl might be able to digest it. Learning to make sourdough changed my life. It is now an all time favorite hobby. It’s an art form and I learn something new with every loaf I bake. It’s definitely NOT a waste of time. Besides…it tastes WAY better than bread made from commercial yeast.
With that said, I enjoyed your video. I learned so much I didn’t know about Phytic acid. Thanks for the information. 😊
True, there are other reasons. And you're right about the flavor - it has a certain tartness that can be quite delicious. Watch more more sourdough videos in the near future :-)
I have been “afraid” of grains for over a decade. By despite my attempts at eating no processed foods, whole food, good quality natural oils, organic, etc. and I am struggling with my health. Boy don’t wish we were neighbors. I’ve done all the things, vegetarian, paleo, all organic, carnivore, and I am struggling. So after my friend told me about Sue Becker and I listened to a bunch of her stuff, I started buying organic whole grains. I ordered a mill but it’s back ordered. I’ve been grinding in my vitamix. The one problem I am facing with eating grains now is weight gain and pains in my abdomen. I am praying it subsides and the nutrients from the grains will help heal all the other issues I’ve been having. Any thoughts?
I do have some theories about this. When I first started milling, my husband had heartburn for about 6 months every time he ate our bread. It eventually went away. Now he ALSO had bad heartburn before we ever introduced FMF in our diet. And his diet was also garbage. For him, looking back over a decade ago, he clearly needed time to just heal his gut. He would get bad ulcers and things just weren’t good even though he was in his 20s. I think when our bodies switch over to real food after years of not being kind to our bodies or (as in your case) possibly just not giving our bodies what it needs, there is a period of adjustment.
As far as weight gain goes, my theory is that weight gain is possibly what your body needs. OR another theory of mine is perhaps your body is starving for nutrients at a cellular level. So when it’s now getting these nutrients, your body doesn’t know when it’s going to receive them again so it holds on to as much as possible. I think there’s also an adjustment for people who have been low to no-carb eaters for a while too. Give your body some time to adjust. Also, you don’t have to dive in and eat nothing but FMF bread. Maybe start at once a day, listen to your body, and go from there. 😀 again, all my theories!
So I will be vulnerable here and state that I don’t even know what soaking and sprouting are, how to do it, and mostly why!! I love milled flour and just go about milling and baking. Simple. Is soaking where you mill first, add your liquids, then sit for an hour before proceeding? I’ve done that! But if it is literally soaking the grains, then drying them to be able to mill….not gonna do it! And I have sprouted seeds and grains for my chickens, but can’t imagine sprouting, drying, then milling to bake! I am off on all this? Clearly I have just skipped all info for years on soaking and sprouting. I just want to get to milling, cooking, and sharing. Can you please give a description of exactly what the process entails of soaking and sprouting? I understand I am probably in the minority here, but there are probably others who lack the specifics. I’m still not going to do any of it, but thought I would take this opportunity to educate myself.
And sourdough? I love the taste and so do my grandkids. Have made several loaves weekly for many years (along with milled wheat bread).
Yes sprouting involves sprouting the wheat berries, then drying them, then milling them. Agreed. Lots of work! Soaking is usually referring to soaking the actual flour (like a sourdough) or, in reference to oats, beans, nuts, soaking the grains and beans before using them 😀
Hey 👋🏽 and no I don’t soak or sprout. I’ve heard of that but tbh I’m new with milling and baking bread at home and was trying to go simple. Now I will say I was buying sprouted bread and oats before because I heard those were best and some of the only clean real ingredients foods I could find.
Hey go easy when you’re a newbie! And, frankly, real whole grains are just the way to go. There are benefits to sprouting and there are benefits to not sprouting!
Don’t “they” spray glyphosate on all wheat even “organic” to dry it out and stop the germination process?
Girl, you know I’ve got a video for that too 🤪 Actually, no. Surprisingly here in the United States most wheat farmers do not use glyphosate. Here’s the video! ruclips.net/video/JdA8kSrGWfI/видео.htmlsi=eXoFJlag1-Gk7XbR
I’m very interested in this subject. And I have just started the video so where I’m at right now is it concerns me that experts seem to think this acid is so awful. I have tried sprouting grains. It’s quite a pain. I do sourdough as much as possible, but when I use freshly ground grain, I don’t get as good a result as when I use commercial yeast. They talk about this Fatic phytic acid in all kinds of food, not just grain. It’s in nuts and seeds. It’s in a lot of vegetables, and frankly, I find it rather strange that everything we’re supposed to be eating is somehow bad for us unless we do something special to it. I don’t think God would make the world like that. I think they are overthinking the subject. But I do think fermented, sourdough bread is probably healthier for you than regular commercial yeast. So now I’m gonna watch the video and see what you have to say. And thank you for this video because it’s something I really have pondered.
Excellent thoughts to start with! 😀
I had to pause before finishing to say thank you, thank you!! As a farmers daughter I can definitely say that wet grain in a field is a bad thing.
You are so welcome! And thanks for the comment from a farmers daughter :-)
Thank you for providing all that information. I recently started milling my own flour and I never knew any of this before. I think a balanced diet is essential for everyone, unless there are specific dietary restrictions. I really appreciate your enthusiasm, and the way you express yourself ♥
Good for you! So glad you've joined the party. Stick around!
I have lived by “only in moderation “ for my overall health and lifestyle. nothing’s perfect and everybody’s unique. Thanks for sharing this info. ❤
Amen, good for you
Excellent video! Thanks doing all the leg work to cover this topic.
You are most welcome! I’m a nerd who enjoys the research lol
I will never go back to dead flour! We are so much healthier since I started milling my grain and baking the breads. Worth every Saturday I spend in the kitchen
Amen!!
save the time and eat a balanced diet 🙂 i grow and eat oats. i eat them when still green right off the grass! i do same with barley and khorasan. been doing it for over 20yrs. if there is a healthier old man around i would like to meet them. i stopped telling people my real age because people keep thinking i am in my 50's! don't i wish! there is nothing wrong with phytic acid in natural levels. in fact, in our toxic world, we should be maximizing its intake.
No, I do not soak my grains. I grind them and use them. I freeze the extra flour for the next time needed.
I’m extremely impressed with your on camera presence. You have a unique ability to capture the attention of your audience.
Oh by the way, the topic was extremely informative.
Well thank-ya kindly!
I’m so happy to recently learn that you are here in Sunny, Hot Florida. I recently watched your video about the myths for storing grains and that you showed that you keep yours in a shed here in Florida. That makes me happy that my storage opportunities are expanded. 😊. I’m coming up on 1 year of milling for our breads and baked goods and I’m loving it. I have been making our bread for 4 years now but having the whole grains now is wonderful.
Wonderful! Yeah, so many things we find online just don't apply here in Florida, right? Well, I figure if they store well here, they can store well anywhere.
I bake sourdough for the taste only....love the tanginess and chew of the bread. I do not soak my grains but have heard that sprouting increases the vitamin availability in the grains, but I don't have the time to soak, dry, and then grind the grains. I have soaked grains for rejuvenic ... not sure how that is spelled. I appreciate the video, I have just recently started watching your channel. I have watched Sally Fallon and read her books, I have followed Mary as well, no books though. There are many out there that believe it is better to soak and there are those that don't worry about it. I try to have an open mind and let my body tell me if something is not right. I can tell you for sure that I cannot eat store crap bread without feeling it in my joints the next couple of days. We need all of the nutrients that God has provided in whole natural foods, he designed these amazing bodies. I try not to jump on any bandwagon because it is popular on social media. Again, thank you for your insight and video.
Amen, good for you!
I make sourdough - sometimes - because I like the taste. Until recently I had never heard of phytic acid!
Nothing wrong with sourdough! But the most important thing is to just consume real whole grains. 😀
The amazing way God designed food. Cofactors make all the difference. Phytic acid, making sure our body absorbs just the right amount of the minerals in the bread along with fiber to do a clean sweep on the colon! His ways never cease to amaze me.
Amen, sister. Amen.
Thank you for sharing this amazing information! I learned alot! Thanks and God Bless!
So glad this was helpful! 😀
Thank you so much for clearing that up, good to know. Thank you for all your videos, keep up the great work
Thank you!
Thank you!!! Thank you! Thank you!! This has been my beef with the sourdough/WAP community for years!! I cringed this spring when I heard Joel Salatin of Polyface Farms concur with the WAP foundation about partial fermentation of seed in the stook on the field from a light dew......Ugh....Like what happens when its a HEAVY dew...or a 3 day rain sets in.....the whole crop is lost!!! Planning on a famine???? Weston A Price never ever mentions Phytic Acid in his book!! Or the term anti-nutrient! He does say ""It is also necessary to realize that many of our important foods for providing vitamins are very low in body building material. For example, one would have to eat nearly a bushel of apples a day or half a bushel of oranges to obtain a liberal factor of safety for providing phosphorus; similarly one would be required to eat nine and one half pounds of carrots or eleven pounds of beets each day to get enough phosphorus for a liberal factor of safety, while this quantity would be provided in one pound of lentils or beans, wheat or oats."
Another point...It seems that almost all whole plant foods contain some kind of anti-nutrient! Whole foods, IMO, work in a synergistic way that we cannot fully understand. It's called Food Synergy. To isolate one nutrient or compound as bad or "anti" misses the term "whole". Only whole wheat berry has the germ and the bran intact and that is where most of the vitamins and minerals are. The richest source of Vitamin E is found in the germ of the wheat kernel and Vitamin E is needed by every cell in our bodies.
Oooo what is this book? I haven’t read any writings by just him.
I've read that fresh milled flour begins to lose nutrients as soon as it's milled. If it's true, then if used in sour dough that is fermented for many hours or days, then wouldn't you have much less nutritional food?
Yes, once the grain is cracked open nutrients start to oxidize. However I think in the case of sourdough you’re basically trading some nutrients for another. It’s why I advocate just eating a well balanced diet 😀
I was thinking this also! I would rather eat yeasted bread the same day it was milled, than sourdough 2 days later, because it would have lost most of its nutrients!
Felicia: I would recommend we all do our research. It is important to check the individual's credentials of those whom we accept nutritional advice and their motivations for offering this advice. I do not have much confidence in the advice that is being offered by Sally Fallon as most of it is outdated and contradictory to clearly researched modern science. And while some laypersons can read research they may not be able to understand it. In your illustration (a good example) you have clearly done your research and are making recommendations based on science, not just your interpretation of the materials you are presenting. Does any of your research show the effect of longer ferments in the refrigerator overnight or bread dough stored in the refrigerator for week long periods, on the phytic acid levels? The Einkorn results were very surprising. Good Work you have presented viable data to explain your ideas. Now to the next elephant in the room, the lectins in all seeds.
I really enjoyed this video! I understand completely this is kind of left field, just from the camera your overweight, I am not saying that in any mean way. I’m just seeing if you’ve addressed that specifically with many saying fresh milled or not is detrimental to a healthy weight.
Yes, I've battled weight since I was very young, long before I started freshly milled wheat. Truth be told, I eat less of it than anyone in my family, yet no one else in my family is overweight. I need to practice more of what I preach. But I will say, it's easier to be satisfied with whole grain bread. In fact, I detailed for my email subscribers a couple years ago how I lost 15lbs in just a month or so eating nothing but whole grains!
I'm a new follower and love your content. ❤ I'm new to milling and only just started baking with flour that I ground myself. It's so cool! And SO DELICIOUS! I've never heard of phytic acid or the controversy about it. I did read recommendations to soak the wheat before milling, but it seemed illogical to me to sprout something you plan to grind into powder. More importantly, it sounded like way too much trouble and I'm generally lazy. 😄 God bless and keep sending out the great content! P.S. As for the "haters," just remember John 15:18-25. 🙏
Amen, exactly. Thanks for watching!
So just to be clear. Modern wheat, hard red for example is as nutritionally beneficial as einkorn or ancient grains? Also modern yeast is not harmful and as good as starter? Need to know please.
All the wheats are highly nutritious if you mill them fresh. And I see no reason not to use modern yeast.
After watching your video. I’m not changing anything. I do what works for my tummy. That can’t ever be wrong.
Great video!! Very informative. Thanks 😊
So many times i think we avoid listening to that Still, Small voice since so many preppers and millers with perhaps the best intentions disguise their beliefs as facts...Everybody's body has different needs...what is a miracle to some (sourdough, fermented foods) can be a detriment to others (histamine intolerant people or those with Interstitial cystitis etc...)...God wants us to do the best with what we have, and the pressure to be somebody else's idea of what that looks like can be overwhelmingly counter productive. Feeling like i am not truly a bread baker who loves my family because i don't make sourdough has been a major stumbling block that i could only overcome with God's guidance. Jesus lightens our yoke; let's not add to others burdens with opinions or perhaps even an attitude of superiority or competitiveness. Let's all have Grace with our grains and grit. Thank you for helping clear up this issue sweet lady, and for giving us organic grain options ❤
Amen! I do think balance is key. Let’s just eat real food as close to the way God intended as possible 😀
I like the taste of a long fermented sourdough crusty bread, but I also love a freshly baked yeast loaf out of my Zojirushi supreme bread machine. I mill all my grains and buy from the Bread Beckers store. I've been their customer for over 20+ years. I was gf for almost 12 years due to health issues which led to many vitamin and mineral deficiencies. I did reintroduce whole grains with my own sourdough made with water and freshly milled kamut. It took me about 9 months to totally switch over. I now eat all the grains and really enjoy the different flavor profiles. I only use sourdough now when I want that flavor or I cheat and use kefir. This was great information in your video, thank you for all the resources. I will also give your sponsor a try. I like supporting family businesses.
Thanks so much! I love sourdough too, but I do not believe we need to be religious about it. Real whole grains matter more than sourdough or commercial yeast 😀
But you failed to mention that the Einkorn wheat starts out with waaay less phytic acid, according to the study you shared. So, even though it increased with baking, but only by 1% (weird, I wonder why?), there is still way less phytic acid in the Einkorn bread than in the other breads.
Also, you should at least mention gluten in the video, even though you're talking about phytic acid. Einkorn and sourdough are widely used because of gluten sensitivity, not just to avoid phytic acid.
Gluten is another video 😀 and, frankly, the most important thing people need to focus on is if they are eating a true whole grain. It doesn’t matter if it’s an ancient grain or not, if that flour has been sifted and the good nutrients removed it simply doesn’t matter as much.
Thank you for sharing
Sourdough products help me vs regular plain flour. I have a sensitive stomach. I am not saying i am anti phytic acid. I sprout microgreens seeds as they are super healthy
I’m not against sourdough. I just think everyone should be focused on milling their own wheat and using real whole grains and not fake flour 😀
I sprouted my wheat for quite a few years after reading about phytic acid in nourishing traditions and other websites. Just recently I started following Bread Becker's and was so surprised at what she said as it so contradicted what I understood, but it made sense! I have since stopped sprouting.
I do make sourdough, but for other reasons.
You do sprout when you’re in a famine situation to create vitamine C from grains/beans if that’s all you have to eat (a vitamin they don’t have initially). Thus eating non-sprouted and sprouted grains/beans for complete nutrition.
I really enjoyed Weston A Price Foundation in the past.
I think a balanced approach is good. I really wish nourishing traditions omitted this info because it is so easily disproven!
I look at it this way. Modern food has stripped away all nutrients…I.e., APF, no benefits unless they put it back in as a supplement form. I have been eating FMF for not very long, I am learning as I go……but I tell you, I feel the difference. My body is happier and I don’t have gut issues after eating it. And I don’t soak it either.
Forgot to mention. LOVE this video! Thank you!
That's awesome to hear! Keep enjoying your FMF and feeling good!
I sometimes bake sourdough, but not to reduce phytic acid. I’ve heard Sue Becker’s talk about it and don’t believe the hype.
Exactly. Nothing wrong with sourdough. It’s a great bread with excellent flavor. But it’s ok if you use commercial yeast. Somehow we will survive 😂
I love how einkorn increased! True science reveals anomalies and doesn't just promote one idea. Wish our politicians could learn this so we didn't just have to consume their 'science' propaganda! Well, this is food for thought... maybe I'll soak my beans but not my grains! If I soak my grains I dehydrate the following day so I can mill them dry. My guess is like everything else, as you age your digestion isn't as good at breaking nutrients down for absorption. I don't break protein down as well as when I was younger. I don't absorb vit. d or the B's as well either. So I say DONT STRESS, do what you can do and enjoy whole foods because if the food industry has their way, we won't be getting true organic stuff much longer. I pray that doesn't happen!
Ok, i still dont understand why phytic acid is. But what i do know is that it acts as an anti-inflammatory and has lots of antioxidants. I have several autoimmune diseases and fighting pain every day. I am very happy to hear about the anti-inflammatory part. As a 51 or 52 y/o ( I can't remember and dont want to do the math right now) i am happy about the antioxidants. Thank you for your information.
You are most welcome! 😀
Thanks for the info. Do you or anyone on this channel know if this is true for seeds and nuts as well? I buy organic raw nuts and seeds and I have been soaking them but would rather not if isnt necessary. I would imagine they didnt soak the seeds and nuts in Bible times.
I don't soak mine.
@@GrainsandGrit Thank you so much for your time in responding! I love your channel!!!
Pubmed agrees with you 👍🏻
@grainsandgrit so that means is not good to consume or eat einkorn?
Nope, it just means phytic acid eaten in real whole foods isn't bad for you.
I don't soak or sprout… And the only reason I make any sourdough at all is because I absolutely love the flavor :-) And with that, I don't only eat sourdough, because I love me some yeasty bread! Thanks for sharing everything you've learned!!🤗
Yes! All bread is wonderful! I love sourdough too but I do not confine myself to just that 😀
I live in Florida. Everyone is FAT.
I am 56, and thin.
I do not eat grains, for years. When I do, every bone that I have broken, reminds me, the next day.
Wow! And you're talking about freshly milled whole grains?
Man i wish they would have included Kamut. I'd love to know if it performed like Einkorn. Ugh. I love the flavor of Kamut but would happily switch to Hard white if I need to.
I say stick to it anyway. If it’s whole grain, it’s good. Just eat it the way God intended 😀
I wonder about soaking nuts? Does the same thing apply? Not really necessary?
I don’t think it’s necessary at all. I mean, when you think of our ancestors I’m pretty sure they just gathered the nuts and ate them up ha why would they want to soak them???
I started milling my wheat because of this channel and I started sourdough out of curiosity. And over time I realized that my body (skin issues in particular) did not flare up when using sourdough. So my sourdough use has nothing to do with phytic acid…unless that’s what causes my skin issues 😂
lol hey I’m not knocking sourdough! I just believe that if you’re doing sourdough with dead flour, you’re not getting much benefit at all!
@@GrainsandGrit I do agree with you all the way on using true whole grains. Thanks for being the teacher.
Great video, thanks! In ancient times did they really sprout their wheat? I just can't imagine that with all they had to do. Do you know whether or not they did?
I just don’t think they did. I don’t see much evidence of that. At most, they just ground up the grain into flour and then from there they may have done some sort of fermentation to it.
I have researched this like crazy! And my conclusion is NO. They did not. Recommended book "Six Thousand Years of Bread" by H.E. Jacob.
What was that book that cured Chrones disease?
You mean the Makers Diet?
@@GrainsandGrit yes thank you.
No I don’t sprout grains and haven’t tried sourdough. I have thought about trying sourdough but haven’t!!!
I’m just so lazy when it comes to sourdough though lol but I do love it!!!
Great information, I just wish it didn’t come with such a condescending attitude. Once again, not a video I can share because of the way the information is presented. But, bless your heart for trying.
She doesn't seem condescending to me at all, just very passionate. She's done a lot of research, so I wouldn't dismiss her because of her presentation, If you can, just check her resources and glean what you will from it.
I don’t care about physic acid, I just need to be able to digest my bread. That’s why I do sourdough. Currently trying to figure out how to make it less sour so that kids will eat it, so that I don’t have to bake two different kinds of bread. Sourdough seems to be doing the trick for me, though.
Good!
shorter fermentation and more starter gives a less sour bread I believe. If I'm using wholemeal flour (not milling my own yet), then I'm not too keen on the sour taste and like to make and bake on the same day.
@@Bassbarbie thank you! I’ll try that!
What can I say??? God bless you, Felicia! ❤❤❤
Thank you!!! ❤️❤️
Hey Felicia, I have the Nourishing Traditions book. I couldn't find the information on pa in the grains' section.
The quote I use is on page 112 😀
It’s so simple to soak and things taste much better
Y get all fussed about it
If you like doing it, go for it! But you don't have to.
could you please fix the link for the study on phytic acid by the University of Colorado. I'd love to see the report for myself and the link is not getting me there.
Ah so sorry!! It has been fixed. this is it: swell.uccs.edu/sites/g/files/kjihxj2576/files/inline-files/Research_Poster_-FINAL.pdf
@@GrainsandGrit Thank you!
❓Q: At the end you mentioned grocery store white flour, but what about grocery store WHOLE wheat flour, like gold medal brand? ❓
Nope. Not true whole grain. Even whole wheat flour from the store has been sifted plus it’s been sitting there for who knows how long so many of the nutrients have been oxidized out.
Tried to, but just gave up trying to do bread at all. 😮😢
Oh, don't give up. You can do it. Have you tried my recipes? grainsandgrit.com/recipes/
@@GrainsandGrit I have immune disorders now, and wheat flares my inflammation 😪😪
@@nancymoore4992 ugh even freshly milled wheat???
@@GrainsandGrit No, I wasn't able to afford one, but I buy stone ground whole organic wheat. I have spelt, hard red wheat. I had chronic IBS for a year and half I heard about Einkorn, so I bought from Jovial. I made biscuits I was so happy they are delicious, and my IBS cleared up in the first week. Have continued to try and use the Einkorn in different ways. My eyes got really inflamed the eye doctors didn't even know what it is. I'm not saying the Einkorn did it because it didn't. I was under tons of stress. I had lost my grandson at age 20 he was born with a heart defect, 2019. Then in 2021 I lost my precious daughter of liver disease, 42 yrs 😪 my only child. It's a good thing I know God and know how to pray or I would probably be dead. But I do plus I know his grand purpose through his precious mighty Son Jesus 😊 precious shed blood for us. I will be with my loved ones again forever never to lose them again 😍. I couldn't tell all that and not my greatest hope.
So, what happened was my body started attacking itself, plus in my eyes. That's when I couldn't even eat things I made with great organic whole wheat 😪
Well, there were other major things, but we all have our stories. I am getting better in a lot of ways, but will take time.
Making Kefir and Kombucha tea which has helped more than man's medicine. Love to watch your videos. ♥️
Looking forward to being able to make my bread and eat it too 😋❤️
Great video, very informative.
You should read the book "Grain of Truth: The Real Case For and Against Wheat and Gluten" by Stephen Yafa. He is a mill your own bread maker and he shows in his book how the author of "Grain Brain"( or maybe "Wheat Belly" forgot which one) twisted his references (lied?). Even numerous people who were quoted in "Grain Brain or "Wheat Belly"" are upset because they were misquoted.
Ooooo I’m going to have to check this one out!!
I’ll stick to eating grains the way God made them. He did not command man to alter every food category as the result of a study. I prefer to eat real food and will not fear what God has made.
That's the right attitude, friend!
If it kelates iron that's great...our body has a hard time riding of too much iron which is not uncommon over 50.
Yes I have read a lot of interesting info about how most people (who aren’t menstruating women) are usually high in iron. And that can cause problems. It’s been a long time since I read that info so I would need to refresh my research about all of it.
Its almost like God knew exactly what he was doing when he designed our bodies and the fuel they need to function. LOL
I know, right??
Ya lookin really healthy! Reeeaally healthy.
Keep up the good work!
I ain’t eatin yo grains
You are oversimplifying that phytic acid is good for you. It depends on the context. There are benefits to the antioxidant nature of phytic acid sure but that’s not all their is to that…. Interesting about einkorn. That explains why it’s so hard to get a nice fluffy loaf when using all einkorn. Again einkorn is said to be grown amongst the most pesticide free of grains. That’s prolly why people tolerate it better. I appreciate the message to eat real food 😉
I don't know what phytic acid is
Well, hopefully, now you do 😀
Nope. Eat it like the good Lord created it.
Amen!
First off how does the fact that sprouted grains aren’t storable long term have anything to do with how your body processes it? What is your point exactly? Why would you assume that the Weston A Price foundation isn’t aware that sprouted grains can’t be stored ? That’s old news. If you have more to say about that point I wish you would have elaborated….. side note I had been gluten intolerant for decades and raw milk kefir healed my gut so now I can process grain thank God. It was sourdough that got me back into consuming grain. The reason I’m listening to your video is that I recently discovered that even organic American flour will give me a reaction whether soured or not and I conclude that it’s because even organic American grain contains trace amounts of glyphosate. I think the majority of people that are weary of grains are actually reacting to the glyphosate. It takes decades some say, to clear glyphosate from soil. So when I consume imported flour I have NO problem with it. But if a person is going to consume American grain at least souring it will ferment away a lot of the pesticides
Lady, there's no size fits all. I can't tolerate any grains if not sprouted and fermented. Your argument is flawed and misleading.
No and no lol
Eh bat antaba mo
English, please.
There's just no reason for you in this video