Preparing Whole Grains For Benefits
There is so much information circulating that says “grains are bad.” While gluten intolerance is a major factor in that discussion, WHOLE grains are not a poor food choice-even for most people with sensitivities.
Health and Weight Loss
What is lacking in these discussions is the very important aspect of food preparation methods and how they do and will impact health and weight loss. Even “gluten free” grains can be prepared in a manner that can provide benefits to those interested in expanding their taste repertoire.
Why is it that Americans suffer so much from gluten intolerance while many other cultures-which consume large amounts of whole grains, do not? Perhaps this topic goes hand in hand with our nation’s obesity epidemic? Read more in my post, Gut Health, Fermentation, and Weight Loss
Grains Have Multiple Uses
You can sprout and then soak whole seed grains for a day or two and actually drink the cloudy liquid as a digestive aid, then sprout them some more for other purposes (nut cheeses, smoothies, salads, flour).
I’ve done a post earlier about soaking, sprouting, drying, and grinding a grain that is a good guide for this process. This cloudy drink is called “rejuvelac” and can even be gluten-free if you start with a gluten-free grain.
Gluten-free grains are: millet, quinoa, brown rice, buckwheat, sorghum, teff, and amaranth.
Rejuvelac is a fermented grain sprout drink that boasts of no sugar or salt and the phytic acid is broken down (easily digestible). It has the beneficial bacteria found in yogurt, Lactobacillus, without the expensive dairy price tag as well as vitamins B, K and E, proteins, and enzymes.
This probiotic drink is a strong detoxifier and is great in the morning to start digestion moving along smoothly. The combination of detox and beneficial bacteria into the gut is an excellent combination for weight loss.
Most grains can even be used to make a second batch of rejuvelac. Drink your grains? Absolutely!
Make Your Own Probiotics with Grains
- 2 cups of grain and 1 quart of water in a large jar
- Rinse and shake, drain, rinse and shake
- Set wet grains in the jar on an angle so that any remaining liquid drains out. Cover jar opening with a mesh or pantyhose secured with a rubber band/tie band. Put a plate under so that the counter doesn’t get wet.
- Once or twice a day, rinse the grains and place back on an angle until you see tiny growth coming out of the seed.
- Once the grain has sprouted, refill jar with 1 quart of water and stand it upright. Soak for a day or two and then it is ready to drink! Store the liquid in the fridge.
- You may be able make a second batch, but it may not be as “strong” as the first.
In these pics, I used Farro grains. You will probably want to experiment with a grain to find your taste preferences. Have you made your own rejuvelac or have a grain recommendation? Please share as a comment!