Since I make homemade yogurt, I always have plenty of whey on hand. I keep the whey in mason jars in the fridge and I use it to soak whole grains. You can also use yogurt or kefir.
Why should you soak whole grains in yogurt or whey?
Here are a few things you should know about whole grains:
~Proteins in grains, especially gluten, are difficult to digest.
~A diet high in unfermented and unsoaked whole grains, especially wheat, puts an enormous strain on the digestive organs.
~Digestive strain can lead to allergies, celiac disease, chronic indigestion and multiple sclerosis.
~By properly preparing our grains, much as traditional societies did, you can mitigate the effects of phytic acid, an anti-nutrient, a naturally-occuring plant compound found in grains.
~Phytic acid in grains is responsible for binding up minerals such as zinc (which you need for immunity and reproductive health), iron and others in your digestive tract and preventing you from fully absorbing them.
Grains containing gluten such as oats, rye, barley, buckwheat and wheat should always be soaked. This is easy to do. Simply add 1-2 Tablespoons of whey, yogurt or kefir to the grain and let is soak overnight.
Last night I added some whey (the liquid that can be strained off of yogurt) to a few cups of rolled oats. This morning I added some more water and cooked up the oatmeal. This simple step makes a big difference in the nutritional value of the oatmeal.
If you want to check out a recipe to get more detailed directions, see this recipe for Soaked Oatmeal Porridge from Nourished Kitchen.
This is an easy dietary change to make. If you want to make more important changes, check out Nourished Kitchen for great recipes and ideas.
You can still join the 28-day Real Food Challenge. We are on day three, so you can still catch up!
Go to the Archives – see the last three day’s assignments.
