Introductory Guidelines—If you are going to buy flour from the store, then I recommend buying partially refined flour such as unbleached, unenriched organic white flour. Do not use store-bought whole grain flour. Unbleached flour is low in phytic acid. Just keep in mind that for the long run, eating only unsoured unbleached flour is not an ideal health practice. Choose white basmati or white jasmine or sushi rice for your homemade rice dishes.
Bleached Flour vs. Unbleached Flour
Unless labeled as unbleached, white flour has been subjected to benzoyl peroxide or chlorine dioxide to make it appear bright white. Many commercial flours add potassium bromate and are also enriched. Choose unenriched organic unbleached white flour when possible. Flour can go rancid easily, so flour that is freshly ground will be healthier.
Advanced Guidelines—The indigenous practice all over the world is for grains to be freshly ground before use. Many people have Nourishing Traditions by Sally Fallon or other books which have many delicious recipes including whole grain recipes. These recipes provide soaked and soured grain dishes that are easier to digest. The careful suggestion I have is not to use whole grain flour. After you fresh grind your whole grain you will want to sift it with a sifter or sieve to remove the bran and germ.
Then follow the recipe.
You will have delicious dishes that are easy to digest as a result. Grains that definitely require bran and germ removal to be safe are corn, rye, spelt, kamut, barley, and wheat as well as grains directly related to them. For rice you will need to decide if you want to use brown soaked rice, partially milled soaked rice with the phytase starter, or white rice. If you can, you will want to start with a vacuum sealed brown rice (since brown rice goes easily rancid), remove about 50% of the bran, and then soak it with a phytaserich starter as described in previous post. Soured rice cakes will increase the vitality )f the rice.
Quinoa, and Buckwheat
am not totally certain whether the grain bran or germ needs to be removed from he pseudo cereals of buckwheat and quinoa. Because I am unsure, if you eat the nail of these grains you do so at your own risk for exposure to plant toxins. If you want to eat these grains regularly, I suggest you do your own research.
When adults come to me with a difficult tooth that is not healing, I recommend hey avoid grains for 2-3 weeks to let their body recover and find balance. Also ivoid grains, nuts, beans and seeds temporarily if:
If you have been consuming whole grains that were not properly soured, or the bran from rye, kamut, spelt or wheat. It is possible that your intestinal lining is inflamed. Taking a temporary break from grains will help heal this problem.
After grain, nut, bean and seed detoxification you will more clearly be able to evaluate how grains are affecting your body, and which grains feel good for you to eat.
Beans are high in phytic acid and lectins. Lathyrism is a disease attributed to poor people who in difficult environmental circumstances planted and consumed the extremely hardy bean lathyrus sativus (a type of sweet pea). The toxic substance that caused lathyrism is likely the toxic amino acid beta-N-oxalylamino-L-alanine. Its symptoms include walking difficulties, leg weakness and eventually complete paralysis. Other beans also contain quite a few plant toxins such as soy beans. Lima beans consumed in Nigeria as a staple involve a “painstaking processes” to make them safe to eat. 174
To completely eliminate phytates, beans need to be soaked overnight in warm water, geminated for several days, and then soured. Most people will not be able to go through the lengths to remove all of the phytic acid in beans. Soaking beans overnight and then cooking them eliminates a good portion of phytic acid in smaller beans like lentils. Simply soaking beans overnight may be good enough for most people. Just boiling beans that are unsoaked will not remove a significant amount of phytic acid.
As with grains, different beans have different concentrations of plant toxins, and require different types of preparation methods. The exact details for indigenous cultures’ preparation of commonly used beans are unobtainable by me at this time. But we can look at a few examples. In Latin America, beans are often fermented after the cooking process to make a sour porridge called chugo. In India lentils are typically consumed split. That means the outer layer, the husk, (equivalent to the bran in grains) is removed.
Lentils without the bran are probably the safest beans to eat. Lentils can be soured into tasty cakes with rice called dosas. Take the same food combining precautions with beans as you would with grains. Eat beans with cheese, beans with vitamin D-containing-foods, and beans with vitamin C-rich vegetables and berries.
Soak beans overnight and cook with kombu (sea vegetable) to soften them
and aid digestion.
Beans should be very soft and easy to digest when cooked.
Choose smaller sized beans over larger ones.
Prepare soured beans in dishes like dosas.
Breakfast Cereals and Granola
Breakfast cereals are manufactured at high temperatures. One study found that rats that ate only puffed wheat died before rats that were given no food at all. At least one breakfast cereal has killed lab rats faster than when the rats ate only the cardboard cereal box.175 Many people unwisely continue to eat cold breakfast cereals because of the sugar-powered high it provides, and ignore the digestive distress that follows. Avoid the rancid and improperly prepared seeds, nuts and grains found in granolas, quick-rise breads and extruded breakfast cereals.
Many people eat store-bought granola, which is almost always unhealthy because of its high sugar content and high level of phytic acid from oats. Breakfast cereals, even when labeled organic, are not healthy foods. They contain few nutrients that your body can absorb. The sugar and flour combination will cause a rapid rise in blood sugar and thus promote tooth decay. The cartoon character on the cereal box does not really care if you or your child is healthy or not. Organic cereal may not have pesticides or additives, but it is not a nourishing food. If you must have cereal I suggest making soured homemade rice or hot rye cereal. Flour products need to be combined with protein, calcium, and fat.