A Little on Whole Grains

I have recently started to read "Wheat Belly" which is a great read by the way, but I'm not finished yet.  In it he's is saying that wheat is a major cause of obesity and disease and its not the same wheat our grandparents and ancestors were eating.  Wheat is in almost everything in the grocery store isles.  It's hard to believe a basic staple like wheat could be bad for us, but the wheat we consume has been hybrided, cross bred, and genetically modified to the point that it is now harmful.  Our grandparents consumed wheat and were healthy, and now we consume it and become fat with a multitude of health problems.  He has many cases in the book to prove his point. 

In "Nourishing Traditions" by Sally Fallon, she says you must soak or sprout your gluten containing grains before consuming them.  This is the difference between a grain being hard to digest and hard on our system to it being beneficial and easy to digest.  Our ancestors soaked their porridges and grains. The Breakfast Porridge recipe is not for unorganic GMO oatmeal, but for soaked overnight, organic (non GMO), oatmeal porridge.  The soaking is very important. My kids love it for breakfast.  I also have a juicer which has a grinder attachment and I grind my own flour from organic spelt berries.  Most whole and white flours in stores are rancid and have very little nutrient value.  Flour should be freshly ground and whole because the enzymes in the germ help digestion of the flour. Gluten containing whole flour should be soaked 12-24 hours for nutrient benefits, digestion, and absorption.  "Nourishing Traditions" has many recipes with soaking.  Grains should be eaten whole, freshly ground, organic, non GMO, and soaked for 12-24 hours. This may seem difficult and gross at first but it yields very yummy pancakes and porridges. I'll post recipes of my favorites.  Sally Fallon, author of "Nourishing Traditions", and William Davis, author of "Wheat Belly", can explain grains more than me so read the books!