Traditional Preparation Methods Improve Grains' Nutritive Value

Soaking or Germinating GrainsThe most basic method of preparing grains is prolonged soaking in water, followed by cooking. This combination reduces the level of water-soluble and heat-sensitive toxins and anti-nutrients such as tannins, saponins, digestive enzyme inhibitors and lectins, as well as flatulence factors. It also partially degrades phytic acid, which is a potent inhibitor of mineral absorption, an inhibitor of the digestive enzyme trypsin...

life can be hectic.

so i am passing on some serenity...or the idea of it....*images courtesy of dress, design, decor, the little big house, fric and frac, pretty little wo...