The simple answer is no, I'd have to search for them to find them again. It is intriguing that sprouting, fermenting, and soaking were pretty standard ways of preparing grains for consumption before easily obtainable processed flour. Those processes decrease the amount of anti-nutrients. We tried this with oats at one point, finding old Scottish recipes for soaked/fermented oats that sat out for a week or more. What we learned was it lessened the anti-nutrients, but there was no way to duplicate the fermenting process that farmers allowed to happen BEFORE harvesting the oats, leaving them on the stalk. That would be fascinating to try to see if it makes a difference.
The Weston Price Foundation may be a good place to start looking. http://www.westonaprice.org With abandon, Patrick On Friday, November 7, 2014 7:52:20 AM UTC-7, Patrick Moore wrote: > > Now this may well be true; any sources for more information about it? > > On Fri, Nov 7, 2014 at 7:09 AM, Deacon Patrick <lamon...@mac.com > <javascript:>> wrote: > >> The grain of today is not the grain of Jesus or Joseph. It has been >> selectively bread to withstand bugs and blights and climates, which means >> more grows for the same effort, at the price of anti-nutrients that can >> wreak havoc on health. >> > -- You received this message because you are subscribed to the Google Groups "RBW Owners Bunch" group. To unsubscribe from this group and stop receiving emails from it, send an email to rbw-owners-bunch+unsubscr...@googlegroups.com. To post to this group, send email to rbw-owners-bunch@googlegroups.com. Visit this group at http://groups.google.com/group/rbw-owners-bunch. For more options, visit https://groups.google.com/d/optout.
