for survival figured out ways to
prepare them to mitigate some of
the inflammatory and anti-
nutrient downsides. Prolonged
soaking, extended cooking,
rinsing, sprouting, and fermenting
have been shown to partly break
down some of the phytates and
some of the inflammatory
proteins in certain grains. But
note the words “partly” and
“some.” These preparation
methods don’t guarantee a safe
food product in your gut. In
today’s modern world, we think
it’s an awful lot of effort to soak,
rinse, sprout, and/or ferment a
food just to make it somewhat
less bad ... especially when
vegetables and fruit provide far
more nutritious benefits with
none of the downsides of grains.
grace
(Grace)
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