Hi Sweet Friends, So...Do we really need to Soak our Grains? Find out 3 surprising reasons why we may not need to. And one of them actually applies to me!! How about you? Love, Mary
I've been soaking, sprouting, and dehydrating my whole wheat grains for over 5 years. I don’t know that I've noticed a difference, but I do see all the stuff that washes off the grains and I'm glad to not include that in my flour. For sandwiches my family still prefers regular yeast bread to sour dough, though we do love sour dough with soup. I love making all of our families bread items for the last 15+ years.
That is very interesting! I am an American but all 4 of my grandparents came from the West of Ireland. When I was a kid, my mother (who was a good cook and always cooked from scratch and used nothing but King Arthur Unbleached flour) was combing my hair one day and found a bald spot. She took me to the doctor and he said I had an iron deficiency. Now that I'm an adult I've found over the last 5 or 6 years that I cannot tolerate any kind of flour products. It broke my heart but more than that it really caused some problems for my GI tract. Soaking regular grains, soaking flour, making sourdough and sprouting grains did not work for me, I still had digestive problems. For the last few years I've learned all about baking with almond flour, etc. I'm sure you know what gluten intolerant people go through. Then I learned about Einkorn flour and wow, it was the answer for me. As long as I don't eat it three times a day for a week I can enjoy really delicious breads, cookies, muffins, etc. My favorite right now are Einkorn flatbreads made on my cast iron skillet. Fast and tasty and they freeze really well. Thanks for the video!
The reason grains are causing trouble is because the are sprayed with heavy metals, like fluoride, mercury, copper, aluminum, arsenic, lead etc. And also, genetically modified grains have their proteins modified in a way that the body does not recognize it, these modified proteins cause oxidative damage through free radical generation.
I find it's best for my body integrity to entirely soak-sprout-grind-ferment-bake grains. I find sprouting and fermenting, both key,… plus the baking. Thickness of the 'grain loaf flatbread' is about 1/2'' to 5/8'' thick,… made of partially ground grains.
So you are gluten intolerant but still tolerate einkhorn? I know einkhorn is so much better and has way way less gluten, but still has some. Just curious. :) thank you!!
Wow, Mary. I’ve been doing research all day about how to soak my flour before making bread. I just got a mill attachment for my Kitchen Aid and I am picking up my very first hard white wheat berries from my very first Azure standard order on Friday. Your video is the last one I’ve watched and has convinced me not to soak my flour now. My family does not have a gluten intolerance and have been enjoying my bread made with regular flour so far. I find the information in this video very interesting and very informative. It makes sense to me. Thank you! Looking forward to making bread now with my very own milled flour.
Hi Eduardo, Yes, this is what I found so interesting. How some folks need to soak them and some don't. But so glad that soaking agrees with you!! Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Hi Mary, I have seen a lot of your videos already, I love them, my mother said that you make bone broth the same way my grandmother 😀 used to make it. I love your traditional cooking too!!!😃.Thank you GOD bless you. EDUARDO MIAMI FL 🇺🇸
What a fantastic idea to try baking with and without sprouted grains. That is an excellent way to find out how it makes you feel. You are so wise Mary :)
Ann Wigmore advocated soaking, not because of phytic acid per se, but because soaking unlocks the bioavailability of the minerals contained in the grains & beans.
Hi Mary, I wanted to thank you for this informative, possibly life changing video and research you did on phytic acid. I watched it because I was finally putting together my how to make the healthiest bread and dough recipe, steps, tools, etc... and was convinced soaking the wheat berries was required. So the idea of your not soaking title caught my attention. I definitely wasn't expecting to gain insight from it into why, as a vegetarian, I may have a chronic 10 year + history of severe low iron anemia. And why in my case, it could be critically important to soak anything with phytic acid in it. I agree it is a lot of extra work but if proven to be the culprit, not as much as managing the results of not doing it. I didn't want the blood transfusions and am looking forward to taking on an entirely new system to food preparation, to see if I can solve my own health puzzle. Maybe you could make another video, based on the research you did, about the connection to anemia and soaking?....Grains, beans, seeds, nuts...overall anything of risk to people in this category. What I found perplexing is that phytic acid is both an anti-nutrient AND an antioxidant! In a world where soil is so depleted and the quality of nutritional value in food is so questionable, we need all the nutrients we can get. Even if not soaking agrees with some people, it seems worthwhile to better understand how much of a nutrient loss are we talking about in consuming unsoaked, anti-nutrient phytic acid foods? If it's minuscule, then the extra effort is probably negligible. If it's high, and you add up the years of your life, then it might be worth the extra soaking effort. Also regarding sourdough, as a newbie to bread making, can you please expand on why you love it so much? What makes it better and different to not using it? Noticing how you feel after eating certain foods is an important point you make. I'm on a mission to solve why I have longstanding health issues all congregated in the same region of the pelvis, gut. (Suspected inguinal hernia, or cyst in inguinal canal or other issue that modern day diagnostic imaging can't seem to confirm, along with large fibroids and a perpetual bloated stomach no matter what I eat). Dr's haven't been helpful. Could be this, could be that, we can do surgery, bloating has a million reasons, should we explore them all? No thanks. And to top it off, they only address one issue within their speciality, not multi-factorial issues and how they are related. They seem almost handicapped and sometimes even resistant in the ability to even look at or consider such things. It's head scratching. If you don't understand or do this, how on earth can you really effectively treat anything? Everything is connected and if a patient is having chronic multiple issues you have to go deeper down the rabbit hole to investigate and examine their relationships. Including noticing, documenting how different foods make you feel. Guess I have to figure it out. Thanks for helping us all question how to do that.
@@gioplease6848 I think Megan was referring to the Weston A Price of The Weston A Price Foundation. He was well known for his research. Theres an associated cookbook called Nourishing Traditions. Best regards.
Hi Joy, Yes, new info for me too!! I was really surprised about it all. And the more research I have been doing about the Irish is fascinating. I will share it in a future video. But from what I have learned - and given my ancestral ties - and my high iron...I am not going to worry too much about soaking my grains anymore. I'll soak the oatmeal overnight but only because it makes it a lot easier to cook in the AM. I might also try it in the slow cooker. Have you tried overnight oats in the slow cooker? Love, Mary
Mary's Nest I do make steel cut oatmeal in my littlest slow cooker but honestly by the time I’ve added my dehydrated apples, the raisins and walnuts, cinnamon, nutmeg etc, it’s more like dessert than breakfast. I love it and tell myself it’s okay because it’s good for me. LOL. Edited to add that I am an insomniac and have to spend more time in bed than most to get a night’s sleep so I always do the keep warm setting and use ice cold liquids in overnight oatmeal so it can take a little longer. Works for me.
Joy Louise - Oh Joy!! This is genius!! I am going to do this too. I’m so sorry about the insomnia. I have a bit of insomnia on and off so I am very sympathetic. Glad you are able to stay in bed and get a little extra rest in the morning. Hope you get a good night’s sleep tonight!! Love, Mary😴😴😴
Yes, I find it's best for my body integrity to entirely soak-sprout-grind-ferment-bake grains. For the matter of body integrity, - the body being best able to process and use the grains, without getting gunked by the grains, which leads to disease,… disease being caused by gunking within the lymph, joints,.. etc. Corn with the additional step of nixtamalization cooking, after sprouting and fermenting (typically grinded for the fermentation, as with other grains)
@@lisagrace6471 in the grind some water is added for an adequate gloppy mass, and then I put the glop in a glass bowl (nice to see through) and let it sit-n-ferment for a day or two or more, till it tastes a little tangy/acidic, - rate of fermentation depending on the temperatures and particular grain. Then put in pan, spread thickness of glop about 1/2 to 3/4 inch, cook at about 300F (experiment) for an hour or so, till satisfactorily cooked, softly cooked though adequately cooked. Not for crispy-crusty cooking,… that would be too hard textured. It's not bread in the typical sense, it's a flat grain-food 'bread',… goes with cheese, for example,… balances out the anti-nutrients of the grains (even after sprouting and fermenting, though anti-nutrients much reduced, and, to some degree anti-nutrients are great for health, in balance) Key thing with the sprouting is to be 'only enough', not too much or else it's too sweet, with EurAsian/African grains. On the average the sprouts should be about the same length to twice the length of the grains. Corn (American grain) would best be longer, I think, maybe 3 times length on average, but shorter is fine. Corn should be nixtamalized after the sprout-then-ferment stage. If to ferment without grinding, by drowing the sprouts,…. open for experimentation. Why do all this, if one eats grains?…. body integrity. You're body reveals how food affects your body,… variable per person, though with some consistencies in common with most people. Be aware of what your body reveals, in correlation with what you consume. Basics.
Mary: It is imperative for peri-menopausal or post-menopausal women to soak to remove the phytic acid as most of us don't get enough calcium for our bone health. Wheat and grains are not the only things that contain phytic acid all pulses (beans and lentils etc.) and also nuts and seeds contain phytic acid. Soaking and sprouting helps to pre-digest the starches making them more bio-available when we do consume them. Phytic acid provides a valuable mechanism for the plants themselves. The hardened coating on seeds is there so that natural consumers like animals will eat and spread the plants seeds so they are meant to pass thru the digestive processes. The bran on wheat contains phytic acid to lock up the Phosphorus and only release it under very specific conditions of moisture and heat. Without neutralizing phytic acid it chelates the minerals from the surrounding substances in attempt to give the seed the highest level of success to grow and prosper. When this happens seed or no the minerals are chelated and stolen from surrounding areas, specifically the gut, leaving the individual less nourished. Most people do not get a balanced omnivorous diet, most of us eat a lot of processed food so if we are going to try and do better with more nutritious bread and grains it is imperative that we make them as healthy as possible.
Oh my goodness! I am always concerned about having too much iron in my body, though my ancestry is without much Eire. But maybe it's my Scottish blood. I've just started fermenting my oats and it's a bit of a pain soaking everything so much so really glad to hear about this! My question is something I have not found an answer to yet: Is there a way to make sourdough Ezekiel bread? There is a wonderful video where a woman soaks and sprouts the wheatberries and stops sprouting them very early in the sprouting, drains the wheatberries well and then puts though something like a homogenization blank of a champion juicer [UPDATE: Champion juicer was a TOTAL FAIL). In the video I saw she is using something like an an Omega juicer or twin-blade kind and it makes a wonderful dough that is incredibly easy to turn into a nice bread that is not too gummy. She says it gets gummy if you sprout the grains too long. Her channel name is "Everything Homemade" and the video you may enjoy watching is called "How to Make Sprouted Bread!" And thanks for the interesting and helpful information, Mary!
@@wildabezet860 Oh my. I just saw this comment and thank you for posting. I thought I had repaired my comment here. Turned out the video I saw was using one of those twin-gear juicers -- and when I tried it with the Champion it was a DISASTER (and could not get that gummy mess to go through the juicer).
I'm so glad you said all this as I can agree with you. I love to cook and bake, though better at baking, I don't want to be to concerned about sprouting my grain either. just want to have fun and enjoy my baking but at the same time know that what I'm making is healthy and good for my family as well as they like what I make/
I sure need to get the Phytic out , it has always been a problem for me to digest them. Not Mt It give me a belly, and bad digestion for the other food I eat. I am very Irish, McDonald.
Hi Debbie, I definitely understand. You have to do what agrees best with your digestion. I just wanted to share what I had read but I am sure it does not apply to all people of Irish heritage. It's always best to listen to your body. Love, Mary
I love your perspective, Mary! I agree, soaking and sprouting is such a pain. I think you're right on with what you said in this video. You're so wise!!!
Hi Carrie!! Thanks so much for visiting!! I found all the info fascinating!! And especially because of my ancestral ties - and the fact that my iron has always been high. Who knew!! I am going to try eating just sourdough bread for awhile and not sprouted bread and see if it makes a difference at my next check-up. We'll see! Love, Mary
@@MarysNest yes that is just so interesting. It will be interesting to see if this change in your diet affects your lab results. I think this is all just further confirmation of how unique we all are and how important it is to experiment and find out what works for you! Thanks for sharing this great info. XO.
I can imagine that soaking is beneficial in every way, especially for texture and flavor as well as digestion. A 2019 study from China found that cooking significantly decreased phytic acid concentrations in rice. Additionally, 'gut microbes can produce phytase, an enzyme that neutralizes phytic acid,' “We all have some of these microbes, and phytates will have even less impact on nutrient absorption in people who tend to have more of them.”
Fermenting the sprouted grains is also important for best nourishment and appropriately minimizing anti-nutrients from the grains. Grinding and additional water is added for the fermenting. The purpose is to minize or eliminate the 'gunk' properties of grains, and, the anti-nutrient properties of grains,…. which both affect our body integrity / health / virility. By not soaking and fermenting grains,…. that fluffs up your body,… and more likely to have lymph problems, colds/flus/diseases, joint problems,…. and such,...
Oh yes, I agree. In this video, I was just focusing on traditional peoples who retain too much iron in their body. And a number of cultures ate unleavened bread in the spring, so as to pull out that extra iron or other mineral buildup. Love, Mary.
Everyone do what’s best for you, HOWEVER, your body’s inability to deal with unsoaked grains may be cumulative, so you may find you have issues down the road as you get more mature in age. I say, soak ‘em.
I know several people that have gluten issues. But if I soak the flour after I grind it...let it sit overnight. Then use it in my recipe as usual... they don't have a problem with there digestive system. So, in that instance.... I have to disagree with not soaking grain before consuming it.
As a type 2 diabetic sprouted grains are worth it because the b vitamins are released and healthy lowering insulin resistance. However I am making a pot today that I haven't sprouted because we dont want to wait 4 or 5 days 🤔😂. I just love you and your channel 🥰
So glad I came across this video, Mary! Thanks! I was wondering if in making oat bars for my family, was I doing them a disservice by feeding them 'raw' oats? Now, I will feel confident in serving these... as they seem to agree with all of us. Interesting that the phytic acid may actually remove the heavy metals from our bodies. Have a great day!
I've always had digestive issues with whole wheat and with oatmeal. I just recently heard about soaking the whole wheat flour. I'm trying it right now for bread that I will finish making tomorrow. So, I've definitely got to, at least, try it and see. Also, I'm anemic, so soaking seems like it might be a good option for me.
One more thing...I cook dried beans in the oven, and it's a non-soaking method I learned about yrs ago on the internet. ;) It only takes 90mins and my family and I never had any issues with 'wind' :) You start them to boil on the stove top, then transfer them to a 325 degree oven for the remainder of the 90mins. It works very well with black beans, chickpeas, kidney beans, etc. Great way to cook beans without worrying about soaking. :)
Hi Ambree, Me too - and I was fascinated when I read a recent article about all of this and wanted to share. BTW - Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@ambreewilliams6585 - Hi Ambree, Thanks so much for sharing this. I will mention that you shared this in one of my next videos. I love this idea! I also saw that epicurious said that we can do a "quick soak" method which involved bring the beans to a boil in water on the stove then turn off the heat and let them soak for one hour. Then drain the water, rinse the beans, add more water and cook as normal. But I love your idea of simply moving them to the oven. Just like the way my mom used to make baked beans. This is fantastic!! Thank you SO much for sharing!! I really am SO happy that you are here and sharing your knowledge!! Love, Mary
Another tip is too slow cook in the oven for 1.5-2 hours, without soaking. Just pour oats in a 5-cup baking bowl 1/3 the way up. Next, pour in filtered water about 1/4-1/2 from the top. Bake on 325⁰-350⁰ for 1.5-2 hours. Check here and there.....
If phytic acid can strip heavy metals from your body, what else is it stripping from the body? A month ago I started eating a hand full of raw pumpkin seeds every day for prostate health. Yet, as the days went by, I got more and more lethargic. I finally figured out that it was the pumpkin seeds causing the lethargy. I did not want to immediately give up on them, so I did a little research and discovered the negatives of phylic acid. 2 days ago I started soaking the pumpkin seeds and rinsing. I should know within a few weeks if this is helping or not. If not, then I will give it a month's try. If eating soaked pumpkin seeds is still causing lethargy, then I am giving up on eating pumpkin seeds.
Hi Mary. I just subscribed to your channel after watching your chicken bone broth and super mineral broth videos. I do make chicken bone broth and beef bone broth, but I never thought to make super mineral broth which I will be referring back to your Super Mineral Broth video so that I can make it. You have great talent. I look forward to watching more of your inspiring videos. Take care! :)
Brigitte Brown - Hi Brigitte, Thank you SO much for visiting! And thank you for the kind words. I’m so glad you enjoyed the different broth recipes. The mineral broth is wonderful! Do you enjoy making other traditional foods? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
When making beer they sprout The Barley to create the two enzymes for starch conversion, these two enzymes help convert the starch in the grains to sugar so the yeast can digest them. Is this the same principle to sprouting wheat?
The enzymes are already in the barley, they want the starches broken down by those enzymes into sugars to make alcohol. The enzymes and phytic acids in seeds are just a way of storing energy until the seed falls to the ground and gets wet, causing it to grow and become a plant.
This is gonna be a little long, but it *is* relevant to the video, so please bear with me. I need to ask you this, because I have been asking ChatGPT *so many times* due to being unable to find an article on this anywhere. I don't own a flour mill (yet) as I couldn't possibly afford it (yet). So for now, I buy Ziyad Whole Wheat Berries from my local Jewel Osco and crush them at high speed in my Ninja Blender. However, there's a problem. I don't know if this is due to a blender just not being as good as an impact flour mill or just not being as good as a food processor, but there are LARGE chunks of grit inside of my flour when the blending is done. I think this might be the bran. I sift it out of course, but there still ends up being small amounts of this hard grit in the flour no matter how many times I sifted it again and again. My pancakes and cookies have the texture I want, just with rock-hard grit in various parts of it. The two methods I tries was to boil the bran separately and then add it back into the flour, which just increased the volume of the dough of batter and led to a rough, dense and nasty tasting bread, and the second option was to soak the flour that still have the tiny bran or grit pieces in it, which just ruined the texture again and didn't even soften that darn grit. I was thinking of just giving up until I can get an impact mill, but then I heard people saying to soak the berries 8 - 12 hours before milling them for digestion stuff or whatever. Will this improve the texture, make it fluffier or simply soften the grit at all? Thatd my main concern. Apparently, this part of the whest berry is the *hardest* to deal with. I really hope someone can help with this because ChatGPT has been useless so far. Thank you in advance.
Hi Mary can you please send me a recipe for my light fruit cake using hard white wheat berries My normal recipe using sell raising flour is 1lb of flour 3/4 margine and sugar 18 ozs sultanas 4 ozs ground almonds 6 eggs orange zest and the juice 1 tsp mixed spice I cooking apple and a half glass of brandy So can you please tell me how to adjust my recipe using this flour thanks Mary keep up the lovely videos
I just wanted to mention that people with conditions like interstitial cystitis (painful bladder syndrome) or who have problems with histamine can have a load of trouble and pain from anything fermented or acidic like sourdough, so not everybody can "do" sourdough even if they wanted to...sometimes it's not a matter of "should we", but "do i want to be doubled over in pain or have a migraine just to say i am making sourdough bread to get healthier?" I would rather soak the grains and sprout and dry them instead of put up with the pain induced from sourdough...remembering that God made us all unique, i would advise people to do what is best for them as one person's miracle is another person's poison...
I used to eat steel cut oats every day. The phytic acid did a number on my teeth. I lost four teeth because of it. So, now I soak my steel cut oats for 6 to 8 hours along with fresh ground rye. Rye helps eliminate the phytic acid.
Tessa Crag Chaderton - Hi Tessa, Thank you SO much for visiting! And for the kind words!! BTW - Do you enjoy learning about making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Love your video. I have wanted to know how to make my own sprouted flour for a long time. Great information about using this flour for quick breads, cakes and cookies. I didn’t know not to over mix and frequently have dense quick breads that don’t cook right. What brand is your brown and strainer? I really like how they fit together and would like one for myself. Thanks again.
Hi Mary I was considering soaking my hard white wheat berries but you think it's not necessary for better flour Can I use this flour for all my baking if so how to adapt it in place of store bought self raising flour thanks Ps my name is Jack tyrrell Coolteigue bree Enniscorthy C/0 Wexford cheers
Thank you for your video! Do I understand if I am using a sourdough starter or discard that I don't have to soak my flour? I'm confused on this topic. Do you have resources you could recommend on how to modify a recipe? For example, I have been given the advice to soak 1:1 liquid (with acid) to flour but my example recipe calls for less water (by half) than flour. Right now I don't soak unless the recipe already has it incorporated in the instructions, without a better understanding of what I'm doing winging it in baking hasn't been fruitful for me. 😂
Sourdough starter makes it unnecessary to soak your grains. Sourdough is so good for your digestive system and tastes great! May I suggest you watch off grid with Doug and Stacey? She self-admittedly had a tough time and hated making sour dough bread. Then she learned a trick that worked for her. Best of luck!
@@susan3200 I love Doug and Stacy! I've actually tried her method of making sourdough before... it didn't work out well, I think the instructions "add flour until you have a dough" was too vague for a novice (13 cups of flour later)! I'm sure if I did it more, I'd get better at it (like everything in life right?!) I think it's awfully sweet of you to take the time to suggest a resource for me though! Thank you!
Also the iron overload you speak of is called hemochromoatosis, iron overload. It is a serious genetic condition if not treated will cause organ damage, resulting in death. Phytic acid treatment will not help. This is a liver disorder and blood serum issue.
Great question. It’s really just a matter of experimenting. As you eat different foods, see what agrees with you. If you feel well after eating something...no indigestion, nausea, headache, body aches, etc., then it most likely agrees with you. Hope this helps. Love, Mary 🤗
Hi Mary is there some way that I can used sprouted barley in a loaf . ? I have access to barley but no milling facility . Thanks in anticipation XxPat nz
Agreed - soaking and sprouting is not always essential. However, by far the biggest factor decreasing nutrient absorption from meals, is eating too frequently. Eating meals spaced minimum 6 hours apart without any snacking, has been proven to reduce inflammation in the Gastro-Intestinal-Tract more effectively than any other factor in eating. Eating a whole-foods plant-based diet on a 2-meal-per-day schedule (meals spaced well as to ensure full digestion and absorption of each meal) - this has been proven to be key to optimal absorption and a most anti-inflammatory diet. If you then soak and sprout most of your grains and legumes (but not all), you should have no major side effects from the occasional unsoaked articles. God created us and stated the ideal diet for human beings (right from the start) - following those directives will always have the best results :) May God bless your journey of researching what is most healthy for these bodies God entrusted to each of us.
Is there anything in history, like way back when bread was a major staple in diets, where they soaked or sprouted grains? I hate the idea of soaking and sprouting.
Hi Jan, I am so with you! LOL!! As to history, it is my understanding that "souring" - as in sourdough - coupled with a long slow rise - was the more common option. And then in the spring, most cultures ate un-soured (as in unleavened bread) which allowed the phytic acid to strip unnecessary iron, etc. out of the body. As to "soaking and sprouting" - it may have occurred but not by intention. Generally when grain was harvested - and then stored - it might have become wet under certain weather conditions and then sprouted at some point. But as I mentioned above, it would have then been baked using a souring method, so the soaking and sprouting that might have occurred became irrelevant - more or less - at that point. Hope this helps clarify. If you are wanting to bake quick breads, etc., using grains that have not been soaked and sprouted, I understand completely. You might want to limit their consumption to the spring. And if you wish to make quick breads the rest of the year (which are actually no longer quick) that are easier to digest and assimilate, you might want to try converting your quick breads to sourdough "quick" breads. This can be pretty easy to do, by using your sourdough discard. Love, Mary
To be honest I just soak grains and legumes to reduce cooking time. If my brown rice cooks in 10 minutes compared to 25 then that's a massive benefit to me.
The title of your video does not do justice to your good explanation. When I first saw "never soak your grains* I was tempted to give this video a miss.
i tried video sprouting grains. would need grain mill to go forward. food processor left wheat beans unground. had fun though. i used Linkert wheat beans, is that for animals only? threw it out for squirrels, then caught my dog eating it. LOL
Hi Brian, Yes, I would think that the food processor would not grind grain. A grain mill is best - either manual or electric. (I have info along with discount codes over on the “Shopping Guide” page of my website “MarysNest DOT com”)... As to Linkert Wheat Berries? I am not familiar with them. Do you have more info? Love, Mary
What is the healthier route?? In my brief research, it seems this soaking process will aid in digestion problems ?? That was the only info I really was seeking- but please share if there is something you know!! Thank you!! Michella
@@payne7028 I consider that your soaking your grains and beans is the correct thing to do while the lady in the vid is too lazy to do it and would rather conjure up arguments to justify NOT doing it. Just follow the package or bag's directions of any dry beans you buy: soak for eight-to-24 hours before cooking.
Every one is different u don't understand about fight acid it must soak because you don't want soak a person who eat grain every day an don't soak dem iron ago low but if you eat one's a time the fight acid na go trouble you but if you keep on eat it without soak it ago mest you stomach u ago start fell weak that why so much ppl have low iron so it is better to soak because you know the right thing an don't want to soak it you sound lazy disobedient make ppl sick God can't help a person when dem disobedient
Hi Sweet Friends, So...Do we really need to Soak our Grains? Find out 3 surprising reasons why we may not need to. And one of them actually applies to me!! How about you? Love, Mary
I tend to run low on iron so it works in my favor, but I eat a pretty diverse diet.
I run very low in ferritin
Like basement level
I can’t afford any phytic acid I can get rid of
I've been soaking, sprouting, and dehydrating my whole wheat grains for over 5 years. I don’t know that I've noticed a difference, but I do see all the stuff that washes off the grains and I'm glad to not include that in my flour. For sandwiches my family still prefers regular yeast bread to sour dough, though we do love sour dough with soup. I love making all of our families bread items for the last 15+ years.
That is very interesting! I am an American but all 4 of my grandparents came from the West of Ireland. When I was a kid, my mother (who was a good cook and always cooked from scratch and used nothing but King Arthur Unbleached flour) was combing my hair one day and found a bald spot. She took me to the doctor and he said I had an iron deficiency. Now that I'm an adult I've found over the last 5 or 6 years that I cannot tolerate any kind of flour products. It broke my heart but more than that it really caused some problems for my GI tract. Soaking regular grains, soaking flour, making sourdough and sprouting grains did not work for me, I still had digestive problems. For the last few years I've learned all about baking with almond flour, etc. I'm sure you know what gluten intolerant people go through. Then I learned about Einkorn flour and wow, it was the answer for me. As long as I don't eat it three times a day for a week I can enjoy really delicious breads, cookies, muffins, etc. My favorite right now are Einkorn flatbreads made on my cast iron skillet. Fast and tasty and they freeze really well. Thanks for the video!
I soak my Einkorn flour in Kefir overnight then make flat bread with it.
The reason grains are causing trouble is because the are sprayed with heavy metals, like fluoride, mercury, copper, aluminum, arsenic, lead etc. And also, genetically modified grains have their proteins modified in a way that the body does not recognize it, these modified proteins cause oxidative damage through free radical generation.
@@loribonzelaar9193 that sounds delicious now I just have to find what Einhorn flour is?
I find it's best for my body integrity to entirely soak-sprout-grind-ferment-bake grains. I find sprouting and fermenting, both key,… plus the baking. Thickness of the 'grain loaf flatbread' is about 1/2'' to 5/8'' thick,… made of partially ground grains.
So you are gluten intolerant but still tolerate einkhorn? I know einkhorn is so much better and has way way less gluten, but still has some. Just curious. :) thank you!!
I have a lot of trouble with refined grains so soaking is worth it to me.
Hi Linda, Yes - it all comes down to what best agrees with your own personal digestion. Love, Mary
Wow, Mary. I’ve been doing research all day about how to soak my flour before making bread. I just got a mill attachment for my Kitchen Aid and I am picking up my very first hard white wheat berries from my very first Azure standard order on Friday. Your video is the last one I’ve watched and has convinced me not to soak my flour now. My family does not have a gluten intolerance and have been enjoying my bread made with regular flour so far. I find the information in this video very interesting and very informative. It makes sense to me. Thank you! Looking forward to making bread now with my very own milled flour.
I like to soak my grains, I'm able to digest them a lot better and no gas afterwards.
Hi Eduardo, Yes, this is what I found so interesting. How some folks need to soak them and some don't. But so glad that soaking agrees with you!! Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
@@MarysNest Hi Mary, I have seen a lot of your videos already, I love them, my mother said that you make bone broth the same way my grandmother 😀 used to make it. I love your traditional cooking too!!!😃.Thank you GOD bless you.
EDUARDO MIAMI FL 🇺🇸
What a fantastic idea to try baking with and without sprouted grains. That is an excellent way to find out how it makes you feel. You are so wise Mary :)
Hi Jim, Thanks for the kind words!! Hope you are having a great weekend! Love, Mary
Ann Wigmore advocated soaking, not because of phytic acid per se, but because soaking unlocks the bioavailability of the minerals contained in the grains & beans.
… and makes the grains/starch non-gunk or much less gunky within ones body.
Hi Mary, I wanted to thank you for this informative, possibly life changing video and research you did on phytic acid. I watched it because I was finally putting together my how to make the healthiest bread and dough recipe, steps, tools, etc... and was convinced soaking the wheat berries was required. So the idea of your not soaking title caught my attention. I definitely wasn't expecting to gain insight from it into why, as a vegetarian, I may have a chronic 10 year + history of severe low iron anemia. And why in my case, it could be critically important to soak anything with phytic acid in it. I agree it is a lot of extra work but if proven to be the culprit, not as much as managing the results of not doing it. I didn't want the blood transfusions and am looking forward to taking on an entirely new system to food preparation, to see if I can solve my own health puzzle. Maybe you could make another video, based on the research you did, about the connection to anemia and soaking?....Grains, beans, seeds, nuts...overall anything of risk to people in this category.
What I found perplexing is that phytic acid is both an anti-nutrient AND an antioxidant! In a world where soil is so depleted and the quality of nutritional value in food is so questionable, we need all the nutrients we can get. Even if not soaking agrees with some people, it seems worthwhile to better understand how much of a nutrient loss are we talking about in consuming unsoaked, anti-nutrient phytic acid foods? If it's minuscule, then the extra effort is probably negligible. If it's high, and you add up the years of your life, then it might be worth the extra soaking effort.
Also regarding sourdough, as a newbie to bread making, can you please expand on why you love it so much? What makes it better and different to not using it?
Noticing how you feel after eating certain foods is an important point you make. I'm on a mission to solve why I have longstanding health issues all congregated in the same region of the pelvis, gut. (Suspected inguinal hernia, or cyst in inguinal canal or other issue that modern day diagnostic imaging can't seem to confirm, along with large fibroids and a perpetual bloated stomach no matter what I eat). Dr's haven't been helpful. Could be this, could be that, we can do surgery, bloating has a million reasons, should we explore them all? No thanks. And to top it off, they only address one issue within their speciality, not multi-factorial issues and how they are related. They seem almost handicapped and sometimes even resistant in the ability to even look at or consider such things. It's head scratching. If you don't understand or do this, how on earth can you really effectively treat anything? Everything is connected and if a patient is having chronic multiple issues you have to go deeper down the rabbit hole to investigate and examine their relationships. Including noticing, documenting how different foods make you feel.
Guess I have to figure it out.
Thanks for helping us all question how to do that.
There are so many confusing things with food. I'll probably die before I get it figured out.
Hi Linda, I know exactly how you feel! Love, Mary
Read Weson A Price's book "Nutrition and Physical Degeneration"
@@MeganGarzaWellness anybody can write a book now a days. It doesn’t need to be fact checked to be published.
@@gioplease6848 I think Megan was referring to the Weston A Price of The Weston A Price Foundation. He was well known for his research. Theres an associated cookbook called Nourishing Traditions. Best regards.
Rightttt!!!!!!!
Thank you so much for doing your research and presenting another view here. New info I certainly didn’t have.
Hi Joy, Yes, new info for me too!! I was really surprised about it all. And the more research I have been doing about the Irish is fascinating. I will share it in a future video. But from what I have learned - and given my ancestral ties - and my high iron...I am not going to worry too much about soaking my grains anymore. I'll soak the oatmeal overnight but only because it makes it a lot easier to cook in the AM. I might also try it in the slow cooker. Have you tried overnight oats in the slow cooker? Love, Mary
Mary's Nest I do make steel cut oatmeal in my littlest slow cooker but honestly by the time I’ve added my dehydrated apples, the raisins and walnuts, cinnamon, nutmeg etc, it’s more like dessert than breakfast. I love it and tell myself it’s okay because it’s good for me. LOL. Edited to add that I am an insomniac and have to spend more time in bed than most to get a night’s sleep so I always do the keep warm setting and use ice cold liquids in overnight oatmeal so it can take a little longer. Works for me.
Joy Louise - Oh Joy!! This is genius!! I am going to do this too. I’m so sorry about the insomnia. I have a bit of insomnia on and off so I am very sympathetic. Glad you are able to stay in bed and get a little extra rest in the morning. Hope you get a good night’s sleep tonight!! Love, Mary😴😴😴
Yes, I find it's best for my body integrity to entirely soak-sprout-grind-ferment-bake grains. For the matter of body integrity, - the body being best able to process and use the grains, without getting gunked by the grains, which leads to disease,… disease being caused by gunking within the lymph, joints,.. etc.
Corn with the additional step of nixtamalization cooking, after sprouting and fermenting (typically grinded for the fermentation, as with other grains)
Can you please explain the ferment part after the grind? Not sure I follow what you mean. Thank you
@@lisagrace6471 in the grind some water is added for an adequate gloppy mass, and then I put the glop in a glass bowl (nice to see through) and let it sit-n-ferment for a day or two or more, till it tastes a little tangy/acidic, - rate of fermentation depending on the temperatures and particular grain. Then put in pan, spread thickness of glop about 1/2 to 3/4 inch, cook at about 300F (experiment) for an hour or so, till satisfactorily cooked, softly cooked though adequately cooked. Not for crispy-crusty cooking,… that would be too hard textured. It's not bread in the typical sense, it's a flat grain-food 'bread',… goes with cheese, for example,… balances out the anti-nutrients of the grains (even after sprouting and fermenting, though anti-nutrients much reduced, and, to some degree anti-nutrients are great for health, in balance)
Key thing with the sprouting is to be 'only enough', not too much or else it's too sweet, with EurAsian/African grains. On the average the sprouts should be about the same length to twice the length of the grains. Corn (American grain) would best be longer, I think, maybe 3 times length on average, but shorter is fine. Corn should be nixtamalized after the sprout-then-ferment stage.
If to ferment without grinding, by drowing the sprouts,…. open for experimentation.
Why do all this, if one eats grains?…. body integrity. You're body reveals how food affects your body,… variable per person, though with some consistencies in common with most people. Be aware of what your body reveals, in correlation with what you consume. Basics.
@@lisagrace6471 And adding your choice of salt and herbs is good for flavor and balance, added before fermenting.
Mary: It is imperative for peri-menopausal or post-menopausal women to soak to remove the phytic acid as most of us don't get enough calcium for our bone health. Wheat and grains are not the only things that contain phytic acid all pulses (beans and lentils etc.) and also nuts and seeds contain phytic acid. Soaking and sprouting helps to pre-digest the starches making them more bio-available when we do consume them. Phytic acid provides a valuable mechanism for the plants themselves. The hardened coating on seeds is there so that natural consumers like animals will eat and spread the plants seeds so they are meant to pass thru the digestive processes. The bran on wheat contains phytic acid to lock up the Phosphorus and only release it under very specific conditions of moisture and heat. Without neutralizing phytic acid it chelates the minerals from the surrounding substances in attempt to give the seed the highest level of success to grow and prosper. When this happens seed or no the minerals are chelated and stolen from surrounding areas, specifically the gut, leaving the individual less nourished. Most people do not get a balanced omnivorous diet, most of us eat a lot of processed food so if we are going to try and do better with more nutritious bread and grains it is imperative that we make them as healthy as possible.
Hi Kathy, I agree 100%. I just wanted to share the interesting information about genetics. Love, Mary❤️🤗❤️
Oh my goodness! I am always concerned about having too much iron in my body, though my ancestry is without much Eire. But maybe it's my Scottish blood. I've just started fermenting my oats and it's a bit of a pain soaking everything so much so really glad to hear about this! My question is something I have not found an answer to yet: Is there a way to make sourdough Ezekiel bread? There is a wonderful video where a woman soaks and sprouts the wheatberries and stops sprouting them very early in the sprouting, drains the wheatberries well and then puts though something like a homogenization blank of a champion juicer [UPDATE: Champion juicer was a TOTAL FAIL). In the video I saw she is using something like an an Omega juicer or twin-blade kind and it makes a wonderful dough that is incredibly easy to turn into a nice bread that is not too gummy. She says it gets gummy if you sprout the grains too long. Her channel name is "Everything Homemade" and the video you may enjoy watching is called "How to Make Sprouted Bread!" And thanks for the interesting and helpful information, Mary!
Ezekiel bread is already germinated grain and legumes, most of the phytic acid has been broken down.
YIKES. I tried what I described here and using a Champion Juicer does NOT work AT ALL and was just a mess and hard to clean and a NO GO.
Thanks for sharing.
@@wildabezet860 Oh my. I just saw this comment and thank you for posting. I thought I had repaired my comment here. Turned out the video I saw was using one of those twin-gear juicers -- and when I tried it with the Champion it was a DISASTER (and could not get that gummy mess to go through the juicer).
I'm so glad you said all this as I can agree with you. I love to cook and bake, though better at baking, I don't want to be to concerned about sprouting my grain either. just want to have fun and enjoy my baking but at the same time know that what I'm making is healthy and good for my family as well as they like what I make/
I’m raw vegan and soaking & even sprouting my nuts, grains, beans, & seeds is considered desirable & even highly recommended 🧡💞☮️✅
Sourdough is everything to me. I mill my wheat grains and have no issues, but sourdough makes all the difference.
Girlfriend, this is some fantastic information. Thank you kindly for sharing your vast knowledge with us. Bless your precious heart!! ONE
Wow!! Thank YOU for the kind words!! ❤️🤗❤️
Mary, your weight loss is really showing in your face! I am working on it too. I have lsost almost 30 lbs.
I sure need to get the Phytic out , it has always been a problem for me to digest them. Not Mt It give me a belly, and bad digestion for the other food I eat. I am very Irish, McDonald.
Hi Debbie, I definitely understand. You have to do what agrees best with your digestion. I just wanted to share what I had read but I am sure it does not apply to all people of Irish heritage. It's always best to listen to your body. Love, Mary
So glad you did, it explains a lot!
@@debbieminton5885 - Glad you found it helpful! Love, Mary
You seem like a very nice and well-informed woman.
I love your perspective, Mary! I agree, soaking and sprouting is such a pain. I think you're right on with what you said in this video. You're so wise!!!
Hi Carrie!! Thanks so much for visiting!! I found all the info fascinating!! And especially because of my ancestral ties - and the fact that my iron has always been high. Who knew!! I am going to try eating just sourdough bread for awhile and not sprouted bread and see if it makes a difference at my next check-up. We'll see! Love, Mary
@@MarysNest yes that is just so interesting. It will be interesting to see if this change in your diet affects your lab results. I think this is all just further confirmation of how unique we all are and how important it is to experiment and find out what works for you! Thanks for sharing this great info. XO.
Clean Eating Kitchen - Hi Carrie, How true!! ❤️😘❤️
I can imagine that soaking is beneficial in every way, especially for texture and flavor as well as digestion. A 2019 study from China found that cooking significantly decreased phytic acid concentrations in rice. Additionally, 'gut microbes can produce phytase, an enzyme that neutralizes phytic acid,' “We all have some of these microbes, and phytates will have even less impact on nutrient absorption in people who tend to have more of them.”
Fermenting the sprouted grains is also important for best nourishment and appropriately minimizing anti-nutrients from the grains. Grinding and additional water is added for the fermenting. The purpose is to minize or eliminate the 'gunk' properties of grains, and, the anti-nutrient properties of grains,…. which both affect our body integrity / health / virility.
By not soaking and fermenting grains,…. that fluffs up your body,… and more likely to have lymph problems, colds/flus/diseases, joint problems,…. and such,...
Oh yes, I agree. In this video, I was just focusing on traditional peoples who retain too much iron in their body. And a number of cultures ate unleavened bread in the spring, so as to pull out that extra iron or other mineral buildup. Love, Mary.
Everyone do what’s best for you, HOWEVER, your body’s inability to deal with unsoaked grains may be cumulative, so you may find you have issues down the road as you get more mature in age. I say, soak ‘em.
,… and then sprout, grind, ferment, cook… for the finished product,… for best body integrity/health.
I know several people that have gluten issues. But if I soak the flour after I grind it...let it sit overnight. Then use it in my recipe as usual... they don't have a problem with there digestive system. So, in that instance.... I have to disagree with not soaking grain before consuming it.
As a type 2 diabetic sprouted grains are worth it because the b vitamins are released and healthy lowering insulin resistance. However I am making a pot today that I haven't sprouted because we dont want to wait 4 or 5 days 🤔😂. I just love you and your channel 🥰
Oh James! Thank you so much for the kind words!! Glad you're here and joining us on this traditional foods journey! Love, Mary
So glad I came across this video, Mary! Thanks! I was wondering if in making oat bars for my family, was I doing them a disservice by feeding them 'raw' oats? Now, I will feel confident in serving these... as they seem to agree with all of us. Interesting that the phytic acid may actually remove the heavy metals from our bodies. Have a great day!
I've always had digestive issues with whole wheat and with oatmeal. I just recently heard about soaking the whole wheat flour. I'm trying it right now for bread that I will finish making tomorrow. So, I've definitely got to, at least, try it and see. Also, I'm anemic, so soaking seems like it might be a good option for me.
I always wondered about the case for/against phytic acid. Thanks for shedding light on this! :) :) :)
One more thing...I cook dried beans in the oven, and it's a non-soaking method I learned about yrs ago on the internet. ;) It only takes 90mins and my family and I never had any issues with 'wind' :) You start them to boil on the stove top, then transfer them to a 325 degree oven for the remainder of the 90mins. It works very well with black beans, chickpeas, kidney beans, etc. Great way to cook beans without worrying about soaking. :)
Hi Ambree, Me too - and I was fascinated when I read a recent article about all of this and wanted to share. BTW - Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Ambree Williams How wonderful. By the time I’m ready to do beans it’s already too late to soak. Can’t wait to try your method!
@@ambreewilliams6585 - Hi Ambree, Thanks so much for sharing this. I will mention that you shared this in one of my next videos. I love this idea! I also saw that epicurious said that we can do a "quick soak" method which involved bring the beans to a boil in water on the stove then turn off the heat and let them soak for one hour. Then drain the water, rinse the beans, add more water and cook as normal. But I love your idea of simply moving them to the oven. Just like the way my mom used to make baked beans. This is fantastic!! Thank you SO much for sharing!! I really am SO happy that you are here and sharing your knowledge!! Love, Mary
@@joylouise5417 - Isn't that the truth!! I love her idea!! I am definitely going to share this in a future vide where I talk about beans! Love, Mary
Another tip is too slow cook in the oven for 1.5-2 hours, without soaking. Just pour oats in a 5-cup baking bowl 1/3 the way up. Next, pour in filtered water about 1/4-1/2 from the top. Bake on 325⁰-350⁰ for 1.5-2 hours. Check here and there.....
thanks for the common sense x
Mary, just noticed your prayer table. I knew why I had a connection with you and why I was led to your website. JMJ!
Thank you for this information! I've been looking for the answer to this for a while now.
If phytic acid can strip heavy metals from your body, what else is it stripping from the body?
A month ago I started eating a hand full of raw pumpkin seeds every day for prostate health. Yet, as the days went by, I got more and more lethargic.
I finally figured out that it was the pumpkin seeds causing the lethargy. I did not want to immediately give up on them, so I did a little research and discovered the negatives of phylic acid.
2 days ago I started soaking the pumpkin seeds and rinsing. I should know within a few weeks if this is helping or not. If not, then I will give it a month's try. If eating soaked pumpkin seeds is still causing lethargy, then I am giving up on eating pumpkin seeds.
I'm wondering if you noticed a difference after soaking the pumpkin seeds. Would be interested in an update!
Thank you!!! I too have been researching this and this is such a relief to know!
Hi Mary. I just subscribed to your channel after watching your chicken bone broth and super mineral broth videos. I do make chicken bone broth and beef bone broth, but I never thought to make super mineral broth which I will be referring back to your Super Mineral Broth video so that I can make it. You have great talent. I look forward to watching more of your inspiring videos. Take care! :)
Brigitte Brown - Hi Brigitte, Thank you SO much for visiting! And thank you for the kind words. I’m so glad you enjoyed the different broth recipes. The mineral broth is wonderful! Do you enjoy making other traditional foods? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Wow... very interesting. Thank you, sweet Mary, for sharing all this information with us! Much appreciated
I learned just to soak Grains and Nuts and Beans. This confused me. I'm a Celiac and can not digest "raw" ingridients...
I really appreciate your channel. I’ve learned so much. Thank you, and God bless you!
When making beer they sprout The Barley to create the two enzymes for starch conversion, these two enzymes help convert the starch in the grains to sugar so the yeast can digest them. Is this the same principle to sprouting wheat?
Hi John, Exactly! :-)
The enzymes are already in the barley, they want the starches broken down by those enzymes into sugars to make alcohol. The enzymes and phytic acids in seeds are just a way of storing energy until the seed falls to the ground and gets wet, causing it to grow and become a plant.
Wow, my Irish husband cut bread out of his diet a few months ago. Last week his blood test showed too much iron 😳
This is gonna be a little long, but it *is* relevant to the video, so please bear with me.
I need to ask you this, because I have been asking ChatGPT *so many times* due to being unable to find an article on this anywhere.
I don't own a flour mill (yet) as I couldn't possibly afford it (yet). So for now, I buy Ziyad Whole Wheat Berries from my local Jewel Osco and crush them at high speed in my Ninja Blender. However, there's a problem.
I don't know if this is due to a blender just not being as good as an impact flour mill or just not being as good as a food processor, but there are LARGE chunks of grit inside of my flour when the blending is done. I think this might be the bran. I sift it out of course, but there still ends up being small amounts of this hard grit in the flour no matter how many times I sifted it again and again. My pancakes and cookies have the texture I want, just with rock-hard grit in various parts of it.
The two methods I tries was to boil the bran separately and then add it back into the flour, which just increased the volume of the dough of batter and led to a rough, dense and nasty tasting bread, and the second option was to soak the flour that still have the tiny bran or grit pieces in it, which just ruined the texture again and didn't even soften that darn grit.
I was thinking of just giving up until I can get an impact mill, but then I heard people saying to soak the berries 8 - 12 hours before milling them for digestion stuff or whatever. Will this improve the texture, make it fluffier or simply soften the grit at all? Thatd my main concern. Apparently, this part of the whest berry is the *hardest* to deal with. I really hope someone can help with this because ChatGPT has been useless so far.
Thank you in advance.
Hi Mary can you please send me a recipe for my light fruit cake using hard white wheat berries
My normal recipe using sell raising flour is
1lb of flour 3/4 margine and sugar
18 ozs sultanas 4 ozs ground almonds 6 eggs orange zest and the juice 1 tsp mixed spice I cooking apple and a half glass of brandy
So can you please tell me how to adjust my recipe using this flour thanks Mary keep up the lovely videos
If you eat healthy and clean and want the most nutrients out nuts and seeds are soaking the BEST WAY to go😊🌰
The vast majority of people eat a high-carb diet so the vast majority of people should soak their grains, nuts, legumes.
I just wanted to mention that people with conditions like interstitial cystitis (painful bladder syndrome) or who have problems with histamine can have a load of trouble and pain from anything fermented or acidic like sourdough, so not everybody can "do" sourdough even if they wanted to...sometimes it's not a matter of "should we", but "do i want to be doubled over in pain or have a migraine just to say i am making sourdough bread to get healthier?" I would rather soak the grains and sprout and dry them instead of put up with the pain induced from sourdough...remembering that God made us all unique, i would advise people to do what is best for them as one person's miracle is another person's poison...
I used to eat steel cut oats every day. The phytic acid did a number on my teeth. I lost four teeth because of it. So, now I soak my steel cut oats for 6 to 8 hours along with fresh ground rye. Rye helps eliminate the phytic acid.
Awesome video Mary I am not familar with Grains never used it cant get it here my HB could get very low you are best love you
Tessa Crag Chaderton - Hi Tessa, Thank you SO much for visiting! And for the kind words!! BTW - Do you enjoy learning about making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my TH-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It' called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Love your video. I have wanted to know how to make my own sprouted flour for a long time. Great information about using this flour for quick breads, cakes and cookies. I didn’t know not to over mix and frequently have dense quick breads that don’t cook right. What brand is your brown and strainer? I really like how they fit together and would like one for myself. Thanks again.
U need your own tv show! I’d watch
Phytic acid is just one thing,… the other thing, among other things is vitalizing the starch, so that the starch doesn't gunk the body.
Great point!🤗
Interesting. As an anemic, I think I will strive to eat more sprouted grains. Yikes!
Maybe it keeps balance from too much minerals in our bodies ,
Alway something interesting, a fodder grow for the livestock, basically the same concept. I enjoyed listening. Hearing all the facts. Thank you.
So glad to hear that you found this interesting! I did too! Love, Mary
Is it necessary to fridge the fermented oats with kefir?
Hi Mary I was considering soaking my hard white wheat berries but you think it's not necessary for better flour
Can I use this flour for all my baking if so how to adapt it in place of store bought self raising flour thanks
Ps my name is Jack tyrrell Coolteigue bree Enniscorthy C/0 Wexford cheers
Thank you for your video! Do I understand if I am using a sourdough starter or discard that I don't have to soak my flour? I'm confused on this topic. Do you have resources you could recommend on how to modify a recipe? For example, I have been given the advice to soak 1:1 liquid (with acid) to flour but my example recipe calls for less water (by half) than flour. Right now I don't soak unless the recipe already has it incorporated in the instructions, without a better understanding of what I'm doing winging it in baking hasn't been fruitful for me. 😂
Sourdough starter makes it unnecessary to soak your grains. Sourdough is so good for your digestive system and tastes great! May I suggest you watch off grid with Doug and Stacey? She self-admittedly had a tough time and hated making sour dough bread. Then she learned a trick that worked for her. Best of luck!
@@susan3200 I love Doug and Stacy! I've actually tried her method of making sourdough before... it didn't work out well, I think the instructions "add flour until you have a dough" was too vague for a novice (13 cups of flour later)! I'm sure if I did it more, I'd get better at it (like everything in life right?!) I think it's awfully sweet of you to take the time to suggest a resource for me though! Thank you!
Very interesting 👌 👍 🤔 😊
Also the iron overload you speak of is called hemochromoatosis, iron overload. It is a serious genetic condition if not treated will cause organ damage, resulting in death. Phytic acid treatment will not help. This is a liver disorder and blood serum issue.
How do you get to know thy body?
Great question. It’s really just a matter of experimenting. As you eat different foods, see what agrees with you. If you feel well after eating something...no indigestion, nausea, headache, body aches, etc., then it most likely agrees with you. Hope this helps. Love, Mary 🤗
Hi Mary, thank so much for all your reserch but I feel lectins are more of a concern than phytic acid…
Mary Mary my opinion is quite contrary. Soak your oats overnight. It's easy and tasty. I'm Irish and I get depleted without soaking.
I am Irish and this topic really is interesting. So ironic that I chose your video. Maybe the reason the Irish drink so much tea is to fight the iron.
How do they make gluten-free grains? Can we do it ourselves?
Hi Mary is there some way that I can used sprouted barley in a loaf . ? I have access to barley but no milling facility . Thanks in anticipation XxPat nz
I grind my red wheat berries a little at a time in my small coffee grinder. ☕️
@@susan3200 thanks Susan
Agreed - soaking and sprouting is not always essential. However, by far the biggest factor decreasing nutrient absorption from meals, is eating too frequently. Eating meals spaced minimum 6 hours apart without any snacking, has been proven to reduce inflammation in the Gastro-Intestinal-Tract more effectively than any other factor in eating. Eating a whole-foods plant-based diet on a 2-meal-per-day schedule (meals spaced well as to ensure full digestion and absorption of each meal) - this has been proven to be key to optimal absorption and a most anti-inflammatory diet. If you then soak and sprout most of your grains and legumes (but not all), you should have no major side effects from the occasional unsoaked articles.
God created us and stated the ideal diet for human beings (right from the start) - following those directives will always have the best results :)
May God bless your journey of researching what is most healthy for these bodies God entrusted to each of us.
I would love to hear more about our God given diet! Please share!!
Wow .. your way of talking is like cotton candy mean soft and sweet pleasantly
Is there anything in history, like way back when bread was a major staple in diets, where they soaked or sprouted grains? I hate the idea of soaking and sprouting.
Hi Jan, I am so with you! LOL!! As to history, it is my understanding that "souring" - as in sourdough - coupled with a long slow rise - was the more common option. And then in the spring, most cultures ate un-soured (as in unleavened bread) which allowed the phytic acid to strip unnecessary iron, etc. out of the body. As to "soaking and sprouting" - it may have occurred but not by intention. Generally when grain was harvested - and then stored - it might have become wet under certain weather conditions and then sprouted at some point. But as I mentioned above, it would have then been baked using a souring method, so the soaking and sprouting that might have occurred became irrelevant - more or less - at that point. Hope this helps clarify. If you are wanting to bake quick breads, etc., using grains that have not been soaked and sprouted, I understand completely. You might want to limit their consumption to the spring. And if you wish to make quick breads the rest of the year (which are actually no longer quick) that are easier to digest and assimilate, you might want to try converting your quick breads to sourdough "quick" breads. This can be pretty easy to do, by using your sourdough discard. Love, Mary
i digest white rice just find but I love overnight oats, I love the sour taste with butter and sweetness
yes soaking for activating phytats is necessary
soaking will only remove some percentage of phytic acid. cooking them will remove another amount of phytic acid
Scientific studies aren't worth a hill of beans. Tradition is the guide, and after that personal experience.
She is Awesome
👍🏽👍🏽👍🏽👍🏽
To be honest I just soak grains and legumes to reduce cooking time. If my brown rice cooks in 10 minutes compared to 25 then that's a massive benefit to me.
The title of your video does not do justice to your good explanation. When I first saw "never soak your grains* I was tempted to give this video a miss.
Can you soak white whole-wheat?
what about canned beans? as they are soaked in water but not with an acidic solution,should you soak them out of the can?
The point of the soaking is that it that the seed starts to germinate. That's not the process with canned beans in water. Their aim is not sprouting.
Stopping in
Texas Made Food - Thanks again for visiting! 😀😀😀
im having problems with my recipes with soaked flour ,, after baking my cakes they
are sinking and raw in the middle ?
Awesome video Like #27
Texas Made Food - Thank you SO much!! God bless, Mary😀
She’s so cute 🥰
Can kamut be made in a rice cooker? If so, how?
I don't have a rice cooker, but I would think you could cook any grain if your cooker has the appropriate adjustments for it.
i tried video sprouting grains. would need grain mill to go forward. food processor left wheat beans unground. had fun though. i used Linkert wheat beans, is that for animals only? threw it out for squirrels, then caught my dog eating it. LOL
Hi Brian, Yes, I would think that the food processor would not grind grain. A grain mill is best - either manual or electric. (I have info along with discount codes over on the “Shopping Guide” page of my website “MarysNest DOT com”)... As to Linkert Wheat Berries? I am not familiar with them. Do you have more info? Love, Mary
@@MarysNest I'm going to take a break from this a while. think about how to make red wiggler worm chow with it.
But bakers are the real deal!
Doesn’t sprouting use up gluten?
Any evidence for what you are asserting?
This is the most confusing video for anyone trying to learn about soaking grains
Okay, so you don't know. Got it.
Sorry you have nice smile but I still gotta dislike that because without soaking there is no fermenting, and that's a no-no.
Sounds like a rationalization for ignoring the healthier route in favor of a convenient one. Bad advice.
Thank you. I feel like big pharma commissions these studies so that people can be sick and have all sorts of health issues and need insulin etc..
What is the healthier route?? In my brief research, it seems this soaking process will aid in digestion problems ?? That was the only info I really was seeking- but please share if there is something you know!! Thank you!! Michella
@@payne7028 I consider that your soaking your grains and beans is the correct thing to do while the lady in the vid is too lazy to do it and would rather conjure up arguments to justify NOT doing it. Just follow the package or bag's directions of any dry beans you buy: soak for eight-to-24 hours before cooking.
The taste of nuts thats been soak taste much better
Every one is different u don't understand about fight acid it must soak because you don't want soak a person who eat grain every day an don't soak dem iron ago low but if you eat one's a time the fight acid na go trouble you but if you keep on eat it without soak it ago mest you stomach u ago start fell weak that why so much ppl have low iron so it is better to soak because you know the right thing an don't want to soak it you sound lazy disobedient make ppl sick God can't help a person when dem disobedient
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