Soaking Grains is a must!
Written on these pages for you!
Why to Soak Grains.
Why to eat Cooked Food.
Thrive Market.
Ayurvedic Fasting.
Kitchari from 5th Generation Ayurvedic teacher.
You’ll be surprised by this! Fact number one: So because of cooking, you get to be you! Big Brain making a lot of Connections!
Listen to the research of Suzana Herulano:
“So what is the human advantage? What is it that we have that no other animal has? My answer is that we have the largest number of neurons in the cerebral cortex, and I think that’s the simplest explanation for our remarkable cognitive abilities. And what is it that we do that no other animal does, and which I believe was fundamental to allow us to reach that large, largest number of neurons in the cortex? In two words, we cook. No other animal cooks its food.
Only humans do. And I think that’s how we got to become human.
Studying the human brain changed the way I think about food. I now look at my kitchen, and I bow to it, and I thank my ancestors for coming up with the invention that probably made us humans. Thank you very much. “
Suzana truly emphasizes how much less work your body has to do because receiving energy from food has been simplified by cooking!
She doesn’t talk about grains or specific foods!
Many Other Researchers do!
Grain Brain has been a recent movement “throwing out the baby with the bath water!
Grains when soaked and properly treated and cooked can be medicine!
Ayurveda really emphasizes this concept of Eating for your Dosha!
Soaking grains is especially important if you want to maintain the best use of your brain!
Less time spent digesting food especially grains means more time growing, repairing, and recalling!
Grains include things such as beans, legumes, nuts and seeds.
Multiple research studies now demonstrate what traditional cooking practices have passed down generation to generation!
Soaked, softened and conditioned grains, beans, legumes, nuts and seeds can make cooking easier, add nutrition and variety to your diet.
This practice of soaking can also remove the antinutrients that are giving grains and “grain brain”a bad name!
When grains are not soaked they maybe full of– particularly phytates and enzyme inhibitors.
These antinurtients detract from their benefit to your body! When grains are not soaked, ideally six to eight hours, they:
Dr. Mercola states:
- Grains contain anti-nutrients and lectins that can damage your gut, and humans did not consume them until relatively recently in biological time
- We’re often told that whole grains are healthy, but the high-fiber bran portion of grain — the part that makes it a whole grain — actually contains many of the anti-nutrients
- There is a sizable body of scientific evidence showing that grains, as well as legumes, contain anti-nutrients that may increase intestinal permeability and cause leaky gut and associated symptoms
Grandmothers passed down for generations recipes asking you for soaking ahead of time!
This soaking makes it much easier to actually cook and consume the foods such as oatmeal porridge, cakes and even breads.
These are good for us when using practices that call for soaking grains or flour ahead of time.
Below is my favorite recipes for a rice and bean (legume) based dish.
I learned about the benefits of doing a cleanse early when I was in Medical School!
When you give your body a gentle rest from food, your body becomes better capable of everything it can do for you!
These foods should be prepared in a manner that maximizes nutrient density by mitigating the effects of these antinutrients.
Soaking grains overnight seems to be an effective!
What does it mean to soak grains?
The nutrition you find is locked inside by three main components, phytic acid, phytates, and phytase.
Phytic Acid: shaped like a snowflake, phytic acid acts like a locked storage container in grains and seeds.
It’s found in the bran and germ portion and holds mainly phosphorus, but often times calcium, magnesium, iron and zinc too.
Phytates: the “glue” keeping these important minerals inside the storage container. If phytic acid is the locked container, phytates would be the lock itself.
Phytase: an enzyme that breaks down phytic acid. This would be the key to our lock.
How do we unlock the phytic acid and break free the vitamins and minerals so our bodies can use them?
We turn the key.
We activate the phytase when we soak the grains.
Soak, sprout, sour, and rinse your grains!
Focusing exclusively on traditional foods, all of the recipes featuring grains, beans and legumes at Nourished Kitchen call for either souring, soaking or sprouting.
A few recipes consistently pop up. How do you effectively use the process of soaking grains, beans and legumes?
Do you need to soak almond flour? How do you find time to soak grains? Does phytic acid fight cancer? Do you need to rinse your grains after soaking?
Read This Here:
Soaking Grains: Top 5 Reader Questions Answered
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Wellness Cleanse
You may want to consider a fast if you are healthy and ready for the next level of awareness! Gandhi used to count his rice grains!
I am not recommending that for you, I recommend you be a little bit hunger!
You release spurts of Growth Hormone every time you are a little bit hungry! Your own growth hormone, in your body, repairs you and helps you stay younger!
Just a little bit hungry is very good for you!
Fasting for Ayurvedic dosha alignment or for for spiritual reasons!
You may want to give your digestive tract a rest and so I do this fast quite often!
Be a little hungry and drink lots of water!
It creates a strong mind to do this cleanse! New Senses get activated when you are hungry!
It especially heals your reproductive organs and your lower chakras to be hungry!
My dear Indian Ayurvedic teacher taught me this and how to “fast” on Kitchari!
Research recommends a healthy person fast regularly!
A one-week food-based Whole system “Fast” can be summed up in the following 5 easy steps:
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My Indian Teacher’s favorite recipe:
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