Comments on: Real Food Quote Monday – “Enzyme Nutrition” by Dr. Edward Howell (third visit with him)

By: Wardeh

Wardeh — Wed, 25 May 2011 00:34:10 +0000

Patricia — Corn is a special case and requires soaking in lime water to make it fully nutritious. I do use corn in sourdough recipes, but I choose to buy non-gmo masa harina. Masa harina is corn flour from corn that was pre-soaked in lime.

The risks with corn are not so great nowadays that we have good sources of protein in our diets. In history when people ate alot of corn and little else, they developed pellagra (a vitamin B3 deficiency). If you eat alot of corn, it would be best to soak the corn in lime water prior to using it in recipes. See the recipes and explanation in Nourishing Traditions beginning on page 454.

When soaking the whole corn, you’ll have to adapt recipes for “wet corn” — because typically you’d soak the whole corn in lime water, then drain it, then grind it up (in a food processor). Then use it in your recipes. Probably all that’s necessary is to reduce the other liquids to account for the wet corn.

By: Patricia

Patricia — Tue, 24 May 2011 23:39:33 +0000

My husband has diabetes 2 and so I do a lot with sourdough starter to reduce the glycemic value. My question is can I soak corn (to make corn tortillas, chips, etc.) in the sourdough starter to accomplish the same and if so, would I soak the corn, or the corn meal after grinding?

Thanks and I love your site!

By: Jay Allyn

Jay Allyn — Thu, 28 Jan 2010 01:02:10 +0000

Dr. Howell was right but one important point is that in today’s world the soils are so depleted that you cannot count on any mineral content in the soil and therefore YOU CANNOT COUNT ON ANY MINERALS, VITAMINS, OR ENZYMES IN
90% of the food you eat. I have known people who ate nothing but organic food for 25 years and still gotten serious illness. I have however, found a nutritionist who has cured people of virtually every disease known to man using whole food supplements made from plants grown in MINERAL RICH soil, and enzyme and mineral supplements made from the same. (http://squidoo.com/obrienenzymes)

By: Q & A: Grain Mill Options | GNOWFGLINS™

Q & A: Grain Mill Options | GNOWFGLINS™ — Fri, 15 Jan 2010 14:27:27 +0000

[...] Finally, enzyme loss. Enzymes die when their temperature exceeds 118 degrees. Since enzymes expire during baking anyway, this is irrelevant to me. And anyway, whole grains (unsoaked) contain enzyme inhibitors, God’s natural way of preserving the whole grain until germination. So if another mill could do a better job at preserving enzymes, the inhibitors would prevent us getting any use out of them (More.) [...]

By: Sprouts R Us | jugalbandi

Sprouts R Us | jugalbandi — Mon, 21 Dec 2009 19:59:10 +0000

[...] They’re good for you. See THIS POST for the health benefits of sprouting. And THIS. [...]

By: Basic Raw Granola | GNOWFGLINS™

Basic Raw Granola | GNOWFGLINS™ — Wed, 16 Dec 2009 16:50:55 +0000

[...] Put the date pieces in a small bowl, along with 1-1/2 cups of water. Cover with a plate or towel and let soak overnight, 8 to 12 hours. You may also use fig pieces or raisins. The figs are an excellent source of digestive enzymes, and I believe raisins are, too, since grapes are on the list. [...]

By: Kefir Parfait (or Yogurt Parfait) ~ Rich with Enzymes and Probiotics! | GNOWFGLINS™

Fri, 11 Dec 2009 15:18:45 +0000

[...] germinated (soaked) nuts, germinated (soaked) seeds, sprouted buckwheat, honey, and dates are all excellent sources of digestive enzymes. The cultured dairy is an excellent source of probiotics, with the kefir having around 10 times [...]

By: Wardeh

Wardeh — Fri, 04 Dec 2009 18:39:19 +0000

Elena – I’ll take a look at that. I have read that some foods naturally have free glutamate. I would be sad that sprouts are one of them. But I suppose it is possible. Thanks for telling me where you read it.

By: Elena

Elena — Fri, 04 Dec 2009 18:30:24 +0000

Wardeh,regarding MSG sensitivity and sprouts. I read this on Wikipedia.org web site in the article “sprouting”. I don’t know how reliable this information is but they provide references at the end of the article. Several people in my family are sensitive to MSG and I am trying to be very careful when cooking for them. People with MSG sensitivity can react even to natural foods that are high in free glutamate (e.g. mushrooms,over-ripe tomatoes,parmesan cheese,etc.)

By: Enzyme-Rich Homemade Larabar | GNOWFGLINS™

Enzyme-Rich Homemade Larabar | GNOWFGLINS™ — Fri, 04 Dec 2009 14:21:23 +0000

[...] make a homemade Larabar, but I really got inspired this week when reading about foods that are excellent sources of digestive enzymes. The key ingredients in Larabars – dates and nuts – are two of those foods. However, [...]