Comments on: Audio Q & A: Grain Use In History

By: Sarah

Sarah — Mon, 21 Nov 2011 06:05:05 +0000

Regarding the comment that in the bible the disciples ate grain straight from the field, it should be kept in mind that often the grain would sprout in the field on the stalks because of harvest-time rains.

By: Joy

Joy — Fri, 02 Jul 2010 06:16:49 +0000

Hi!

I am in Oregon too.

I have some Northwest grown heirloom emmer wheat which is currently going through the sprouted stages, in my repeated attempts at trying my hand at homemade manna bread. The first rounds, I made the mistake of rinsing the soaked grains, while the time before that, I think I added water- both huge mistakes. Anyhow, I hope I do better this time. I learn better hands on via trial and error anyhow, lol I am doing a small quantity until I master it though, as I do not like food waste.

Thank you for inspiring others towards nourishing traditions.

Joy
Joy recently posted… Pacific Coast Fish Chowder with Fresh Oregon Dill -amp Spring New Potatoes No Dairy-

By: Angela

Angela — Sun, 09 May 2010 18:13:50 +0000

Wonderful article.
I did want to point out though that although older translations of the Bible used the word “corn” that is a term for grains in general. Corn as we know it (maize) is a new world crop unknow to Europeans until the discovery of the Americas.

By: Michelle (Health Food Lover)

Michelle (Health Food Lover) — Thu, 18 Feb 2010 10:45:07 +0000

Hi Wardeh,

I’ve been having a think about this blog post. And then it occured to me that the Essene people did have a history of sprouting their grains to make bread. The Essenes were meant to be ancient Jewish people who became before Jesus (some beleive Jesus was a Essene). Christianity is said to be influenced by the Essenes aswell. But I don’t have may reliable resources to back this up. It is still interesting nontheless.

By: Marg

Marg — Tue, 16 Feb 2010 22:06:37 +0000

Thanks for explaining. I think I got it now.

By: Wardeh

Wardeh — Tue, 16 Feb 2010 19:39:19 +0000

The enzymes in all seeds (grains, beans, nuts, seeds) are locked up by enzyme inhibitors until the time of germination. This is God’s way of protecting the seed from spoiling. The enzymes are needed for a young plant to grow, but being unstable, if they weren’t bound up, the seed would spoil.

The process of soaking in acidic water (or germination) removes the inhibitors so the enzymes can get to work.

I don’t know why phytates don’t release phytase – it seems to be the other way around.

By: Marg

Marg — Tue, 16 Feb 2010 19:27:21 +0000

Okay, so the acid triggers the release of the phytase? Where does the phytase exist? Already in the grain?

If phytates are an acid, why don’t they release the phytase?

By: Wardeh

Wardeh — Tue, 16 Feb 2010 16:44:29 +0000

Marg – Ann Marie is right, according to what I’ve read. It is not exactly that the acid neutralizes an acid, but rather that the acid triggers the release of the proper enzyme that neutralizes the troublesome acid.

By: Ann Marie

Ann Marie — Tue, 16 Feb 2010 15:56:38 +0000

I’m not a scientist either — and I have no memory of high school chemistry — LOL!

However, here’s how I understand it:

Phytates are broken down and deactivated by phytase (an enzyme). Kinda like lactose is deactivated by lactase. This is why so many people who are lactose-intolerant find that they can digest raw milk, because raw milk has not been heated and the lactase has not been deactivated.
.-= Ann Marie @ CHEESESLAVE´s last blog post… Learn to Cook Traditional Food: An eCourse with Wardeh Harmon =-.

By: Marg

Marg — Tue, 16 Feb 2010 15:08:43 +0000

“It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors.”

(I’m still trying to understand this.) I’m not a scientist, but if I remember my Gr.12 chemistry, you don’t neutralize and acid with an acid… ??
.-= Marg´s last blog post… Organizing photographs =-.