Hi,
I'm a little confused and thought maybe someone could maybe enlighten me.
Sally says that if you don't soak your grains you are likely to end up having IBS or other problems.
She also says that before industrialization of farm equipment that grains were allowed to sprout in the fields which provided more enzymes and nutrition in the foods of years gone by.
It doesn't really make sense because farmers don't want their grains to sprout because bakers know that sprouted bread containing enzymes will NOT bake properly. I tried it by the way, and the bread turns out gummy.
You have diastatic and non-diastatic enzymes. Non-diastatic enzymes are sprouted grains that have been toasted. The diastatic enzymes is what ruins the bread.

So if you don't bake your own bread, you can't eat the wheat bread even if it comes from the health food store or would it just apply to certain people who are gluten intolerant? I mean not everyone gets Irritable Bowel Syndrome.
Confusing???

Thanks
Susie