Date:   12/22/2004 11:23:53 AM ( 21 y ago)
Hits:   3,230
URL:   https://www.curezone.org/forums/fm.asp?i=660755

I went back and re-read some and she says in one section that it IS the unprocessed bran that causes the problem. I wonder why soaking the grains wouldn't be the same as soaking the milled grain (as long as you stop it at the beginning sprout stage-like 24 hrs) and then drying it.

I also read that letting bread rise is a "fermentation" process in itself. I didn't know that. Hmmmmm...

Also, I just read that in the pioneer days they sifted most of the bran out of the flour and were left with a semi-white flour with brown specks. So most of the antinutrients (bran) were sifted out but it obviously had some nutrition in it because they lived on it.


Susie

 

<< Return to the standard message view

fetched in 0.02 sec, referred by http://www.curezone.org/forums/fmp.asp?i=660755