Whole Grains: Yes, but...

Ah, man...just when you think you're onto something healthy, there's always some kind of glitch.  The whole grain craze is great in theory but one vital piece of information was left out.  Whole grains contain phytic acid that is explained best in the following quote from mother's favorite cookbook, Nourishing Traditions by Sally Fallon (page 452-453).

     "All grains contain phtyic acid (an organic acid in which phosphorus is bound) in the outer layer or bran.  Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal track and block their absorption.  This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss.  The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.  Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize phytic acid.  As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains.  The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.

     Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds and encourages the production of numerous beneficial enzymes.  The action of these enzymes also increases the amounts of many vitamins, especially B vitamins.

     Scientists have learned that the proteins in grains, especially gluten, are very difficult to digest.  A diet high in unfermented whole grains, particularly high-gluten grains like wheat, puts an enormous strain on the whole digestive mechanism.  When this mechanism breaks down with age or overuse, the results take the form of allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth.  Recent research links gluten intolerance with multiple sclerosis.  During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.

     Grains fall into two general categories.  Those containing gluten, such as rye, barley and especially wheat, should not be consumed unless they have been soaked or fermented; buckwheat rice and millet do not contain gluten and are, on the whole more easily digested.  Whole rice and whole millet contain lower amounts of phytates than other grains so it is not absolutely necessary to soak them."

When buying bread, mother chooses sour dough because of the fermented culture that it is made with and she also looks for cracked wheat bread.  When making bread or serving grains at home, mother will soak grains or sprout grains to break down the phtyic acid.