Tuesday, May 25, 2010

nourishing traditions

Man, I'm gone a few days, and I miss fabulous posts! Fascinating information. I googled "Older adults cannot digest grains and get the minerals that they need from them," in hopes of finding out more about this, but found nothing helpful on first glance.

Do you have a couple of sources from which to start? I love fresh, whole (then cooked) grains and can't imagine my diet without them. It would be like giving up fresh fruit or crunchy veggies!

We buy sprouted corn and wheat tortillas. I understand that whole foods and freshly sprouted seeds may carry the enzymes we need for digestive ease. Have you heard that too?


Dear KG,

We were given so many sources at the training that I am not sure where to direct you. I would encourage you to do a more general search: "nutrition and aging" or "digesting grains." You know...some variations on the theme.

You are right about sprouted grains. They do have more of the enzymes we need to be able to digest them.

Fermenting is also of great benefit. In order to ferment a grain before cooking, you add a bit of apple cider vinegar and let the grains soak over night. This is a method of "pre-digestion," as well as adding enzymes.

I don't think you have to give up grains. If you are eating sprouted or fermented grains and/or adding digestive enzymes or more acid to your supplements, chances are you are getting a lot more from them than if you eat processed grains from the supermarket.

The point the presenter made is that in the food pyramid, the largest portion is grains. If people who cannot digest grains make that the largest portion of their diet, they are set up for malnourishment.

One of the books we use around here is Nourishing Traditions by Sally Fallon. If you are not familiar with that book, you might want to check it out. It is a cookbook, as well as a good source of information about making food nutritious.

Let me know if you try any of the methods or recipes.


Susan O'Neil said...

WOW! I had no idea. Thanks for the tip. How much apple cider vinegar? Enough to cover? I'm the kind of cook who needs PRECISE directions, such as covered, uncovered. There's a website www.bodyecology.com that talks about fermenting. They have some good info even though they're trying to sell you their products.

cuteglamourgirl2000 said...

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museofsouthprairie said...

Really interesting info, Wanda. Some of this I've discovered on my own. When all my sisters are celiac sufferers, that makes me know something is wrong. Grains, unless they are whole, are NOT a large part of our diet around here.

Kathryn Grace said...

Wanda, you are a peach. Thank you so much for all this good information. I looked Nourishing Traditions up on Amazon.com and can see it is a book after my own heart. Surprise! (to me) Sally Fallon is president of the Weston A. Price Foundation, upon which I almost continuously stumble, and from whom I am learning much lately.

You've given me tons to think about, research and study, and I give gratitude for your willingness to share.

Aside: My mom cooked with vinegar regularly, as do I, and that may help explain why her children, and mine, were always extraordinarily healthy.