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Need Help On Grain Flours...

 
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Travis
New Member


Joined: 15 May 2005
Posts: 2
PostPosted: Mon May 23, 2005 2:49 pm    Post subject: Need Help On Grain Flours... Reply with quote
Hi,

Was just wondering if nutrient & enzyme inhibitors can be neutralized "after" the grain has been milled?, when it's in it's flour form? I imagine I have to soak it or culture it somehow?

Thanks
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shelley
Editor in Chief


Joined: 23 Dec 2004
Posts: 7018
Location: Southern California
PostPosted: Mon May 23, 2005 9:38 pm    Post subject: Reply with quote
Yes, you can still negate the phytic acids in flours. You have to use Whey rather than Yeast to make bread, etc. etc. It's explained in Nourishing Traditions, a book I recommend to everyone. Smile
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