using whole grains

[Dandelion]

I have been reading these books (Nourishing Traditions and The Makers Diet) that say that we need to soak our grains for 12-24 hrs before eating it, so that the phytates in the bran/husks are broken down. What do you all think of it (what do Beckers say? Do they mention that on their site or somewhere?)?
There are a few recipes in these books for this, are there others?

[Carmen]

I honestly don't know what I think about the grain soaking that Sally Fallon says is so important. I do soak some things for some recipes, but I don't worry about it when my grains are unsoaked. I never soak my flour before baking bread...I just haven't found a recipe that tastes as good as my unsoaked bread.

From what I've read (can't remember where), the main problem of phytates is that they inhibit the absorption of iron. I suppose if one's iron levels are fine there's not much to worry about. Of course that's just my own theory...I could be entirely wrong.

[Mom2boys]

Carmen,
Your theory is the Breadbeckers theory as well. Sue is in the process of writing up a rebuttal to the grain soaking idea. I'll post it here as soon as I get it.
Tina

[Dandelion]

That sounds great!
I guess I do basically agree. I won't worry about small amounts of flour or all flour use, and with sourdough bread it automatically takes several hours! But we have noticed that we can't eat alot of our whole wheat flour, and I think bran is the culprit. So the idea does sound rather possible. I guess moderation is the key.

[stackeyha]

I was just reading that...but it wasn't just iron, it was also B vitamins (Folate I think) and though I can't remember exactly, it seems like most of the nutrients can be blocked.

I haven't soaked grains but I have soaked pecans...no taste difference that I've noticed after roasting/drying, so it's not a bit deal to me to do it...as long as I remember.