Eating grains without cooking

[Guest guest]

elcome Dennis. It's good to hear from you. You

are the second member to join but the first that

actually located this club on their own. And obviously,

you are the first poster other than myself so I thank

you.<br><br>NEVER EAT GRAINS " RAW " . Just like raw nuts, seeds and

beans, grains contain ENZYME INHIBITORS that are very

bad for you to eat in the long run. All of these

foods would grow into a plant or grass by the action of

their internal enzymes except for the fact that they

also contain enzyme inhibitors. So enzyme inhibitors

need to be there. When raw nuts, seeds, beans and

grains come in contact with water the enzyme inhibitors

start to deactivate so that the food can begin to

sprout. Incredible right?<br><br>So the answer to your

quesiton is to SPROUT YOUR GRAINS FIRST by soaking it in

DISTILLED water for a period of time. Then dump the water

out and let it stand in the jar or tray for more time

with occasionally rinses. Different foods require

different soak and drying periods. You can do a web search

to locate out more about sprouting and timing. It is

a bit more work sprouting but the payout is

bigger... no enzyme inhibitors and more nutrient content...

up to 400% more... and it increases the yield! So it

is worth the effort. BTW, I think the problem with

ingesting enzyme inhibitors is that it inactivates your

body's enzymes... and that can't be good!<br><br>You can

sprout all these different grains:<br>Amaranth : mellow

flavor<br>Barley: chewy<br>Buckwheat: use raw hulled

type<br>Millet: use unhulled type<br>Oats: use unhulled

type<br>Rye: easy, sweet, chewy<br>Rice: whole-grain brown

ONLY<br>Wheat: easy, sweet, chewy<br>Quina: nutty flavor, use

unhulled type<br><br>Note: It takes at least 24 hours to

get rid of the enzyme inhibitors in

grains.<br><br>Sprouting is very important to a raw food diet so I'll post

again on it as time allows.<br><br>Enjoy!