Baking with Sprouted Flour
Sprouted flour has become a common topic of food and health conversations. With so many people getting diagnosed with gluten sensitivity or intolerance, there has become a greater demand for alternatives to conventional flour.
Raluca Schachter recently looked at the issue – specifically through the lens of Metabolic Typing – detailing the various factors that can determine one’s ability to properly digest flour, the benefits of sprouted flour, and recommended ways to consume grains. She also shares a recipe for sprouted flour brownies!
We are in a “baking” season! But so many people these days have problems with grain consumption. Gluten sensitivities, obesity and celiac disease are on the rise and directly related to grain consumption, especially processed grain. Sensitivities became so severe in some people that they can’t even tolerate soaps containing gluten on their bodies.
All kind of high protein, no-grain diets advise against grain consumption based on various health theories, one being that grains are a pretty new food and our digestive system didn’t evolve in order to process it, hence all the health problems.
High carb diets believers on the other hand argue that a low carb diet can be really hard on your hormones, especially on your thyroid, so it’s to be avoided.
But to understand what humans need nutritionally you must understand the environment in which our development occurred. By looking at well-established scientific laws and theories of the science of anthropology, the only conclusion to the question of human nutrition is that there is far too much genetic diversity in the human species to logically argue for any type of one-size-fits all nutrition plan that will make every person that follows it healthy (1).
Over thirty years of research and clinical study in metabolic individuality helped us understand today that if we have genes like the Eskimo, then starchy foods like grains will contribute to degenerative diseases. But if our genes are like the indigenous Swiss, then grains are not bad for us and we can thrive on them. If we have genes like the high carb eating Quechuas who consume 80% carbs primarily from potatoes, wheat, corn, quinoa, barley, then omitting grains and eating like the Eskimo will be devastating.
As you see, one “grain” doesn’t fit all! And, it’s these differences that gave rise to differences in genetically-based requirements for foods, biochemical/metabolic individuality, or what we have classified and refer to as Metabolic Types®.
The Problems With Grains Today: Processed and Altered
The sad reality is that people have become accustomed to the mass-produced, gooey, devitalized, and nutritionally deficient breads and baked goods that are sold today in stores and they have little recollection of how real bread should taste. Chemical preservatives allow bread to be shipped long distances and to remain on the shelf for many days without spoiling and without refrigeration.
“Depletion of the soil through the use of chemical fertilizers, pesticides and other chemicals, high-heat milling, refining and improper preparation, such as extrusion” generate a wide range of disorders and a poor state of general health in modernized people (2).
What is your favorite baking recipe that uses sprouted flour?
This article originally appeared on Guide2Health.com. It is partially posted here with permission from the author.
Photo Credit: OurNourishingRoots.com
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