Grains (bread) and Pulses

Facts

Soaking grains allows enzymes, lactobacilli and other helpful organisms to break down and neutralize mineral blocking phytic acid. The simple practice of soaking grains overnight will vastly improve their nutritional benefit.

A diet high in unsoacked whole grains, particularly wheat puts a strain on the whole digestive system. This can lead to allergies, disease, mental illness, chronic indigestion and candida.

The soaking process as well as fermenting breaks down gluten and other difficult to digest proteins into simpler components that are more readily available for absorption.

Simply click on a suppliers name for details of  where to purchase items. Some brand names can also be clicked for more information about the product. * For Southern Ireland please click here

Avoid

Standard refined white breads containing vegetable oils and soya flour; Cold refined breakfast cereals, especially containing puffed grains; White refined flour and flour products, white pasta, white refined rice & soy beans.

Average

Standard whole grain foods, cereals and rice, wholegrain breads made without soya flour and vegetable oil; standard tinned lentils, chick peas and beans.

Good

Organic whole grain breads without soya flour and vegetable oil, organic whole flours, organic rolled oats, organic grains and organic rice; organic tinned lentils, chick peas and beans.

Best

Organic sour dough or sprouted grain breads, whole grain organic foods, organic brown rice, oats (soaked or fermented only); organic dried lentils, chick peas or beans. (see recipes)