Posted in Traditional Nutrition
Fermentation can be applied to any food...even grains! Think sourdough bread and biscuits, the yummy slightly sour taste of these breads is also a digestive enhancement thanks to our little bacteria friends in the dough. While sourdough bread is sometimes a daunting thought to those of us in the rush and bustle of modern life, there are easy ways to incorporate the fermentation of grains into our diet. Simply soaking grains for a time before eating them in a warm, slightly acidic water (think adding a bit of fresh squeezed lemon juice) allows enzyme inhibitors and phytic acid to be broken down before they hit our stomachs. These anti-nutrients make it hard for the body to absorb the good stuff found in grains, such as phosphorous, calcium, iron, and B vitamins. Soaking grains, however, allows these nutrients to be assimilated into our bodies. A simple and fast recipe is soaking oats overnight. The night before I will eat them I simply add boiling water and a bit of lemon juice to my oatmeal. In the morning I can warm it if desired, or eat cold. And, I always add lots of fresh butter, coconut oil, and of course, maple syrup. Victoria LaFont is owner of the new business Kentucky Roots Market, based in the beautiful bluegrass. She loves goats, container gardening, compost, and sourdough bread.
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