THE RICE STUFF

Wheat or Gluten Sensitive? Try Sprouting The Grain!

By Royce K. Bailey, M.D., M.P.H., F.A.A.C., M.A.A.C.

RICE

If you’re making a rice dish, soak the whole brown rice first. According to a Japanese study, soaking brown rice in warm water (crock pot at 90^o F) over 22 hours before cooking it can more than double its nutritional value. “As rice soaks, it releases enzymes that not only increases its fiber, vitamin and mineral content, but also boosts antioxidant and amino acid levels,” says Hiroshi Kayahara, PhD, the study author. Soaking rice also makes it taste sweeter, since the germination that triggers the release of the enzymes also brings out (breaks down) the sugar and protein flavors within the grain. White rice will not germinate because it has been stripped of its outer layers causing this process not to occur.

Sprouted Grains Are More Alkaline

Sprouted seeds, rice and grains become more alkaline in the process of sprouting. Changing it from an acid, pre soaked, to an alkaline food source, post soaked. Alkaline foods help your body use less energy in its never ending battle to maintain your acid-base (Ph) balance. A healthy diet is predominately alkaline in effect (fruits, millet, buckwheat, rice, lentils, soy and lima beans), while an unhealthy diet is predominately acid in effect (sugar, eggs, meats, breads and nuts, except almonds and brazil nuts).

WHEAT*

White or Whole Wheat?

The human equivalent of "fake" food is white flour. 98% of spaghetti, bread, pastries, and pancakes are made with white flour. Such products can be caramel colored to make you think you are eating 100% whole wheat products. Wheat and sprouted wheat may taste similar, but they are two completely dissimilar foods. This is why so many people are recommending eating only sprouted breads. In the milling (or grinding) process there is a significant amount of heat generated that has a harmful effect on the grain. Nearly all milling oxidizes the kernel, losing critical vitamins, including Vitamin E, within 24 hours. Most of the bran and germ is removed in the milling process. By removing these ingredients it allows most flours, including whole wheat, to have a longer shelf life. The flour (void of many nutrients) will last for several months on the store shelf without going rancid.

Zinc Deficiency

White flour products are missing 62% of the zinc found in whole wheat. Is it any wonder that half of Americans are zinc deficient? Zinc is a part of every living cell and is essential for the activity of over 200 biological enzymes. It is critical for normal hormonal activity and a healthy immune system.

Magnesium Deficiency

Three out of four Americans don’t have enough magnesium in their diet. White flour is missing 72% compared to whole wheat. Magnesium is a must in over 300 enzyme activities, especially the production of ATP (which helps supply energy to every part of your body). It is a must for a healthy heart!

Magnesium dilates arteries and bronchial passages. When added to calcium intake it is 16 times more effective at promoting bone density than calcium alone!

Benefits Of Sprouted Wheat

A superior way to get the most available nutrients from grain is either to stone grind it yourself and use it within 24 hours, or, if you want to be way ahead health-wise and have enhanced nutrients, more vitamins and enzymes, and change the bread from an acid to an alkaline base, sprout it. The sprouting process causes a polysaccharide change in the kernel, rendering it to be an allergically friendly food. As the wheat sprouts the starch in the grain starts turning to maltose to feed the shoot.

Malted (Sprouted) Wheat vs. Non-malted Wheat

According to research undertaken at the University of Minnesota, sprouting increases the total nutrient density.

Riboflavin (vitamin B2) increase of 315 %.

Vitamin C increase of 300 %.

Folic Acid increase of 278 %.

Biotin increase of 111 %.

Niacin (Vitamin B3) increase of 66 %.

Pantothenic Acid (Vitamin B5) increase of 65 %.

Thiamine (Vitamin B1) increase of 28 %.

Not only did sprouting increase the available vitamins for absorption, but also significantly increases various enzymes, including amylase, protease and lipase. All grains undergo this type of quantitative and qualitative transformation.

Stop The Bread Craving

Folks that have been eating mostly raw, living food have found that their cravings for bread have diminished tremendously. Most Americans eat some type of bread at every meal and snack. Like muffins/toast for breakfast, sandwiches for lunch, and rolls or biscuits with dinner. Bread is an American staple. But raw food followers tell me they never thought they would be saying this, but, “They don’t miss bread.” That’s right, they don’t miss their bread and they get all their nutrients, too.

The Trouble With Gluten

“Gluten, the sticky, difficult to digest wheat protein, breaks down during germination. Other changes are the destruction of phytic and oxalic acids. (Oxalic acid binds to calcium causing the most common form of kidney stones-calcium oxalate stones). These acids bind up minerals like phosphorus, calcium and zinc,” says Steve Meyerowitz in an article entitled, “Sprout Route,” in Alive Magazine. So, the bulk of the gluten in breads is contained in the wheat germ and once sprouted, it breaks down, making breads more digestible.

So How Do You Sprout Wheat?

Soak your seeds and grains for about 8 hours. Soaking them overnight is convenient. Put 3-4 tablespoons of seeds in your sprouting/soaking container and cover generously with purified water. At the end of 8 hours, or when you get up in the morning, thoroughly drain the seeds/grain. Rise the seeds/grain for about 30 seconds under rushing tap water. This is a very important step. Rinsing your seeds with purified water doesn’t give enough volume and pressure to rinse the seeds thoroughly. After rinsing your seeds, make sure you drain or shake off any excess water. If your seeds are in excess water they will rot. When your seeds have been soaked, rinsed and drained once, they will begin sprouting. Continue rinsing and draining three times daily (once in the morning, once in the afternoon and once in the evening) for about 3 days or till the seeds have sprouted (a tail).

Sprouted Wheat Bread Recipe

This bread recipe is so simple I even did it. Why is it so simple? It’s bread made from one ingredient!

1 cup wheat (seeds) berries

Sprouting container

Food processor with S blade

Small Pyrex type bowl (heat resistant)

Crock-pot with low setting

Follow the sprouting directions above. Soak your wheat berries eight hours or overnight. Then rinse and drain the berries three times a day for the next 32 hours or until the wheat berries have sprouted ¼ inch tails. Important: Make sure the berries are well drained before processing into dough. In other words, don’t rinse after they are finished sprouting! Place the sprouted wheat berries into your food processor with the S blade in place and pulse until the berries resemble bread dough and form a ball around the food processor blade. Remove the ball of dough from the food processor. Shape the dough into 1 small ball. You may want to sprinkle with freshly ground corn meal. Place the shaped dough into a small Pyrex type bowl that will easily fit into your crock pot. Place the cover on your crock-pot and turn to its lowest setting. Cook the bread for approximately 8 hours or until the bread is a rich, dark brown. The top of the bread may crack and it will have a tough, thick crust on the outside and a moist, brown bread on the inside. This recipe will serve about 4. It will stay fresh in your refrigerator for about 1 week.

*Those with true celiac disease (allergy to wheat) should avoid any wheat products.

References:

The Rice Stuff, www.menshealth.com. May 2001:32

Kayahara, H., American Chemical Society, 2001.

Paulen, G.B., “The Divine Philosophy And Science Of Health And Healing,” Teach Services, Brushton, NY, 1995:129-130.

Crisafi, D.J., “Sprouting Grains,” Alive Magazine, Aug. 1995.

Silver Hills Bakery, www.silverhillsbakery.com, 2008.

Www.exhealthydiet.com/sprouted-grain-bread.html 2008.

Www.exhealthydiet.com/sprouts.html 2008.