It is a well known fact that flour is explosive. It is also well known that anything explosive contains energy. The energy of flour is typically calculated in Calories (that’s a thousand Chemistry lab calories), and according to me is the primary nutritional goal of any flour based food (such as bread).
There are several ways to deliver this explosive to the powerful muscles requiring the energy, but the debate on methods of delivery that I have seen to date are not about the explosive at all. Instead, the discussion centers around everything except energy. Like Iron, Vitamin-B, Vitamin-E, and Fiber. With the exception of Vitamin-E found in the germ of certain grains, these nutritional goodies are found in the husk (or bran). Any grain that is sold with it’s original bran included (rather than having the bran stripped by clever machines) is called a whole grain. I definitely used to enjoy ‘white’ grains, and despise whole ones. (Not only because it’s harder to ignite whole grains, but I thought they tasted better). However, by an interesting path, I now prefer the whole grains. This path is a twisted story of the non-energetic nutritional components of grain.
On page 25 of Nourishing Traditions, an important note is made concerning the loading of whole grains into our body. A natural substance found in whole grains binds to a number of useful nutrients, like Iron, Zinc, and Calcium. Enzyme inhibitors present in whole grains also prevent absorption (digestion) of other useful things. Now, what the book doesn’t mention at this point is that energy is still largely available in these whole grains. Anyway, Nourishing Traditions goes on to deliver the punch line: we can neutralize the inhibitors! By fermenting our whole grains, the micro-organism that eat grain in the wild will destroy the inhibitors for us. Alternately, if you sprout your grain, the natural mechanism in the seed (grain) will get rid of the inhibitors. Up to this point I have not mentioned exactly what grain I am talking about. In fact, it doesn’t seem to matter. Vitamin B was discovered in the husk of rice, and the vitamin content of most other grains is also in the bran. My discovery concerning the fermentation of flour had a bit more to do with Teff.
A smallish angry, seed, Teff is gluten free, making it a prime target for my kitchen experiments. Mixing teff flour into various recipes, I noted that the soaked teff became more elastic and pliable. This seems to be the case for most flours, except perhaps for the very fine powdery types like tapioca. Anyway, while the nutritional aspect of flour is improved by soaking or sprouting, I personally like the superior cooking quality of soaked flour.
So try your own today, any flour will do. Let me know how it works!