View Full Version : Rye, Barley, Spelt, Wheat and Other Grains
05-15-2009, 02:26 AM
In my grocery store and at my organic co-op there are loads of packages of whole rye, barley, spelt et.c. and i was thinking about getting some and using it.
But i tried doing a banana search here and didn't come up with much, so i was wondering if you guys use any of these, and if so, how? I guess you sprout, right, but for how long?
What i know from talking to the company that makes them is that all whole grains are raw except for oats (i find that nearly all oat products here are steamed at high temperatures to "kill" the fats and prevent them from going stale).
05-15-2009, 03:10 AM
Most rawfoodists seem to disapprove of grains because our body is not perfectly adjusted to them.
Raw grains are indigestive; soaking or sproating them will improve that but the latter ist also questionable (http://www.rawfoodtalk.com/showthread.php?t=50319).
Grains have also natural reppelents which are unhealthy for us.
Especially wheat and other overbread culture grains should be avoided. Amaranth and buckwheat are botanically not a part of the grains familiy, they should be OK.
05-15-2009, 03:30 AM
Thank you for your quick reply. I eat buckwheat daily, and LOVE it, i belive my body is still very used to having whole grains in some quantity, so i eat it and it's great.
But, as you said, buckwheat is not a grain, nor is amaranth or quinoa, they're all herbs. I tried sprouting red quinoa, but it went all sour every time. I'm gonna try white quinoa and amaranth soon, because i think they'll be delicious.
As for the discussion about sprouts in that thread, i really don't believe what that guy's saying after reading what people found out about him after simply googling. (he's not a doctor, he also claims to be chiropractor, in ine of his "health camps" someone died from starvation...)
05-15-2009, 04:33 AM
As for the sprouds: I'm not too worried about them, either, I just did not want to recomend something that is questionable.
05-15-2009, 09:32 AM
Amaranth and buckwheat are botanically not a part of the grains familiy, they should be OK.
same with millet and quinoa.
05-15-2009, 04:42 PM
Oh, shoot, i forgot all about millet! I loooved millet! But on the packages i had when i cooked them it sayd that they had to be rinsed in boiling water, then cold water before even cooking them since there was some kind of something on it... But i guess sprouting takes care of that?
Thinking about it, it's the herb-grains that i miss, not the grain-grains. Ok, i did enjoy the occassional cooked spelt, but millet... oh my gosh that's good...
05-15-2009, 06:34 PM
quinoa needs to be rinsed too but just in a sieve with cold water.
05-16-2009, 12:23 AM
Rye berries are cheap in bulk, soak for about 2 days in water then low heat cook or simmer them and add maple syrup or what you have.
Soybeans are very healthy for humans and once soaking the ph will rise to more alkaline levels and digest better. I like the taste of them also with maple syrup.
Winter fall seasons in the time for grains and seeds they say.
05-16-2009, 02:10 AM
Soy beans? I always thiough they were toxic when raw?
Powered by vBulletin® Version 4.1.4 Copyright © 2013 vBulletin Solutions, Inc. All rights reserved.