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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  whole grain flour mush and phytates
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whole grain flour mush and phytates  This thread currently has 406 views. Print Print Thread
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jler
Saturday, June 16, 2007, 9:30pm Report to Moderator Report to Moderator
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Do you think it's a bad idea to cook whole grain flours like dark/medium rye flour as it's done with corn mush (polenta), simply by boiling it, or can you only cook flour from grains that need soaking with yeast to eliminate unhealty substances?

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jler  -  Sunday, June 17, 2007, 9:54am
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Lola
Saturday, June 16, 2007, 10:22pm Report to Moderator Report to Moderator

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Quoted Text
can you only cook flour from grains that need soaking with yeast to eliminate unhealty substances?


explain what you mean by soaking with yeast?



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jler
Saturday, June 16, 2007, 10:39pm Report to Moderator Report to Moderator
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i mean, since rye needs to  be soaked but flour can't be soaked, can you only eat it after having used it to make something like pizza, or a cake which require yeast too?
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Lola
Saturday, June 16, 2007, 10:46pm Report to Moderator Report to Moderator

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Sa Bon Nim
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if rye is a compliant grain for your bloodtype, it doesn t need to be soaked necessarily, unless you eat it no other way.

roux can be done with any type of flour, so I believe a type of polenta from other grains would also work.......a type of pure.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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jler
Saturday, June 16, 2007, 11:41pm Report to Moderator Report to Moderator
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Quoted from lola
if rye is a compliant grain for your bloodtype, it doesn t need to be soaked necessarily


it's marked as beneficial, does it mean that even if i don't soak rye, it's phytates aren't a problem?

is it the same with soy milk or any other legume that is beneficial? because I read about how there is a loss of zinc, iron and other minerals absorption because of phytates, even soaking beans and grains, and therefore meat and fish should be preferred....but that's quite a problem for type As.
Has Dr. D. ever said something about phytates being a problem or not even after soaking ?
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Alia Vo
Sunday, June 17, 2007, 3:13am Report to Moderator Report to Moderator

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I think you will be fine to eat the rye flour cooked with filtered water or any type of compliant liquid.  You do not need to necessarily add any type of yeast to eat rye flour over the stovetop.

Alia  


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Lola
Sunday, June 17, 2007, 4:53am Report to Moderator Report to Moderator

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jler,
pre soaking is fine, but if you are using ground soy as flour or ground rye or whatever, you do not need to pre soak the powder.

I have often done my own sprouted grain or bean flours, although that does take some days to soak, sprout, then dry or dehydrate and finally grind into flour.........

it is a matter of individuality and finding out how well you digest your beneficial or neutral grains, etc.


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Henriette Bsec
Sunday, June 17, 2007, 7:02am Report to Moderator Report to Moderator

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Kyosha Nim
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I normally soak all WHOLE grain product - but flours and grains due to the phytates.

In Denmark it has been common to eat all kinds of porridges made with all kinds of flour and grain( Rye,rice, barley, millet, oats, wheat, buckwheat)

When I look in my grandmother and great grandmothers recipe books ( from 1850- 1940)
it is clear that it has been custom to soak at least wholegrain products. White fine flours do not process the same problem with phytates.

If you use whole grain rye flour- I would soak it overnight with water - maybe a tsp lemonjuice or yoghurt.
I wouldnīt worry about fine flours.
The good thing about soaking is that you donīt have to cook the final porridge mush so long.

When I make pancakes or bread I soak the flour overnight in the liquid - and add the rest next day.
Makes really good wholegrain pancakes that way.


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Lola
Sunday, June 17, 2007, 2:43pm Report to Moderator Report to Moderator

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and you do not discard the soaking water?


''Just follow the book, don't look for magic fixes to get you off the hook. Do the work.'' Dr.D.'98
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Henriette Bsec
Sunday, June 17, 2007, 4:42pm Report to Moderator Report to Moderator

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Kyosha Nim
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If I cook whole grains I use fresh water.
When I bake I donīt... it is really the soaking in slightly acid that neutralize the phytates. i
It is not like when you soak beans - where you have to be really carefull with new water.

see more here
http://www.suegregg.com/about/c.htm


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jler  -  Sunday, June 17, 2007, 4:49pm
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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  whole grain flour mush and phytates

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