Yes, I agree, grains without the phytic acid are better for us, but this was a Rookie Tip after all! I didn’t want to freak anyone out just yet, so I mentioned it above and said I’d talk more about that later.

There is more discussion on all this in the comments at this post:

http://www.kellythekitchenkop.com/2008/08/homemade-bread-recipes.html

I’m trying to add to my list of recipes all the time that are made with healthier grains (soaked, fermented, etc.), but it takes time, because many I’ve tried haven’t turned out well.

Thanks for your reminder!

Kelly p.s. My family didn’t like the Food for Life sprouted bread, but we found a fermented bread we love – info on that in the link above, too.

…that is, if they are not treated for phytates, by soaking, sprouting, or fermenting. I think Sally is very clear on this, and I also think that the consequences of skipping this step are significant.

I love my soaked rice, oatmeal, and breads. They digest well, taste fantastic, and generally support good health with lots of vitamins.

The trouble with not treating grains for phytates is that the anti-nutrients in them actually remove some of the other nutrition we are eating from other foods! It’s important not to overlook this lost truth and to get all the goodness we can from our grains.

Here’s what WAPF has to say about it: http://www.westonaprice.org/foodfeatures/be_kind.html

But when we need to buy bread, we stick with Food for Life sprouted bread. They have one variety without soy.

The Little Rooster Bread is now available at the Rockford D&W.