The Undeniable Truth About Food

Why you should switch to SOURDOUGH!!!
When I was at uni we learned about a thing called phytates. They are a pesky substance found in particularly high levels in whole grains and wholemeal foods. Phytates act like a magnet in the body and binds essential nutrients, particularly iron, making the nutrients bio-unavailable. In other words the body can't absorb the nutrients.
I found this really confusing at the time. I asked my lecturer "why are we recommendeding wholegrain/wholemeal varieties if it has this effect on the body?" and she said "well that would be like reccomending full fat milk just because it has a lower glycaemic index".
Not satisfied with my answer I asked another lecturer, I also asked, "why are we fortifying breakfast cereal with iron if the body won't be able to utilise it?" She smiled and said "because  the industry is interested in profit and people are easily influenced" So I asked what do I recommed then, do I not recommend breakfast cereal?" She said always advocate minimally processed food and cooking from scratch.
One of my textbook had a really interesting chapter about the developing world and the techniques used by these cultures.
The common theme is that grains and legumes/pulses are always soaked overnight and thoroughly washed before use. The grains will semi-sprout, which as it turns out completely changes how the grain is digested - the body now identifies it as a vegetable instead of a starch. The phytates are also released from the grains.
The simple process of soaking, drastically enhances the nutrient quality and absorption.
I now use these techniques at home by making my own bread, pasta and flour for other baked goods.

A kilo of wheat costs about $3 or much cheaper if your in the country. Soak the wheat in filtered water for about a day (this should be rinsed first and then thoroughly rinsed after soaking - I do it 3 times). Then they go into the dehydrator overnight. To mill into flour you'll need a high powered blender, coffee grinder or a miller.

That's great and all but if you don't have these item, that's alot to outlay, plus you might also say......that sounds like alot of work!!! and it is.

There is an alternative - sourdough. Sourdough ferments the grain and breaksdown the phytates and makes it easier for the body to digest. This is another technique that traditional culture are still using.
Sourdough is quite a lengthy process and with 4 kids I need a simpler solution. So here is my sourdough bread machine recipe.

Place in the machine in this order
1/2 cup of starter
3 3/4 cups or organic plain four
1T organic raw sugar
1t salt
12T warm filtered water (this quantity will depend on the consistency of your starter, you might only need 10T or you might need 14T)
Select the dough setting
Once thats finished select the basic cycle with a dark crust BUT you must delay the timer by 12 hours - alternatively leave it in the machine overnight, then bake.
Sure it's not "authentic" but who cares? If it really bothers you, you can always shape it and bake it in the oven after the 12 hours if you really want.

To make a starter
Combine 1 cup of flour and 1 cup of warm filtered water. Stir and cover with a damp towel for a day. Feed it a tablespoon of flour and a tablespoon of water everyday for atleast a week (but it really need two weeks I believe). Keep your starter going, the older it is the stronger it becomes.

If you really can't do this either, then buy sourdough bread at the bakery.

Next post I'll teach you how to make sourdough pasta.
Kylie x