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I apologize if this has already been dealt with. I did a quick search and did not come up with much.
Any thoughts on whether you should do soaked/sprouted grains over refined or vice versa? I am not meaning from the typical health angle of “refined foods are the devil!” I am asking from the standpoint of which might have the least negative effects when eaten regularly? I see that Anthony Colpo has a book out about whole grains causing all sorts of problems. So does this mean whole soaked/sprouted grains too? Or is that another story? Or are refined grains still better? Guess I could read his book eh?
Honestly one of the main reasons I gave up grains originally had more to do with lack of motivation and time to do all that soaking and sprouting. So for me (when I was still convinced grains were the devil!) I just gave them up entirely. Now that I am back to eating them I am wondering whether I should bother with stuff like soaking my oatmeal, or just go for the refined stuff?
I know I should pay attention to how I feel, my body temps etc. yada yada. But I just wanted to know if anyone has any thoughts on this.
Thanks!
I think refining, sprouting and soaking all remove anti-nutrients, but according to Colpa, sprouting and soaking and fermenting do not remove all anti-nutrients and so refining maybe best. There isn’ really a way to remove the anti-nutrients from oats through refining them, so he recommends that if you want to eat oats you should soak them.
I haven’t read his book but from summaries I have read of it, I think that is what it boils down to.
I think that if someone enjoys sprouted grains though that they shouldn’t eliminate them entirely or be afraid of eating them. But if someone is eating them only because they are supposed to be healthier than refined grains, then they might as well as eat the refined versions since sprouting, etc.. don’t really make them healthier than refined.
Thanks Blurg. That is pretty much what I guessed would be the case but I wanted see if I was understanding it right.
Yayhowfun, based on what Blurg said I would assume that Ezekial bread and other sprouted grains would be included in this.
If I had to summarize it based on my understanding so far this is what it would look like:
Negative impact of grains on the body:
whole grain (unsprouted) > whole grain sprouted > refined
But as Blurg said, if you enjoy consuming them then I wouldn’t fret about it too much. I think it could only be a problem for the long term if it was all you ate and you weren’t getting good quality food in other forms.
I have personally seen benefits from including whole grains in my diet. Including soaked/sprouted grains and unsoaked/unsprouted. Yes, anecdotal, but I have learned I do best with a combo of refined and whole grains. Too much of either isn’t great.
All this is to say, take Colpo with a grain of salt and listen to your body. As the others have said, if you enjoy the sprouted grains and think they do you good, keep eating them. And soaked oats are just plain yummier!
I agree with Amy – listen to your body.
Your ability to digest and get benefits from eating grains (in all its various forms) will depend on your genetics and how you were raised.
Different peoples of the world have developed different levels of amylase production over long periods in history, leading to different effects of grain consumption on blood sugar and other digestive functions.
We’re all unique – I appreciate all the ‘expert’ advice, but I like to do my own experiments to see what works for me, personally.
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