Kitchen Sink Farming Volume 1: Sprouting: Easily & Cheaply Sprout Your Own Food for a Healthier Now & a Greener Future by Jean-Pierre Parent

Author:Jean-Pierre Parent [Parent, Jean-Pierre]
Language: eng
Format: epub
ISBN: 9781484005736
Amazon: 1484005732
Publisher: CreateSpace Independent Publishing Platform
Published: 2013-04-21T04:00:00+00:00

“There’s a crack in everything. That’s how the light gets in.” – Ayn Rand, Anthem

Raw soybeans contain “anti-nutrients” that affect humans and animals which bind and prevents mineral absorption, factors which both bind red blood cells and suppresses regeneration in adults and growth in children, and anticoagulants which keep blood from clotting. These attributes can be reduced by heat or broken down even more by sprouting, but the only way to enjoy all the benefits of soy with none of the drawbacks is by fermenting your sprouted beans. A few days of sprouting and a few days of fermenting will give you all of the goods and none of the bads. Soybeans can also be fermented into any of the appetizing items listed at the top of the previous paragraph with just a little more effort and patience.

Method: Jar or Bag, and Fermented

Spelt Spelt is the ancestor of modern wheat, and one of the first known cultivated grains. Perhaps the first grain ever to be used to make bread, it originated in Southeast Asia and was brought to the Middle East more than 9000 years ago. As populations migrated throughout the continent, they brought this hearty and nutritious grain with them to their new lands. Spelt became especially popular in Germany, Switzerland and Austria, where it was called einkorn, or “one seed”, for the single grain that grows in each of the plant’s small flower spikes. The 13th Century

Christian mystic and Benedictine Abbess St. Hildegard said of spelt: "Spelt is the best of grains, warming, lubricating and of high nutritional value. It is better tolerated by the body than any other grain. Spelt provides the consumer with good flesh and good blood and offers a cheerful disposition. It provides a happy mind and a joyful spirit. No matter how it is eaten, spelt is good and easy to digest." Spelt remained popular until the 19th century, and has been making a comeback in the last two decades, from 40 hectares in 1987 to over 3200 in the US just ten years later.

What brought the decline of spelt in the early 1900’s is exactly the same reason it’s growing in popularity now. Spelt has a tough hull, or husk, that makes it more difficult to process than modern wheat. The husk, separated just before milling not only protects the kernel, but helps retain nutrients and maintain freshness. Also, less pesticides are needed, so even spelt that’s not organically grown (which is rare) is less toxic and more environmentally friendly. Wheat dominates the modern world’s grains not because of its nutritional content or digestibility, but because of its commercial convenience. It’s been bred for centuries to be easier and to grow and process, so yields are higher and cheaper, and to have a high gluten content for the production of high-volume commercial baked goods. Spelt does have gluten, but it’s water-soluble, making it much easier to digest than wheat, and is therefore an option for some people with wheat and/or gluten sensitivity. And unlike wheat, spelt has retained much of its ancient nutrition and flavor.

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