In order for grains and other seeds to be protected from sprouting before their time, they have a protective coating in their outer shell made up of phosphorous called phytic acid. This works really well for each kernel of grain, protecting it from digestion in non-ruminating animals, so it can pass through in its whole form and grow. Due to this ingenious built in protectant, the seed does not germinate until it is in the right conditions. Ideally for the seed that means warm, moist soil. In the mean time the seed does all it can to lock its nutrients away, waiting to feed the embryonic seed when the time comes for it to grow.
From the human bodies point of view, the protective coating of the seed can create a few problems, especially if that human consumes a lot of food from grains, beans, corn, or other food from seeds that have not been properly prepared. That phytic acid in an effort to protect its ever-loving seed, acts as an enzyme inhibitor in our digestive system. This can cause several digestive problems, including the gas people experience when eating beans not properly soaked. In addition, the phytic acid binds with minerals such as calcium, zinc, magnesium, iron and copper, as well as some proteins. This includes the nutrients in the grains as well as other food we may eat with it. This is why some nutritionists refer to phytic acid as an "anti-nutrient".
Some of the health problems listed for those who regularly consume too much phytic acid may include:
- Digestive issues, such as IBS
- Impaired Imune Function
- Allergies
- Rashes and Skin Irritations
- Bone Loss and Tooth Decay
- Hormone Disruption
Now to be fair, I am also finding information stating that some phytic acid is good for us if not taken in excess (seems like that is true for so many things, like chocolate--which incidentally is quite high in phytic acid.....but I digress....). Some of the health benefits listed include:
- Anti-inflammatory action
- Decrease abnormal cell proliferation (ie. Cancer)
- Cardiac Protectant
So what does this all mean? I suspect that it means we follow the Word of Wisdom, and all will be well. In my reading of Section 89 of the D&C, it mentions using herbs (ie. plants or vegetables) and fruits in the season there-of first. I'm no expert, but those who are emphasize that eating vegetables as the main part of our diets will give us much better health. Fruit next. Then grains, then meat (just how it is listed in section 89. Wow!) Of course the season we are in dictates what foods work best for us as well. Common sense and wisdom go a long way in healthy eating. I suppose that is why it is called the "Word of Wisdom"! Ha!
Getting back to the grain question and phytic acid--our ancestors actually did things right without even knowing it. They did not have pre-made quick rise yeast or massive bakeries to buy their bread and grain products from. For generations leavened bread has been made using what nature supplies....the yeast from the air and what is naturally on the grains. We call it sourdough.
Remember the three things the grain seed needs to germinate and release its phytic acid? Warmth, moisture and soil. In the soil are micro-organisms that benefit the seed. When soaking your grains (even after grinding the wheat) the phytic acid is released when moisture, warmth, and the micro-organisms of the natural yeast in the starter are put together. Isn't Mother Nature wonderful?! Also, the acidity of the sourdough adds to the breakdown of the phytic acid and improves our bodies ability to absorb the nutrients in the bread. Here are a few possible health benefits of eating sourdough:
- By soaking the grains, it helps break down the gluten content. You could even say those little bacteria and yeasts "pre-digest" the gluten for you. For those who are gluten sensitive, this could make the digestive problems you face a thing of the past. (Those who are truly allergic to gluten it still may not be enough. Proceed with Caution.)
- Improved availability of nutrients for absorption. These include vitamins B1-B6, B12, folate, thiamin, niacin, riboflavin, vitamin E, selenium, iron, manganese, calcium, magnesium, phosphorus, zinc and potassium–in addition to uniquely balanced proteins and fatty acids
- Lower glycemic index--really nice for those with blood sugar issues.
- All natural preservatives. The acetic acid produced during the soaking process acts as a natural preservative, keeping molds at bay.
- Neutralizes the phytic acid and enzyme inhibitors, which again, will allow for better nutrient absorption and digestion.
- Sourdough products are a natural source of many of the healthy bacteria our bodies need to maintain good digestion, immune function, and general good health.
One last, and favorite reason, for using sourdough for your baking needs.....taste. Hot sourdough bread or pancakes are absolutely delicious! Our forefathers didn't really worry about phytic acid or enzyme inhibitors. They simply did what came naturally to prepare their foods with what nature gave them to work with.
If you are still wondering, just give it a try. It will put one more self-reliant skill into your tool-box, and a delicious one at that.
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