Wednesday, September 14, 2016

Fermented foods


Fermentation activates the enzyme phytase which neutralizes phytate. These anti-nutrients cause reduced mineral absorption and reduced ability to properly digest foods. One of the most significant and beneficial actions an adherent to a plant-based diet can take to maximize nutrient intake would be to soak, sour or sprout all their food seeds – a traditional practice that renders the nutrients in these foods more bio-available.

After soaking and sprouting the point where you can see them just barely start to sprout, cook with a bit of Kombu seaweed can help remove any Oligosaccharides remaining.

The key to this “flatulence-free” method of bean preparation is to utilize maximally two actions. One is the leaching out of oligosaccharides into a warm, slightly basic soak water, and the other is to initiate the activity of endogenous oligosaccharide-reducing enzymes to digest the sugars inside the bean.

Soak in Soft water (low in minerals, especially calcium) which has been warmed to about 90°F to 130°F and kept warm for a few hours. The water is changed two or three times to allow for continuous diffusing of the sugars into the water. If the water were not changed, and equilibrium between beans and soak water reached, the sugar might start diffusing back into the beans.

Hominy Grits, is a food made from Maize that has been treated with an alkali fermentation process called nixtamalization. Eating too much Polenta can cause pellagra disease. Look for Whole grain grits.
And remember if your sour dough bread is not sour tasting it may not be fermented enough. But don't expect factory made bread to be fermented enough even if it is sour.
Injera, a pancake-like bread from made from fermented Teff flour, ancient form of wheat.
Both soy and wheat are very high in lectins, and soaking and fermenting does not remove them. Besides the lectins and phytic acid contained in most legumes, the harder beans such as kidney beans, navy beans and black beans contain oligosaccharides. Humans do not produce the enzyme necessary to break down these complex sugars.
Now there is a pandemic of food allergies that most people just cannot understand. Especially maize corn that needs to be fermented with alkali (nixtamalization).
Maize subjected to the nixtamalization process has several benefits over unprocessed grain for food preparation: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced.

No comments:

Post a Comment