Why Soak Grains?

You my ask, why soak grains, it is time consuming and my baked goods don't turn out the same? All grains contain phytic acid and enzyme inhibitors, God made them this way. Phytic acid combines with key minerals in the grain and prevents their absorption. When you don't soak grains, your body does not get the nutrients it needs and it has difficulty digesting these grains. Soaking, sprouting and fermenting (sourdough) neutralizes the majority of the phytic acid and releases the nutrients for absorption. If you want to learn more in depth get Sue Gregg's book An Introduction to Whole Grain Baking or Sally Fallon's Nourishing Traditions. If I am going to go through the process of acquiring, organic whole grains, and grinding them myself, I also want to take the next steps to make that food easy to digest, and the nutrients easy to assimilate.

This is a serious matter, I see many people with digestive problems. Lots of people have to go totally off of grains because they are bloated or have allergies, and they are developing arthritis symtoms at earlier and earlier ages. I have noticed that there are more and more people with Celiac disease. There is more to this than not being able to consume glutin, Celiac's have major problems because of mineral deficiencies, some almost die from these problems before figuring out the gluten problem. After reading Gut and Psychology Diet by Dr. Natasha Campbell-McBride I am convinced that one of the contributing factors to digestive problems is eating grains that are not soaked, sprouted or fermented. Do your own research and think about this.