some grain-related questions . . .

[aprilconnett]

1. Shamrock: Have you published a book I could buy? I consider you to be the source for grain info. I am really fascinated by some of the stuff you do.


2. About oatmeal: Is there ANY nutritional value in the processed oatmeal from the store?


3. More of a whine: I went online to look for the parts I need for my $3.00 Magic Mill III. They are "currently unavailable." waaah! Of course, as soon as they are available, they are very affordable.

Thanks to everyone who takes the time to read and/or answer. This place really is the greatest!!

april

[Shamrock1121]

1. *Shamrock: Have you published a book I could buy? I consider you to be the source for grain info. *I am *really fascinated by some of the stuff you do.


2. *About oatmeal: *Is there ANY nutritional value in the processed oatmeal from the store?


3. *More of a whine: *I went online to look for the parts I need for my $3.00 Magic Mill III. *They are "currently unavailable." *waaah! *Of course, as soon as they are available, they are very affordable.

Thanks to everyone who takes the time to read and/or answer. *This place really is the greatest!!

april

Question #1: *Nope, I haven't published any books. *There's more than enough out there on the subject. *One more book by a homemaker in Kansas is unnecessary at this time *::). *I'll leave the headache of researching, writing and publishing to agronomists and other interested people. *The only innitials in my name are at the front (MRS.), not at the end of it - Ph.D. *;). *

Doing a lot of self-study on the subject is where I've gotten all my information. *I have a fairly sizeable number of books on the subject for easy reference.

Question #2: *Sure there's some nutritional value in commercial oatmeal, but not nearly as much as in the whole grain. *It's still a good source of fiber, if nothing else.

Once the bran on ANY grain is crushed/opened, then the nutrition quickly degrades and the oils go rancid from exposure to oxygen.

I'd also suggest an overnight soak before cooking oats or oatmeal for breakfast porridge to decrease the phytic acid and increase the nutrition. *

Information from "Nourishing Traditions" by Sally Fallon: *Oats are rich in B vitamins and in calcium, iron, magnesium, phosphorus and potassium. *They contain more oil than most grains. *Oats are low in gluten but contain more phytates than almost any other grain. *Thus, it is very important to soak oats before preparation. *The phytates are contained in the bran of the oat and can have a chelating or detoxifying effect. *This is why the oat bran fad gave beneficial results at first; but frequent ingestion of unsoaked oat bran can lead to mineral losses, allergies and irritation of the intestinal tract. *(End of information).

IRISH OATMEAL
(serves 4-6)
Recipe source: *Nourishing Traditions

1 c. whole oat groats
2 c. warm filter water
4 T. whey, yogurt, kefir or buttermilk
1 t. sea salt
2 c. filtered water

Place oats on a baking sheet and bake at 350°F until they turn light brown. *Process roasted oats to a medium grind in a home grinder. *(The resultant meal should be part flour, part small bits.) *Soak from 7-24 hours in a warm place in 2 cups warm water plus whey, yogurt, kefir or buttermilk.) *The fine flour particles will rise to the top and may be lifted off carefully with a spoon.

Bring additional 2 cups water and sea salt to a boil, add soaked oatmeal and cook over very low heat, stirring frequently, for about 10 minutes.

http://home.earthlink.net/~schooloflife1/oats/index.htm

MODIFIED to add this link: http://www.westonaprice.org/modernfood/dirty-secrets.html

#3: *Sorry to hear you can't get parts for your mill. *BUMMER!

-Karen

[bee_pipes]

Yeah, she should write a book. If you haven't checked, here are some of Karen's notable posts:

Grain Mills (http://www.backwoodshome.com/forum/yabb/forum2.pl?board=foo-other-food;action=display;num=1205331449;start=0#0)

Bread & Biscuits (http://www.backwoodshome.com/forum/yabb/forum2.pl?board=foo-recipes;action=display;num=1196437766;start=2#2)

Karen,
I was going through "Nourishing Traditions" by Sally Fallon last night and was surprised about all the info on soaking grains. Do you do that for ALL uses of fresh grain? Do you soak your grain and let it dry? Soak the flour in buttermilk or water and yogurt?

I haven't yet picked up the artisan bread book you recommended, but have it marked for the next purchase.

Thanks again for all the typing and time you take to make such complete posts (whew! my head is spinning!)

Regards,
Pat

[Shamrock1121]

Yeah, she should write a book. If you haven't checked, here are some of Karen's notable posts:

Grain Mills (http://www.backwoodshome.com/forum/yabb/forum2.pl?board=foo-other-food;action=display;num=1205331449;start=0#0)

Bread & Biscuits (http://www.backwoodshome.com/forum/yabb/forum2.pl?board=foo-recipes;action=display;num=1196437766;start=2#2)

Karen,
I was going through "Nourishing Traditions" by Sally Fallon last night and was surprised about all the info on soaking grains. Do you do that for ALL uses of fresh grain? Do you soak your grain and let it dry? Soak the flour in buttermilk or water and yogurt?

I haven't yet picked up the artisan bread book you recommended, but have it marked for the next purchase.

Thanks again for all the typing and time you take to make such complete posts (whew! my head is spinning!)

Regards,
Pat

Pat -

I don't do everything the way they do it in Nourishing Traditions. I've found it all too labor intensive, but I do some of the things - but with a twist.

For instance, I make 100% whole wheat bread and use the sponge method. This is where you mix the ww flour, liquid, and yeast and allow it to sit at room temperature for anywhere from a half hour up to 12 hours - even as long as 24 hours. It DOES make a difference to the lightness of a loaf of bread. You can also find more information from Sue Greggs web site about using the Two-Stage Process for making bread.

http://www.suegregg.com/about/Two%20Stage%20Process.pdf

I understand making bread with yeast (bakers' yeast) will also reduce the phytates. You can also get a reduction of phytates by using a sourdough method for bread making - which takes much longer than with regular bakers' yeast.

I think the "jury" is still out concerning the entire story about phytates, and that there may actually be some health benefits to them. If a person has problems digesting whole grains, then the soaking method or using sprouted grain flour and products may be worth the time and money invested.

I do, however, find a HUGE difference in things like pecans and almonds if they are soaked first, then dehydrated. I always prepare nuts using the "crispy" nut recipes in Nourishing Traditions.

I usually use homemade kefir, or the whey off the homemade kefir for soaking grains. I especially like this method for making oatmeal. Oats just happen to have a very high phytate content. I use this method with both oat flakes I mill at home, or my homemade version of steel-cut oats. Not only does it cut down the phytates, it also cuts the cooking time.

Quick Oatmeal Method
Bring 4 cups of water to a boil. Turn off heat and add 1 c. of steel-cut oats and 1-2 T. whey or kefir. Cover the pot and leave it sit overnight. The next morning cook the oatmeal on low for 9-12 minutes, stirring occasionally.

-Karen