Sourdough Buckwheat Pancakes

Hubby woke the family up early this morning with homemade pancakes, organic maple syrup and grass fed butter. What a treat on this cold and rainy morning. I don't typically eat pancakes--they are not healthy, right? Well,lets discuss this controversial grain issue again.

If you know me at all, or have followed me/Primitive Diva on Facebook, you know I have stayed on the "grain free" bandwagon for several years. Especially during my strict Paleo love affair. The more research I continue to do about our primitive, traditional and ancestral diets--the more confidence I have found in serving "specialty" bread/grains to my family. However, that being said, any grains that I suggest MUST have been properly prepared by sprouting, germinating and sour leavening with wild yeast. Contrary to the popular media warnings of ALL grains....there are actually many fabulous benefits of sprouted grains, IF we follow similar  methods to that of our ancestors. Who would harvest ancient grain(s) and leave in the fields to germinate (sprout) before threshing and storing it. Bread was not made with commercial yeast- there was on a starter culture used that was carefully made using time honred traditional techniques. I must also clarify that this does not mean buying modern/commercially grown wheat flour off the shelves--that is toxic, hybridized, GMO'd and chemically sprayed and should be avoided.

Sprouting and germinating and then milling was always too time consuming for my schedule. So for several years, I have only indulged in homemade sour dough bread ,when the RARE opportunity arose. I noticed that I did not experience the bloating, joint pain and fatigue as if I had consumed a commercially prepared bread. This led me to research further how to prepare bread and baked goods for my family using the original organic ancestral grains along with traditional culturing (sour leavening). I still believe that the quantity of  grain consumption in our typical SAD (Standard American Diet) is out of control. In more PRIMITIVE cultures, this would have been a compliment to our nourishment not our focus. As I always say "its QUALITY not Quantity" I have located an amazing artisanal sprouted flour company called To Your Health Sprouted Flour. Here are a a few benefits they have shared about sprouted grains.

The Benefits of Sprouted Flour:

• Easier to Digest – Sprouting breaks down the starches in grains into simple sugars so your body can digest them like a vegetable (like a tomato, not a potato).
• Increased Vitamin C – Sprouting produces vitamin C.
• Increased Vitamin B – Sprouting increases the vitamin B content (B2, B5, and B6).
• Increased Carotene – Sprouting increases the carotene up to eight times.
• Increased Enzymes are actually produced during sprouting.
• Reduction of Anti-nutrients – Sprouting neutralizes enzyme inhibitors and phytic acid, which is a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc.

Until the 20th century, grain naturally sprouted in the field before it was milled into flour. The invention of the combine harvester during the Industrial Revolution changed everything. Grain could be harvested in the field and then moved to storage bins. The time-honored practice of sprouting was cast aside for modern processing.
Unfortunately, nutrition was also cast aside. When whole grains are not allowed to ferment or sprout, they don’t contain the nutrients that sprouted whole grains do. And they retain the naturally occurring antinutrients, even when milled into flour.
To Your Health Sprouted Flour Co. has returned to the traditional practice of sprouting grains in order to render them more nutritious and digestible. However, we don’t leave our grains out in the field to sprout. We nurture the grains in our facility, allow them to sprout, then dry them at a very low temperature, to maintain precious vitamins, minerals, and enzymes.

 

Here is what Sally Fallon (Nourishing Traditions) had to say on the matter:

 

The process of germination not only produces Vitamin C, but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract.

A portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.”
Sally Fallon Morell, President of the Weston A. Price Foundation (page 112 of Nourishing Traditions)

Please hop on over to "whats cookin with the Diva" tab above for Hubby's awesome recipe. Oh and also check back next week. I am making sprouted blue corn tamales with pastured pork and home grown green chile sauce~ ENJOY!

In Health and Happiness~
Melissa
The Primitive Diva

Sourdough Bread

                                                     (Yahoo Image Search Result)

By now you know that I am a HUGE fan of traditionally Fermented Foods. I preach about their amazing health benefits, including the beneficial bacteria to balance your intestinal flora and easier digestion. Lactic acid and fermentation, not only helps to preserve food but also increases the nutrients available for our bodies.

For a long time, I have been pretty staunch advocate of the "anti-grain campaign". I still AVOID all processed grain(s). I will only use heirloom, organic and hand milled grains for any recipes that I make just as our primitive ancestors would have done traditionally. Please note, that if you are diagnosed with Celiac, you should consult with a doctor before experimenting with any gluten containing food. When you study historical statistics of the gluten intolerance population explosion,over the past 25-30 years, you will see a correlation to modern grain growers agricultural practices, chemicals used, genetic modifications and poor preparation techniques used to manufacture most grain baking flours and commercial baked goods. I have experimented with true sourdough, in moderation through the years and, I have never experienced any negative side effects---as I did with the modern breads I gave up a gazillion years ago. I enjoy this ancient and primitive food on a regular basis now. I encourage you to get back in the kitchen and bake using the starter culture from Cultures For Health. Your family will LOVE you for it!

Click here for an instructional video of "How to Make Sourdough Bread"

We’re told daily via advertisements, media and health professionals of the probiotic health benefits of Yogurt. This fermented dairy product is popular in the United States, while so many other fermented foods just haven’t caught on. Because of that, if you’re a standard American eater, your taste buds may take some time to adjust to the tang of sourdough. It is just that tang, however, that gives sourdough grain preparation all its nutritional might. Sourdough bread preparation improves nutrition by:

• pre-digesting starches, making the bread more easily digestible
• lowering insulin response/improving glucose tolerance
• protecting Vitamin B1 from the damage of the heat of baking
• breaking down gluten, which may result in a bread that gluten-sensitive people can eat
• activating phytase to hydrolyze (dissolve) the phytates, thus freeing up minerals and making them more bio available..... such as:
  • zinc
  • iron
  • magnesium
  • copper
  • phosphorus

Why Sourdough?

Because sourdough leavening works much slower than commercial yeast, the bread dough ends up sitting around longer. The lactic acid creates an ideal pH for phytase activity, which decreases phytates by 62% (compared to 38% in yeast breads). I am convinced that sourdough is THE most nutritious way to prepare grains.

Sourdough rye is the most nutritious of them all, because it has more phytase activity and thus even fewer phytates in the finished product to bind to your minerals. I just love that the traditional phrase “sourdough rye” turns out to be scientifically proven as the healthiest bread. Somehow our ancestors figured out all the good stuff without the benefit of labs!

This week, I am making Kefir Sourdough Buns for Grass Fed Beef Sliders.......I will let you know how it turns out. So, please experiment with the many recipes that are available for sourdough and let us know....share your photo's and experience.

In Health and Happiness,
Melissa
DIVA

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