Stravinsk
Composer and Artist on Flat Earth
- Joined
- Jan 4, 2016
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...most people are unaware that the common current practice of milling and not sprouting reduces mineral availability in our grains. The refining (separating of a Grain - removing bran/germ for shelf life and $$) - which, insofar as God's design is concerned - is a rebellion against God's design for the purpose of profit by certain industries - mainly - those who mill flour, and sell flour - or products made from it that keep longer.
As the grain is removed from it's natural state, both by refining and by not sprouting it - it becomes a poor source of nutrition in many areas for those depending on it.
The following article should adequately explain the mechanism and action of anti-nutrient "Phytic acid" in grains - and a little thinking along nature's line should give the thoughtful reader insight into why. A seed protects itself with this compound - if it has not been soaked first - then it is possible it could be picked up by a bird and eaten. Often all that happens in such a scenario is that the seed passes through the digestive tract of the bird to find itself in a new place - where there is the possibility it can germinate and become a plant.
That is Nature's basic purpose for Phytic Acid. To protect the seed until
A) It can serve it's purpose and become a plant or
B) Be activated for consumption to nourish an organism that was meant to eat it - namely - us.
Phytic Acid is not removed with milling and binds certain nutrients in the seed - making them biologically unavailable.
https://en.wikipedia.org/wiki/Phytic_acid
If you are consuming commercially prepared grains in the form of breads, flours, noodles, etc - you are getting few nutrients from them not only because of the refining process but if they are wholegrain - then the presence of Phytic Acid in them due to the grains not being sprouted before the milling process.
As the grain is removed from it's natural state, both by refining and by not sprouting it - it becomes a poor source of nutrition in many areas for those depending on it.
The following article should adequately explain the mechanism and action of anti-nutrient "Phytic acid" in grains - and a little thinking along nature's line should give the thoughtful reader insight into why. A seed protects itself with this compound - if it has not been soaked first - then it is possible it could be picked up by a bird and eaten. Often all that happens in such a scenario is that the seed passes through the digestive tract of the bird to find itself in a new place - where there is the possibility it can germinate and become a plant.
That is Nature's basic purpose for Phytic Acid. To protect the seed until
A) It can serve it's purpose and become a plant or
B) Be activated for consumption to nourish an organism that was meant to eat it - namely - us.
Phytic Acid is not removed with milling and binds certain nutrients in the seed - making them biologically unavailable.
https://en.wikipedia.org/wiki/Phytic_acid
If you are consuming commercially prepared grains in the form of breads, flours, noodles, etc - you are getting few nutrients from them not only because of the refining process but if they are wholegrain - then the presence of Phytic Acid in them due to the grains not being sprouted before the milling process.
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