So... What are YOU doing? - Part 4

[tango]

My plan involves some cheese and a big mousetrap.

:smirk:

Interesting, I may be able to operate that without doing myself in

 

[Confessional Lutheran]

I'm just thinking about Christmas being in the dead middle of summer, as it apparently is in the Southern Hemisphere.

 

[MoreCoffee]

I'm just thinking about Christmas being in the dead middle of summer, as it apparently is in the Southern Hemisphere.

Yep, it is. Usually a hot day. So we have seafood, salads, fruit, ice cream, and roasted meats (usually not served very hot) at out Christmas meal. We also swim in our pools or the ocean and we usually have a great summer's day

 

[Confessional Lutheran]

Yep, it is. Usually a hot day. So we have seafood, salads, fruit, ice cream, and roasted meats (usually not served very hot) at out Christmas meal. We also swim in our pools or the ocean and we usually have a great summer's day

That's awesome.

 

[Cassia]

Apologizing for interfering in the function of this forum that I'm otherwise not a part of. It wasn't my intention to alter administrative actions that just substituted one bad choice for another. I rarely read here and it just confirmed why. You can delete my membership.

 

[MoreCoffee]

Apologizing for interfering in the function of this forum that I'm otherwise not a part of. It wasn't my intention to alter administrative actions that just substituted one bad choice for another. I rarely read here and it just confirmed why. You can delete my membership.

That is a confusing post. Has something happened to annoy you?

 

[psalms 91]

Apologizing for interfering in the function of this forum that I'm otherwise not a part of. It wasn't my intention to alter administrative actions that just substituted one bad choice for another. I rarely read here and it just confirmed why. You can delete my membership.

Please do not leave, I would miss you and my hope is that you will post more.

 

[Confessional Lutheran]

I'm finishing up my laundry, getting ready to walk the beagle.

 

[MoreCoffee]

I'm finishing up my laundry, getting ready to walk the beagle.

a walking bagel?

:smirk:

 

[Confessional Lutheran]

I just got home from work, trying to catch up with the interwebz.

 

[MoreCoffee]

I just got home from work, trying to catch up with the interwebz.

it's big!

 

[Confessional Lutheran]

it's big!

Now I'm going to drag that Republic of Australia thread back in to the light.

 

[hotrhymez]

watching the UFC fights...

 

[MoreCoffee]

Now I'm going to drag that Republic of Australia thread back in to the light.

We're the commonwealth of Australia

 

[Stravinsk]

Over the past week or so I've been experimenting with making bread from the grains I'm sprouting. Sometimes by using the sprouted grain in it's wet state to make dough - sometimes after drying it first then milling it. I started this really having very little baking skills. The bread I made before was just store bought flour used in a bread machine. The flour bought at the store isn't brought through the germination process or even stared to (by soaking), and therefore contains anti-nutrients like phytic acid so it is worthless to me unless there is a way to get rid of that by soaking the flour (?).

Anyway, I've had success making flat breads, mostly with the barley and wheat I've sprouted then dried and milled. Risen breads so far have not been successful.
A few different reasons I suspect they are failing, and one of them is the flour I am milling is not fine enough. I have been sprouting, then drying the grains, then milling, and still the flour (with the equipment I'm using) isn't fine enough.

During the past week I learned that the protein content (along with vitamin content) grows with each day of sprouting. However, the carb content decreases as the starch is used in the growing process. I'm not looking for a dough with a high protein content and low starch content, so I decided use up most of my remaining multiple day sprouting grain and try something new: Blend up all but a few of the remaining sprouted (wet) barley I had real well, then dehydrate it. That was done over the last day and today I milled it again as a newly dehydrated grain that was previously wet milled.


So far, as far as fine flour is concerned, this method of wet milling then dehydrating and milling turned out better than milling dry grains - with less time and no sifting. The next batch of flour will be made with Day 1 or Day 2 grain, for more carbohydrate content.

Note: Sprouted Grains are without the natural defences of their unsprouted counterparts. I'm taking the advice and keeping the grains I've brought through the process frozen.

 

[NewCreation435]

I went and took my son to get new lenses and frames since he broke his glasses frames and then we went and got something to eat and now home after a long day

 

[MoreCoffee]

phytic acid is mainly present in the husks and outer portions of grains and nuts. It is must less present in white rice, white flour and similarly separated grains.

 

[Stravinsk]

phytic acid is mainly present in the husks and outer portions of grains and nuts. It is must less present in white rice, white flour and similarly separated grains.

White flour, white rice and other similarly separated grains have much less nutrition in them. It is true much of the phytic acid is removed in the separation, but so are the minerals, amino acids and other nutrients that that phytic acid binds. The gluten in un-soaked grains (even those that are refined) also causes problems for many people.

Soaking and sprouting the whole grain before drying or milling then drying (or using as a wet grain) largely removes the phytic acid so all the goodies in the grain become much more bio-available. Soaking/sprouting also helps break down the gluten making the grain both more nutritious and easier to digest.

 

[MoreCoffee]

White flour, white rice and other similarly separated grains have much less nutrition in them. It is true much of the phytic acid is removed in the separation, but so are the minerals, amino acids and other nutrients that that phytic acid binds. The gluten in un-soaked grains (even those that are refined) also causes problems for many people.

Soaking and sprouting the whole grain before drying or milling then drying (or using as a wet grain) largely removes the phytic acid so all the goodies in the grain become much more bio-available. Soaking/sprouting also helps break down the gluten making the grain both more nutritious and easier to digest.

Cereal companies add minerals to their products.

I get plenty of minerals from meats, vegetables, and fruits.

 

[Stravinsk]

Cereal companies add minerals to their products.

I get plenty of minerals from meats, vegetables, and fruits.

Yes, they do. They are often synthetically manufactured and their bio uptake is questionable. The minerals and vitamins "added back" to cereals do not necessarily reflect what was taken out (either in terms of quantity or quality), and enzymes are left out of the picture too. Basically, they are a rip off in every sense.

Yes, you get minerals from meats. As a vegan who now eats no animal products (save for honey on occasion still), I depend on getting the most out of my grains and other seed type products.

Btw, the meat you eat for minerals and protein - the cow had to get those minerals and protein from somewhere. As is the case in the west, it is most likely from the grain that it eats. Unlike humans, they can more easily break down that grain without preparation. That being said, cows fed sprouted grain have an easier time digesting it and get more nutrition from it faster. This was a subject of my inquiries into the matter recently. I got into contact with a company selling their sprouting system which is tailored for feeding livestock sprouted grain to lesson disease as well as fatten them up quicker.