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This is a re-run post on a topic I have been thinking on a lot lately. If you are interested in soaking, sprouting, and souring grains please check out this new e-course Healthy Whole Grains.
I’ve been experimenting with sourdough the past few weeks and am very excited with the results. All of this has me thinking of the other articles I have put together on the whys and hows of soaking things. I am finding sourdough to really be the answer for grains, so I’ll be sure to share more in the coming weeks.
- a bit of science :: My Reasoning for Soaking Grains, Nuts, and Beans
- my anecdotal evidence :: My Experience with Soaking Grains, Nuts, and Beans
- science and solutions :: Phytic Acid: Dealing with a Common Antinutrient
Why do you soak (or not)?
- 15 chapters chocked full of budget-cutting resources
- 50 pages of simple steps you can take to cut your bill by at least 25% within a month
- What you can do to drop your bill by at least 15% in the next week
- Resources, ideas, tips, hacks, and strategies all in one easy-to-access place and instantly downloadable
my (grain-free) cookbook
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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