One of the trickiest aspects of implementing the traditional method of soaking grains before cooking as practiced in Ancestral Cultures in order to maximize the nutrition, eliminate antinutrients, and considerably improve digestibility is getting used to the slightly sour taste the process imparts to the end result be it pancakes, waffles, or a simple bowl of breakfast oatmeal.
Some of you are even going so far as to rinse the soaked oats before cooking, for example, in an attempt to lessen that slightly sour taste that some find unpleasant. Unfortunately, these efforts are not working very well for those of you that have emailed me about it.
I’ve got a better idea.
In today’s video, I talk to you about the best way to adjust to soaking your grains, in particular, breakfast porridge.
I also talk to you about the huge benefit to your backside of soaking your grains and tell you the story about my 3 kids and their experience eating unsoaked oatmeal versus soaked oatmeal.
If you ever doubted the need to soak your grains before, after hearing this story, you may find that you change your mind!
For those of you who want to take the plunge and soak your first batch of breakfast oatmeal, click here for a video lesson where I show you exactly what to do.
Sarah, The Healthy Home Economist