malting

Where would we be without……..

??

SPROUTS!!!!

life cycle of ze sprout

Grains Have a Problem:Their beautiful bran,

endosperm, and germ are bound with:

-Anti-nutrients

-Enzyme inhibitors

Phytic acid inhibits absorption of calcium, zinc, iron, and copper

note: legumes also have antinutrients, such as trypsin inhibitors and lectins, enzyme inhibitors, which interfere with digestion.

Solution? SPROUTING!

• Neutralizes anti-noots and enzyme inhibitors (seed’s natural defense: preservation until prime sprouting conditions)

• “Pre-digestion”• Allows human body to readily

absorb available vitamins and minerals

Historically,

• Vitamin C, increases Carotene, Vitamin B2, B5, and B6

• Used historically as scurvy defense!

• Traditional methods of food preparation such as fermentation, cooking, and malting reduce certain antinutrients such as phytic acid and oxalic acid.

Asia

• Fermentation of wines, miso, natto, soy sauce, fish sauce, sour breads, porridge and snacks.

• India: idli and dosas, made with a fermented batter of legume and rice flour.

Africa• In Africa, ogi is a common dish of

fermented corn, sorgum, or millet• Kenkey, similar to steamed

tamales…• Gowe, gelatinised, malted,

fermented, cooked paste of sorghum, millet or maize. Diluted and consumed in water with ice, sugar and milk. Preferred beverage of children, pregnant women, sick and old

• Ethiopia’s injera

Latin America• Acupe, a drink based on

sprouted corn and fermented rice

• Cachiri, a fermented beverage based of corn and fruits was a regular drink

• Jamin-bang, fermented corn cakes

• For dessert, toco based on maize fermented for 2-3 months! Sweet!

Russia

• tolokno, a porridge of fermented oats, which have been dried, and then cooked with milk or broth

• kisel, a soured, sprouted oats are dried, cooked,and strained to produce a sour "oat gelatin".

why gluten intolerance has

soared in the last few years?

• Sourdough bread

North America

Malting•Produces critical enzymes in converting starch-->sugar(monosaccharides glucose and fructose, disaccharides, like sucrose and maltose)

•In beer making, grain is malted--though the enzymatic activity is preserved under 131 F when roasted

• “Specialty malts”, flavor, color, body, enhancers, heated above 131 F (i.e. caramel flav)

SPROUT YR GRAINS, CHILDREN!!!!!