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11 Healthy and Nutrient-Dense Foods At-A-Glance

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The USDA, My Plate (formerly known as the Food Pyramid), and many other mainstream sources of health commonly direct consumers to consume more fruits and vegetables every day. It’s true – fruits and vegetables are important, but what’s not widely understood is the importance of animal foods and other healthy fats for sources of important nutrients in our diets.

Fats and cholesterol from animal-sourced foods contribute to a larger body of critical nutrients that are essential not only for foundations of health (growth and development of infants and children), but continued health maintenance throughout life.

These nutrients – fat-soluble vitamins A, D, E, and K2, essential fatty acids DHA and EPA in the form of Omega 3s, CLA, and a wide array of minerals, are found in these foods.  Here’s my list of some of the most nutritious foods you can eat:

1.  Fermented Cod Liver Oil

Great source of Vitamins A & D, CoQ10, and Omega 3s. It’s a fact that most of us are deficient in Vitamin D, and as a result our health suffers as we acquire degenerative disease and debilitating ailments. As a historical comparison, traditional people all over the world consumed diets that were 10 times higher in Vitamin D than people living in the modern world.

As well, cod liver oil contains Vitamin A – paramount in helping the body avoid many diseases and illnesses – it protects against oxidation in our cells, prevents childhood asthma, prevents kidney stones, helps to regulate the amount of fat tissue in the body, keeps blood sugar level, and protects the liver from becoming fatty and diseased.

Because it is not a synthetically produced substance, it is difficult to quantify the precise number of nutrients in a food like cod liver oil. Natural foods don’t come with nutrition labels – those have been created by the food industry. According to the Weston A. Price Foundation, “High-vitamin fermented cod liver oil is sold as a food so does not contain vitamin levels on the label. However, after numerous tests, the approximate values of A and D have been ascertained at 1900 IU vitamin A per mL and 390 IU vitamin D per mL. Thus 1 teaspoon of high-vitamin fermented cod liver oil contains 9500 IU vitamin A and 1950 IU vitamin D, a ratio of about 5:1.”

Unlike many other cod liver oils on the market, fermented fish liver oils are extracted without using any heat and use a natural fermentation process called lacto-fermentation.  This is what makes the fermented variety nutritionally superior to run-of-the-mill cod liver oil. Without a doubt, fermented cod liver oil is a superfood, and one that can deliver real nutrition to the body, even to those with compromised digestion and immune systems.

For more information on the numerous health benefits of this fantastic health food, visit Chris Masterjohn’s web site, Cholesterol and Health.

2.  Coconut oil

This delicious and nutritious oil can be eaten raw or cooked, and is one of the most stable fats available. According to Dr. Mary Enig, PhD, nutritionist and biochemist, “approximately 50% of the fatty acids in coconut fat are lauric acid.” This acid is a medium-chain fatty acid which the body converts to monolaurin during digestion. Monolaurin is the antiviral, antibacterial, and antiprotozal monoglyceride used by the body to eliminate lipid-coated viruses such as HIV, herpes, influenza, a variety of pathogenic bacteria such as heliobacter pylori and giardia lamblia.

Coconut oil is easily digested and converted into energy in the body, and as healthy saturated fats are some of the best sources of energy, coconut oil is a great source. Another 7% of coconut oil fat is comprised of capric acid, which stimulates anti-microbial activity in the body.

Because this oil is so stable, it can be used in cooking and heating foods. It is great for baking, cooking meats, vegetables, stir frys, popcorn, and many other meals.

3.  Bone Broths

Bone broths are easy to make and highly nutritious because foundational elements for health are captured in the nutrient-rich bones from animals and birds in these preparations. It is difficult to calculate the precise amounts and types of minerals in bone broth, but is dependent upon cooking methods used, amount of water used, and the mineral content of the bones (again, conventional versus organic and pasture-raised would be significant).

Some minerals found in home-made broth include the following:  zinc, calcium, selenium, phosphorus, potassium, and magnesium. Home-made broths from bones pack a nutrient punch, inexpensive to make, are delicious, and versatile. Uses range from being the foundation to soups, gravies, casseroles, sauces, marinades, and are great for cooking with rice, noodles and vegetables.

Broths also contain important amino acids and gelatin. They are a natural and economical source of protein. Some of the health disorders thought to be improved by consumption of bone broths are chronic and degenerative joint and bone disorders such as osteoporosis and arthritis. It is also important in maintenance of fingernails and hair growth. Because it is a liquid, it is highly digestible as well as being a versatile food.

Here is our recipe for home-made chicken stock.

4.   Raw milk

Milk from pastured, healthy cows free of antibiotics and hormones, pesticides, and other chemicals is a life-bringing substance. It is a complete and properly balanced food containing proteins, fats, and carbohydrates, all-in-one.

According to Raw Milk Facts, amino acids behave as building blocks for protein. “Depending on who you ask, we need 20-22 of them for this task. Eight of them are considered essential, in that we have to get them from our food. The remaining 12-14 we can make from the first eight via complex metabolic pathways in our cells.

Raw cow’s milk has all 8 essential amino acids in varying amounts, depending on stage of lactation. About 80% of the proteins in milk are caseins- reasonably heat stable and, for most, easy to digest. The remaining 20% or so are classed as whey proteins, many of which have important physiological effects (bioactivity). Also easy to digest, but very heat-sensitive, these include key enzymes (specialized proteins) and enzyme inhibitors, immunoglobulins (antibodies), metal-binding proteins, vitamin binding proteins and several growth factors.”

Raw milk also contains healthy bacteria or probiotics. These important bacteria build the foundations of our intestinal and digestive tract, and also our immune systems. Healthy bacteria found in raw milk can help maintain good immune and digestive system balance.

The role of saturated fats, found in milk, is also essential to health. Saturated fats are critical in constructing cell membranes, hormones, and providing the capacity for energy storage and padding for delicate organs, and they provide a mechanism for digestion of important fat-soluble vitamins (many of which are found in vegetables and other foods). The body cannot recognize nor utilize damaged fats from pasteurized milk, and those substances add to the toxic load, rather than serve as a mechanism for health.

“All fats cause our stomach lining to secrete a hormone (cholecystokinin or CCK) which, aside from boosting production and secretion of digestive enzymes, let’s us know we’ve eaten enough. With that trigger removed, non-fat dairy products and other fat-free foods can potentially help contribute to over-eating (Raw Milk Facts).” Because of this neither skim, 1, nor 2 percent impart benefits for health such as the unadulterated fragile proteins, digestive enzymes, and probiotics found in raw milk.

If you or someone you know is “allergic” to dairy or has lactose intolerance, the reason might be due to consumption of pasteurized milk and milk products. Heating the milk during pasteurization denatures the healthful elements present in raw milk, and renders those substances difficult, if not impossible for the body to digest and assimilate into the bloodstream.

5.   Organ Meats

Beef, chicken, turkey, lamb, geese, duck, goat, bison and other game meats. All of these foods are excellent sources of high-quality protein and Vitamins A & D as well as a myriad of other significant nutrients. If you are looking to really boost your intake of nutrients in meals, this is one of the most effective ways to do so.

Many people find the idea of organ meats unappealing, but these foods were eaten by traditional people all over the world for thousands and thousands of years. It used to be customary to use most, if not all parts of the animal for nourishment and other purposes – tools and implements, clothing, cosmetics, medicines, and many other uses. Many of our ancestors would have considered it wasteful if not downright disrespectful to discard unused animal parts. The Native Americans  regarded the whole body of the animal as  a sacred and blessed gift of their everyday lives.

As well as eaten in plain sight fried up with onions and garlic, organ meats can be cleverly disguised in many dishes – casseroles, soups, stir frys, or minced and put in ground beef dishes with delicious sauces and marinades. The possibilities are endless.

Liver contains: folate, zinc,  Thiamine, Vitamin B12, Vitamin C, Riboflavin (Vitamin B2), Niacin (Vitamin B3), CoQ10 (important for cardiovascular function), iron, and copper. Contrary to popular belief, the liver organ does not store toxins. Those that the liver filters are actually passed on to the cells. Additionally, any unhealthy side-effects of eating liver are normally attributed to the consumption of factory-farmed, or obese meats – replete with chemicals and toxins you don’t want in your body.

Heart and kidney are also very beneficial organs, from healthy animals on pasture, and contain the following nutrients: folate, selenium, thiamin, zinc, phosphorus, CoQ10 and various  B vitamins. Beef heart contains amino acids which are believed to boost metabolism and compounds that improve the production of collagen and elastin in our skin.

6.   Butter and cheese

Another health food category containing saturated fat, butter and cheese from cows on pasture contains Vitamin K2, also calcium, and the most easily absorbed form of Vitamin A (important for adrenal and thyroid function). It is also a great source of Vitamins D (essential to the absorption of calcium) and E, anti-oxidants, selenium, lecithin, conjugated linoleic acid (potent anti-cancer agent, immune booster, and muscle maintenance), and lauric acid (essential in antifungal prevention). Vitamin K2 is necessary to properly synthesize Vitamins A & D. These nutrients protect against tooth decay, heart disease, and optimal brain functionality.

Butter and cheese contain short and medium-chain fatty acids, and like coconut oil, also include small amounts of lauric acid. Rich in antioxidants from beta carotene (Vitamin A), Vitamin E, and selenium, butter and cheese are truly some of the finest health foods available. Vitamin A is another valuable nutrient found in these prized dairy foods. When cows graze on living grass – rich in vitamins E, A, and beta-carotene – they receive better supplementation than those consuming stored hay or other conventional dairy feed. Grass-Fed Traditions says, “The naturally golden color of grass-fed butter is a clear indication of its superior nutritional value.” Just look at the butter you are eating, and if it looks golden in color, there’s a good chance it’s from a cow grazing on green pastures.

As with many other foods from animals on pasture, butter and cheese that comes from cows eating grass are head and shoulders above conventionally-produced dairy products. For many years, medical communities have campaigned against butter and promoted unhealthy artificial polyunsaturated fats like canola oil, vegetable shortening, cottonseed oil, and soybean oil. These are oils produced as by-products of the industrial waste process and are usually rancid on the shelf (even if not technically hydrogenated).

Read the 20 health benefits of real butter from Donna Gates at Body Ecology.

7.   Fermented foods and beverages

Yogurt, buttermilk, kefir, sour cream, cheese, sauerkraut, kimchi, other lacto-fermented vegetables, kombucha, and fermented soy (natto tempeh, miso; fermented is the only way soy should be consumed). People have been consuming diverse bacteria in their diets for thousands of years. It has only been in the past 160 years or so of humanity’s existence that we have developed habits of sterilizing, pasteurizing, irradiating, and otherwise eradicating nutrients and friendly bacteria from natural foods.

The kinds of foods many people eat in modern day are produced under some of the most ghastly conditions which don’t allow good bacteria to survive and simultaneously are breeding grounds for sickness and pathogens (i.e., factory farms and other conventional farming environments).  Modern farming and food production methods have caused food safety authorities to create laws requiring the “sanitation” of foods in order for them to be lawful for sale on the public market. A good alternative to this problem is the consumption of lacto-fermented vegetables and dairy foods such as those produced from healthy animals kept humanely on pasture.

What’s so important about fermented foods? According to Mark Sisson of  Mark’s Daily Apple, “fermentation can render previously inedible or even dangerous foods edible and somewhat nutritious. The lectins, gluten, and phytates in grains, for example, can be greatly reduced by fermentation.” Although consuming grains should be done sparingly since they are inflammatory in nature and most wheat crops are now contaminated by GMOs due to test plots maintained by biotech companies,  real, long-fermented sourdough bread is one of the healthiest, most beneficial breads you can eat.

Because populations of good bacteria have been decimated by the creation of the modern food system, the average person has a massive reduction in good bacteria in his or her digestive tract, rendering the body vulnerable to many conditions and diseases.

Benefits of consuming fermented foods include protection from many viruses and bacteria like those that cause flus and colds, diarrhea, and other acute illnesses to chronic problems like irritable bowel syndrome, Crohn’s Disease, and cancer. They also aid the digestive tract in absorbing nutrients and enzymes critical to health, as well as help to reduce dental problems and cavities.

8.   Grass-fed meats and pasture-raised poultry

Steak, ground beef, chicken, duck, turkey, good sources of fat-soluble Vitamins A & D, Vitamins E & K, betaine, conjugated linoleic acid (CLA which promotes cancer defense), and Omega 3s. Grass-fed beef contains up to 4 times more Vitamin E, is the richest known source of CLA and contains 3 to 5 times more than meat from conventionally-raised animals.

Although fat is healthy for us to consume, it is true that grass-fed meats and poultry are lower in fat and calories, and also higher in protein. But the real key here is not the fat content – but rather, the right type of fat. Fats from animals raised on feedlots are unhealthy in many aspects, from the grains/soy/corn fed to the animals (who are meant to consume grass as they are ruminants), to the lack of sunlight and open spaces, to the substances administered to the animals to keep them “healthy” and make them grow faster for slaughter – antibiotics and growth hormones.

The quality of protein and fat is grossly compromised in animals in a feedlot environment, and as a result, nutrients are off balance. The Eat Wild web site shows how Omega 3 content of meats vanish in the feedlot. One example is the disproportionate amount of Omega 6s to Omega 3s found in conventional meat. When cattle and poultry consume grains, it increases the Omega 6s. Too many Omega 6s lead to inflammation in the body and eventually degenerative disease like obesity, cardiovascular problems, digestive disorders like Diabetes, and cancer.

Healthy animals and birds on pasture do not need drugs to keep them well. Farmers allow for their natural growth time and slaughter them at the right time. As a result, their meat and meat products are well-balanced foods that bring health and flavor to your table.

9.   Eggs from pasture-raised hens

Eggs from chickens, ducks, and other fowl that are raised out in the open, free of hormones, antibiotics, and other chemicals are great for your health. Eggs from birds on pasture contain fat-soluble Vitamins A & D, E, and K, and also the important and lacking Omega 3s from the processed and developed diet of most people living in the United States and countries with a similar lifestyle. Eggs also offer other important nutrients: riboflavin, folic acid, and minerals calcium, zinc, and iron. Raw egg yolks are especially healthy to eat as their delicate proteins are wholly undamaged and pure (try adding yours to a smoothie).

For decades, mainstream medical and health rhetoric deemed eggs an unhealthy food to consume. We were successfully convinced that eggs gave us heart disease and high cholesterol. But medical professionals have changed their tune again and are now endorsing eggs as acceptable to eat. We always knew they were wrong to begin with.

According to Eat Wild, eggs and meat from pasture-raised birds and animals has three times the amount of conjugated linoleic acid (CLA) as their conventional counterparts, and 10 times the Omega 3 essential fatty acids. There is a strong connection between the regular consumption of CLA in the diet and reduction of cancer.When birds are housed indoors and lack exposure to sunshine, ability to express natural behaviors, and consumption of insects and plants, they are deficient in nutrients. They can also become sick much easier and farmers find it necessary to administer drugs and antibiotics to keep them well. Still, some of them die anyway due to the conditions in which they live.

10.   Seafood

These foods are good sources of iodine, calcium, iron, potassium, copper, manganese, Vitamins C, D, E, & K, pantothenic acid (B5), niacin (Vitamin B3), and Omega 3 essential fatty acids. Best bets are  wild caught Alaskan salmon, tilapia (U.S., farmed) whitefish, tuna, squid, crab, mollusks (oysters, octopus, squid, clams, scallops (farmed), mussels (farmed), crayfish (Northern U.S., farmed), smaller fish like sardines and anchovies, shrimp (Canada and Northern U.S.), lobster, fish roe, and caviar.

Seafood is by and large one of the best sources of  the fat-soluble vitamins A & D, omega-3 fatty acids, and other important nutrients. Traditional populations the world over regarded seafood highly over nearly every other type of food. Historically speaking, great efforts were made to obtain seafood for both its health benefits and taste.

It’s no secret that the oceans, streams, and rivers have been over-fished and are polluted. As a result, there are many concerns about safe choices in seafood and eating selections that are as free as possible from toxins. However, the healthier your gut flora is, the more protection you are afforded from heavy metals (especially mercury) contained in fish. As answered in this article with questions answered by Sally Fallon Morell (Nourished Magazine), eating foods rich in natural probiotic content (such as lacto-fermented vegetables, fermented dairy, and others) can negate the effects of heavy metals found in seafood.

Check out the Super Green List from the Monterey Bay Aquarium to stay current on the latest information regarding safe-sourced seafood.

11.   Super foods – chlorella, spirulina, and kelp

These super foods made the list because as far as nutrients go, these are head and shoulders above many plants or vegetables. They provide many essential nutrients necessary for health (see each food listed below). They are found growing naturally in marine water environments as well as in freshwater lakes and seas. As an added benefit, these  algae foods are naturally capable of detoxification of heavy metals from the body. These unique substances are some of the best for removing toxins and for providing supreme nutrition for health.

Algae, the larger group to which these three superfoods belong, is an amazing substance capable of reversing the symptoms of metabolic syndrome – a chronic condition experienced by millions that encompasses disorders of the following: cardiovascular and arterial systems, high cholesterol, blood sugar problems and Diabetes. It is a critical element in helping to maintain proper levels of probiotic population and gut health, and helps to absorb and eliminate harmful toxins from the intestines which could otherwise be absorbed in the bloodstream.

Chlorella contains important proteins and anti-cancerous properties. It also offers immune boosting properties, aids in the digestion of food, and contains an important anti-oxidant, beta carotene. It is one of the most important sources of beta-carotene besides meat and meat products from healthy animals and birds on pasture. Chlorella is also a food that helps in the growth and repair of tissues in the body.

According to Natural News, “chlorella is a single-celled algae that naturally occurs in freshwater rivers and ponds in East Asia, tinting those bodies of water green. It is gathered from these natural sources, dried, crushed into a powder, and then packed into tablet form for sale as a dietary supplement. It has twice the protein density of spinach, 38 times that of soy beans and 55 times that of rice, providing nine essential amino acids along with a number of vitamins and minerals.”

Spirulina is rich in protein, essential fatty acids, vitamins – A, B, C, D, E, K and minerals boron, iron, calcium, chromium, copper, iodine, phosphorus, germanium, selenium, magnesium, and zinc. This algae is also a rich source of the proper balance of Omega 3s and 6s. Because of its amino acid content, it can be a good replacement for those trying to eliminate coffee (which depletes adrenal gland function and diminishes ability of the liver to remove toxins) from their daily routines. Amino acids provide energy and helps to regulate the production of hydrochloric acid, necessary for proper digestion, to help maintain proper appetite levels and weight management.

Kelp contains iodine as well as a variety of vitamins like B (folate and pantothenic acid) K,  and minerals such as iron, potassium, magnesium, and calcium.

Like the other sea vegetables, kelp contains lignans; phyto-nutrients which have shown to slow the growth of angiogenesis (blood cell growth). This is the process by which rapidly-growing tumors obtain nourishment, but also send cancer cells out in the bloodstream to establish secondary tumors or metastases in other areas of the body. Lignans have also been shown to to inhibit estrogen synthesis in fat cells as effectively as some of cancer chemotherapy drugs.

These nutrient-dense foods from a variety of sources are part of a foundation for a healthy diet. Remember that conventional sources for foods do offer some vitamins and nutrients, but overall deliver less nutrition than organic and sustainable alternatives. The main thing to remember is to try to find the most sustainable-source for your foods. Sustainable means higher nutrient content and better nutrition.

And don’t forget that when you spend your money supporting sustainable and local agriculture instead of the big multi-billion dollar conglomerates, you secure a future for safe, nutrient-dense food for your family and the future, as well.

Did the foods in this post make your list? Do you have some foods you’d like to add to this collection?

Want to know more about food?

How well do you know your food? Find out!

The importance of dietary fats

Eating disorders, a product of modern society

Organic is only part of the story

Common myths about food and nutrition

Healthy Living

What are Sprouted and Soaked Grains?

If you have ever thought you might have an intolerance to grains or wheat, in particular, you may be surprised to find out that you can eat foods containing sprouted or soaked grains.

Sprouted grains are a raw, living food with enzymes intact, and therefore contains more nutrients and is easier to digest. Soaked grains are those that have been soaked overnight in water with some type of catalyst such as apple cider vinegar, lemon juice, yogurt or kefir which neutralizes the phytic acid in the grain to render it more digestible.

Both soaked and sprouted grains are full of nutrients needed by the body, and those elements are made more available because the process of soaking or sprouting achieves the following amazing transformation -

Protein and fiber content goes up while reducing enzyme inhibitors, total carbohydrates, and anti-nutrient content – which occurs in all grains.

The process of sprouting actually alters the state of the grain from a starch into a vegetable. How magnificent is that??

What’s so bad about the refined, processed types of grains? Many of these foods are extruded (damaged through processing, which renders them indigestible) and stripped of most of their nutrients. Also, the bran and germ are removed during processing.  The method of processing most flours causes over half of the the vitamins B1, B2, B3, E, folic acid, calcium phosphorus, zinc, copper, iron, and fibre to be removed. These types of grains are the ones you’ll most likely find in the grocery store in the form of these foods – most breads, cereals, crackers, bagels, English Muffins, pastas, desserts, and any other food you might find that is packaged containing grains.

What happens when a person eats refined grains over time? Eating refined grains has dire effects on your health. It directly contributes to many health issues like heart disease, stroke, high blood pressure, cholesterol, obesity, diabetes, hypoglycemia, and a host of auto-immune disorders which are more common than most people believe.

There are many people diagnosed with a wheat allergy or celiac disease who, because they are told they can no longer eat wheat or gluten, begin to start eating breads and other grain products containing alternative grains such as buckwheat, quinoa, millet, amaranth, sorghum flour, rice flour, and even almond or hazelnut flour, or soy flour. The problem with “alternative” grains or flours is that since they are processed and nutrients are still locked in the food (due to phytic acid content), over time consuming those foods will also cause health problems. Read more about gluten-free mania and how it is primarily a marketing term used to sell products to consumers.

Why should you soak and sprout grains? Doesn’t it take too much time? What if my schedule is too busy? Well, our ancestors prepared grains, legumes, seeds, and rices in the traditional way of sprouting. Sprouted foods contain as much as ten to twenty times more nutrients than their processed counterparts. Historical evidence shows that over 2000 years ago, wheat seeds were processed (not soaked or sprouted) and eaten by people. However, this practice was done only in times of famine or by large groups of people on the move such as armies. The predominant practice of eating grains included soaking and sprouting.

So yes, it does take a bit more time and planning. But the nutritional benefits you gain by soaked and sprouted grains is significant! It’s enough of a difference that once you understand just how unhealthy eating processed grains is, you may never want to go back to eating them.

Here are some important reasons why soaking grains is helpful for your health:

  • Soaking and sprouting alters the composition of starches in grain. This converts starch sugars into vegetable sugars – making it easier for your body to absorb the nutrients because they are in vegetable form, not grain form.
  • The process of soaking and sprouting creates enzymes to help your body digest the food. It breaks down complex sugars so absorption of nutrients increases, and abdominal issues decrease (i.e., bloating, cramping, and bowel problems).
  • The presence of phytic acid in grains is neutralized through soaking and sprouting. Phytic acid actually inhibits absorption of important minerals like magnesium, iron, calcium, zinc, and copper. It also prevents enzyme inhibitors and carcinogens contained in phytic acid from having free-reign in the body.

You can choose to buy processed grains at the store and greatly increase the chances you will develop chronic health problems over time, or you can learn about the traditional methods of preparing and serving grains at home that are healthier and over time will yield much better health for you and your family.

How do you soak grains?

This is something anyone can do, even someone who is not terribly comfortable in the kitchen. Here’s what to do:

1.   Place the seeds or grains in a large pot overnight in filtered water. To help neutralize the phytic acid in the grains, use a bit of plain, whole milk yogurt, kefir, buttermilk, or a splash of apple cider vinegar or lemon juice. Cover the container with a clean towel.

2.   When you come to look at your grains after soaking overnight, you will notice that your grains have expanded and some, if not all of the liquid, has soaked into your grains. Pour grains into a colander or sieve and rinse with filtered water.

If you want to use your soaked grains for hot cereal, you can now pour your rinsed grains into a pot and add a bit of fresh, filtered water. Cook your grains on the stove.

If you would like to continue on to the sprouting process, rinse the seeds or grains two to three times daily until you see sprouts forming. Sprouts should be about a quarter inch in length.  Here is a wonderful description of this process from GNOFGLINS. She explains it much better than I can, since I have not yet attempted this procedure. All grains and seeds take different times to complete the sprouting process.

You can use your sprouts fresh or you can dehydrate them to use in breads or for baking purposes. If you’d like to dehydrate the sprouts, rinse them one more time and place them in a dehydrator (Excalibur is a great brand and you can buy one for just over  $100). This process can take four to six hours.  Avoid using the oven as the lowest temperature on most ovens is about 170 degrees. Dehydration temperatures generally need to be at around 150 degrees. Use them right away or store in an airtight container in the fridge for up to a month.

What about the taste? Don’t worry, flavor and texture won’t be compromised in sprouted and soaked grains. In fact, I think the quality is better than conventionally processed breads and grain products. And remember, taste and texture vary widely in different preparations of soaked and sprouted grains and breads.

Looking for places to buy sprouted flours and breads?

Here are some good resources.

I’d love to hear your comments and reviews of any of these products:

To Your Health Sprouted Flour Co.

Shilo Farms

Local Harvest

Silver Hills

Essential Eating

Benefit Your Life

Good Health Naturally