Whole grains can be traced back to the beginning of agriculture as early as 8000 B.C. Whole grains are very nutrient dense and in biblical times were reserved for times of famine for that very reason. Advancements in agriculture and food processing have brought a lot of changes to the quality of the grains consumed today. It’s important we recognize and understand the changes and the effects these changes on the grains themselves, our ability to digest them, and our overall health when we consume them.
Our ancestors consumed grains regularly, without adverse effects from gluten. So what has happened to result in the widespread gluten intolerance we are seeing today? We will discuss this and more!
In this section we will learn about:
- Three Ways to Prepare Grains for Maximum Absorption
- The Benefits of Sprouted Flour
- Nutrients Lost in the Refining Process
- Spelt Flour
- Whole Grains
- Gluten-Free Craze
You can follow along on pages 216-222 in your book.
What you will need:
The Transformation Book
My Transformation Journal (optional)
Slide/Notes Pages – For Note Taking
- What is something new you learned in this lesson about whole grains vs. processed grains?
- Where can you locate sprouted flour available for purchase either locally or online?
- What’s a recipe you plan to make this week that you can replace white flour with sprouted whole grain flour?