Re: Re: Extruded Cereals/old flour

[Guest guest]

Uh-Oh! I just purchased, for lots of money, 10 lbs of the sprouted spelt flour

from Summers.

Now since I'm diabetic, it could take many months to use that up, did I just

waste $28 :-((( ?

How to best store it? I put it in freezer...

Take care,

Alice - violist & HSing mom to Alice (DS) born Thanksgiving Day 1995 :-)

Hopewell Junction, NY

http://users.bestweb.net/~castella

castella@...

Re: Extruded Cereals destroys nutrients?

It is incredibly hard to find information on the dangers of extruded

grains. I think it is not researched as much as it should have been.

Regardless, grains are only a good source of nutrients if they are

fresh. The oil goes rancid very fast and many of the vitamins

disappear as well. I just read a study the other day about a group of

rats fed fresh flour, and 15 day old flour, both stone ground, and the

group fed the old flour could not reproduce after 4 generations .

Trust the traditional cultures as they always ground grains fresh and

used them immediately for fermented breads and at least soaked

porridges, though many porridges were fermented as well. They contain

nearly every nutrient we need besides Vitamin A, B-12, C, and D, as

well as a lot of minerals including zinc, magnesium, and selenium, and

if properly prepared can help create a strong robust body.

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