Re: question from an amatuer

[Guest guest]

There is a small Sprouting book by Dr Ann Wigmore which has a table

which explians all the different things you can sprout, and how long

you can soak them for. Different things need to be soaked for

different lenths of time..normally with grains, 12 hours is ok

try 12 hours , and of that does not work well, increase it to 14

hours..

>

> Hello,my name is Naomi .

> My family and I live on the Gold Coast,in Queensland,Australia.

> I have just begun researching microbial nutrition.I am very

interested in it.

> We just got a 25 kilo/55 pound bag of sprouting oats-both hulls

still intact,and the same amount of barley with germ and hull intact.

> I tried soaking and sprouting the barley to make some milk.It had

a distinct fermented smell while sprouting.I am wondering is this

normal-is it harmful to consume,maybe i soaked for too long?If anyone

has ideas for this and/or how else to use these two grains apart from

horse feed-i'd really love it.

> As you can tell i have no idea what im doing so any input would

be great.

> I wanted the grains in thier whole form so as to get maximum

nutrition from them.Have heard alot here lately about grains being

the cause of all our health problems.Any comments on this?

> We use;

> grains

> seeds

> nuts

> legumes

> unpast.cream,butter,milk

> all produce

> basically anything and everything that is edible and wholesome.

> What else can i tell you about us.

> My husband and I lived in America for 5yrs[he is American]we

moved back to oz in 2003 with our then 1yr old.He comes from a meat

and potatoes family,i come from a carrot sticks and hommus family.Its

been quite a journey for both of us.Our ultimate goal and dream-to

live where we can breathe in without smelling cigarette smoke-and eat

from what we grow and raise on the earth.

>

> Thankyou for reading and hope we can learn lots from all of you.

> Naomi and .

>

>

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