More On Flour- What About Homemade Flour, Almond & Coconut Flour? Ep62

In today’s video I answer some questions I received about yesterday’s video: What About Flour, Is It Healthy? Ep61. The questions and topics I address are regarding homemade/freshly ground flour, coconut and almond flour, and if I share the popular opinion that wheat gluten should be avoided? Great questions!!!


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One thought on “More On Flour- What About Homemade Flour, Almond & Coconut Flour? Ep62

  1. Thank you for clearing that up, Natasha! Homemade whole foods are definitely best!

    I also believe that all whole grains are “the staff of life.” I’ve tried going without just to see what happened to me personally. I had no energy and I was always hungry. I’ve also done tons of research on the amazing amount of benefits you get from eating whole grains. I can see why they’ve been dubbed “the staff of life.”

    As far as gluten intolerance goes, I’ve heard a lot of different explanations about that … i.e. that the wheat crop has been manipulated and so heirloom wheat is best, or that it’s today’s modern diet that has actually made some intolerant to certain things like gluten. With all the processed food at our fingertips these days (and even manipulated crops), the way people eat today is a far cry from what used to be. I believe there’s definitely something to this and it needs to be investigated further. However, when you have monstrous entities like Monsanto involved in all of this stuff and you follow the money, you know stuff is getting swept under the rug and people are being payed off to keep their mouths shut. It’s disgusting! But on the other hand, you have lots of people waking up and taking responsibility for their health because they’re seeing a huge decline in the effects of what’s considered “normal” in today’s modern society. Opposition in all things.

    And on another note, I’ve heard a lot about soaking/sprouting whole grains in order to get rid of the phytic acid. But with my busy lifestyle, that just isn’t a reality, so I was grateful to read this from http://forthegrain.com/:

    “Reducing phytic acid in grains is important for mineral absorption. Acid mixed into grains will reduce phytic acid therefore allowing your body to absorb more nutrients.

    “For centuries home bakers have used milk and dairy in bread baking to reduce phytic acid in flour. The technique is soaking the grains or flour in milk or yogurt. The problem is, using dairy isn’t so effective in reducing phytic acid. Dr. Amanda Rose, Ph.D. who runs phyticacid.org stated that water does a better job of reducing phytic acid than milk because of the acid neutralizing calcium in dairy.

    “What about sprouting the grains to remove phytic acid?
    My instinct has told me many times that sprouting grains to make bread is too much work. I just could not grasp that wheat would require soaking before grinding. Isn’t grinding enough?

    “Then I heard Dr. Rose state that sprouting grains was too much work and not necessary and that GRINDING THE GRAIN FRESH did a better job at removing phytic acid!

    “I discovered this information shortly after I put up the For the Grain™ site.

    “I was happy my instincts were right!”

    Thanks again, Natasha! Keep up the great work! As I’m sure you see, there are so many people who are hungry for real nutrition. I’m seeing a huge turn toward this as people are starting to wake up. They no longer want to be dependent on their doctor and all the life-threatening meds. It’s a wonderful thing to see! But many don’t know where to start and your wisdom and advice are very helpful!

    Sincerely,
    Sheri

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