After our pepperleaf explorations Jo gave us a little talk on her sour dough making experiences and also got a little bit into the science of grain nutrition.
One of her main inspirations has been this book...
"Nourishing Traditions" by Sally Fallon
We love a good book review at the group and Jo told us that the book is based on many ancient cultures and their nutrition and food treatments. It seems digesting grains is certainly one thing we don't do well now and in the book we discover that pre-industrialised people did not use whole grains as our cook books present. They did not have quick rising breads or granolas. By soaking in water we neutralise the enzyme inhibitors present in all seeds.
"Scientists have learned that the proteins in grains, particularly high gluten grains like wheat, puts an enormous strain on the whole digestive mechanism.....the results take the form of allergies, celiac disease, mental illness (this includes depression), chronic indigestion and candida albicans overgrowth...."
Both Jo and I highly recommend this book.
Happily it has taken Jo on sour dough adventures while she ensures her family is getting the best nutritional needs met and you can best read about her talk
here in her blog post
Next month she is bringing some starter, Yay!
I love this group!