My Current Thoughts About Soaking or Not Soaking Grains
BySince we started the week here talking about what healthy eating really means, I thought this might be a good time to discuss the many questions I receive about the idea of soaking grains. There is definitely conflicting information on this subject. If you’re wondering what I’m even talking about when I say “soaking grains“, you may want to read this post.
If you’ve been reading here long, you know that I’ve done quite a bit of struggling with the idea of soaking grains for better digestion. I learned so much several years ago from reading Nourishing Traditions about eating real, whole foods and the importance of healthy fats and well balanced nutrition. Sally Fallon, author of Nourishing Traditions, feels very strongly after much research that it is important to soak oats, wheat flour, and most other grains in something like whey, yogurt, kefir, cultured buttermilk, lemon juice, or vinegar for at least seven hours to allow the enzymes to break down and neutralize the phytic acid so that our bodies can digest the grain.
My initial reaction after reading Nourishing Traditions was to feel that I absolutely had to soak all of our grains before I made any breads, muffins, pancakes – everything! - otherwise I was being a horrible mother. The book wasn’t condemning, I just took everything I read in it straight to the heart, and had a huge desire to do everything right as I transitioned our family into healthy eating. I never really came up with a soaked bread we liked and many of the soaked muffins and such just had a funky flavor, but I kept trying anway. I had to soak – I had to soak – I had to soak. And if I didn’t soak, I felt guilty – like I was feeding my kids junk food. Sounds extreme, but that’s how I felt about it.
As time went on, I began to feel very overwhelmed by the need to soak all of our grains. Was anything really wrong with me simply stirring up and baking some muffins without first soaking the grains? Why did healthy cooking have to be so difficult? On top of that, my family didn’t really love the taste of my soaked grain baked goods. Truthfully, neither did I. Keeping up with soaking became a tedious chore for me, especially as my life became more full with my family and with keeping up with the work on this site.
Somewhere in there, I read this article from Bread Beckers, detailing why soaking grains is not necessary. It is a well researched, well written article. And it made me question so many things I’d learned about soaking grains.
As I’ve wrestled with this through the years, I received many questions about soaking grains from you, my readers. Here I am wavering on my conviction on this subject and you are wanting my thoughts and opinion on the matter. I don’t want to steer anyone wrong! I don’t want to be the authority on this subject! I’m not saying soaking grains is right. I’m not saying soaking grains is wrong. Shucks, I don’t even really know what I’m saying.
I’m saying I’m tired. I’m saying I’m a little overwhelmed by all the conflicting information out there about what it truly means to eat a healthy diet where grains are involved. I’m saying that I give up on trying to have all the answers about grains. Soaked grains, sprouted grains, no grains at all? I don’t want to cop out, I just want simplicity and balance. I wish I could provide you with something more solid.
For our family, at this point I have landed on eating whole grains, mainly freshly ground grains, and trying to work in a nice variety of them. For the most part, I am not soaking my grains right now. And I don’t feel guilt over it. Mostly. ;)
I’m doing the best I can for my family and I feel peace with this decision.
So what are your thoughts about soaking and sprouting grains? I’d love to hear where you have landed on this subject.
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Thank you for posting this! I’ve been trying to do some research and have been very confused and frustrated. It seems all info sources back to one person, and I’m skeptical when I see that approach to anything in life. I’m much more balanced in how I look at things and I don’t like to see one person put in the role of all-knowing. That being said, I haven’t jumped on the soaking or sprouting wagon because I know my family won’t eat it. And I fully believe it’s better to eat food made from scratch (but not soaked) than either processed or nothing. If that’s what my options are, I’ll take the middle ground. And thank you, because now I can do that without feeling guilty! I’ve for a while lived with the belief that I will do the best I can with my time, budget, energy and family’s cooperation and trust God to provide. I accomplish nothing by stressing myself or my family over having to prepare and eat something that no one likes.
Thank you for being honest and fair.
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I’ve been wondering if you were a Bread Becker person. :-D I am very grateful to you for sharing this. I have the nourishing traditions book but by God’s grace have also recently discovered the Bread Beckers. I’ve been very blessed by their information but I hadn’t come across this article about the soaking grains. It was very good and I too feel better now that I haven’t been soaking my grains since I started using their recipes. Thank you so much!
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I really appreciated this article. Thanks for writing!
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Thanks so much for your thoughts on this! I felt overwhelmed after reading Nourishing Traditions. I began to take things one step at a time, but like your family, we didn’t like the first soaked grain food I made, so I stopped right there to see if I would keep soaking. One day I was reading my Bible and read this verse…Matthew 12:1…”At that time Jesus went through the grainfields on the Sabbath. His disciples were hungry and began to pick some heads of grain and eat them.” I kind of laughed on the inside and thought, “Jesus didn’t soak those grains.” :) Here’s another Scripture that relates (in my opinion)…Matthew 15:11…”What goes into a man’s mouth does not make him unclean, but what comes out of his mouth, that is what makes him unclean.” Sometimes I’m amazed about how many people take what Sally Fallon says as the law. I know there must be truth in what she says, but sometimes I think we are wise to find our own way. My opinion…for what it’s worth (probably not worth much.:)
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well, it’s certainly nice to know there is someone else out there facing the same struggles as me!!!
i did check out the link from bread beckers. i found it to be very interesting although i am still unsure. i think perhaps i will alternate, because she kept speaking of oats, and oat flour reference to baking breads etc, rather than oatmeal.
additionally, it still has me wondering about the ‘nut soaking’ dilema…
any thoughts??????????
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We have been on a sister journey. :) I still soak when I can b/c in our case the whole grains turn out lighter and more enjoyable. HOWEVER, after feeling so overwhelmed, it got me to thinking about how the enemy likes to work. I was not living in Christ’s peace. Then I came across a passage in the OT, can’t remember where, that said something close to this… Follow the Lord and your food and drink will be blessed. So I do what I can joyfully, otherwise I don’t. I pray over our food A LOT, buying it, making it, eating it… :) Thanks so much for sharing.
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So what about soaking nuts?
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LindseyforLaura@HHM Reply:
December 10th, 2012 at 8:08 pm
Laura doesn’t soak those either at this point. :)
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Thanks for this viewpoint! I got Nourishing Traditions 3 years ago, and immediately felt just like you — horrified that my young children had been eating awful unsoaked grains. It bothers me SO much when someone offers them a homemade cookie or muffin that’s unsoaked, and I realized recently that I react to that nice, homemade food like I would to a candy bar. Even if it’s whole wheat and low sugar! Many of our holiday baked goods aren’t soaked, but now I see that I shouldn’t feel so guilty about all of them.
My big question, though: have you read “Curing Tooth Decay” by Ramiel Nigel? He writes specifically about soaking and phytic acid for healing cavities, and there are many testimonies of it working for people. Ramiel healed his teeth and his daughters’ teeth. I’m trying it on my son now. He goes by the Weston Price ideas, and says that soaking is a huge part of the regimen.
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Laura Reply:
January 4th, 2013 at 10:33 am
I haven’t read that – sounds very interesting!
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THANK YOU so much for this post!! I just started our family on a real food journey in April, so it’s been less than a year. We have made huge strides in so many areas!! But it truly amazes me how overwhelming it can be, just when you think you have understood what real good & healthy cooking is, then 3 articles pop up that challenge that. I have a 2 year old who has eaten very little processed food, & we rarely eat out, but like you I was feeling like a horrible mom because I have been too overwhelmed @ the idea of soaking grains & nuts. Just yesterday I read a response to a real food bloggers granola recipe siting an article that all granola is bad because there is no way to truly soak the grains to prepare this (or something like that). Made me want to throw up my hands for a minute & say “I quit!” Ok, I feel better now I got that off my chest :). Thanks for your honest post, I’m sure so many can relate!!
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I am so glad I read this. I was not sure about soaking my grains mainly because I am confused about how to do it. How did you soak them? Did you leave it in the fridge or out? This bit about soaking grains is totally new to me.
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Laura Reply:
January 17th, 2013 at 4:59 pm
Here’s an explanation of what it means to soak grains: http://heavenlyhomemakers.com/what-it-means-to-soak-grains. I rarely do it anymore though. ;)
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Hi thanks for your post.
I started soaking 10 years ago when I could not eat the fresh bread I was baking. Just soaking the first 1/2 of the dough in water. Never heard the acid addition info. I was able to eat the bread so I know it did something. Then I read nourishing traditions and started adding lemon juice or yogurt. We did not like the taste. I am back to just water.
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Hi thanks for your post.
I started soaking 10 years ago when I could not eat the fresh bread I was baking. Just soaking the first 1/2 of the dough in water. Never heard the acid addition info. I was able to eat the bread so I know it did something. Then I read nourishing traditions and started adding lemon juice or yogurt. We did not like the taste. I am back to just water.
BTW I grind the wheat in the evening put in the water and leave it. I bake in the morning or when ever I get to it. Or if I forget, I grind in the morning and bake when I get to it. I have been known to put the wet dough in the fridge because I ran out of time. This avoids the sour taste.
All really easy. No time limits.
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Lynda Reply:
January 26th, 2013 at 10:15 am
Barbara, thanks for relating your experience.
This is very helpful to me as I do like to soak certain things
to make them lighter. I’m encouraged that you noticed a change
just from soaking in water. Because I did notice a good digestive change
but have had my questions about the whole thing. Your note prompted me
to finally make a point to read the article above from Laura.
Which leads me to say, Laura, Thank you! I’m even more grateful to you
now that I’ve finally read the article. It answered the questions and
concerns I’ve been having! More people need to hear about this. Thank
you for speaking up amidst a revolution of grain soaking.
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Hi,
I have to br honest I have just started baking my own bread. It feels so great for me to give my family something fresh. Now I have just got my feet wet this week will be my 2 week baking, Now a few days ago I learned about soaking. I thought wow I am overwhelmed just thinking of all the soaking.
Thank you for being honest. I think I will stick with grinding my grain fresh for now. And maybe take on soaking later;-)
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Laura Reply:
February 1st, 2013 at 11:32 am
Good idea! I’ve stopped soaking altogether and feel very good about that decision! :)
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I just came across someone who makes sourdough starter for their bread. They use the fresh whole wheat. It sounded alot like soaking, are you familiar with this or have you ever done your own sourdough starter?
I am very new at this making bread and fresh whole wheat thing. Don’t want to overwhelm myself or my family. :)
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Laura Reply:
February 3rd, 2013 at 8:08 am
Yes I have, and I’ve tried my hand at making sourdough: http://heavenlyhomemakers.com/category/sourdough-starter
Now though, I’ve gotten to a place where I feel peace about not soaking my grains, so I stick with making this bread recipe: http://heavenlyhomemakers.com/how-to-make-whole-wheat-bread-tutorial
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Wonderfully written. We all must pick our battles. I’m now “splitting the difference”, and making as many beer breads, etc., as possible, but not soaking. Somehow, i sense that drinking raw apple cider vinegar in water, baking with beer or watered down juice can help. Maybe not…? At any rate – nutrition has MUCH to do with thankfulness, so that’s a great place to start. Using nutritious oils and salts are also basics we can do without feeling overwhelmed.
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AMEN! Thank you for this post! I am trying to eat more healthfully and am so overwhelmed by all the information out there, not just about soaking grains, but with anything and everything to do with food. It is enough to make me crawl into bed and hide from the kitchen!
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Great post Laura! Thankyou for creating a place where we can talk about this!
I SO get your anxiety about this. I’ve been battling adrenal burnout the last few years so I’ve needed a major overhaul of my diet and lifestyle, and I am left paralysed at times with indecision about doing things the ‘proper’ way etc.
That was until I really started using my gut – trying to look at worldwide food trends from more of a philosophical viewpoint, that maybe there is some destined reason we went from soaking to dry grains? – I’m still uncertain whether to really CUT grains altogether, but maybe there’s a reason why it is so damn IMPRACTICAL, so difficult? Because if it should play a part, maybe just not as the ‘staple’ it has gained the reputation of.
The only thing I’m convinced of is limiting carbs, especialy if unsoaked is less good for you, put more emphasis on other food groups I’m lacking and see how I go.
If you look into Ayurvedic Medicine, they discuss the three different body types and how carbs are naturally more suited to some people than others etc so there must be some kind of spiritual need behind the food groups.
Good luck with your journey Laura :) x
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“I had to soak – I had to soak – I had to soak. And if I didn’t soak, I felt guilty – like I was feeding my kids junk food.”
Oh man, that sounds familiar. Thank you for this post!
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Thank you for such an honest post that included a link to a well researched post (breadbeckers). I recently finished You Can Do This and in my follow-up googling came across this topic. I was so torn and felt it was not right for my family, yet felt guilty that I was not soaking. I re-googled and came across a post from Stacy Makes Cents with a link to this post. I literally laughed out loud at myself as I remembered you talking about going overboard during You Can Do This. Oh my! Yep, I went there. But thanks to you and Stacy, I remembered all the great steps our family is making. Oh, For Real is next up on my reading list and I am so excited to learn more! Thank you so much to you and all the other great bloggers out there who keep it real and so generously share what y’all have learned!
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I read the article on BreadBeckers and I guess I’m not really sure how anyone finds this thoroughly researched? It mentions nothing about the reason people steer clear of manufactured yeast: http://ranprieur.com/readings/natleavbread.html
As a candida sufferer, I’m going to tell you that pH is everything. The key to good health is in alkalizing and in my experience the great majority of manufactured products don’t fall into an alkalizing category. Manufactured yeast is no different.
I’m also going to say that I really think a LOT of people suffer from candida. Especially people on WAPF diets. It’s incredibly easy to acidify your body if you’re not careful, especially with meat. So I think the answer to the grains debate is more about moderation than anything else unless the grain is particularly alkalizing (like millet or quinoa).
Souring your grains is the best way to go, and if you don’t have the energy for it or the drive, don’t do it. The thing I do like about traditional food preparation is that it helps keeps thing in moderation. When something takes you four days to make, you’re not going to eat it all at once or want to make it every single day. And preparing things so far in advance teaches us patience, gives us anticipation in a society that wallows in instant gratification.
I’m sorry, I know this is probably sounding rant-y, but I’ve just made my way through 50 sites all decrying phytic acid as a farce. Maybe it has nothing to do with phytic acid, but I know that sprouting/souring/soaking have all helped me be healthier. I know eating is intensely personal and if you’re willing to make those compromises, I guess go for it. But I think the reduction of acids isn’t really the whole point in the traditional method. It keeps us honest in moderation to know the time involved in a process.
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