http://www.antlife.org/traditional-cultures-and-facial-structure/ be frugal. be wise. be content. Tue, 31 Aug 2010 14:35:57 +0000 http://wordpress.org/?v=abc hourly 1 http://www.antlife.org/traditional-cultures-and-facial-structure/comment-page-1/#comment-135 Betz Sat, 20 Mar 2010 21:45:19 +0000 http://www.antlife.org/?p=182#comment-135 Allowing bread to sit at least 7 hours allows the breakdown of phytates which actually prevent mineral absorption in your body. And yes, the longer you allow it to sit the easier it is to digest because the acid actually starts to "digest" the gluten so that by the time it gets to your stomach it is already pre-digested. Those who are sensitive to gluten can usually eat soaked grains or sour-dough bread. Allowing bread to sit at least 7 hours allows the breakdown of phytates which actually prevent mineral absorption in your body. And yes, the longer you allow it to sit the easier it is to digest because the acid actually starts to “digest” the gluten so that by the time it gets to your stomach it is already pre-digested. Those who are sensitive to gluten can usually eat soaked grains or sour-dough bread.

]]> http://www.antlife.org/traditional-cultures-and-facial-structure/comment-page-1/#comment-117 sarah Sat, 06 Mar 2010 06:48:33 +0000 http://www.antlife.org/?p=182#comment-117 You mention that the bread is allowed to sit for a while before baking to make it easier to digest? Why is that? Is it the same reason to soak grains-- for easier digestion? Does it also change the gluten? You mention that the bread is allowed to sit for a while before baking to make it easier to digest? Why is that? Is it the same reason to soak grains– for easier digestion? Does it also change the gluten?

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