A good natural quality source of calcium and magnesium for bone protection, bone growth, repair and strength, muscle contraction, blood clotting and metabolism.
Traditional cultures ate grains only after processing them by sprouting, soaking, and/or sour leavening (sourdough). This preparation removed anti-nutrients and break down complex food molecules contained in all grains, nuts, seeds, and legumes. These anti-nutrients include phytic acid, lectins, complex sugars, gluten, tannin, and more. They not only block the absorption of food nutrients, but also have the potential to irritate the intestinal tract over months and years and lead to SIBO or IBS.
Use limewater made with dolomite powder to soak and hull the grain. This process can greatly benefit in reducing phytic acid and substantially increase the nutritional profile of the grain and the availability of various nutrients if done properly, which is a great improvement. It gives the grain a slightly acidic taste so you need to rinse it thoroughly.
