Talking about grains is a tricky thing these days. Do you sometimes feel like the path to figuring out the answer may be booby trapped? I know I do. There is a lot of information to sift through out there, and my hope is that as a Holistic Nutritional Consultant, I can help clear the muddy waters a bit and help you figure out what could work for you as an individual. So let's delve in to the question that comes up most often in casual conversations: what is my stance on grains.

May I propose we take a gander at how to make grains more easily digestible. There are no caveats here, no judgments, no moral high roads or anything. I just want to explore the science behind ancient grain preparation methods, and why they may be a way for you to be able to include grains in yours and your family's diet. This post is not for everyone; but the information found within may help explain a bit behind the idea of traditional food preparation methods, and the wisdom found within. May there be a light at the end of this blog post for you, dear reader.

Let's talk about the wisdom of sprouted and/or fermented grains.