u/ElderberryMoney5436

I understand that there is enhanced nutritional value in sprouted grains such as higher nutrient absorption and increased vitamins and minerals. This is something well established in scientific literature.

I’ve recently come across a post on Instagram that I can’t find solid evidence for, but I’ve also been hearing this from someone I know in real life too, so I want to know if there’s any truth to it or if it’s just pseudoscience.

The claim is as follows:
“SPROUTING WHEAT determines if the wheat kernel is still alive, meaning can it grow and gives the body the nutrients needed. Recently we were given someone's very old bags of wheat so this post is how we determined if the wheat was still alive for maximum nutritional values. I must say sprouting and soaking wheat has been a part of cultures all over the world. Sprouting reduces phytic acid - an enzyme that inhibits our digestive system from absorbing nutrients.
Sprouting wheat also stabilizes natural oils in the wheat and reduces bitterness and enhances natural flavor.
Germinated grains contain 700 times more magnesium five times more calcium and 12 times more phosphorus. Storing wheat seeds (sometimes called wheat berries) is cheaper and also has a longer shelflife than storing just flour that's already ground. For us, we want maximum nutrition to go into our bodies so if the wheat cannot be sprouted and is dead, then it becomes chicken and animal food on our farm.”

However, I’m failing to understand why grains should be tested for their sprouting ability to determine their nutritional state. From what I understand, there are several factors that can influence a grains sprouting ability such as how old it is and whether it was subject to heat treatment. If a batch of grains do not sprout, is that really an indicator of “dead” grains and should they really just be thrown out as farm food?

If anyone can provide scientifically backed clarification, that will be great.

Thank you.

I know the benefits of freshly milled flour, but I’ve recently been told by someone that I need to soak my wheat grains and check if they sprout. If they don’t sprout, it means they’re dead and will cause inflammation in my body because they’re just as “bad” as white flour.

I’m having a hard time understanding why I would need to check for dead grains every time, and whether grains that don’t sprout are even meant to be condemned if they’re perfectly fine to consume.

Can someone please shed some light on this? Is this claim true?

How do my fellow INFJ’s deal with rejection? And how have you gotten better at doing so?

Personally, rejection really messes with my confidence for at least 1 week and I’m mentally distraught, slowly trying to bring myself back to normal. I tend to deal with everything alone in my head and really struggle to open up to anyone.

Does anyone deal with anything similar and what would help me?

Hi,

I’m new to kefir making. Just wanted to ask has anyone figured out the best way to make creamy, slightly tangy kefir? Whenever I leave my kefir out to ferment, I find that when it just starts to thicken the milk looks slightly curdled and split and it’s not tangy, but if I leave it beyond that it completely splits and the kefir becomes too tangy for my liking because it feels like acid. It’s worth noting that I live in a hot country, but since the AC is almost always on, room temperature is generally around 23-25 and it doesn’t go beyond 30C.

A few weeks ago, I strained some grains in a jar with a cup of milk and put it in the fridge to give to my friend, but wasn’t able to give them so the jar has just been hanging out in my fridge. When I took it out today, it was really really creamy, like yogurt, and the texture was very pleasant. It wasn’t very tangy, and it was the first time I was able to drink it without completely hating it.

The ratio I currently use is 1tbsp of grains to 1cup of full fat milk.

Does anyone know how I can achieve this nicer thicker texture without the 4 week wait?

Also side note, do people genuinely enjoy the taste of kefir? Because I honestly don’t like it😭