I will look into the resistant starch part. This year I learned how to soak my rice 6-8 hours and discard (measuring) then cook with same amount of water added for half the time. You can half the time again by doing this in a pressure pot, also saving fuel.
I will look into the resistant starch part. This year I learned how to soak my rice 6-8 hours and discard (measuring) then cook with same amount of water added for half the time. You can half the time again by doing this in a pressure pot, also saving fuel.
What was the goal of soaking the rice for 6-8 hours? I assume it was to remove the arsenic, right? The point of this study was to remove the arsenic without removing the nutrients. They studied many different approaches.
The emphasis of the courses is on culturing, fermenting, and soaking dairy, grains, nuts and vegetables, etc for the antinutrients to be removed and for the nutrients to be greatly multiplied. The soaking is done with a small amount of healthy acid in the water to promote healthy cultures/prevent bad ones. I often use whey from draining yogurt but also kombucha or water kefir. Worth every penny, especially by doing something new every week. Great system for truly learning, flexible for a variety of dietary needs, and very generously rewards activity on a private website based group. https://rl102.infusion-links.com/api/v1/click/5426084643471360/5826988248137728
I will look into the resistant starch part. This year I learned how to soak my rice 6-8 hours and discard (measuring) then cook with same amount of water added for half the time. You can half the time again by doing this in a pressure pot, also saving fuel.
What was the goal of soaking the rice for 6-8 hours? I assume it was to remove the arsenic, right? The point of this study was to remove the arsenic without removing the nutrients. They studied many different approaches.
The emphasis of the courses is on culturing, fermenting, and soaking dairy, grains, nuts and vegetables, etc for the antinutrients to be removed and for the nutrients to be greatly multiplied. The soaking is done with a small amount of healthy acid in the water to promote healthy cultures/prevent bad ones. I often use whey from draining yogurt but also kombucha or water kefir. Worth every penny, especially by doing something new every week. Great system for truly learning, flexible for a variety of dietary needs, and very generously rewards activity on a private website based group. https://rl102.infusion-links.com/api/v1/click/5426084643471360/5826988248137728
Great! Thank you. I think this will be of interest to others.
Wardee Harmon is a wonderful guest speaker and godly person.
This was in the Traditional Cooking School with Wardee Harmon.