If phytic acid isn’t on your radar yet, it should be. This anti-nutrient is present in seeds, nuts, grains and beans that haven’t been properly prepared using the traditional methods of soaking, sprouting, or fermenting. Mounting research confirms that phytic acid binds with minerals and prevents their absorption into our bodies.
In this class you will learn why whole grains aren’t healthier if they aren’t prepared properly and how to neutralize phytic acid and activate beneficial enzymes easily so you can give all your favorite foods a nutritional boost.
At a time when many people are going “Grain Free” to escape phytic acid, you can learn how our ancestors made these items a healthy, nutrient-dense part of their diets.
Are you “Gluten Free”? Many people find that their bodies can tolerate small amounts of gluten if it has been fermented as in traditional sourdough bread made with spelt. Even for those who avoid gluten altogether, this class is a treasure trove of information!
We’ll cover soaking, sprouting and fermenting various types of seeds, nuts, grains and beans that are either whole, pieced or milled. Then we’ll demonstrate a couple of recipes that are big hits in our own families, including “milks,” traditional sourdough quick-breads, snacks and “cereals”. As always, we’ll share samples!
Registration is $35 per person
Bring a friend and get a free gift for both of you!
Call the office 248-828-8494 to register or register here.
*HTN does not provide refunds on cancelations but we will arrange a partial credit towards a future class.
Register by calling (248) 828-8494 or email firstname.lastname@example.org or register online
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