I was perusing my Nourishing Traditions cook book by Sally Fallon and Mary Enig, Ph.D. from the the Weston A. Price Foundation recently, and came across this brief statement about pasta that I thought you might find interesting and useful.

“… pasta, even and especially whole grain pasta, is difficult to digest due to the fact that pasta flour, in general, has not been soaked, fermented or sprouted. … (on the occasion that you DO serve pasta, choose) Oriental pasta made from brown rice or buckwheat flour, which is more nutritious and easier to digest than pasta made from whole wheat or white flour.”

Just like with other grain-based foods we’ve discussed here (breads, cereal, crackers,  pastries, etc.) one of the harmful components of common grains in general is phytates. Phosphorus in the bran of whole grains is tied up in a substance known as phytic acid. This acid joins ups with several key vitamins and minerals in our intestinal tracts and blocks their absorption. Grains even contain certain components that directly interfere with digestion. Soaking, sprouting and fermenting are traditional processes that properly treat the grains for these phytates and make the grains (more) safe for consumption.

Still, many experts urge us to avoid grains all together. Our earliest ancestors did NOT consume grains, yet they experienced optimal health and a lack of the chronic illness we suffer from today. Our genes have remained virtually unchanged over tens of thousands of years, therefore our genetic requirements have remained virtually unchanged as well. If our earliest ancestors did not require grains in order to express optimal cell function, the argument follows that WE must not require grains either.

Along the same line of thinking, many experts would tell you that there really isn’t an exclusive group of individuals that have gluten intolerance or sensitivities. Rather, we are ALL sensitive to these toxic components of grains… some of us just display this sensitivity more readily in the form of symptoms.

Of course, other healthy cultures around the world have consumed grains throughout more recent history. BUT, they do not/did not consume the same low quality, toxic, processed and refined grains that we see lining the store shelves in our markets today.

All food for thought!

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