Beyond Basic Granola

Raw nuts and seeds contain moderate amounts of phytic acid and enzyme inhibitors. This is nature’s way of preventing sprouting until conditions are just right. Phytic acid becomes phytate when bound to a mineral. This can be problematic in the human body and lead to difficulty with digestion and nutrient absorption. Pre-soaking with salt water, breaks down the phytic acid making the nutrients more available to the body.

Dehydration removes moisture, and minimizes the ability for bacteria to grow. This is a natural preservation method. Dehydration dates back to biblical times, when preserving food was necessary to survive long periods  without food sources. Dehydrated foods maintain almost 100% of the nutritional content as their original raw source.  Almost no Vitamin C is lost in dehydration, and all Vitamin A and Beta Carotene in plant foods is retained. Minerals including selenium, potassium and magnesium are preserved as well.

There are numerous reasons to eat organic foods. Avoiding the myriad of chemicals used in commercially produced foods is one of the most compelling. Buying organic foods is the only way to ensure genetically modified products stay out of your body. Plus, organic foods have more nutrients. On average, organically grown foods provide: 21.1% more iron (than their conventional counterparts); 27% more vitamin C;  29.3% more magnesium; 13.6% more phosphorus. And, no surprise, organic foods taste better.

Grains aren’t the same as they were decades ago. Prior to modern milling, it was not possible to separate the components of the grain. Flours were made from grains ground in whole form. Today the bran and germ can be removed, which increases the shelf-life of the flours but decreases the nutritional value. Along come new wheat cultivation methods which increase production and overall availability but are unfortunately, result in even less nutritious flours. There is reason to suspect pesticides play a role in the increase in grain intolerance. Beyond that, improvements in both gut health and overall well being is well reported by those who have eliminated grains, and incorporate gluten free choices,

Maple syrup is an alternate sweetener to sugar and sugar substitutes. Maple syrup is plant-based sweetener; made perfect, naturally. The sugars in maple syrup are primarily from sucrose, a complex sugar your body slowly breaks down, thus the lower glycemic index. In addition maple syrup contains potassium, manganese, iron, calcium, and zinc. These along with natural sodium, make maple syrup an ideal option for endurance athletes.