Petra flour: the benefits of flour from germinated seeds

When I talked about Dr. Weston Price ‘s diet and the traditional diets of the longest-lived populations or protocols that are inspired by these diets, I often dwelt on a habit that is common to many of the healthiest diets in the world: that of use of flour from germinated seeds, both from cereals and legumes.

As I have already explained to you in some articles, in fact, once upon a time many of the cereal-based products that are now an integral part of our diet did not exist in an industrial version and were processed in a different way starting from the seeds : mother yeasts. , long leavening, soaking both cereals and legumes with acidic or basic mediums, nixtamalization of corn flour, Irish fermented porridges, the use of enzymes in soaking legumes and cereals, germination and sprouting were all ancient techniques that aimed at one thing. Making cereals and legumes more nutritious and at the same time digestible.All these traditional processes in fact reduced the antinutrients of the plants present in their seeds up to over ninety, ninety-five percent, and made vitamins and mineral salts bioavailable.

Today none of this is done , and the result is that many people are sensitive to gluten and lectins in general, and complain of digestive problems if they eat pasta, rice or legumes or consume a pizza or other leavened product subjected to processes. industrial or reduced leavening

Obviously, not all companies are the same, and, to avoid germinating seeds at home, today we can also use products in Italy that use flour from twinned seeds such as the Bricks from the Petra company.
That is, packages of both cereal and legume flour from germinated seeds: soft wheat from germinated seeds, buckwheat from germinated seeds, pea flour or germinated peas, chickpea flour from germinated seeds, germinated chickpeas. A purchase that I recommend for those who have digestive problems caused by cereals, baked goods and legumes, but do not want to penalize their diet.
To purchase them you must first register on the site here and then select the products and include them in the cart. The ones I talked about today fall into the Bricks category .
Using mother yeasts we will obtain excellent bread products, while the legumes germinated in flour are perfect for flours, burgers and sweets or leavened products with more protein. The grains of germinated seeds can be used instead of cereals for first courses, same thing for germinated legumes.

* Please note! This is not an article with affiliation, that is: I do not take money or receive free products from the companies I am talking about, I choose them after autonomous and independent evaluation.