Continuing my review of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats , this was such a huge chapter for me, I want to review it by itself. See the other parts of my review - introduction , mastering the basics , more chapters .... The main idea is that grains and legumes require careful preparation to ensure that the nutrients are completely available. This means soaking and fermenting overnight, or at least several hours, and no quick boiling methods! It also includes sprouting the grains first. I've always known that I had trouble digesting grains, but I didn't understand why. I tried eating gluten free, but it didn't help, so I went back to eating bread and flour again. I tried eating brown rice, but I never liked it. I've never really enjoyed beans/legumes, they always make me feel overfull. With all this in mind, I was very keen to try the suggestions in this chapter. Whole grai...