{"id":3969,"date":"2023-08-23T11:42:38","date_gmt":"2023-08-23T09:42:38","guid":{"rendered":"https:\/\/soigneralzheimer.com\/?p=3969"},"modified":"2023-08-23T11:42:40","modified_gmt":"2023-08-23T09:42:40","slug":"vous-ne-mangerez-plus-jamais-vos-cereales-sans-les-faire-tremper","status":"publish","type":"post","link":"https:\/\/soigneralzheimer.com\/fr\/vous-ne-mangerez-plus-jamais-vos-cereales-sans-les-faire-tremper\/","title":{"rendered":"Vous ne mangerez plus jamais vos c\u00e9r\u00e9ales sans les faire tremper!"},"content":{"rendered":"\n
Dans les recettes traditionelles, on fait tremper les grains et les l\u00e9gumineuses avant de les consommer. Citons par exemple le pain au levain en Europe, les dosas (riz et lentilles) en Inde, le ogi (millet) en Afrique ou l’ing\u00e9ra en Ethiopie (teff). <\/p>\n\n\n\n
Aujourd’hui, trouvant ce traitement trop compliqu\u00e9, on a cru bon de s’en passer et on consomme des grains complets non ferment\u00e9s, pensant agir pour sa sant\u00e9. C’est malheureusement une erreur. Les grains non tremp\u00e9s contiennent des anti-nutriments dans leur enveloppe (par exemple l’acide phytique), qui ont la f\u00e2cheuse propri\u00e9t\u00e9 de r\u00e9duire la biodisponibilit\u00e9 du calcium, du magnesium, du cuivre, du fer et du zinc. Ce que nos anc\u00eatres savaient, la recherche scientifique commence \u00e0 le d\u00e9montrer. A trop manger de c\u00e9r\u00e9ales compl\u00e8tes non ferment\u00e9es, on risque des carences en min\u00e9raux. Alors, au lieu de s’acheter des vitamines, commen\u00e7ons par fermenter nos c\u00e9r\u00e9ales. C’est sain et c’est si bon! Voici un exemple de recette pour le petit-d\u00e9jeuner.<\/p>\n\n\n\n
Porridge aux c\u00e9r\u00e9ales ferment\u00e9es<\/h2>\n\n\n\n
Ingr\u00e9dients<\/h3>\n\n\n\n
\n
Une tasse de c\u00e9r\u00e9ales et lentilles concass\u00e9es (grains d’avoine, millet, riz, lentilles rouges).<\/li>\n\n\n\n
1 tasse d’eau chaude additionn\u00e9e d’une c.\u00e0.s. de petit lait.<\/li>\n<\/ul>\n\n\n\n
Passer les c\u00e9r\u00e9ales au mixer. <\/p>\n\n\n\n<\/figure>\n\n\n\n
Ajouter une la tasse d’eau chaude et de petit lait. Couvrir et laisser reposer une nuit. Le lendemain matin, ajouter un peu de graisse de coco, une tasse d’eau chaude, trois abricots secs coup\u00e9s en morceaux et porter \u00e0 \u00e9bullition. Faire cuire doucement quelques minutes.<\/p>\n\n\n\n
Pour le petit-d\u00e9jeuner, on peut alors ajouter un peu de sucre complet, du beurre ou la cr\u00e8me aigre qu’on a pr\u00e9lev\u00e9e avant de faire le fromage frais. On laisse un peu refroidir et on ajoute un jaune d’oeuf.<\/p>\n\n\n\n
Si il y a des restes, pourquoi ne pas les utiliser pour faire des galettes.<\/p>\n","protected":false},"excerpt":{"rendered":"
Dans les recettes traditionelles, on fait tremper les grains et les l\u00e9gumineuses avant de les consommer. Citons par exemple le pain au levain en Europe, les dosas (riz et lentilles) en Inde, le ogi (millet) en Afrique ou l’ing\u00e9ra en Ethiopie (teff). Aujourd’hui, trouvant ce traitement trop compliqu\u00e9, on a cru bon de s’en passer 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