Grains used for porridge or mush should have several hours of cooking. Counsels on Diet and Foods p. 314 a. 489
All grains should be cooked for at least 3 hours. This is required to break down the phytic acid and other toxins in the bran, husk shell or skin, which if not greatly reduced can prevent the absorption of copper, zinc, calcium, iron, magnesium and interferes with the enzymes for digesting protein and starches. In addition, the high starch content in undercooked oats have led to brain scaring on the brain thus causing mini strokes or seizures in some individuals. Low slow consistent heat will reduce phytic acid and prevent mineral deficiency in these foods; therefore proper preparation is important.
Examples of grains that require low, slow consistent heat are: rice, corn, wheat, oats, rye, barley, spelt, kamut, millet or teff. Quinoa, buckwheat or amaranth are pseudo grains and do not require long cooking.
PREPARATION OF GRAINS
Boil grain in sufficient water and simmer on low heat for at least 3 hours.
Toast grain in oven at 170˚ - 200˚ for 2 1/2 hours
Store in container for later use when it will be cooked on low heat for at least 30 minutes.
Bake grains in baking dish at 300 degrees for 3 hours.
7 cups water
3 cups grain
1 teaspoon sea salt
Be sure to watch how fast the grain is cooking and turn the temperature down if it is cooking too fast. Cover with a foil and remove 30 minutes before the 3 hours is finished.
OLD FASHIONED OATS
Toast oats in oven at 170˚ - 200˚ for 2 ½ to 3 hours
Cool and store for later use when it would be cooked for another 30 minutes in another meal preparation.
Slow cook oats for several hours.
Pulses such as blackeye peas, soybeans, adzuki, red beans, black beans, kidney beans etc. should be cooked for long hours (not pressure cooked) in order to break down the phytic acid in the skin and make them easily digestible.