Whole Grains Every Day, Every Way

Strengths: This book does include almost all whole grains (and similar species of food value such as amaranth, quinoa, and buckwheat, although there is no mention of chia seeds). The first 113 pages of the book also give a comprehensive analysis of each grain along with the available varieties of each grain, as well as basic cooking directions for each variety, which is very helpful. An added unique and fun feature is a Grain Exchange paragraph at the end of each grain chapter, advising what other grains can be substituted for the topic grain.Weaknesses: The majority of the book (pp. 118-300) almost completely focuses on recipes for using processed versions of whole grains, which was a major disappointment to me. Recipes for processed versions of whole grains are widely available in other books, so I felt sad that the author (Lorna Sass) opted to go the "easy way" with these recipes. Another disappointment was the recipes' extensive use of oils, dairy and meat products in cooking. Why bother to use healthy whole grains when you end up creating foods here that are as artery-clogging as what you can buy in supermarkets and "nuke" in the microwave in five minutes? There is also room for improvement even in the descriptions of whole grains in the front section of the book, since Ms. Sass does not include a column in the analysis box of varieties of each grain to make it clear right away which are actually whole grains and which have been partly milled; as a result, I had to go through the first 113 pages of the book with a pen to add that essential column of information, especially in the chapter on rice, where otherwise it really gets confusing: For example, of the 7 kinds of red rice, only 2 are 100% whole grain. Given that this book title begins with the words "whole grains" I was confused that Ms. Sass includes many partly milled or completely milled (i.e., where the bran covering is partly or completely removed) versions throughout the introductions of each grain species; be skeptical, therefore, of each individual listed variety of grain (especially in the rice section) until you can verify whether or not that particular variety is completely whole grain. See, for example, the Whole Grains Council website for clarification on these types of questions. True, in the first few pages of this book, Ms. Sass does state that she decided to include partly (or completely!) milled versions of each grain in this book 'because the cooking methods are similar.' Unfortunately, Ms. Sass, when you start dumbing down the book, you also start dumbing down the reader. A final disappointment was the 2-page section on pressure cooking of whole grains. Although Ms. Sass makes sure to promote one of her other books (on pressure-cooking), she unaccountably omits what should have been a fair warning that her recommended high pressure level of pressure-cooking destroys most of the B vitamin content of grains, as well damaging antioxidants and healthful phytochemicals, due to the above-boiling temperature created by the pressure-cooking process -- not a very satisfactory trade-off for the time savings in pressure-cooking, in my opinion (I have a masters' degree in Public Health), since the goal of whole grain cooking is to maximize the nutritional benefit. No pressure cooker for me, thank you very much. Strangely enough, I do still recommend buying this book, and I am glad that I bought a copy, but too much of its contents have a "bait and switch" approach to the subject of human nutrition, I look forward to seeing a new edition of this book in the future, preferably co-written with another author who has nutrition credentials. Wouldn't that be wonderful? Here's hoping.

I just received my book "Whole Grains Every Day Every Way" and was excited as I began reading it. I became very disappointed though right at page 9, the first paragraph of the section on "The Effects of Soaking and Salt."I was very surprised at the author's views on soaking the grains- as if this issue was simply a matter of time-to-cook. It's not. There was no mention at all about the necessity of soaking most grains to remove the Phytic acid and the enzyme inhibitors inherant in all grains, nuts and beans. Readers should know about this vital step and the real reason behind it so that they actually prepare the most health-promoting foods possible.Please read what Dr. Weston Price says about this topic- "Grains require careful preparation because they contain a number of antinutrients that can cause serious health problems. Phytic acid, for example, is an organic acid in which phosphorus is bound. It is mostly found in the bran or outer hull of seeds. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in improperly prepared whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects.Other antinutrients in whole grains include enzyme inhibitors which can inhibit digestion and put stress on the pancreas; irritating tannins; complex sugars which the body cannot break down; and gluten and related hard-to-digest proteins which may cause allergies, digestive disorders and even mental illness.Most of these antinutrients are part of the seed's system of preservation--they prevent sprouting until the conditions are right. Plants need moisture, warmth, time and slight acidity in order to sprout. Proper preparation of grains is a kind and gentle process that imitates the process that occurs in nature. It involves soaking for a period in warm, acidulated water in the preparation of porridge, or long, slow sour dough fermentation in the making of bread. Such processes neutralize phytic acid and enzyme inhibitors. Vitamin content increases, particularly B vitamins. Tannins, complex sugars, gluten and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption." [...] so beware. If you are taking the time to add this very nutitious food group to your diet, you might as well go all the way and prepare them so that you CAN absorb all the available nutrients.Since it seems the author doesn't understand this simple and fundamental requirement to preparing whole grains, her cookbook is really not a help for us who want to know which grains should definietly be soaked and which actually don't need it (like Millet I think). So I will keep searching for those answers elsewhere.I would also like more pictures of the final outcome of her receipies.

Like all Lorna Sass books, it is very informative. She goes the extra mile in educating us about pressure cooking. I did return it, as it was mainly a meat based book when I was hoping for vegan.