Mama Nanos Sauce

 Hank Sowerwine from Mama Nanos Sauce will be one of our guest speakers at
our March 16 GIG Meeting. Here is some information that he will be covering...

You may recall that part of what I present when I'm introducing Mama Nano's to the public, is it's versatility and healthy uses.  One thing that I've been doing is making what we call a 'veggie bread', where 1 cup of Mama Nano's is substituted in place of 1/2 of a cup of the water in the recipe.   Among the various differences it makes to the bread, is a subtle 'souring' of the dough, which brings two really interesting 'health' implications that I'm aware of that I'll be mentioning on Saturday... one relates to 'gluten', the other is to 'phytic acid' (present in the bran of grains and nuts) which blocks the absorption of nutrients.

I've been putting together some background reading material which I think your GIG group might find interesting and potentially helpful for Saturday's presentation.  It has to do with research and findings on the subject of gluten in 'sourdough' bread and is presented chronologically from oldest to  most recent.  The last piece is a commentary which covers the topic of 'soaking'' grains and legumes before cooking (which has implications for 'both' gluten and phytic acid.  http://www.westonaprice.org/beginner-videos/proper-preparation-of-grains-and-legumes-video-by-sarah-pope

Looking forward to our meeting Saturday morning !

Hank