Grains and pasta should be eaten in moderation.  Fruits and vegetables, including starchy roots such as cassava, potatoes, yams, are a better source of fiber and carbohydrates.  Grains should be viewed as a kind of backup source of carbohydrates.  Their real value is in the nutrition gained from lactofermentation.  Grains are excellent little acid and good bacteria factories.  For this reason, almost all grains in the natural diet plan are fermented.  A little unfermented grain, like the coating on some fried meat won't hurt you too much, but for the most part, grains should ferment.

 

People stopped fermenting their grains for the same reason it's hard to find flour made from sprouted grains: time and economy.  You don't have to make the same mistake in your kitchen though.

 

Since we're realistic here, I will state that if you can find sproutable grains and have the facilities to dry, roast, and store them economically, you should do so.  If not, then just do the best you can with what you have.  The recipes in this section will be based on what's available and feasable for people living in cities.  Still, depending on what's produced in your locality, you might find things others wouldn't have available.  Look around and see what you can find in your area for a reasonable price.