Why soak nuts, grains and seeds? 1. To remove or reduce phytic acid. 2. To remove or reduce tannins. 3. To neutralize the enzyme inhibitors. 4. To encourage the production of beneficial enzymes. 5. To increase the amounts of vitamins, especially B vitamins. 6. To break down gluten and make digestion easier. 7. To make the proteins more readily available for absorption. 8. To prevent mineral deficiencies and bone loss. 9. To help neutralize toxins in the colon and keep the colon clean. 10. To prevent many health diseases and conditions. “Soaking allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.” What can be used to soak nuts, grains and seeds? I have found many references to soaking nuts, grains, and seeds in water, salt water, or a warm water mixture with something acidic like yogurt, whey or lemon juice. It seems within 7 to 24 hours the enzyme inhibitors are neutralized and the anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see sprouting begin...........
Posted on: Tue, 25 Jun 2013 06:41:48 +0000
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