Soaking and Sprouting
Why should I soak and sprout foods?
Soaking and sprouting helps generate more enzymes in the food we eat. These enzymes neutralize anti nutrients, aid in digestion, and increase nutrient absorption.
What can be soaked and sprouted?
- Seeds – NOT flax seeds!
What happens without soaking or sprouting?
Seeds naturally contain physic acid; it is the seed’s defense mechanism. In humans, physic acid binds to important nutrients like calcium, iron, magnesium, and zinc in the gut, preventing proper digestion of nuts and seeds.
Step 1: How to Soak
Soaking in water jump starts the germination process and increases the amount of phytase (an enzyme), which breaks down unwanted inhibitors and lectins.
- Place raw grains, legumes, nuts, or seeds in a large bowl/jar
- Fill the bowl/jar with warm water and a dash of sea salt until everything is covered, with an addition; 1-inch of water as they expand as they soak!
- Soak for 6-24 hours (depending on size)
- Rinse and discard soaking water – it contains all the nasties!
- Store your soaked goodies in the refrigerator for up to 1 weeks
- Optionally: dehydrate on your oven’s lowest temperature for 8-16 hours. or until desired crunchiness.
Step 2: How to Sprout
After soaking, take your grains, legumes, nuts, and seeds to the next level by sprouting them to encourage even more production of enzymes!
- Rinse the soaked grains, legumes, nuts, or seeds 3 times a day
- Leave them in an inverted jar to allow excess water to drain
- Sprouting may take a few days, sometimes you’ll be able to see a small tail coming out!
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Source: THE MICROBIOME SOLUTION: A RADICAL NEW WAY TO HEAL YOU INSIDE AND OUT, ROBYNN CHUTKAN