Soaking and Sprouting
Why should I soak and sprout foods?
Soaking and sprouting help 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?
- Grains
- Legumes
- Nuts
- Seeds - NOT flax seeds!
What happens without soaking or sprouting?
Seeds naturally contain phytic 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 additional; 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 week
- Optionally: dehydrate at 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