Our ancestors, namely the individuals who existed before processed foods, always soaked, sprouted or fermented their grains, legumes, seeds and nuts before consuming them. Why go through the hassle of that?
When soaking grains, seeks and the like in a acidic environment, the phytic acid levels become neutralized as well as certain enzymes inhibitors. Phytic acid resides naturally in the bran or hull of all grains, legumes, seeds and nuts and blocks the absorption of minerals, including calcium, magnesium, iron and zinc. Our modern culture has abandoned the practice of soaking and slow cooking and poor health and development are the result. Those with gluten sensitivities and other gut related problems are directly correlated with poorly prepared grains. A little extra time and thoughtfulness in soaking your grains can aid in your digestion and mineral and enzyme absorption.
Note: An acidic enviroment can be acheived by adding a Tablespoon or two of lemon juice, yogurt, kefir or whey to your soaking water.
For more on phytic acid
Hi,
Can you tell me more about how to soak grains? Can I grind the grains in a blender? Do I soak them AFTER they are ground or before? Do I just put them in a container of water overnight? In fridge or out? Do I need to soak steel-cut oatmeal? Currently, I use a blender to grind up steel-cut oatmeal into a powder and then just add boiling water to it, to make an instant oatmeal for my 18 month old son. Is that a proper technique, or am I losing key nutrients and/or making it hard for his body to absorb the good vitamins in it?
Also, you said to make the soak and acidic environment. Does that mean I have to add something like lemon juice to the water? What is whey?
Do I need to soak beans the same way?
Can ground nuts be used in the porridge as the “fat” or does it need to be oil or butter?
Also, when adding raw milk to the hot porridge, does the heat kill any of the good stuff in the raw milk?
I’m sorry I have so many questions!! I just want to give my son the best nutrition
THANK YOU!!!