Why you should soak your grains, nuts and seeds
Whole grains can definitely be part of your healthy diet, but they are much more nutritious and digestible when prepared the way our ancestors did by soaking, fermenting or sprouting them before cooking or eating.
Whole grains contain an anti-nutrient called phytic acid which binds with certain minerals (zinc, phosphorous, calcium and iron) and prevents them from being absorbed by the body. Phytic acid is also very hard on the digestive system.
Soaking, fermenting or sprouting your grains before cooking them will neutralise the phytic acid and release the enzyme inhibitors. This makes them much easier to digest and makes the nutrients more accessible. Phytic acid in whole grains can be neutralised in as little as 7 hours when soaked in water (preferably filtered) with the addition of a small amount of an acidic such as vinegar or lemon juice.
How to you soak?
Pour grains into a bowl and cover with warm or room temperature filtered water. Add a tablespoon of something acidic: raw apple cider vinegar, lemon juice, whey or kefir. Cover and allow to sit at room temperature for at least 7 hours or longer. Change the water after 24 hours if you’re still soaking. Drain and rinse the grains before cooking with fresh water.