As with every new thing I've learned and tried I feel so overwhelmed in the beginning... Where do you start?
Today's post is about Soaking and Sprouting.
Why?
Seeds, grains, nuts and legumes contain nutritional inhibitors and toxic substances. These are enzyme inhibitors, phytates (phytic acid), and polphenols (tannins). Whoa thats a lot of of words!
Enzyme inhibitors- a molecule that binds to an enzyme and decreases its activity. It also kills pathogens. In this case it makes sense as to why rice, beans, nuts, etc have a long shelf life and once soaked, do not last as long. Enzyme inhibitors are often added to drugs and pesticides.
Phytates or Phytic Acid- Discovered in 1903, is the principal storage form of phosphorus in many plant tissues, especially bran and seeds. This substance reduces our absorption of minerals such as calcium, iron, zinc, and magnesium.
I found this page to be helpful.