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.
Some Polyphenols are considered antinutrients, they also interfere with mineral absorption. Their biological role includes the release and suppression of growth hormones and signally molecules in ripening. This likely stops the seeds from sprouting until they have the right conditions for growth. Our digestive systems simply do not know what to do with them. Grains are becoming more commonly associated with intestinal permeability aka "Leaky Gut Syndrome." (Wheat being the major one)
Polyphenols are not all bad, they are abundant micronutrients in our diet, and evidence for their role in the prevention of degenerative diseases such as cancer and cardiovascular diseases is emerging. They may also reduce inflammation and oxidative stress. While it seems there are both good things and bad things about Polyphenols, some sources say they may one day help with intestinal permeability, while others, like I said, blame them for ripping wholes in your intestines.
Grains (rice, quiona, oats, etc, etc.) actually fall into the category of "anti-nutrients" (ANTI- meaning not) nutritious or containing nutrition or nutrients.
This may happen if they are eaten raw or cooked traditionally. (or non-traditionally as soaking and sprouting is not a new thing but something that was understood by our early ancestors. Fortunately these substances can be minimized or eliminated by soaking. Unfortunately it requires a little time and planning ahead.
First attempts- Brown rice and quinoa.
I added a 1/2 cup quinoa and 1 cup of filtered water with 1 teaspoon of ACV.
For brown rice I added 1 cup of rice and 2 cups of water with 2 teaspoons of ACV.
Additional Reading Material
The Science of Soaking Grains
10 Reasons Why You Should Soak Nuts and Seeds.
Ultimate Guide to Soaking and Sprouting
Why Grains Are The Hardest Food to Digest
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