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Title : The Benefits of Soaking Nuts and Seeds
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The Benefits of Soaking Nuts and Seeds

id = " Soaking nuts, grains, seeds and legumes
nature has set it up so that the nut, grain and seeds can survive until suitable growing conditions are present. defense mechanism of nature includes nutritional inhibitors and toxic substances that can be eliminated naturally when there is enough rainfall to sustain a new plant after germinating nut, seed or grain. When it rains nut, grain or seed and then moistened can germinate to produce a plant. So we are imitating nature when we soaked our nuts, grains and seeds.



Nutritional inhibitors and toxic substances found in beans nuts and seeds can be minimized or removed by immersion. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins) and Goitrogens.

What are inhibitors of the enzyme?

There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help all biological processes in the body makes. Enzyme inhibitors are clogged, the warp or denature an active site of an enzyme. They can also bind to the enzyme, which prevents the molecule intended union. "Once again, the traditional habits of the people should serve as a guide. They understood instinctively that nuts are best soaked or partially eaten before germinating. This is because nuts contain numerous enzyme inhibitors that can put a real tension in the digestive mechanism if consumed in excess. "

What are phytates?

All grains contain phytic acid in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and zinc, especially in the intestinal tract and block their absorption. That is why a diet rich in whole grains unfermented can lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves intestinal transit time at first, but can lead to irritable bowel syndrome and in the long term, adverse many other effects.

Why Soaking nuts, grains and seeds?

• To eliminate or reduce phytic acid.
• To eliminate or reduce tannins.
• To neutralize the enzyme inhibitors.
• To encourage the production of beneficial enzymes.
• To increase the amounts of vitamins, especially vitamin B.
• To break down the gluten and make it easier digestion.
• For proteins more readily available for absorption.
• To prevent mineral deficiencies and bone loss.
• To help neutralize toxins in the colon and keep the colon clean.
• To prevent many diseases and health conditions.

Soaking allows enzymes, lactobacilli and other organisms break down and neutralize votes for a large portion of phytic acid in the grain. Soaking in hot water also neutralizes enzyme inhibitors, present in all seeds, and stimulates the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of vitamins, especially B vitamins During the soaking process and fermentation, gluten and other proteins difficult to digest partially decompose into simpler components which are more readily available for absorption.

What can be used to soak nuts, grains and seeds?

I found many references to nuts soak, grains and seeds in water, salt water, or a mixture of hot water with some acid such as yogurt, buttermilk milk or lemon juice. Seems within 7 to 24 hours, enzyme inhibitors and neutralized anti-nutrients are broken down regardless of the method you choose. There is evidence that the process works when you see the start sprouting.

How long does it take to soak?

just seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits. flour products should be soaked at room temperature for at least twelve hours, but the best results can be obtained with twenty four hour soak.

are nuts, grains and seeds used wet?

have enjoyed me wet almonds. If you choose to try to consume anything in the wet state, making small batches and store in the refrigerator. Usually all that is soaked dried in a dehydrator or in the oven at the lowest possible position for 24 -. 48 hours to remove all moisture

wheat grains can be soaked, for 8-22 hours, then rinse well. Some recipes use whole berries while they are wet, such as cracker dough right spot in the food processor. Also you can dry sprouted grains of wheat in a low oven or dehydrator, and then grind in the mill grain and flour use in a variety of recipes. nuts, grains, seeds and legumes can be ground for use as flour in many recipes after they have dried.

some advice on what to do with legumes?

Maureen Diaz recommends soaking beans or legumes in water and vinegar for at least twelve hours before cooking. soaked beans and dry can be zero and used as flour to thicken and baking. This is useful for those with a gluten-free diet.

A recommendation includes placing kombu or kelp soaked in the bottom of the pot when soaking legumes. Add some seaweed for six or more pulses pieces. This is for improving flavor and digestion, more nutrients, and faster cooking. Soak the beans for twelve hours or overnight in four parts water to one part of legumes. For best results, change the water once or twice. Lentils and peas require shorter soaking whole while soybeans and chickpeas to soak need more time. Soaking softens skin and start the germination process, eliminating phytic acid, thus making minerals available. Soaking also promotes faster cooking and improved digestibility, because enzymes and trisaccharides causing gas in pulses are released in the water impregnation. Be sure to discard the soaking water. After taking legumes, shovel boil and discard the foam. Continue boiling for twenty minutes without the lid at the start of cooking to allow the steam rise (broken and scattered indigestible enzymes).
Source: Delicia Beaty and Sharon Foutch

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