Soaking Beans & Grains


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Why Soak?

Soaking grains & beans is a centuries old tradition also known as culturing that helps breakdown the anti nutrients (phytates) and hard to digest components of the grain and at the same time releases beneficial nutrients.

Why should you be concerned about phytates? If you researched or tried the "Paleo" diet likely you've heard these properties results in mineral deficiencies, can block absorption of zinc, iron, phosphorus and magnesium, lowers metabolism and con...tributes to anemia

Well these grains are made with a built in enzyme called Phytase that just needs to be activated in order to make the nutrients in the food more bioavailable.

  • How to activate:
  • cooking.... is not one of them. Sorry guys!
  • Soaking grains in an acid medium at room temperature. Soaking can reduce even eliminate phytic acid
  • Souring - like sourdough bread. @rick_phillips_ misses the days when I used to make real 24 sourdough bread for our weekly pizza. Although some experts say a true slow ferment like with sourdough bread pre digests all the gluten and could be safe for those with a sensitivity to eat... I'm still avoiding the Round-Up that is sprayed on commercially grown wheat.

Back to soaking.... you cover the grains (rice/quinoa are what we have the most) or beans with room temperature water and add the "acid medium". Options are: 1tsp lemon juice, apple cider vinegar, or if you tolerate dairy whey, cultured buttermilk, whole milk yogurt. Some research states the dairy products result in a greater reduction in phytic acid so that may be why Nourishing Traditions has that as their acid medium of choice.

  • Tips for soaking beans. Soak 12-36 hours using hot filtered water. Changing water at least once. Weston Price foundation recommends soaking 36 hours changing water every 12.
  • Whole Grains (like brown rice) cover with warm filtered water mixed with a little bit of your acid medium. Cover and soak overnight or up to 24 hours.

Note when I do this my rice & quinoa cook faster! Those grains work well for us and are our preference for post workout dinner Carbs.

Learn more about traditional cooking:
Nourishing Traditions - The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats.

Do you soak your grains? What grains or beans do you eat regularly? Does your body do better without them?