Nature has endowed fruits, nuts, grains, and seeds of certain properties so that they can survive until conditions for growth are suitable. Its defense mechanism includes nutritional inhibitors and toxic substances that can only be removed naturally when there is enough precipitation. Therefore, when we put these foods to soak, we are imitating what happens in nature.
Nutritional Inhibitors and toxic substances found in grains and seeds can only be removed when they are put to soak. These toxic substances are enzymes inhibitors, phytates (phytic acid), polyphenols (tannins) and bociógenos.
Everything you need to know before you put them to soak
What are the enzymes inhibitors?
There are digestive enzymes and metabolic enzymes. The first will help to break down food while the latter is involved in every biological process that is performed by the body. The enzyme inhibitors will obstruct, stretch or denaturalize an active site of an enzyme. Also can bind to the enzyme, preventing the molecule from joining.
What are phytates?
All grains contain phytic acid in the outer layer, also called bran. If Phytic acid is not treated it can combine with calcium, magnesium, copper, iron, and zinc in the intestinal tract and block their absorption.
This is the reason why a diet rich in unfermented whole grains can lead to mineral deficiencies and serious bone problems. In the same way, eating large amounts of unprocessed bran can lead to irritable bowel syndrome and, in the long term, many other adverse effects.
Why soak nuts, grains, and seeds?
To eliminate or reduce phytic acid.
To remove or reduce tannins.
To neutralize enzymes inhibitors.
To increase the production of beneficial enzymes.
To increase the amounts of vitamins, especially vitamin B.
To break down the gluten and facilitate digestion.
So that the proteins are more available for absorption.
To prevent mineral deficiencies and bone problems.
To help neutralize toxins in the colon and keep it clean.
To prevent many diseases and health conditions.
The soaking allows enzymes, lactobacilli, and other useful organisms to break down and neutralize a large portion of phytic acid and enzymes inhibitors, which are present in all seeds. On the other hand, it also stimulates the production of many other beneficial enzymes.
The action of these enzymes also increases the number of vitamins, especially vitamin B. During the process of soaking and fermenting, gluten and other proteins are difficult to digest, break down partially into simpler components that are absorbed better.
How long is the steeping process?
Only seven hours of soaking in warm water will neutralize to a large extent, the phytic acid of grains, therefore, you can leave them overnight to soak while you sleep. The wheat products should remain to soak at room temperature at least 12 hours, but if you can leave them 24 hours that is best. Legumes should also be soaked for at least 12 hours.
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This article is made for informational purposes only, is not intended to provide medical advice. TrendyFame not responsible for any possible consequences from any treatment, procedure, exercise, or diet modification, that are put into practice after reading this publication.