Find out why to soak grains, seeds and nuts Bashny.Net

The fact is that the dry grains, seeds and nuts are dormant and keep contained within a substancecalled enzyme inhibitors (substances that suppress the activity of enzymes), whose function is to protect the seed and keep the germination in adverse conditions. They give a bitterness in the taste of nuts, for example.
 





When the grain is harvested, deprived of moisture, it dries and the embryo falls asleep, under certain conditions, to re-awaken and give new life. Nature does not allow seed to germinate before the appointed time, preserving its viability. Therefore, even a simple soaking whole grains and nuts at night greatly improves their nutritional value.

Soaking in warm water neutralizes the enzyme inhibitorspresent in all seeds, and contributes to further development of a number of enzymes. The action of these enzymes, in turn, increases the amount of vitamins, especially vitamin B. Eating grains that have not undergone prolonged soaking, fermentation or germination, involves a serious shortage of trace elements and minerals as well as digestive disorders. This effect is often unnoticed by people, as it is not immediately, but after some time.



Soaking or sprouting also allows enzymes, lactobacilli and other friendly organisms to break down and neutralize phytic acid, which slows down digestion, it forms insoluble compounds with minerals, preventing their absorption in the intestine. Neutralized phytic acid can connect in the intestines with calcium, magnesium, copper, iron and especially zinc and thus prevent their absorption.

Only 7 hours of soaking in warm, slightly acidic environment allows you to neutralize the main part of the phytic acid in grains. published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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Source: vk.com/club83003082