 |
Soaking
and Sprouting
Sprouting and
eating grains or beans is good for health. Traditional cultures all
over the world have the practice of soaking and sprouting grains and beans.
Soaking makes the grain soft and also causes less gas in the intestines.
Brown rice should be soaked and cooked with excess water than the white
rice for a softer texture. All types of beans and dals (legumes), soaked and
cooked with spices especially ginger and garlic will not cause gas
problems in the intestines.
Scientists say that eating fiber rich and unrefined products, as is the
modern, urban practice, causes anemia
and other mineral deficiencies. Traditional cultures had the practical wisdom of soaking and
sprouting foods. Soaking, sprouting or fermenting causes nutritional
improvements and increased availability of nutrient for absorption.
Sprouting and fermentation cause a breakdown of phytates in foods
which otherwise would not release bound iron to be absorbed by the
intestines. Iron has to be in soluble form in our foods to prevent anemia.
In a study with grains, it
was found that cooking had no effect on the amount of soluble iron. Iron
solubility increased, however, two to four times after soaking and
germination, three to five times after fermentation and five to eight
times after fermentation of the germinated flour samples and was highly
correlated to the reduction of hydrolyzed phytates (International Journal
of Food Sciences and Nutrition, Volume 50, Number 3 / June 1, 1999 Pages:
203 - 211 ).
Therefore, the traditional
practices of soaking, sprouting and fermenting are the best ways to consume
grains and beans. Now modern research is discovering the importance of
sprouting. To get more information Click here to read
about the Nutritional Content of Sprouts. You will read after two pages about
the benefits of fermentation. Before that, in the next page you will read how
an unholisitc view of modern research has caused havoc in health.
Please click here
to continue reading
|
|
