30 Seconds SummaryHow to: traditional grain preparation
- Grains, legumes, and seeds contain phytic acid, which can inhibit nutrient absorption, but proper preparation methods like soaking, sprouting, and souring can reduce phytic acid content.
- Soaking involves submerging grains or legumes in warm, filtered water for 12-24 hours which helps reduce phytic acid, particularly effective for rice due to its high phytase levels.
- Sprouting requires first soaking seeds or legumes, then rinsing and moistening them repeatedly over several days until they sprout, making nutrients more bioavailable.
- Souring involves creating a starter from rye flour and water, which is fed daily for about a week to develop, and is particularly effective for reducing phytic acid in wheat and oatmeal.
- While these preparation methods enhance the nutritional profile of grains and legumes, they can be time-consuming and require daily maintenance.
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