We are all told that whole grains are good for us, which is no lie. Eating whole grains such as brown rice, quinoa, millet, and barley as opposed to refined carbohydrates such as white rice or pasta, have tremendous health-boosting benefits. Whole grains are extremely nutrient-dense, meaning your body can actually metabolize this food and convert it directly into fuel to keep all systems running efficiently. Besides overwhelmingly large amounts of colon-friendly fiber, whole grains contain a plethora of micronutrients and vitamins, such as phosphorous, magnesium, calcium, and zinc.
The only catch is... the nutritional powerhouses stored inside that itty bitty grain can only be released and absorbed into your digestive system if you soak your grains prior to cooking them. A substance called phytic acid combines with the nutrients in the grain in the intestinal tract, which blocks their absorption. Whole grains also contain enzyme inhibitors, which can have a negative effect on digestion. Soaking your grains neutralizes the phytates and allows your body to absorb all of the wonderful nutrients packed inside the grain. Also, soaking grains PRE-DIGESTS your grain for you. Not a bad combo! In other countries, grains are typically soaked or fermented before cooked or consumed. For example, cultured products such as miso and tempeh, are a wonderful enzyme-rich food often consumed in Japan.
It is very simple to soak your grains. All you need to do is plan ahead! Sprouting, overnight soaking, or old-fashioned fermentation are all useful tools. According to Mary G. Enig, Ph.D., many people who are allergic to grains find significant reduction in allergic reactions when they consumed grains which have been prepared according to these procedures.
For specific soaking and sprouting instructions and more health-minded tips, e-mail me at shaynayoga@gmail.com.
I hope you really soaked up all of this information (no pun intended... okay fine... pun intended)
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