Soaking, Sprouting & Fermentation

Soaking, sprouting and fermentation are techniques that are used to utilize the minerals from whole grains, raw nuts, seeds and legumes.  Without soaking these foods first, the enzyme phytase will not break down the food phytates to activate the vital minerals from the plant sources. 

Minerals are activated by the water and use the enzyme phytase to release the mineral nutrients that are bound by the phytate in the food. 

Minerals are micronutrients that are not readily available unless consumed.    Minerals again, are only activated when these plant based foods have been soaked first.  

Does it make sense when buying bread at the grocery store, that the bread has to be fortified and enriched?   Why would you take all the natural fibers and germ out of the flour?     The fortified, enriched flour means the flour is nutrient dead, the mineral content is bound and the bread turns into a simple sugar when ingested, thus starting a calamity of events. 

Proper prepare of these nutrient dense, whole complex carbohydrates result in greater reduction of phytate from the food sources

Complex carbohydrates sources of whole grains, raw nuts, seeds and legumes when soaked, sprouted or fermented (sourdough), metabolically breakdown slower assisting in easier digestion and a balance of blood sugars

Complex carbohydrates such as these have soluble and insoluble fibers that are essential to gut health by feeding the gut microbiome healthy bacteria and slowing the metabolizing of the carbohydrates and assisting in regulation of blood sugars.   Minerals and Fibers are good for:  heart health, essential is reversing type 2 diabetes, lowering blood pressure and building the immune system.   

Health is Wealth

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