Why soak wholegrains?

Why soak wholegrains?

Whole grains are full of goodness. As well as vitamins and minerals, they also contain valuable protein.


What’s more, you can enhance their nutritional status. When our ancestors ate whole grains, they didn’t eat quick-rise breads and hastily prepared porridge. They soaked or fermented grains first. And, of course, there is a good reason  for this. 


Soaking whole grains allows two important processes to take place. All grains contain phytic acid in the outer layer. In our bodies, the phytic acid binds with calcium, copper, iron, magnesium and zinc (for a strong immune system) and prevents us from absorbing them. Neutralizing the phytic acid is done simply by soaking the grain in warm acidulated water for at least 7 hours. Soaking with a spoonful of yogurt allows enzymes like lactobacilli to break down and neutralize the phytic acid. The other beneficial reason is that soaking grains in warm water encourages them to produce their own enzymes, which then increases the quantity of B vitamins you will eat.