The process of soaking nuts, seeds, grains and legumes helps to breakdown the antinutrients and hard-to-digest components of the grain and at the same time, helps to release highly beneficial nutrients.
Soaking not only neutralizes phytic acid and enzyme inhibitors but also increases the vitamin content, particularly B vitamins. Tannins, complex sugars, gluten, and other difficult-to-digest substances are partially broken down into simpler components that are more readily available for absorption.
It is easy to become confused with the plethora of websites out there with specific guidance on how long, what to include in the soak water and if there is such a thing as over soaking. Please choose a site you trust and follow their guidance - it is always best to find a site all about soaking with an email contact for you to be able ask questions and get clarity on the subject.
WHAT ABOUT GRINDING??
We grind certain seeds as they are water soluble and can become quite gelatinous if soaked. We still need to breakdown their 'protective' outer coat so we grind them into submission and into a more optimal healthy choice.
Seeds we grind include flaxseed, chia seed, sesame seed (white and black), cumin seed (brown and black)
Be well
Stop.Breathe.Focus.Move.Flow.
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