Soaking Lentils, Legumes & Grains .

Lentils, Legumes & Grains

Plants protect their seeds with a layer of phytic acid . For us humans the phytate can irritate the lining of the gut, and also prevent the absorption of some minerals. All legumes, seeds, nuts and grains have this natural protective layer. We can usually handle a small amount of phytic acid, but not a lot. This is why some people experience a lot of extra gas or abdominal discomfort after consuming the same. The digestive system has a hard time with the phytic acid and so the beans or legume or lentil do not get digested very well and when it enters the lower intestine it starts to ferment there. Hence all the discomfort and gas.

When we soak lentils in water before cooking them, the phytic acid gets broken down, and so it is much easier for us to digest. If you add a splash of apple cider vinegar, or lemon juice to the water you will enhance the process of breaking down the phytic acid even further.

The night before: Rinse your lentils well, and cover with plenty of water, and a dash of apple cider vinegar. The lentils will double in size so make sure you use a large bowl/pot. You could of course also start in the morning and cook them at night. Try to get at least +8h of soaking time.

The next morning: Pour out the old water and give the lentils a quick rinse with clean water. Put the lentils in a pot and cover them with plenty of water.

It makes the food (such as legumes and grains) much easier to digest, gets rid of the stuff we don’t want and enhances our absorption of their nutrients.

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