Q: Why you should soak grains (like rice) before cooking?
Answer:
Soaking grains making the grains more mineral-available and improve digestibility.
I love eating healthy, carbs and all. As I believe in eating a balance meal, I watches the ‘gluten-free’ and ‘no carbs’ trend with immense incredulity. Is grains really that bad? After some research, I found that If you’re allergic to grains, perhaps all you need to do is to soak them before cooking them. Even if you have no allergies, soaking grains has immense health benefits.
5 THINGS YOU NEED TO KNOW ABOUT SOAKING GRAINS
1. All grains and legumes have a protective layer called phytic acid, which is an anti-nutrient.
2. Phytic acid prevents the absorption of minerals such as zinc, calcium magnesium and other minerals. This acid can be removed by soaking
3. The prevention of these mineral absorption into can contribute to anemia, nervous disorder and rickets.
4. Soaking softens skins and begin the sprouting process, which eliminates phytic acid, making more mineral available.
5. Soaking also improved digestibility as the gas-causing enzymes released in soaked water.
HOW TO SOAK GRAINS & LEGUMES?
1. Soak in four parts of water to 1 part grains or legumes.
2. Soak for 12 hours or overnight.
3. For best results, change the water once or twice.
Notes: Lentils requires shorter soaking while soybeans and garbanzo beans take a longer time.
HOW TO MAKE SOAKING GRAINS PART OF YOUR LIFESTYLE?
I often cook brown rice and other grains and legumes like quinoa, lentils and beans. My before-bedtime task includes soaking rice grains in water. In the morning, if I don’t cook it immediately, I’ll remove the water and replace with a new batch to soak until I’m ready to use it.
If you are unable to use the activated grains, you can cover it and store in the fridge for a few days. Rinse before cooking.