While grains and legumes have numerous health benefits such as being high in protein, fiber and other minerals such as folate, phosphorus, magnesium and potassium; they also contain anti-nutrients such as phytic acid that interferes with the absorption of various nutrients. Phytic acid binds to certain nutrients and makes them less available in our bodies. This includes calcium, magnesium, zinc and iron. It also makes certain digestive enzymes less effective, preventing us from breaking down our food properly, which can contribute to digestive discomfort as well as malabsorption. Grains and legumes also contain lectin, which can damage the gastrointestinal track in some individuals and can create an inflammatory response and lead to leaky gut. Soaking or sprouting grains and legumes is a great way to breakdown phytic acid and remove the lectins, restoring all the bountiful health benefits of these foods and aiding in absorption.
The good news is that it’s so simple to soak your grains and legumes. It takes a bit of planning, but even Rebecca can do it. If she can, we know that you can too. It takes an acid, water and time. You simply put 1 Tablespoon of an acid like apple cider vinegar or lemon per 1 cup of dry grain or legume and cover with water. Leave it on your counter for 12 hours. Voilà! You have made a healthier, more digestible option for yourself. Give yourself a high five and get CambiatiClean cooking!