Grains and legumes have been consumed for many years, but it wasn’t until the past 50+ years that we stopped traditionally preparing grains by soaking them. . Traditionally grains were soaked in water with something acidic such as lemon juice, yogurt, or apple cider vinegar. This process would break down the anti-nutrients in the grain and release its minerals making them able to nourish our bodies and make the grains digestible. . Phytic acid is one of the anti-nutrients in grains that make it difficult to consume grains. It works by binding to the minerals (such as calcium, iron, phosphorus, magnesium, copper and zinc) in the grain and preventing them from being absorbed in the digestive tract. . Nowadays, we have a diet high in grains but these grains are not benefiting our bodies if we can’t get the proper nutrients from them. This means we become deficient in these minerals leading to conditions such as bone loss, digestive disorders, allergies and mental illnesses. . Phytic acid not only grabs on to important minerals, but also inhibits enzymes that we need to digest our food. . Soaking our grains not only revives tradition but increases our ability to digest these foods, increases our mineral intake and prevents deficiencies leading to disease. . To read more about soaking grains click the link in my bio! . In collaboration with @simplyhijama . #soakinggrains #phyticacid #bioavailability #aliyaaromas #simplyhijama #blog #healthhacks (at London, United Kingdom) https://www.instagram.com/p/BveyKiGF6ab/?utm_source=ig_tumblr_share&igshid=1oop4rgbxp18x
