Soaking & Sprouting
Soaking & Sprouting
Grains…the new kid on the block?
In a way they are. Grains have only featured in the human diet since the agricultural revolution, approximately 10 - 15,000 years ago which in the grand scheme of things is a rather short time, especially when you consider that it takes around 40,000 years for any evolutionally changes to occur in our genes in response to our environment. Shorter still with the knowledge that the first modern humans were thought to have existed between 5 and 7 million years ago. We have spent much longer on this earth without eating grains than we have eating them especially in the amounts we currently eat.
With all living things the name of the game is to procreate and pass your genes onto the next generation. For this to happen it is important that you survive long enough to either;
a) Find a mate (if you’re an animal)
b) Find your way into the soil and germinate (if you’re a seed)
For example, rabbits have evolved quick reflexes for a fast getaway whereas plants have developed other mechanisms to protect themselves. These are toxic compound that make them hard to digest which;
a) leads to digestive discomfort so the animal will not eat them again
b) inhibits digestive enzymes so they pass out whole and are then planted into the soil via the animal’s stool to grow as a new plant
Where are these compounds?
Grains – barley, wheat, corn, millet, rye, rice, spelt, teff.
Legumes – alfalfa, chickpea, fava beans, lentil, mung bean, peanut, soybean.
Pseudo-grains – amaranth, buckwheat, chia, quinoa.
Nuts and Seeds – sunflower/pumpkin/flax/hemp seeds, almond, walnut, cashew.
Traditional Preparation Techniques
Traditional cultures have eaten these foods for a long time but they employed preparation techniques such as soaking, sprouting and fermenting. These techniques deactivate many of these compounds making them kinder on our bodies. In this modern day these techniques have been forgotten. Plus we are eating more of these foods than ever before and in a refined state.
Soaking & Sprouting Guide
The foods on chart below will be soaked for a period (between 2 and 12 hours).Once this soak has completed rinse and drain the food. Continue to rinse and drain the food twice a day for the specifed time.
The spouts can be kept in the fridge for up to a week.