Soaking and sprouting of nuts/beans/seeds etc

Answer

“And those anti-nutrients such as phytic acid, lectins, and enzyme inhibitors are going to be in your gut causing you gas, heartburn, reflux, and whatever other digestive ills beset you when you eat something that isn’t particularly digestible unless you soak your beans before cooking them.”

Soaking beans helps make them more digestible, and reduces the harm of phytic acid. For example, I soak beans from 07:00 in the morning until I cook them at 15:00 for supper.

https://www.thehealthyhomeeconomist.com/why-you-must-soak-your-beans/

Answer

Soaking is beneficial Sprouting is beneficialCooking afterwards can be beneficial if you have a need or desire for it (what is beneficial to you? Taste, ease of digestion, low antinutrients?) It can also take away some aspects people consider beneficial (kills probiotics, nutrients get degraded, etc)

Try it with whole grains, too, like brown rice.

Answer

• I don’t think there is any evidence that soaking is beneficial to your health. It is obviously greener to do so because it reduces cooking time. For beans, it is really important not to eat them right after soaking, it’s really important to cook them to remove lectins.
• Sprouting is definitely beneficial especially if you are sprouting broccoli sprouts which are one of the healthiest thing in the world.
• I think this varies for seed to seed. For sprouted beans, and legumes I would still cook them after sprouting just to definitely get rid of the lectins. But I enjoy broccoli sprouts raw which are completely safe to eat raw.

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