Apr 24, 2024, 08:00 PM IST
Soaking legumes overnight can help reduce phytic acid and enzyme inhibitors, making them easier to digest and increasing nutrient availability.
Soaking whole grains can help break down phytic acid, which can inhibit mineral absorption. It can also reduce cooking time.
Soaking nuts and seeds in water can help neutralize enzyme inhibitors and phytic acid, making them easier to digest and increasing nutrient absorption.
Soaking rice before cooking can help reduce cooking time and improve its digestibility.
Soaking buckwheat groats can help reduce phytic acid and enzyme inhibitors, making them easier to digest and increasing nutrient availability.
Soaking quinoa can help reduce saponins, which can impart a bitter taste, and increase nutrient availability.
Soaking oats overnight can help reduce phytic acid and enzyme inhibitors, making them easier to digest and increasing nutrient absorption.
Soaking chia seeds in water before consuming them can help improve their digestibility and make them easier to incorporate into recipes.
Soaking almonds can help remove enzyme inhibitors and phytic acid, making them easier to digest and increasing nutrient availability.