Put Down the Breakfast Cereal & Learn to Soak

Why Soak Grains?

You can soak grains before cooking or baking them. Soaking grains (and nuts, seeds, and legumes) helps to neutralize phytic acid, an anti-nutrient, present in them. Phytic acid blocks the absorption of critical vitamins and minerals (phosphorus, calcium, iron, zinc) from being assimilated into the body. Phytic acid also inhibits enzymes from assisting our digestion. Breakfast cereals and other packaged foods have had all of the vitamins and enzymes stripped away, leaving the phytic acid to do damage to your gut.

Phytic acid = Locks Up Vital Vitamins, Enzymes & Minerals

Grains to soak:

• Oats
• Rice
• Millet
• Quinoa
• Faro
• Teff
• Wheat flour
• Spelt flour
• All gluten-free flours

Polenta & cornmeal …read more