How to Soak Grains and Legumes (+ VIDEO)
Even if you take the time and care to make your own bread at home with freshly ground grain, if you do not follow the centuries old traditions for eliminating anti-nutrients and maximizing the nutrition in the grain prior to baking, you could in fact be doing yourself and your family more harm than good.
In the video below which I filmed as part of a Beginner Video Series for the Weston A. Price Foundation, I show you the basics for soaking grains and legumes so that you can enjoy these wonderful foods in your home and experience health benefits from doing so rather than health depletion.
For a complete transcript of this video which is translatable into any language, click here.
Soaking Grains and Legumes Video How-To
This lesson describes the very important traditional practice of soaking legumes and grains. Note that in the past few years, use of chickpea cooking water, called aquafaba, has become popular in vegan circles.
Note that while legumes are a traditional food, using the cooking water as an egg replacement is not. In fact, it is quite dangerous to gut health as it is loaded with anti-nutrients.
So enjoy your legumes and grains, but be sure to toss the soaking and cooking water!
Sarah, The Healthy Home Economist
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.