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Soaking & Sprouting

Soaking & Sprouting

Nuts, seeds, beans & grains

Grains, seeds, tree nuts and most beans contain enzyme inhibitors. Foods with enzyme inhibitors are very difficult to digest and slow down our body’s communication pathways. Enzyme inhibitors lead to many health issues (obesity, gas, bloating, high blood pressure, gastrointestinal problems, fatigue, diabetes) and general poor wellbeing.

The good news is that water frees enzyme inhibitors. Soaking & sprouting these foods in water neutralise them, increase access to nutrients (especially vitamins) & make them easier to digest.

Sprouting & Soaking is easy. The method is the same for nuts, seeds, beans & grains. It is just the time needed for germination that changes (see illustrated chart/photo for details).

How to soak & sprout

  1. Get a 1L (or more) mason jar. Replace the hard lid insert with some cheesecloth or mesh
  2. Fill a third of the jar with either nuts, seeds, beans or grains and top the rest of the jar with warm filtered water and half a teaspoon of sea salt. Close the lid tightly on the cheesecloth or mesh
  3. Regularly (every few hours / at least 2 times a day) drain, rinse & replace the water with fresh water
  4. Repeat the process for 1-4 days & sprouting will begin. Rinse the sprouts well & drain, then store them in a tightly shut jar (with a firm lid) in the fridge
  5. Enjoy them within 2-3 days in salads, soups, smoothies, stews…

They are now packed with nutrients and easy to digest!