'The benefits of eating whole grains have been extolled numerous times here on Care2.com. Now, let’s get down to cooking them properly. Because a hard outer shell protects the seed of the grain there are certain preliminary steps to take in order to ensure maximum access to a grains powerhouse concentration of micronutrients.
Soaking grains: all ancient cultures soaked and/or fermented grains in order to neutralize enzyme inhibitors and the effects of phytic acid, which binds to calcium, phosphorus, iron and zinc and prevents their absorption in the intestines. Soak grains 6-12 hours, or overnight, which pre-digests gluten and indigestible proteins rendering the grain more digestible. Even one hour of soaking will help to soften grains. Change water before cooking.'
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Soaking grains: all ancient cultures soaked and/or fermented grains in order to neutralize enzyme inhibitors and the effects of phytic acid, which binds to calcium, phosphorus, iron and zinc and prevents their absorption in the intestines. Soak grains 6-12 hours, or overnight, which pre-digests gluten and indigestible proteins rendering the grain more digestible. Even one hour of soaking will help to soften grains. Change water before cooking.'
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