Soaking grains for 12hours

[Guest guest]

I have seen it claimed that soaking grains for at least 12 hours will

remove virtually all the anti nutrient enzymes. I have not been able to

find the evidence for this. Does anyone know of tests or at least

authoritative evidence for the claim?

 

Robin

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[Guest guest]

, Robin

<benfordlaw wrote:

>

> I have seen it claimed that soaking grains for at least 12 hours

will remove virtually all the anti nutrient enzymes. I have not been

able to find the evidence for this. Does anyone know of tests or at

least authoritative evidence for the claim?

> Robin

 

 

Hi Robin!

 

I have questioned the validity of these claims as well. The first clue

I had that anti- nutrient enzymes or enzyme inhibitors as some call

them were non-existant outside of a very few herbal medicine websites

was a reference to them by a well known chef while viewing a food

channel program regarding safe cooking of whole grain, dried beans,

lentils and certain other legumes.

This well-known chef mentioned casually during the course of the

program that there was no basis for soaking grains or beans for more

than an hour of two and then only to " facilitate " the cooking process.

There was no reason for him to mention this other than to set his

viewers straight. He just mentioned it very casually. I gathered that

hethese questions come to him from his website. However, he made very

clear that there was no basis or validity for these claims. He is

educated in Italy, and quite well versed in ethnic food culture. I

hope this sets your mind at ease regarding the need to complete this

unnecessary ritual.

 

Blessings,

JoAnn