You get double health benefits by soaking these foods

Soaking certain foods before cooking or consuming them can provide double the health benefits than consuming them dry. This practice has been used for centuries and is still a common practice in many cultures. Soaking foods can improve their nutrient content, digestibility, and can even help reduce the risk of certain health conditions. In this article, we will explore some of the benefits of soaking certain foods and which foods should be soaked for optimal health benefits.

Benefits of Soaking Foods

Soaking foods can have numerous health benefits, including improved digestion, increased nutrient absorption, and reduced risk of certain health conditions. Here are some of the key benefits of soaking foods:

Improved Digestion

Soaking foods can help to break down complex carbohydrates and other compounds that can be difficult to digest. This can help to reduce bloating, gas, and other digestive discomforts. Soaking also activates enzymes that can further break down these compounds, making them easier to digest.

Increased Nutrient Absorption

Soaking certain foods can also increase the absorption of key nutrients like vitamins, minerals, and antioxidants. This is because soaking helps to remove compounds like phytic acid that can bind to these nutrients and prevent them from being absorbed. Soaking also activates enzymes that can help to release these nutrients, making them more bioavailable.

Reduced Risk of Certain Health Conditions

Soaking certain foods can help to reduce the risk of certain health conditions like heart disease, diabetes, and certain types of cancer. This is because soaking can help to reduce the levels of anti-nutrients and toxins in these foods that can contribute to these conditions. Soaking can also help to increase the levels of beneficial nutrients like fiber, vitamins, and minerals that can help to protect against these conditions.

Foods That Should Be Soaked

Not all foods need to be soaked, but there are certain foods that can benefit from this practice. Here are some of the most common foods that should be soaked:

• Legumes

Legumes like beans, lentils, and chickpeas contain high levels of phytic acid, which can bind to key nutrients like iron, calcium, and zinc and prevent them from being absorbed. Soaking legumes can help to reduce the levels of phytic acid and increase the absorption of these nutrients.

To soak legumes, simply cover them with water and let them sit for at least 8 hours or overnight. Drain and rinse the legumes before cooking them.

• Nuts and Seeds

Nuts and seeds also contain high levels of phytic acid, which can prevent the absorption of key nutrients. Soaking nuts and seeds can help to reduce the levels of phytic acid and increase the bioavailability of these nutrients.

To soak nuts and seeds, simply cover them with water and let them sit for at least 4 hours or overnight. Drain and rinse the nuts and seeds before consuming them.

• Grains

Grains like rice, quinoa, and oats also contain high levels of phytic acid, which can prevent the absorption of key nutrients. Soaking grains can help to reduce the levels of phytic acid and increase the absorption of these nutrients.

To soak grains, simply cover them with water and let them sit for at least 6-8 hours or overnight. Drain and rinse the grains before cooking them.

• Vegetables

Certain vegetables like cabbage, kale, and collard greens contain compounds called glucosinolates that can interfere with thyroid function. Soaking these vegetables can help to reduce the levels of glucosinolates and make them safer to consume.

To soak vegetables, simply submerge them in a bowl of cold water for at least 30 minutes before consuming them.

Overall, soaking certain foods can be an easy and effective way to enhance their health benefits. By reducing anti-nutrient levels and increasing nutrient availability, soaked foods can be easier for the body to digest and absorb, leading to better overall health.