A Guide to Soaking and Sprouting with Registered Dietitian.
The purpose of soaking and sprouting is to decrease the amount of phytic acid found in beans, legumes, nuts, seeds, and grains. Plants produce phytic acid as a defense mechanism but when we consume large amounts of this plant compound it can interfere with important micronutrient absorption. Remember, we are what we absorb, not what we eat! For more nutrition tips, feel free to head on over to https://www.nutritionwellnesssimplifi...
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