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Soaked, sprouted and fermented grains

The traditional methods of soaking, sprouting and fermenting help to reduce the anti-nutrient properties within a grain and improve the absorption of its various nutrients and minerals (1).

Anti-nutrients like gluten, lectin and phytic acid can interfere with our digestion and impair absorption of other nutrients - this is the plant’s natural way of defending itself from predators. Phytic acid can bind minerals and prevent them from being absorbed. Lectins may cause damage in the gut (2).

For thousands of years, many traditional cultures have used these preparation methods to improve and enhance their health. It seems that only in recent times we have forgotten these essential practices.

N.B. Anti-nutrients are not specific to grains. They are also found in all sorts of other foods, including nuts, seeds, legumes, tubers and even fruit and vegetables


1) Valencia S, Svanberg U, Sandberg A, & Ruales J. (1999) Processing of quinoa (Chenopodium quinoa, Wild): effects on in vitro iron availability and phytate hydrolysis. Int J Food Sci Nutr. May; 50(3): 203-11

2) Cuadrado C, Hajos, G, Burbano C, Mercedes M, Ayet G,  Muzquiz M, Pusztai A, & Gelencser E. (2002) Effect of Natural Fermentation on the Lectin of Lentils Measured by Immunological Methods. Food and Agricultural Immunology Volume 14, Issue 1, pages 41-49.