Pre-soaking is a culinary practice dating back many centuries. Almost all ancient cultures pre-soaked their grains, nuts, and seeds before cooking or eating them, we are not sure why they started doing it, but they seem to have a wisdom about the world that is not guided by scientific knowledge.
Today we know more about the science of pre-soaking. Phytic acid naturally occurs on bran and hulls of grains, nuts, and seeds and plays a key role in signaling the plant to germinate. This is good for the plant, but phytic acid is not digestible by humans as it blocks the absorption of important minerals. If you regularly consume foods that contain physic acid, you are denying the much needed minerals and possibly setting yourself up for a deficiency.
Also, grains, nuts, and seeds contain enzyme inhibitors, which protect the seed from germinating until the conditions are optimum for growth. If ingested, these inhibitors can prevent the body's enzymes from working properly, and digestion will be hindered.
The pre-soaking neutralizes phytic acid and initiates the process of sprouting, which tells the plant to start germinating and turning its stored energy into usable nutrition. The ensures the enzyme content, minerals, vitamins, proteins, essential fatty acids, and fiber can be absorbed.
So if we’ve known the benefits of pre-soaking and have practiced it for so many centuries why do companies continue to produce and sell foods that contains grains, nuts, and seeds that are not pre-soaked? Well, it’s all about money, as everything tends to be these days. Pre-soaking takes time, and time is money.
Live food may be slow food, but live food is vastly superior to food that is dormant or dead.
Would you prefer to put live food or dead food into your body?
Raw flax seeds
Raw flax seeds that are pre-soaked and pre-sprouted with emanating energy field
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