Soaking & Sprouting Seeds: Why It Matters (and How to Do It)

About this episode

The episode discusses the importance of soaking and sprouting seeds and grains, exploring traditional food preparation methods and their benefits.

Leave a comment! Sprouting and soaking might be some of the simplest — and most forgotten — kitchen skills we have 🌱 In this conversation, I sit down with my dear friend Maria to chew the fat (and the nut!) on soaking grains, sprouting seeds, activating nuts, and why our ancestors prepared food this way for thousands of years. We explore antinutrients, phytic acid, lectins, and why traditional preparation methods can improve digestibility and nutrient bioavailability. From broccoli sprouts an...

People in this episode

Host: Samantha Penman

Guest: Maria

Topics covered

• sprouting
• soaking
• kitchen skills
• digestibility
• nutrient bioavailability
• traditional preparation methods

Keywords

• sprouting seeds
• soaking grains
• antinutrients
• phytic acid
• lectins
• digestibility
• nutrient bioavailability

Mentioned in this episode

Books & works: Soaking & Sprouting Seeds: Why It Matters (and How to Do It)

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