Soaking grains has been common practice within all traditional societies of the world. It is only in our fast paced world that we choose to skip this step and I believe, to the detriment of human health. The rise in Coeliac Disease and IBS cannot be ignored. Along with the consumption of poor quality and genetically modified grains, most digestive problems could very well be simply caused by poor preparation of grains.
Like legumes and peas, whole grains benefit enormously from being soaked prior to cooking. Vitamin content is increased (particularly the B Vitamins) and the well talked about protein Gluten, is broken down, making it easier for the body to digest.
You see, soaking grains in water invites our faithful friend Lactobacilli to play. Lactobacilli begins the fermentation process that will break down the phytic acid and enzyme inhibitors contained in the outer (hard) layer (the bran layer) of the grain. Breaking these down frees the goodness of the grain, notably calcium, magnesium and zinc, so that we may graciously absorb these into our body for nutritive support. Adding a tablespoon of Kefir Milk or Yoghurt to the water advances the process.
Different grains need different levels of soaking but ideally you may consider soaking for anywhere between 6-12 hours. Like all aspects of Wholefood Cooking, all it takes is a little foresight and meal planning. You don't have to sit and watch the grains do their thing. Set them up on the bench before work in the morning and they'll be ready and waiting for you upon your return. Simply drain and rinse and cook in your usual way. Just pay a little extra attention initially to perfecting cooking times, as soaked grains generally take less time in the actual pot.
Do your bowels a favour, soak your grains... Your body will love you x
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