Mon Nov 16, 2009 10:37 pm   Reply with quote      

Does anybody know / have any thoughts about re-using the water after soaking nuts or grains with it? I know the soaking affects the phytic acid, making the grains and nuts more digestible, but I'm not sure how. Does the phytic acid get released into the water? or is it a change within the nut itself that does not necessarily affect the water?
I ask because it seems a shame to constantly throw out the water--some even suggest "rinsing" the beans or grains multiple times a day, cycling through a whole lot of water. Would it be counterproductive to use the same water over and over again with new batches of grains and nuts?

Mon Nov 23, 2009 10:42 am   Reply with quote      

Sprouting is the “pre-digestion” of grains, legumes, nuts, and seeds to change their composition in a number of ways. The process begins by converting starch into simple sugars, protein into amino
acids, and fat into fatty acids, which allows the nutrients in the sprouted food to be more easily assimilated and metabolized. Sprouting, or more specifically soaking, begins germination,
which increases the enzymatic activity in foods. Sprouting also neutralizes the phytic acid so this is no longer a concern. Attached is a document that has further information about this process.

It would be counterproductive to reuse the water. Think of it as "gray" water - it may be useful to water plants or gardens but not reuse for cooking or drinking.

Download Sprouting$.JA.0303.pdf
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