According to the nutritionist, throwing away the water after soaking cereals and legumes is not a good practice.
Most people don’t realize that it’s important to break down whole grains, beans, nuts, and seeds by soaking or sprouting them first. Walnuts have phytic acid. Phytic acid is also found in cereals and legumes. As with nuts, soaking cereals and legumes is essential for proper digestion. When grains and legumes that have not been soaked are eaten, phytic acid binds to minerals in the gastrointestinal tract and cannot be absorbed in the intestine, and many bound minerals can lead to mineral deficiencies. By soaking, it breaks down the phytic acid so it can be properly absorbed for proper digestion.
According to nutritionist, Juhi Kapoor “Throwing away the water after soaking grains and legumes is not a good practice. Soaked water contains B vitamins that leach into the water due to soaking. There is a misconception that soaked water contains antinutrients and should be thrown away. This is absolutely wrong. ”
According to nutritional science, you should continue to use this water for cooking or making dough. This water does not contain any anti nutrients. The phytates that are present in cereals or legumes, are bound to minerals and after soaking, do not filter into the water. They are only separated from minerals. That’s all. So it is not added to the water you soaked it in. Water soluble vitamins, on the other hand, leach into the water since they are water soluble, like the B vitamins. There is a constant rumor that this water is not safe for consumption. Well, well, stop spreading myths, especially if you don’t have any degree in the field of Nutrition.
Rules for soaking:
1) Wash grains and legumes well before soaking.
2) Soak beans and legumes for 2-4 hours at room temperature
3) If you are soaking whole grains and legumes, soak for 8-10 hours.
4) Never discard the soaking water. Use it for the benefit of nutrients.
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