Soaking grains for 12hours

[Guest guest]

Dear JoAnn

 

There has to be a misunderstanding of or lack of definition by your

Italian Chef. Some beans must be soaked, not to do so could poison a

person. Unsoaked and/or uncooked beans also inhibit the ingestion of

food taken with them. This inhibition also applies to grains.

 

On the subject of soaking of grains here is one person's view. It is a

bit anecdotal.

 

Robin

 

 

 

> Some quotes on enzymes from * Dr. Howell's 1985 book:* /Enzyme

> Nutrition - The Food Enzyme Concept; Unlocking The Secrets of Eating

> Right For Health, Vitality, and Longevity

> <http://www.amazon.com/exec/obidos/ASIN/0895292211/altmedlinksco-20>.

> /(He passed away in 1988 at age 90):

>

> *Why Soak and/or Sprout Seeds, Grains, Beans, Nuts, etc. before consuming?

> **From Chapter 7: /Little Known Facts About Raw Foods//

> /* " Tree nuts and other palatable seeds, beans, and grains contain

> superb protein and fat intended by nature for the perpetuation of

> their own species. To fulfill this duty, seeds must be endowed with a

> relatively rich enzyme heritage, far more than other parts such as

> leaves. But because enzymes are restless, active entities, nature had

> to put a rein on them and make them dormant until such a time as the

> seed could fall to the ground and be adequately covered with soil.

> These reins are called enzyme inhibitors and are inactivated by the

> seed's enzymes when moisture from rain is absorbed by the seed as it

> finds a suitable niche in soil and begins germination (sprouting) to

> form a seedling. "

>

> " It is obvious that enzyme inhibitors are needed only in the seeds and

> not in other parts of a plant. But what is required for the well-being

> of seeds poses problems for animals and humans wanting to eat the

> seeds for food. In 1944, enzyme inhibitors in seeds were

> discovered...Prior to that, scores of chemists referred to " free " and

> " bound " enzymes in seeds, but did not understand the mechanism of

> inhibition. It was known that the addition of protein-digesting

> enzymes to seeds would free their enzymes from the bondage and

> increase enzyme activity greatly. Germination did the same thing.

> Later is was found out that the added enzymes inactivated the

> inhibitors and in that way increased enzyme activity. It was also

> determined that *germination (sprouting) of seeds neutralizes or

> inactivates enzyme inhibitors*. "

>

> " The foregoing information is useful as a guide to the use of tree

> nuts as food. If you eat substantial quantities of raw pecans,

> walnuts, Brazil nuts, filberts, or others, you have a choice of

> swallowing enzyme capsules with them to neutralize their enzyme

> inhibitors, or first germinating the nuts and letting nature do the

> job through the increased enzyme activity resulting from germination. "

>

> " The periodic scientific literature is teeming with data about the

> damage a diet including large quantities of enzyme inhibitors can do... "

>

> " Personal Experiences: Let me tell you about some personal experiences

> with enzyme inhibitors. In the year 1918 or thereabouts, I was imbued

> with the idea of trying to avoid cooked food because of the potential

> destructiveness of heat...As near as I can remember, after a period of

> about two months during which I consumed liberal quantities of raw

> tree nuts of several kinds, I began experiencing an unpleasant heavy

> sensation in the abdomen, and a feeling of extreme fullness, and some

> nausea. The symptoms were pronounced enough to force my giving up this

> tasty diet. Almost anyone can eat several nuts without feeling any

> effect. But is is common knowledge that nuts " are heavy on the

> stomach " if consumed in substantial quantity. *The enzyme inhibitors

> in seeds explain the mystery, but they were not identified until 1944*. "

>

 

 

The above comments are in response to JoAnn Guest's email of 09/04/2006

00:04 as quoted below:

> , Robin

> <benfordlaw wrote:

>

>> I have seen it claimed that soaking grains for at least 12 hours

>>

> will remove virtually all the anti nutrient enzymes. I have not been

> able to find the evidence for this. Does anyone know of tests or at

> least authoritative evidence for the claim?

>

>> Robin

>>

>

>

> Hi Robin!

>

> I have questioned the validity of these claims as well. The first clue

> I had that anti- nutrient enzymes or enzyme inhibitors as some call

> them were non-existant outside of a very few herbal medicine websites

> was a reference to them by a well known chef while viewing a food

> channel program regarding safe cooking of whole grain, dried beans,

> lentils and certain other legumes.

> This well-known chef mentioned casually during the course of the

> program that there was no basis for soaking grains or beans for more

> than an hour of two and then only to " facilitate " the cooking process.

> There was no reason for him to mention this other than to set his

> viewers straight. He just mentioned it very casually. I gathered that

> hethese questions come to him from his website. However, he made very

> clear that there was no basis or validity for these claims. He is

> educated in Italy, and quite well versed in ethnic food culture. I

> hope this sets your mind at ease regarding the need to complete this

> unnecessary ritual.

>

> Blessings,

> JoAnn

>

>

 

 

 

[Guest Andrea]

Do you know if we are supposed to reuse the soaked water for beans like mung bean?