vegetarian proteins

[Guest guest]

<<I was a vegetarian for years and still aim mostly for that, but find I need

 

a lot more protein than I thought I did...and I eat ghee, lots of it, and

 

dairy like whole milk yogurt. My main focus is high quality protein from

 

beans like mung and adzuki, which are easier to digest, and soaking my

 

grains overnight (yes even grains) to release the phytates and make the

 

protein 80% more available.>>

 

You soak the beans and let them begin to sprout? When we do lthat,

Mother Nature digests the protein for us. Breaks it down into amino acids.

Same with the carbohydrates, into simple sugars. Saves a lot of energy, as

digestion takes a whole lot of energy.

Where can I read about soaking grains to release phytates and make

protein more available?

We soak almonds overnight too. Then slip off the skins, which contain

tannic acid. There is a very tangible difference between a hibernating

(hard, dry) almond and one that has been soaked. I give folks in classes one

of each to compare. When they chomp down on the soaked one they almost all

say " Ohhhh. " That good. That full of life force!

Another nice thing about the soaked almonds is that they digest well with

grains, as they require alkaline enzymes to digest, unlike most proteins.

Grains do too, so most proteins do not digest well with grains (or other

carbohydrates.)

Tofu good for same reason. Requires alkaline enzyme digestion.

More minerals and vitamins in things that have begun to sprout, too.

Even if they have just the tiniest tail showing. A miracle of Nature.

Shivani