When eating healthy, there comes a moment when we learn a particular food we’ve been obsessively loving is better consumed in moderation. In the plant-based community, this conversation typically centers around nuts, beans, seeds, and grains.
The concern is based on the notion that nuts, grains, and most of these seeds are difficult for our bodies to break down, making it hard on our digestive system when over-consumed. They can make holes in the small intestine, which creates chaos for the immune system, leading to a slew of unpredictable autoimmune symptoms.
Thankfully, there is a way to prepare these foods that not only breaks down and leaches out most of these compounds, like phytic acid and tannins, but also increases the bioavailability of nutrients for healthy digestion. Enter – Sprouting! Or soaking, fermenting, germinating… Whichever you would like to call it.
Through sprouting, these foods are tricked into thinking it’s time to germinate. Germinating raises the nutritional profile in a multitude of ways because the seed softens and starts getting ready to flourish into a plant. The seeds begin to produce more enzymes and protein, activate additional vitamins and minerals, and leach out starches. Sprouting also makes these foods alkaline-forming.
With all this said, while it is wise to stay informed about the beneficial/harmful nature of foods, keep in mind that the bigger picture is simply about balance. As long as we are enjoying a variety of colorful, whole plants with happiness, that is most important.
Seeds, nuts, legumes, & grains can all be sprouted. If you’re ready to learn how to sprout some seeds, follow the link below to get started!