Some substances in grains, legumes, and potatoes are not beneficial to the body.
Most seeds, beans and cereals contain so-called “enzyme blockers” that protect natural foods from harmful insects and prevent early germination. In nature, it is so customary that a seed that has fallen to the ground must survive the winter and grow when moisture and heat arrive, as a rule it is spring. In order to protect the seed from the early emergence of the sprout, for example, there is phytic acid in the fruits of nuts, which blocks the sprout emergence ahead of time.
Other plants, such as grains and legumes, are loaded with antinutrients in the form of
lectins,
tannins,
goitrogens,
oxalates,
cyanogenic glycosides.
In order not to understand all these complex phrases, it is enough to understand that some of these substances interfere with the absorption of nutrients in the digestive system. In fairness, it must be said that these compounds are not for everyone and are not always harmful. For example, many people know when they do not need to consume products with tannins. In order to reduce antinutrients, it is enough to simply limit their amount in the diet. Or soak.
Let us hear from an expert what foods should be put into the water before consuming them.
Potatoes Is a highly starchy vegetable, and starch is a strong allergen. Young potatoes are especially rich in starch. Starch is the main food for the pathogenic flora of the intestine, which, when actively developed, leads to diarrhea or constipation. Also, starch is a polysaccharide that becomes glucose in the stomach and significantly increases blood sugar levels. This should be taken into account by people with diabetes mellitus and overweight.
Soaking potatoes in water will help reduce the amount of starch in potatoes. How to do it right?
Rinse potato tubers, remove stains. If the potato is green, it is unsuitable for food because it contains solanine. Solanine is a toxic substance, and such tubers should not be eaten.
Peel the potatoes and cut into cubes. Fill with warm water for at least 2 hours.
Drain the water and repeat the process.
Pink and purple potatoes contain less sugar and less starch than others.
In nuts, grains and legumes contains phytic acid, which does not allow them to germinate ahead of time. But if it enters the human body, this acid can bring a lot of trouble. For example, it interferes with the digestion of nuts and the absorption of vitamins and minerals, which are important for people with osteoporosis. Walnuts, hazelnuts and oatmeal are considered the leaders in phytin content.
Soaking legumes and grains will not only get rid of harmful substances, but also speed up the cooking process.
Only pine nuts and sesame seeds, as well as sunflower seeds, are not soaked.
Nuts and legumes are soaked in clean water at room temperature. Each type of food has its own soaking time.
Nuts and legumes are soaked for 4 to 8 hours. It should be borne in mind that when soaking for more than 8 hours, it is imperative to change the water.
Cereals: pearl barley – at least 24 hours, rice, buckwheat, millet – 1 hour, wheat – 12 hours.
It is also useful to soak vegetables, herbs, fruits for 1 hour before eating. This will not only get rid of unnecessary microorganisms, but also remove excess nitrates and pesticides.
Legumes are soaked for a longer time, as they contain difficult-to-digest protein. By soaking or boiling in several waters, it is possible to get rid of the shell, which is difficult to digest and causes bloating.