I’ve done it so many times before. Out of laziness and haste to get my lentil curry cooked I’ve thrown a cup of lentils in to my pot unwashed. Gasp! This is a big no-no. Before you write me off as melodramatic or OCD (both of which I’ll admit to being at times, but not in this instance) let me tell you of the damage that is done by cooking with and eating unwashed legumes, seeds and nuts.

Nature has set it up so that the nut, grain and seed may survive until proper growing conditions are present. These tough little guys are equipped with a defense mechanism or outer coating that is removed naturally when there is enough rain to sustain a new plant after the nut, grain or seed germinates. When it rains the nut, grain or seed gets wet and can then germinate to produce a plant. This outer coating is a problem for us because it is made up of nutritional inhibitors and toxic substances. These inhibitors and toxic substances are enzyme inhibitors, phytates (phytic acid), polyphenols (tannins), and goitrogens, and they can be minimised or eliminated by being given a good soaking.

Enzyme inhibitors clog, warp or denature an active site of an enzyme. They can also bind to an enzyme and prevent them doing what they are intended to do. There are digestive enzymes and metabolic enzymes. Digestive enzymes help break down food. Metabolic enzymes help every biological process the body does. When consumed in excess these pesky little enzyme inhibitors put a strain on the digestive mechanism and prevent your body from absorbing potential goodness. Then there’s phyates. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss.

Soaking nuts, grains, seeds and legumes will …
• Remove or reduce phytic acid.
• Remove or reduce tannins.
• Neutralise the enzyme inhibitors.
• Encourage the production of beneficial enzymes.
• Increase the amounts of vitamins, especially B vitamins.
• Break down gluten and make digestion easier.
• Make the proteins more readily available for absorption.
• Prevent mineral deficiencies and bone loss.
• Help neutralise toxins in the colon and keep the colon clean.
• Prevent many health diseases and conditions.

Soak your nuts, grains and seeds in water for seven to 24 hours to neutralise the enzyme inhibitors and break down the anti-nutrients. I find legumes will go a bit mushy if you soak them for an extended period of time, so I just let them wash in water for about 15 minutes prior to cooking with them.

Love almonds?
Almonds should be handled separately to other nuts. The skin has oxalic acid in it, which should be avoided. Soak your almonds in filtered water over night, then drop them into hot water in the morning so that you can easily remove the skins. Then, put them in a dehydrator or a low oven to dry them out. If you don’t dry them out, they will go mildew.

Positive affirmation for the day: I honour and extend kindness to myself by calmly dealing with my challenges and letting go of petty worries.

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