chemistry of soaking nuts, grains and seeds. looking beyond organic.

soaking legumesi remember rinsing, soaking rice + beans before cooking them when i was a youngen in Turkey.  somehow, i filed this process as a frivolous “to do” when i moved out of Turkey, but after learning how to make my own nut milks, grain milks, i ran into the chemistry of soaking grains.

soaking is not just for cleaning the grains, seeds + legumes.

it is necessary to help remove Mother Natures amazing protective support system that gives nuts, seeds + grains a natural shelf life like enzyme inhibitors + tannins (bitter plant polyphenolic compound – think of the puckery taste of red wine or unripe fruit) + goitrogens (flax seeds + pine nuts)…

learning the chemistry of nuts, legumes + seeds has allowed me to grow, learn and plan for tomorrow.

so how much soaking do you need?

i use dried mineral rich chickpeas, tyramine rich broad beans  + cranberry beans (think the yummy Turkish barbunya) often and soak them for 24-48 hours and change the water 2-4 times a day. i also add a table spoon on apple cider vinegar each time.

chia seeds, oats, nuts i soak about 7-12 hours depending on the day.

will post a recipe for a yummy homemade hummus + barbunya soon. now off to soak some flaxseeds for tomorrow’s green smoothie.


*”goitrogens are substances that suppress the function of the thyroid gland by interfering with iodine uptake,  which can, as a result, cause an enlargement of the thyroid, i.e., a goiter.”