Why are We Soaking and Sprouting Grains??

To reduce your consumption of Phytates!

Phytates are the salts of phytic acid and are present in the outer layer and bran of all plant seeds, and they inhibit the absorbtion of Zinc. Grains, legumes, and pseudo grains (quinoa), contain high levels of these antinutrients which can inhibit mineral absorption and damage the gut. Because phytates are formed when phytic acid binds to minerals (typically calcium, magnesium, iron, potassium, and zinc), these minerals become unavailable for absorption by our gut—thus receiving the title of an antinutrient. Not only do phytates prevent the absorption of the minerals within the grains and legumes themselves, they also bind up minerals in other foods eaten with them. As a result, the consumption of grains (as well as legumes) can cause mineral deficiencies, especially when these phytate-rich foods take the place of other nutrient dense foods in the diet or are regularly paired with them and binding up additional minerals.

Fortunately, there is a way to reduce the amount of phytates in food and enhance nutrient absorption. Soaking and sprouting grains has been shown to significantly improve the availability of zinc. Traditional food preparation techniques such as soaking, sprouting, and fermenting breaks down and “pre-digests” the phytate in grains and legumes, improving the inherent nutrition of the food, and reducing the food’s ability to bind up other minerals. True Food Missoula is committed to soaking and sprouting all grains, nuts, seeds, and legumes to ensure you are receiving the most nutrient dense food possible!

It is important to also note that it is excessive phytates in our diets that can be a problem. In small amounts, such as in nonreproductive parts of plants (leaves and stems, as well as in nuts and seeds), the moderate consumption of phytates may actually provide an important antioxidant function. Low-moderate levels of dietary phytates can be broken down by our gut bacteria to release the minerals and make them more absorbable. Just one more reason to love and support our hard-working microbiome!