Soaking and sprouting help
Can anyone point me in the direction of "how to's" for this subject...websites or books.
I need info too. Do you HAVE to sprout all nuts? What is the purpose of it. I like my crunchy nuts...after soaking they are not that crunchy, at least not my brazil nuts.
Another question...dried garbanzo beans-chick peas whatever you want to call them---are they raw? How can you know for sure?? It's not like they list the drying temp. used. It's so confusing.
From Germin8 on another forum:“ . . . Soaking is different from sprouting, but sprouting requires soaking. Soaking (better known as germinating) removes the enzyme inhibitors. Your body can digest them better. For sprouting, check out sproutpeople.com . . . “
I recently soaked, sprouted and then dehydrated sunflower seeds to use in salads, etc. They were deliciously crunchy. I found myself eating them by the handfuls.
I never soak unless a recipe specifically tells me to. I'm a rebel, what can I say.
Just a word to the wise. Sprouts are very powerful foods. Sometimes I eat too many and notice this. Unfortunately I have three examples :
Fennel sprouts made me severely constipated. Fennel regulates the GI, but if you consume too much you will be a little too regulated. I will NEVER eat them again.
Red Clover gave me sore breasts because they have phytoestrogens. I still eat them but not all the time like before.
Radish (I admittedly ate waaaay too many of these sprouts) gave me urine that stung me for some reason.
Mungs, lentils, alfalfa, these are all fine. But when you have one that is used for treating something, do be careful.
It depends on the nut but I find I digest a lot better after soaking. You can dehydrate or dry them after if you wish.
I've been getting the combo sprouts from WF think its radish, fennel, alfalfa, clover and garlic?? I get broccoli sprouts separately--love them atop my avocado, tomato and cucumber salad.
Thank you all! I joined the yahoo group and bookmarked SproutPeople. All helpful, wonderful info....thanks!