Should I soak grains before cooking them?

Q. I heard I should soak grains before cooking them, like i would do with beans. Is this true? - Marlene

A: Yes, our ancestors (and maybe even our grandparents) soaked or fermented their grains before making them into meals (like bread and porridge). Grains contain natural ingredients that can cause intestinal distress and possibly more serious health problems. One of these natural ingredients - phytic acid - is found in the bran (outer layer) of the grain. This acid can combine with essential minerals including zinc, calcium, magnesium and iron in the intestinal tract limiting their absorption. Regular consumption of untreated whole grains may lead to mineral deficiencies and even bone loss (osteoporosis). Whole grains also contain enzyme inhibitors which can cause digestive upset.

Soaking grains for at least six hours before using them helps to neutralize phytates (from phytic acid) and enzyme inhibitors, allowing for minerals to be released. To prepare grains for cooking, completely immerse them in water, add an additional cup of water and soak them overnight. Discard the water, rinse well, cook and enjoy!