Thriving Health Nutritional Therapy of Alfred, NY

Maria Adam, NTP

(607)661-8221

thrivinghealth17@gmail.com

 I am not a doctor. The information on this website should not be considered medical advice and is not intended to treat, diagnose, or cure any conditions, physical or otherwise. Information provided on this website has not been reviewed or approved by any federal, state, or local agency or healthcare group. Opinions expressed are solely those of the author and do not represent any particular individual or professional group. © 2017 Maria Adam Thriving Health. All rights reserved.

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Thriving Tips: Maximizing Nutrients

May 1, 2019

Grains, seeds, and nuts are more digestible if first soaked. This is because of the phytic acid that covers these seeds. What is wrong with phytic acid? Basically, it requires more enzymes than we have to break it down and it will result in our bodies actually being depleted of minerals. (To read more about phytic acid, see the resource below.)

 

But, don't worry! You can soak, sprout or ferment your grains, nuts, seeds, and legumes to breakdown the phytic acid and make the nutrients more digestible! Soaking is the easiest process. Simply soak grains and legumes overnight in water with 1-2 Tbsp of an acidic solution (whey, yogurt, lemon juice, apple cider vinegar). Note that the cooking time is less due to the soaking, so I simply cook the grain until tender. For 4 cups of nuts and seeds, cover with at least an extra inch of water, and add 1-2 Tbsp of salt.  Nuts don't have to soak as long! (See resource below for soaking recipes.) After soaking, drain off the salt water. You can then eat them soft, but I prefer to roast them in the oven at 175 degrees Fahrenheit

 

until crisp, about 12-16 hours.

 

The magic of this process turns a whole food into a nutrient-dense, easily absorbed superfood!

 

Resources:

http://bit.ly/phyticacidresource

 

http://bit.ly/recipeforsoakingnuts

 

https://traditionalcookingschool.com/food-preparation/grain-cooking-chart/

 

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