Whole grains contain B vitamins. B vitamins are water soluble. If we throw away, or rinse out, the original soaking water, wouldn't we lose these nutrients?

Whole grains contain B vitamins. B vitamins are water soluble. If we throw away, or rinse out, the original soaking water, wouldn't we lose these nutrients?

I don't know. I don't know at what point B-vitamins or other nutrients might be released and washed away. Or which is worse, the anti-nutrients or the nutrient loss, which probably depends on the food/lectin. And probably depends on whether you soak vs ferment or spout. And is the process destroying or just leaching out the lectins. And then if the food is cooked which also destroys some lectins.

Something to go back through all the research again to try to figure out. I know one of the sites I looked at about soaking nuts felt it was important to drain and rinse throughout the soaking process, but that site isn't among the ones I linked to. I've also read that you should skim off and discard the foam that appears when cooking legumes, but the site didn't say why. And elsewhere I've read that the foam is from proteins from the legumes but they said skim off or leave, either way wouldn't hurt the dish. They were only coming from a culinary perspective only. And of course, they didn't say what the proteins were.

Kind of like choosing between peeling the vegetable because that's where most of the pesticides are or not peeling because that's where most of the nutrients are.

That's a good analogy to the peeling vs not peeling.

Here's an interesting resource I found:

http://www.rebuild-from-depression.com/res..._acid_final.pdf

(I'm a little doubtful of the source...but it seems well written and all the footnotes I checked via Google Scholar were legitimate.)

I tried soaking steel-cut oats with a little yogurt (for the bacteria and the acidity) and whole wheat flour (for the phytase, which oats are low in). It was WAY too sour for me...despite adding lots of honey. I threw it away. I'll have to try without the yogurt, or less. However, from what I read, having a low pH is critical to degrading the phytic acid.

See, told you I wasn't crazy and you can soak them with yogurt.

Hesitation, if you're soaking nuts roast them (oven or pan) and eat them within the day.

I stored mine for about a week and by the end of the week the jar turned into mould mountain.

Slow, low heat baked Sprouted Grain Bread recipes. An easy crock pot method.

http://www.acne.org/messageboard/1-Ingredi...39#entry2821039

Flax and almond meal bread or pancakes. A baking soda (not yeasted) bread. Also has some nut meal flour. Perhaps could be made with the above sprouting and crockpot method:

http://animahealingarts.org/?p=394

Method for fermenting brown rice before cooking:

http://www.acne.org/messageboard/index.php...t&p=2796221 I do this, then cook with coconut and chinese 5 spice powder. It was my breakfast for most of the summer, sprinkled with sunflower seeds for the protein and sliced banana because they are delicious with rice, sometimes with coconut milk.

Has anyone been following this other than me, who's had an intolerance to some of the foods listed here?

alternativista - I don't know if you have seen my thread that didn't get any replies about the stuff coming out of nuts after soaking, but here it is again:

http://www.acne.org/messageboard/odd-stuff...70#entry2818770

By the way sunflower seeds taste like potato chips after soaking and then roasting.

alternativista - I don't know if you have seen my thread that didn't get any replies about the stuff coming out of nuts after soaking, but here it is again:

http://www.acne.org/messageboard/odd-stuff...70#entry2818770

By the way sunflower seeds taste like potato chips after soaking and then roasting. 😀

I'm sorry, I don't know what that is. Are you sure your oven is keeping that low a temperature? Oven thermostats are not reliable. Did you fill the room with the aroma of the nuts? Because I read that when you do, you've burned them.

I found one really good site on soaking and toasting nuts, but unfortunately, it's not included in the links I posted and I can't find it now. I know it recommended soaking almonds for more like 7 hours, not 2 days.

And yeah, I like my soaked sunflower seeds. I didn't care much for the texture of my soaked almonds. They seemed soggy even after I toasted them in a skillet. I may try using my toaster oven which has a digital thermostat that I assume is accurate.

Yes, I did everything right... My oven doesn't go below 122 degrees, but I guess that should be fine.

I just brought beans in my diet. What I've been missing! Canned beans in salt water are already soaked, so they are a good choice?

Yes, I did everything right... My oven doesn't go below 122 degrees, but I guess that should be fine.

I just brought beans in my diet. What I've been missing! Canned beans in salt water are already soaked, so they are a good choice?

Canned beans are soaked while/after cooking. The idea is to soak them beforehand as heat destroys the enzymes that do the work.

There might be some brands that do some kind of soaking beforehand, but I doubt is most of them. Really don't know.

BTW, if you cook your own beans they will taste 300x better. Bean stews with meats are also really, really, good.

I just drained the canned beans, rinsed and ate them with rice and salad.

Eden Organic canned beans are legit. They do an overnight soak prior to cooking/canning. They are also one of the few companies that use NO BPA in their cans.

http://www.edenfoods.com/store/index.php?cPath=21_32

Edit: Though I still say soaking them yourself is always better. If you need beans immediately for a recipe or something, Eden is the way to go.

Yes, I did everything right... My oven doesn't go below 122 degrees, but I guess that should be fine.

Did you use a separate thermometer to check the temperature? Oven thermostats are very often inaccurate. Is it gas or electric? A gas oven probably doesn't maintain that temperature but go on and off and probably reaches higher temps when it comes on.

No, I didn't. That's a pretty good idea. It's an electric oven. The nuts and seeds were actually pretty hot when I took them out...

Screw soaking and then toasting nuts. I just eat em raw' outta the pack.

I recently found the joys of eating beans too! Sure, soaking your own would be easier and delicious but I usually just make a quick curry or salad and it's delicious! They are soaked in salt only (I tried to find salt free, failed, you can find sugar free in abundance though).

I usually buy chickpeas or a four/five bean mix and since they're already soaked it makes me feel much better. I love beans yummy yummy.

(Although I know some people stay off grains and legumes hmm.)

Would taking enzymes with nuts or anything else that contains lectins (not soaked) neutralize it?

Here's a list of 'eight essential sugars' (glyconutrients) and food sources:

http://heartspring.net/glyconutrient_sources.html

- http://www.allstarhealth.com/f/now-glyconu...m_campaign=7847

- http://www.iherb.com/Now-Foods-Glyconutrie...13-g/11354?at=1

A complete glyconutrient supplement. Someone else apparently thinks this is of significance...

What you get when you wiki "glyconutrient": http://en.wikipedia.org/wiki/Mannatech

Another list of glyconutrient food sources:

http://www.sugarscanheal.com/8_Essential_Sugars_Source.htm

I think a diverse and balanced diet should have no problem providing most of these necessary things. Although N-AcetylGlucosamine and N-AcetylGalactosamine might be a little more difficult, especially for a vegetarian... Slow cooked beef-broth anyone?? N-AcetylNeuraminic Acid as well...

Hmmm, fucose!! good thing I have started eating wakame fairly regularly!!

bump, for people to know why they should soak their grains, including quinoa, oats (oatmeal), and buckwheat. I've read to soak for 12-24 hours, rinsing and re-filling with water a few times during that time. I try to soak my buckwheat, beans, lentils, and quinoa for 24 hours.

Very interesting, I wil be doing the fermentation thing for my rice as its really the only grain I eat, so hopefully it will have some of positive effect on my acne.

Very interesting, I wil be doing the fermentation thing for my rice as its really the only grain I eat, so hopefully it will have some of positive effect on my acne.

Method: http://www.acne.org/messageboard/index.php...t&p=2796221

It's currently my favorite breakfast. After soaking, I cook with Chinese 5-spice powder or cinnamon, add grated coconut and currants near the end of cooking. Then eat with a small sliced banana and a quarter cup of sunflower seeds for the protein. Rice for some reason tastes really good with fruit. Banana in particular.

Rice and mango is particularly good as well. This is a popular dish in Thailand and elsewhere in SE Asia. I LOVE thai sticky rice, the texture of it is unbelievable. Traditional preparation includes an extended soaking prior to cooking as well. Maybe not the healthiest option as far as rice goes, but certainly an OK occasional treat.

I am skeptical, I need information on the effects of digesting these foods that are high in lectin and how it is utilised by the body.

Acne is certainly multifaceted in its cause, and this may just be a very minute variable involved in its control or reduction.

Do potatoes and rice contain lectins?

Also, aren't most beans soaked enough and cooked so that they do not have active lectins?

Rice yes, for sure. BUT, there are fewer lectins in rice compared to, say, wheat. It is also gluten free. One interesting thing, the hunter-gatherers that adopted agriculture thousands of years ago all declined in health, except those that were already unhealthy (lived in marginal places, couldn't get enough food) OR those that adopted rice as their main crop. Read more about it:

 

There are some apparent exceptions to the trend of declining health with the adoption of intensive agriculture. In my observation, they fall into two general categories. In the first, health improves upon the transition to agriculture because the hunter-gatherer population was unhealthy to begin with. This is due to living in a marginal environment or eating a diet with a high proportion of wild plant seeds. In the second category, the culture adopted rice. Rice is associated with less of a decline in health, and in some cases an increase in overall health, than other grains such as wheat and corn. In chapter 21 of the book Ancient Health: Bioarchaeological Interpretations of the Human Past, Drs. Michelle T Douglas and Michael Pietrusewsky state that "rice appears to be less cariogenic [cavity-promoting] than other grains such as maize [corn].

http://wholehealthsource.blogspot.com/2009...origins-of.html

About potatoes, white potato is a nightshade (yep) so it is loaded with lectins. I remember reading something else about white potatoe that it has another compound which is really bad, can't remember so just dismiss that.

Other tubers (sweet potatoes, taro, yams) are not nightshades. BUT, lectins are in most plant foods, just in different amounts. I would not think that these other tubers have too many lectins. Compare white potatoes to sweet potatoes in this site.

As for beans, most bean dishes you buy are not soaked at all. Soaking will only happen if you cook them yourself and soak them. Soaking and cooking take away enough lectins to make it edible, but they still have plenty afterward.

Sprouting is better than soaking, but you cannot use them interchangeably. WHF has instructions on soaking, you should soak your rice as well btw.

Hope that helps.

 

What about canned beans?

Also.... all of this soaking of grains and legumes sounds great for our health, but I have to say I dont think I can do it.... my life is way too damn busy to be planning meals that far ahead. It would be too hard... this might be where I draw the line. I am an extremely healthy eater and am aways looking for new ways to be healthier but I think this might be too much for me. And I think my boyfriend would kill me if I got mad at him for not soaking the grains before cooking them lol... I already annoy him enough with my "healthiness".

Do potatoes and rice contain lectins?

Also, aren't most beans soaked enough and cooked so that they do not have active lectins?

Rice yes, for sure. BUT, there are fewer lectins in rice compared to, say, wheat. It is also gluten free. One interesting thing, the hunter-gatherers that adopted agriculture thousands of years ago all declined in health, except those that were already unhealthy (lived in marginal places, couldn't get enough food) OR those that adopted rice as their main crop. Read more about it:

 

There are some apparent exceptions to the trend of declining health with the adoption of intensive agriculture. In my observation, they fall into two general categories. In the first, health improves upon the transition to agriculture because the hunter-gatherer population was unhealthy to begin with. This is due to living in a marginal environment or eating a diet with a high proportion of wild plant seeds. In the second category, the culture adopted rice. Rice is associated with less of a decline in health, and in some cases an increase in overall health, than other grains such as wheat and corn. In chapter 21 of the book Ancient Health: Bioarchaeological Interpretations of the Human Past, Drs. Michelle T Douglas and Michael Pietrusewsky state that "rice appears to be less cariogenic [cavity-promoting] than other grains such as maize [corn].

http://wholehealthsource.blogspot.com/2009...origins-of.html

About potatoes, white potato is a nightshade (yep) so it is loaded with lectins. I remember reading something else about white potatoe that it has another compound which is really bad, can't remember so just dismiss that.

Other tubers (sweet potatoes, taro, yams) are not nightshades. BUT, lectins are in most plant foods, just in different amounts. I would not think that these other tubers have too many lectins. Compare white potatoes to sweet potatoes in this site.

As for beans, most bean dishes you buy are not soaked at all. Soaking will only happen if you cook them yourself and soak them. Soaking and cooking take away enough lectins to make it edible, but they still have plenty afterward.

Sprouting is better than soaking, but you cannot use them interchangeably. WHF has instructions on soaking, you should soak your rice as well btw.

Hope that helps.

 

What about canned beans?

Also.... all of this soaking of grains and legumes sounds great for our health, but I have to say I dont think I can do it.... my life is way too damn busy to be planning meals that far ahead. It would be too hard... this might be where I draw the line. I am an extremely healthy eater and am aways looking for new ways to be healthier but I think this might be too much for me. And I think my boyfriend would kill me if I got mad at him for not soaking the grains before cooking them lol... I already annoy him enough with my "healthiness".

 

Just keep in mind that even soaking them 20% of the time would still be an improvement on never at all. Soaking beans is neither hard nor time consuming... you just have to anticipate that you'll be eating them. And with grains, say "I am going to have quinoa later tonight" and in the morning, just cover with water and leave it.

Do potatoes and rice contain lectins?

Also, aren't most beans soaked enough and cooked so that they do not have active lectins?

Rice yes, for sure. BUT, there are fewer lectins in rice compared to, say, wheat. It is also gluten free. One interesting thing, the hunter-gatherers that adopted agriculture thousands of years ago all declined in health, except those that were already unhealthy (lived in marginal places, couldn't get enough food) OR those that adopted rice as their main crop. Read more about it:

 

There are some apparent exceptions to the trend of declining health with the adoption of intensive agriculture. In my observation, they fall into two general categories. In the first, health improves upon the transition to agriculture because the hunter-gatherer population was unhealthy to begin with. This is due to living in a marginal environment or eating a diet with a high proportion of wild plant seeds. In the second category, the culture adopted rice. Rice is associated with less of a decline in health, and in some cases an increase in overall health, than other grains such as wheat and corn. In chapter 21 of the book Ancient Health: Bioarchaeological Interpretations of the Human Past, Drs. Michelle T Douglas and Michael Pietrusewsky state that "rice appears to be less cariogenic [cavity-promoting] than other grains such as maize [corn].

http://wholehealthsource.blogspot.com/2009...origins-of.html

About potatoes, white potato is a nightshade (yep) so it is loaded with lectins. I remember reading something else about white potatoe that it has another compound which is really bad, can't remember so just dismiss that.

Other tubers (sweet potatoes, taro, yams) are not nightshades. BUT, lectins are in most plant foods, just in different amounts. I would not think that these other tubers have too many lectins. Compare white potatoes to sweet potatoes in this site.

As for beans, most bean dishes you buy are not soaked at all. Soaking will only happen if you cook them yourself and soak them. Soaking and cooking take away enough lectins to make it edible, but they still have plenty afterward.

Sprouting is better than soaking, but you cannot use them interchangeably. WHF has instructions on soaking, you should soak your rice as well btw.

Hope that helps.

 

What about canned beans?

Also.... all of this soaking of grains and legumes sounds great for our health, but I have to say I dont think I can do it.... my life is way too damn busy to be planning meals that far ahead. It would be too hard... this might be where I draw the line. I am an extremely healthy eater and am aways looking for new ways to be healthier but I think this might be too much for me. And I think my boyfriend would kill me if I got mad at him for not soaking the grains before cooking them lol... I already annoy him enough with my "healthiness".

 

Just keep in mind that even soaking them 20% of the time would still be an improvement on never at all. Soaking beans is neither hard nor time consuming... you just have to anticipate that you'll be eating them. And with grains, say "I am going to have quinoa later tonight" and in the morning, just cover with water and leave it.

 

Thanks 🙂 I think I could manage that.