So today I would like to address a pet peeve of mine. As
I have stated in my post before, ether on my Myspace Blog or elsewhere much misinformation
is being distributed and taught religiously by many “Raw Chefs and or Gurus” and
it really gets to me.
One such instance in which I was so shocked to hear (actually i saw on you tube) was from a well know figure in the
SUNFLOWER SEEDS LIKE ALL SEEDS DO NOT HAVE ENZYME INHIBITORS
We don’t soak them to remove the inhibitors we soak them to
germinate and start the sprouting process and it takes more than 2hr. Heads up
Seeds in a dormant state (not growing) are primarily a starchy carbohydrate (not food to the human body). Once germinated a biological transformation happens and the seed is now a compilation of fats, proteins and sugars (food to the human body). It now begins to grow. If allowed to grow too much it begins to taste more like grass than a seed. The 1 to 3 day window is best for most seeds.
Nuts are soaked to remove inhibitors. Now do you think there are inhibitors on a pine nut, macadamia nut or cashew? Do you see anything on the nut at all? They look completely white with no membrane, skin or covering what so ever. Would it make sense that these nuts do not have inhibitors on the outside of them that could be washed off with water? Is there anything on the outside that could be washed off with water? People we make this way to complicated. NO there is nothing on these nuts and no need for soaking. If you do you usually end up with a soggy mushy nut not much good for anything. Now look at an Almond, Walnut or Pecan. Do you see anything on them? If you said yes you are correct. The brown membrane that covers the outside of the nut would be a perfect place for inhibitors to reside and by appearance it even seams logical that they could possibly be removed by soaking them in water. I will admit I am not a scientist, guru or even fully studied on the subject and there are some nuts and or situations I have questions myself but for heavens sake don’t blank out your common scene just because you’re in new territory. New territory is where you need your common sense the most. And certainly don’t blindly follow those who teach / preach especially when it comes to something that your common sense may contradict.
Hear is what my logical deductive reasoning has told me. Something needs to prevent a nut or seed from germinating and sprouting before the beginning of the growing season. Hard shells or inhibitors can prevent short term exposure to moisture from instituting germination. So how is that done? In the fall things including nuts and seed baring growth falls to the ground. Now winter is coming so sprouting now would mean certain doom. So it sets on the surface through winter. No germination and no sprouting yet. Are you with me so far? Then comes spring time; April showers and all that. This is the “soaking” time. With the ground soft and muddy things can sink into the soil and there remain in the moisture long enough for them to germinate. Hopefully there they will sprout and given a chance to grow if not eaten by creatures smart enough and lucky enough to enjoy fresh sprouts. If they go unnoticed by hungry critters they will grow to full maturity and produce more fruits, nuts, seed, pods whatever.
As far as food in concerned lets look at this. We need enzymes
to be activated to promote necessary and thorough digestion. If you are eating
a nut that is coated with a membrane containing enzyme inhibitors we are effectively
hindering proper digestion. If you soak the nuts overnight to remove the
inhibitors and in most cases start a germination process then they become more easily
digestible. Some people ask me if you use the water for anything. And here I
have to say again. Don’t listen to me blindly; just think about what the
process is for. You are removing something you don’t want to eat so why would
you use the water that is now full of enzyme inhibitors. HELLO! It is so easy.
OK you get the picture.
Lets talk about the sprouting process. I have seen crazy sprouting charts and diagrams of jars perch precariously tipped to drain with cheese cloth and rubber bands over the opening. I’ve seen sprouting buckets, sprouting bags…
Here is the skinny on the easy way. The Raw Chef Dan way. Put your seeds in a container. Fill it with clean filtered water. Be sure you fill at least 2 to 3 inches of water over the top of the seeds. They do expand and get bigger and you don’t want the top seeds to get pushed out of the water.
Let them sit in the water overnight. In the morning pour them into a strainer draining all the water. Set the strainer on top of the container so the excess water can drip off and away from the seeds. That’s it! You’re done.
Let them sprout there till you see a little stub poking out of the top of the seed. Some take a day some take 2 or 3 day depending on humidity, air temp, altitude… It is best to dunk them in clean water swishing them around to rinse them off once a day. Just put them back in the strainer where they were and let sit till they are ready to eat. For nuts I do the same but after straining I dry them and refrigerate for future use.
That’s it people don’t make it so hard. Nature dose not have a sprouting chart or fancy sprouting gadgets; just water and dirt.