Readers of this blog know their macronutrients – carbs, fats, and proteins. You know the difference between simple and complex carbs and the various types of fats. Maybe you even know the difference between short, medium, and long chain fatty acids. However, when it comes to protein, most people don’t look beyond how many grams a day they eat, let alone the quality of their protein. Keep reading to learn about the importance of protein quality.
It was mentioned in an earlier post about beans and lentils that the process of germinating the seeds improves their nutritional profile. The positive effects of sprouting are (1) certain “antinutrients” are reduced and (2) enzymatic activity involved in germination produces more particular types of nutrients such as vitamins.
Beans can still be enjoyed in their seed form. This is after all how most of them are typically cooked. Soaking legumes can still somewhat mitigate their inherent disadvantages. Although not as effective as fully sprouting the legumes, soaking still makes beans a bit easier on the digestion. Plus, the process is less tedious as it will only take a couple of hours rather than days.
Read on and discover the pros and cons of soaked legumes (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice). Continue reading
Legumes have been part of the human diet for as long as grains. The Native Americans have in fact cultivated beans as far back as 7000 BC. They even have a traditional companion planting technique which utilizes this legume along with corn and squash. Evidence of its historical cultivation has also been found in other parts of the world. Beans were discovered stored in ancient Egyptian tombs and they’re mentioned in Homer’s Iliad.
Lentils and other types of beans have been and still are known today as the best sources of protein. Various methods of preparation have been invented to make their digestion easier and thus maximize their nutritional value. One such method is to manually germinate legume seeds and turn them into bean sprouts.
Continue reading to discover more of the benefits of sprouted legumes (and be sure to also check out recommended soak times for beans, grains, legumes, nuts and rice). Continue reading