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The short answer: Absolutely! The good news is not only will your seeds, nuts, grains, and beans be more nutritious, but they will taste better as well. It is wonderful how nature works.
Seeds, nuts, grains, and beans are protected by phytochemicals called enzyme inhibitors, which prevent premature germination (i.e., sprouting to form a new plant) until conditions are ideal for chance of survival. While beneficial for the propagation of the plant and its ensuring its survival of the plant species, these enzyme inhibits are detrimental to our health, especially in excess. This is due to the enzyme inhibitors like phytic acid that reduces our body's ability to absorb certain minerals and proteins that are essential for proper bodily functions and good health. By soaking, sprouting, and/or fermenting, the enzyme inhibitors can be greatly reduced, thereby mitigating the risk of nutritional deficiencies and other health issues. After soaking and sprouting: seeds, nuts, grains, and beans may be referred to as activated, living, germinated, sprouted, etc. Nut Soaking Time Sprouting Time Almond 8-12 hours 12 hours Brazil Nut Do not soak Does Not Sprout Cashew 2-2½ hours Does Not Sprout Macadamia Do not soak Does Not Sprout Pecan 4-6 hours Does Not Sprout Pine Nut Do not soak Does Not Sprout Pistachio Do not soak Does Not Sprout Walnut 4 hours Does Not Sprout Seeds Soaking Time Sprouting Time Alfalfa 8 hours 2-5 days Chia Fenugreek 8 hours 3-5 days Flax 8 hours Does Not Sprout Hemp Do not soak Does Not Sprout Pumpkin (Pepita) 8 hours 1-2 days Sesame 8 hours 1-2 days Sunflower 2 hours 2-3 days Seeds Soaking Time Sprouting Time Adzuki 8 hours 3-5 days Chickpea 12 hours 12 hours Lentil 8 hours 12 hours Mung 24 hours 2-5 days Grains* Soaking Time Sprouting Time Barley 6-8 hours 2 days Buckwheat 15 minutes 1-2 days Corn 12 hours 2-3 days Kamut 7 hours 2-3 days Millet 8 hours 2-3 days Oat 6 hours 2-3 days Quinoa 2 hours 1-2 days Rice 9 hours 2-3 days Rye 8 hours 2-3 days Spelt 8 hours 2-3 days Wheat 7 hours 2-3 days *Grains and grain-like seeds. Phytic acid:
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1 Comment
There are many ways to do reset your health and there is no "one-size-fits-all" approach. This is modified from an elimination diet that I recommended to my brother ... .
Juicing and blending your foods aids in recovery, as it reduces the burden of digestion on your body and allows needed energy to be channeled to healing, but one may not own a quality juicer and/or blender. Start from where you are. A simple place that everyone can start is by consuming organic broths and easily digested foods that are beneficial and healing to the body. Intermittent fasting is also something one can check into as well. 21 Day Elimination Diet It is easier than it sounds, but if you can't do the full 21 days, you can do at least for 10 days. PHASE 1: Avoid:
Phase 2 - can add:
Again I recommend skipping oils as much as possible not just during an elimination diet.
You will lose weight by getting healthy. Do not make weight lose a health goal, make getting healthy your goal and the rest will follow. Points to ponder:
References: ¹National Institutes of Health [NIH]. U.S. National Library of Medicine National Center for Biotechnology Information. PubChem. Hexane. https://pubchem.ncbi.nlm.nih.gov/compound/hexane#section=GHS-Classification For good health and vitality, we need to eat the RAINBOW … no, not Skittles.
[Skittles is not food and is, in my opinion, poison.] We need to eat a wide spectrum of foods – that is, a wide variety of colorful fruits and vegetables, along with a diverse array of nuts, seeds, legumes, and whole grains to get proper and adequate nutrition. The various colors in plants are created by particular phytochemicals. Phytochemicals are chemicals produced by the plant to provide protection from the elements, insects, fungus, molds, parasites, etc. In short, phytochemicals generally help the plant thwart competitors, predators, and/or pathogens, thus, being able to survive and thrive to pass on its seeds. These phytochemicals often confer benefits to us, although some serve as anti-nutrients, especially in excess, and can cause us harm. That is why it is prudent to eat a diverse variety of fruits, vegetables, nuts, seeds, legumes, and whole grains, as well as to prepare foods in a manner that reduces anti-nutrients and enzyme inhibitors. In conclusion, we need to consume foods and herbs from the whole color spectrum for good health. Let’s look at some of the delicious and nutritious colorful foods by color. :) RED / PINK Apples: Red Delicious, Empire, McIntosh, etc. Beans: Adzuki, Kidney, Red, Pinto, etc. Berries: Cranberry, Goji, Loganberry, Raspberry, Strawberry, Wineberry, etc. Blood Oranges Cherries Grapefruit (Pink, Red) Grapes Guava Papaya Pomegranate Radicchio Radishes (Red) Red Beets Red Bell Peppers Red Cabbage Red Currants Red Pears Red Potatoes Rhubarb Rooibos Tea Rose hips Tomatoes Watermelon Seeds & Grains: Red Rice, Bhutan Rice, Red Quinoa, etc. ORANGE Apricots Cantaloupe Carrots Citrus: Oranges, Tangerines, etc. Orange Bell Peppers Persimmons Squashes: Pumpkin, Buttercup, Butternut, etc. Sweet Potatoes Tomatoes Turmeric Root Yams YELLOW Apples: Golden Delicious, Jonagold, etc. Asian Pears Bananas Carrots Ginger Root Golden Kiwi Lemons Mango Pineapple Winter Squashes: Acorn, Delicata, Kabocha, Spaghetti, etc. Starfruit Sweet Corn Tomatoes Watermelon Yellow Beets Yellow Bell Peppers Yellow Summer Squash GREEN Artichokes Asparagus Avocados Bitter Melon Bok Choy Broccoli Broccolini Brussels sprouts Cabbage Celery Cucumbers Green Beans Green Onions / Scallions Green Tea Jalapeno Peppers Kiwi Leafy Greens (arugula, spinach, lamb’s quarters, collard, beet greens, Swiss chard, dandelion, lettuce, kale, turnip, mustard, etc.) Limes Okra Olives Pears Peas (Snow, Sugar Snap, Garden, etc.) Seeds: Pumpkin Watercress Zucchini Summer Squash BLUE Blue Corn Blueberries Boysenberries PURPLE Carrots Grapes Japanese Sweet Potatoes Plums Prunes Purple Bell Peppers Purple Cauliflower Purple Corn Purple Kale Purple Potatoes BLACK – PURPLE Acai Berry Black Mission Figs Eggplant Raisins BLACK Beans: Black, Black Soybeans Black Currants Black Garlic Black Lentils Blackberries Grapes Olives Rice: Black Seeds: Black Sesame, Black Seeds (Nigella sativa), Chia Wild Rice WHITE Artichoke Hearts Beans: Cannellini, Navy, Great Northern, etc. Carrots Cauliflower Coconut Daikon Radish Garlic Hearts of Palm (get sustainably sourced or avoid) Jicama Mushrooms: White Button, Oyster, etc. Parsnips Potatoes (eat the skin & NEVER eat fried unless you want to increase your risk of cancer dramatically…. Slow boiled is best) White Onions TAN/BROWN Beans: Garbanzo (Chick Peas) Cacao Dates Ginger Mushrooms Nuts: Almonds, Macadamia, Pecans, Walnuts, etc. Seeds: Flax (Golden, Brown), Hemp, Sunflower, Sesame, etc. Rice Brown MIXED: Rainbow Chard Definitions: Spectrum – a band of colors, as seen in a rainbow, produced by separation of the components of light by their different degrees of refraction according to wavelength. |
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The information provided is for educational purposes only and is not intended as a substitute for advice from your physician or other healthcare provider. Please consult your healthcare provider before embarking on any diet, fast, exercise, or supplementation program and/or if you have or suspect you might have a health problem. Do not use or consume any wild plants based solely on the information on this website. © 2016-2024 I Love Iodine. All Rights Reserved.
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