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From: eric (webcacheh11a.cache.pol.co.uk)
Subject: Re: DJ - see answer to yours of 6/12/03-eric
Date: July 1, 2003 at 8:38 pm PST

In Reply to: Re: DJ - see answer to yours of 6/12/03-eric posted by Heidi on June 30, 2003 at 7:48 pm:

Hello Heidi,
Back again.Just been trying to find a site I looked at months ago.Giving the listings of various grains and beans etc.Nutritional values before and after germination.Can't find it though.
Anyway,for soaking rice and other grain type seeds,anything from 3-8 hours would be ok at room temperature.Seeds are happy with the same temperature range that we are. Anymore than that and there is risk of fermentation and souring.Cook them in the soak water, as some of the minerals will have leached into it. Much the same applies to red kidney beans etc. but discard soak water, and rinse them before cooking.As I mentioned before,this should deal with the problem of the trumpet in-voluntary syndrome.Of course with beans,peas etc. you could sprout them for a few days until a shoot appears.This has advantages, if you're not in a hurry, or think ahead a day or two.I'll explain why.
If you look at the method of brewing beer,barley is soaked,and then sprouted for 3 days or so.This starts the seed into life and the starch of the seed turns into a type of sugar, through the action of enzymes.Other things happen as well.The protein and vitamin content alters also.Therefore you have what is really the beginnings of a small plant with a sugar content.The sugar being needed to feed the added yeast to produce the alcohol-that being the natural preservative for the finished product. So that is the point of soaking/and or sprouting, to start the seed off, to produce the natural sugars etc.To my taste, I think it makes a big difference. It is a big subject,but the above more or less says it all.
If you want more info-just let me know. Thanks for explaining "tia", I would have been scratching my head for days with that one. Still no word from DJ eric



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