I decided to take on another one of my phytic (acid) fighting venture and went ahead with sprouting raw peanuts (then roasting them for snacks), and just because I like kidney beans (and they’re cheap and widely available) I decided to have a sprouting trial on them too. I learned two important things from this phytic-fighting adventure:
In case you were wondering why I’m so keen on dissipating/decreasing the phytic acid contents in my legumes and nuts, you may want to visit this post of mine: http://obsessivenutritioncompulsive.wordpress.com/2013/10/25/too-much-nuts-legumes-or-soy-products-causing-nutrient-deficiency-in-vegetarianvegans/
Through a discussion with my dad on my soybeans/nuts-based diet, I became more aware of the ‘PHYTIC ACID’. Phytic acids or phytates are a type of anti-nutrient compound present in nuts, seeds, legumes, grains (in order of decreasing levels) which prevents the body’s absorption of minerals like iron, calcium and vitamins like B (I think…). In conclusion, consuming too much of untreated nuts, seeds, legumes, etc. is bad for your health! (sounds contradicting right?).
The solution is to go back to the traditional (often time-consuming) ways of preparing these foods; grains, legumes, etc. for consumption.
Although I was pretty adamant about vegans/vegetarians taking on the practice of treating legumes, grains, etc., I myself have been pretty lazy about soaking and sprouting, having failed heaps of times (through lack of proper knowledge). Basically, I didn’t even do what I was ranting to others about.
Actually, it is uber easy to do:
Soaking, then sprouting raw peanuts!
Sprouted peanuts can then be roasted for that familiar crunchy texture of roasted peanuts (because I’m such a lazy teenager, I just chuck them in the microwave instead of the good old oven for about 4 mins on low at 1 minutes intervals, and also because I’ve had bad experiences of burning nuts in the oven!).
*I hadn’t known sprouted nuts can be roasted afterwards (counter-acting the effects of sprouting?), but turns out, roasting in the oven can actually decrease phytic acid levels in nuts even further! (Double phytic elimination action!)
Sprouted-roasted peanuts tend to have a sweeter, more dynamic flavor than normal roasted, definitely more than the raw kinds (which are uber high in phytic acid by the way!), and most importantly, they are uber easy to make:
Sprouted roasted peanuts
1. Soak some peanuts in water that is double the amount of the nuts. Soak for 24 hours in a warm, dark place (I guess it ‘wakes’ the nuts up – get ready to grow!) *I soaked them with a cloth placed on top.
2. Drain the water. Place the nuts on damp cheesecloth/kitchen towel (Use fresh water!). Soak for 12 hours.
3. Check the nuts every 12 hours, changing water and ideally rinse the towel/cloth each time.
4. Repeat this process over 2-3 days or until the nuts have started sprouting.
THE TASTE: I have to brag; unlike roasted sprouted almonds, roasted sprouted peanuts have a much sweeter taste. The taste is dynamic and the texture is obviously unchanged despite all the soaking and bloating (they do lose some moisture through roasting).
THE (hopefully reliable) STATISTICS:
Roasting probably removes a significant portion of phytic acid. Roasting removes 32-68 percent of phytic acid in chick peas and roasting grains removes about 40 percent of phytic acid. Germinated peanuts have 25 percent less phytic acid then ungerminated peanuts. Several indigenous groups cooked and or roasted their nuts or seeds. I notice that I like the taste and smell of roasted nuts.
I had known about nuts sprouting for sometime, but only became acquainted with the idea of also roasting them afterwards when my chemistry teacher let me have a try of some of her ‘activated’ roasted almonds:
First time I tasted sprouted almonds. Chemistry teacher bragged about the distinctive sweet taste, but I thought tasted kind of… like normal almonds… However, I believe she hadn’t sprouted them for as long as I sprouted my peanuts.
But obviously more nutritionally beneficial!
*Thanks Mrs P for the knowledge!*
Going back to the introduction of the post, first thing I’ve learnt about sprouting: It is very easy and not at all time consuming.
You just need to know exactly how to do it right!
Tips for successful sprouting
1. The soaked beans/nuts must be in a warm place and covered with a tea towel/cloth. They grow best under warm and humid conditions.
2. After the initial soak, the beans/nuts only need to be dampened, and not submerged in water.
The second thing I’ve learned from my sprouting adventure; sprouted kidney beans can be dangerous!
So how can sprouted kidney beans be dangerous?
1. We tend to consume our sprouts raw (I personally don’t like the ‘greeny’ taste of raw sprouts) e.g. sweet mung, adzuki, etc. and kidney beans sprouts can still contain a high level of toxins!
2. Kidney beans, and other larger beans e.g. fava, lima, etc. tend to contain the highest levels of PHA or a common type of enzyme-inhibitor lectin. These larger beans need to be cooked for at least 10 minutes to completely de-stroy the levels of anti-nutrients and other toxins present.
Eating raw kidney bean sprouts or stir-frying them is definitely out of the question!
DON’T!! i foolishly ate some kidney bean sprouts, imagining that anything sprouted hygenically is good (i wash all beans with vinegar, and soak in filtered water).
as i realized today, sprouted kidney beans taste bad, and soon after produced the most horrible diahrrea attack, i sat in the loo most of the morning, and felt weak and lousy. after a warm bathtub soak, and a diet of fluids, i slowly recovered.
This reminds me of when I made raw chickpeas hummus and actually used them in sandwiches at a get together with my friends! Haha! Never trust a young, inexperienced health foodie.
Lastly, I posted here: http://obsessivenutritioncompulsive.wordpress.com/2013/11/21/summer-harvest-the-good-and-the-bad/ about how I would experiment with letting my broccoli shoots grow to the size of a broccoli head (because my plants are crazy mutants)
This was the biggest I could’ve let it grow before the floret starts to flower. (I’ve always wondered why the broccoli shoots keep flowering, after a certain amount of time?? Because the florets are really flowers themselves?? And the yellow flowers would bloom eventually??)
Too many question marks, I shall take my leave! Feel free to make comments 🙂