Soaking legumes, pseudo-grains, seeds, and cereals before sprouting them offers multiple benefits and advantages that improve digestion, nutrient availability, and lower inflammatory agents within the product. The additional soaking step helps soften hard seed coats and activates endogenous enzymes, which begin the breakdown of complex starches and storage proteins into simpler, more readily digestible forms and convert phytic acid and other mineral-binding compounds. This means that there is an increase in the bioavailability of iron, zinc, calcium, and magnesium.

Soaking also helps reduce the concentrations of certain enzyme inhibitors that can cause gas and digestive discomfort, so by combining the practice of soaking and sprouting you will be left with sprouted foods that are gentler on the gut. It also reduces the amount of Anti-Nutrient Compounds founds in the legumes before cooking, which means less inflammation in the body.

Physiologically, the germination phase, which begins the moment the seed hits the water, increases the beneficial enzymatic activity (amylases, proteases, phytase) and helps synthesize vitamins—particularly B vitamins and vitamin C.

Additionally, the combined method can lower the glycemic impact by partially breaking down starches, which can help with blood-sugar management.

Soaking primes the seed and sprouting completes the conversion of stored reserves into accessible nutrients and usable energy, perfect to increase the benefits of these foods!