To answer the question of whether cereals need to be soaked before cooking, it is necessary to clarify that most legumes and grains contain phosphorus.
He carries an antinutrient, phytic acid, with him by the hand.
Our body is unable to digest this component. Moreover, it does not allow other useful elements that come to us with other products to be absorbed.
Here is the answer: if you eat porridge made from buckwheat, rice, pearl barley and other grains without pre-soaking, you should not expect them to be beneficial for you.
But that's not all the "meanness" that phytic acid is capable of.
This substance prevents natural fermentation that occurs in the stomach.
What to expect this time? It's simple: the absorption of fats and proteins that we get from fish and meat is also much worse.
Needless to say, a lack of microelements can provoke various diseases and other related troubles – and all because you were too lazy to soak the cereal before cooking.
Previously, we talked about how to bake the perfect potatoes .
