*Like all grains, legumes and nuts, seeds must germinate in order to continue their species. However, it protects itself thanks to phytic acid until suitable conditions occur.
*It is especially found in legumes such as chickpeas, beans, green lentils and oil seeds such as walnuts, almonds and hazelnuts.
*However, the human body does not have the phytase enzyme to digest phytic acid. Phytic acid cannot be broken down and binds to the valuable minerals we get from external sources, preventing their absorption. In such cases, magnesium, zinc, iron and calcium deficiencies may be observed in the body.
*So how can we reduce phytic acid?
The 1st method is sprouting. The legumes or grains to be sprouted must have a shell. Place the thoroughly washed seeds into a bowl. Add enough fresh water to cover it by a few fingers and leave it in water for 24 hours. Then, the water is completely drained and transferred to the container or jar where germination will take place. A cheesecloth is covered over it (or the lid is half closed) and the seeds are soaked in water twice a day, in the morning and in the evening, and after they are completely drained, they are covered with cheesecloth. It is kept in a bright place away from direct sunlight. The most important point in germination is to keep the seed constantly moist. Depending on the type of seed, sprouting takes place between 3 and 5 days. You can use it when the sprouts reach the size of the seed or 1 cm. The seeds and sprouts are eaten together.
The second method is to ferment it by keeping it in water.
First of all, we soak the washed legume with drinking water and let it sit for 24 hours. (The water can be changed occasionally if necessary.) At the end of 24 hours, we wash the legumes thoroughly and drain them. We fill the soaking bowl with drinking water again and this time add a glass of whey into it. We leave the legumes, which are re-soaked with whey supplement, for 24 hours again.
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