- Soaking grains/quasi-grains (wheat, oats, barley, quinoa, etc) in warm filtered water and a couple tablespoons of live and liquid whey (obtained from straining yogurt through a muslin cloth) or sauerkraut juice for 8-24 hours, depending on the food in question, in a bowl covered with a plate, will reactivate enzymes and deactivate anti-nutrients which inhibit absorption of the nutrients in the food.
- See http://www.westonaprice.org/beginner-videos/proper-preparation-of-grains-and-legumes-video-by-sarah-pope and http://www.westonaprice.org/food-features/living-with-phytic-acid for instructions and information.
- This article gives a lot of details on how and why to soak beans: http://www.thehealthyhomeeconomist.com/why-you-must-soak-your-beans/
- Soaking nuts and seeds overnight to about 12 hours in lukewarm filtered water with a little sea salt will reactivate enzymes and deactivate anti-nutrients that can reduce absorption of the vitamins and minerals.
✶For a complete set of instructions on soaking times for various nuts and seeds, see this great guide.