Hello,
Concerning the soaking of legumes (lentils, in particular), can you soak them for extended periods of time, say over the period of 3 days? I've read on nutrition websites, such as Mercola.com and several others, that soaking of legumes like lentils can maximize the body's harnessing of certain nutrients.
Lastly, what effect, if any, would that have on the glycemic index and glycemic load of the legumes? Would there be a noticeable increase in both those measurements? We're talking days of soaking, not fermentation...
Thanks,
Av
2007-05-01
19:23:58
·
4 answers
·
asked by
Avraham
2