The phytic acid in cereals and legumes is the biggest obstacle to our absorption of nutrients. Then, how can these nutrient-rich foods more reliably remove the organic acids in them, so that the protein and minerals in the food are more easily absorbed What about it?

　　in our daily diet Among them, the bean sprouts, tempeh, fermented bean curd, rolls, steamed buns, steamed buns, etc. that are often eaten are very good processing methods. Everyone knows that the problem of oxalic acid in spinach can be solved with boiled water, but the flour contains more phytic acid, we can’t always wash the flour every time before making pasta? Ha ha, then, we can only get gluten ( Vegetable protein) and starch water containing phytic acid!

　　 Therefore, smart ancestors solved this problem perfectly by fermentation. Both cereals and legumes contain high levels of phytic acid, but these phytic acids will be almost completely destroyed during the fermentation process, then the protein and minerals in the food can be more fully absorbed!< /p>

　　 cannot but admire the wisdom of our ancestors. A few decades ago, in the cold winter, there were few decent vegetables in the northern region, but the sprouts made by the ancestors using various beans provided many necessary nutrients for the human body in winter. When we taste raw bean sprouts occasionally, we can feel the light sweetness, and using soybean sprouts and fresh mushrooms to cook vegetarian soup can drink different umami tastes. These are the credits for the germination of seeds.