Tag: Soaking food

According to a review published in the journal *Food Production, Processing and Nutrition*, soaking and other traditional methods can significantly reduce antinutrients, but may not eliminate them completely. So, is simply soaking your beans, grains, and nuts overnight enough to deal with these compounds and maximize nutrient availability?

Soaking, a food preparation method used for centuries, can significantly reduce the concentration of water-soluble antinutrients, including oxalates. For individuals sensitive to these compounds or those with a history of kidney stones, understanding how to soak to reduce oxalates is a practical and effective dietary strategy to improve kidney health and nutrient bioavailability.