This makes the cooking process faster and tastier cooked product. This also reduces the phytic acid

Before there were huge multinationals do it for us, the people kaslink foods had to figure out how to turn raw, unprocessed previously living matter in the food that you can cook and eat. & Icy; before there were freezers, refrigerators, ice boxes, canned soups, packaged bread, canned fish and grocery stores, we had to figure out how to store food. Yes, we were cunning people, ingenious (and we still are those, if you give us at least half a chance), over the centuries, we have come up with an impressive number of cooking methods and techniques of its conservation. Several methods have been directed solely to preserve foods, some - for improving palatability. Other increased nutrient content, as well as our ability to obtain them. Others have focused on the removal of natural poisons kaslink foods to make food safe for consumption. Some methods combine some or all of these techniques together. However, whatever the method, from simple mechanical threshing month before fermentation, they all share one simple thing: improving safety, nutritional value, calories assimilation.
"What" and "when" - Soak, also known as maceration, is a major step in the basic traditional cooking, especially cooking cereals, legumes, and all that is associated with the fermentation (fermentation).
This makes the cooking process faster and tastier cooked product. This also reduces the phytic acid content, increasing the digestibility of food. By reducing the phytic acid content of greater absorption occurs minerals coming from the food, rather than loss. By improving digestibility, you can extract more calories from the beans than you could even think about it.
"What" and "when" - After soaking the seeds, grains, nuts, or beans can do the following. You can cook them immediately. & Icy; if then be dried and milled (cm. Below) grits. You can also dry them thoroughly and constantly moisturize and give bark. & Icy; These seeds will eventually become full grown plants. Obviously, kaslink foods the seeds were germinated over millions of years, but there are no exact data, but when people began to germinate kaslink foods the seeds for the benefit of health. I can imagine that the soaking and fermentation produced a huge number of seeds, which were then added to the food by accident. But I can not imagine what people kaslink foods were eating amaranth sprouts kaslink foods salad or something like that.
"How" - Soak the raw seeds, grains, nuts, beans, or about 12 hours (for different varieties need different soaking kaslink foods time). It should be moist, not fried, or enzymes are deactivated. After soaking, dry them thoroughly in a colander. kaslink foods Every 8 hours, kaslink foods washed with water and allow to dry. Give them enough space and air. After a couple of washings they should start to sprout.
"Why" - Sprouting deactivate enzyme inhibitors, thus making the germinated seed easier to digest. There are also some evidence that the germination activates kaslink foods phytase phytic acid that destroys enzymes, but it does not increase the content of phytase in fact, all the time, and reduces the amount of phytic acid.
"What" and "when" - Fermentation - a chemical transformation of complex organic compounds into simpler by producing enzymes by bacteria, molds and yeasts. This kind of "treatment for better absorption", carried out by micro-organisms, which appeared long before people kaslink foods found out about it (not to mention the control of it). The earliest confirmation of cases of human use of fermentation associated with alcohol, including a 7-millennia-old winery in Armenia. Although it was impossible to recover tartaric liquid residues confirmed that people kaslink foods deliberately used fermentation product. There is evidence for the use of fermented dairy products in Babylon 5 thousand. Years ago, and the first bread, leavened long fermentation, which was baked in Egypt about 3.5 thousand. Years ago. I am not sure whether the tradition of each culture fermentation products, but a list of crops that have not this is sufficiently small.
"How" - It depends on what you are trying to ferment - and you can ferment anything, so that the methods kaslink foods are incredibly diverse. Some products, such as raw milk products, will wander in their own way, because they contain a large number of live lactic acid bacteria, while others, pasteurized dairy products, require starting the addition agent because kaslink foods all the lactobacilli are killed by pasteurization. Pasteurized dairy products will still receive the bacteria and subject to change kaslink foods without human intervention, but this change is not desirable without the participation of lactobacilli, dub