Benefits of Soaking, Germinating and Fermenting Grains with EM

Grains and grain products such as breads, cakes and muesli are staples in many people’s diets. However, not everyone tolerates them well due to the presence of antinutrients such as gluten, lectins and phytic acid. Fortunately, traditional methods such as soaking, sprouting and fermentation can significantly improve the digestibility and absorption of nutrients. By adding Effective Microorganisms (EM) to this process, you enhance these benefits, making the grains more bioavailable and easier to digest. Fermenting Grains with EM.

The Challenge of Antinutrients in Grains

The main causes of digestive problems are antinutrients, which interfere with digestion and nutrient absorption:

• Lectins: These proteins bind to carbohydrates in the body, which can in turn damage cells and increase inflammation. Additionally, this effect can impair digestion and affect gut health.
• Gluten: This is a protein complex found in wheat and related grains. As a result, it can increase intestinal permeability, which in sensitive individuals can trigger immune reactions and contribute to intestinal diseases.
• Phytic acid: This compound binds to essential minerals such as calcium, magnesium and iron. Therefore, it reduces the bioavailability of these minerals, making it difficult for the body to absorb them and negatively impacting nutritional health.

Are Grains Harmful?

Grains are not inherently harmful. However, modern processing methods and genetic modification have contributed to the rise of intolerances. Industrialized products, such as breads and cakes, are often devoid of nutrients and contain additives that can aggravate health problems. On the other hand, some traditional cultures that consume large quantities of grains do not suffer from related diseases. Their secret? Proper preparation through soaking, sprouting and fermentation.

Soaking and Germination: A Simple and Effective Solution

Soaking and sprouting grains improves their nutritional value by breaking down phytic acid, making minerals more accessible, and increasing vitamin, protein, and enzyme content.

How to Soak and Germinate with EM

• Soak: Place the grains in a warm place, immersed in water, for about 24 hours. Additionally, to optimize the process, add EM-X ceramics to activate beneficial microorganisms and improve nutrient availability.
• Rinse: After soaking, discard the water, rinse the grains well and transfer them to a germination container.
• Germination: Rinse 2 to 3 times a day for 2 to 3 days.

How to Use Sprouted Grains

• Use them to bake bread.
• Cook as an alternative to rice.
• Dry and grind to make flour.
• Ferment them for even more benefits.

Fermentation for Maximum Benefits

Fermentation further enhances nutrient bioavailability and improves digestibility. Studies show that after just 48 hours of fermentation, nutrient availability increases significantly. Phytic acid is further degraded and some lectins are neutralized. However, fermentation does not completely eliminate gluten-bound lectins.

How to Ferment Grains with EM

• Preparation: Dry and finely grind the sprouted grains to increase the surface area for microbial action. Then mix the ground grains with a 5% solution of EMIKOSAN Probiotic, ensuring adequate moisture.
• Fermentation: Mix the ground grains with the solution EMIKOSAN. After that, let the mixture ferment in an airtight container at room temperature for 3 to 4 days.
• Hermetic Storage: Let the mixture ferment in an airtight container at room temperature for 3 to 4 days. Finally, store it properly for future use.

How to Use Fermented Foods

• Use them to bake bread.
• Dry and store for future use.
• Combine them with freshly sprouted grains to make nutritious pastas.

Nutritious Breakfast Idea

For muesli lovers, combine sprouted grains with fresh fruit purees, nuts, and seeds. If you’re adding nuts or seeds, soak them overnight to improve digestibility. Here’s a quick recipe:

Simple Sprouted Grain Muesli Recipe

Ingredients:

• 5 tablespoons of sprouted grains
• 1 apple, 1 banana, 1 pear, 1 kiwi (or seasonal fruits)
• 1 tablespoon lemon juice
• 1 tablespoon heavy cream (or high-quality vegetable oil)
• Optional: soaked nuts, raisins or dried fruit

Preparation method:

1. Blend the fruit in a food processor until you get a puree.
2. Mix the lemon juice and cream.
3. Add the sprouts and enjoy!

Fermented Option:

1. Mix 3 tablespoons of coarsely ground sprouted grains with 60ml of water and 20ml of EMIKOSAN.
2. Let it ferment for 48 hours at room temperature before consuming.

Conclusion

Soaking, germinating and fermenting grains significantly improves digestion and nutrient absorption. In addition, Effective Microorganisms, such as EM-X ceramics and EMIKOSAN Probiotic, enhance these processes, ensuring better nutrient bioavailability.