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  Benefits of Sprouted Beans, Nuts & Seeds

 THE B VITAMINS are a group of 8 organic molecules which, like all vitamins, primarily functions as a catalyst for the bodies essential functions like thinking, circulating our look and digestion of course!

If we don't have much or any of these catalysts, such as a vitamin deficiency, we might feel weak, lazy or even unable to think straight. Long term these deficiencies can lead to illnesses. Some people take vitamin supplements in the form of pills, but most medical professionals agree that the best way to get our vitamins is naturally, through the things we eat and drink. Therefore, eating nutrient dense (i.e. loaded with vitamins and minerals) and bio-available foods (easy for us to digest and absorb those nutrients), the more satisfied we are with out foods - the less we will need to satisfy those cravings and deficiencies with MORE food and our bodies and brains will thank us!

Here is a list of the B Vitamins many of which are in fermented foods!

● B1 – Thiamin

● B2 – Riboflavin

● B3 – Niacin (or Niacinamide)

● B5 – Pantothenic Acid

● B6 – Pyridoxine (or Pyridoxal, or Pyridoxamine, or Pyridoxine Hydrochloride)

● B7 – Biotin

● B9 – Folate (folic acid - the fortified version of folate)

● B12 – Cobalamin

You've probably seen a lot of foods on the store shelves being 'enriched' with folic acid, niacin etc. However this is a sign that they have stripped the food source of all natural vitimins and legally must add them back in to have nutritional value (and not be pure cardboard :P).

(side note to know how food production has headed in the past years: There is a law in the USA where thiamine, riboflavin, niacin, and folic acid must be added back into the white flour after it’s been processed so that it has some nutritional value. Does that not seem a bit backwards / counterproductive?!)

Okay, back on point... Vitamin B12 deficiency can be a large reason sourced back to too much B9...too much folate in our diets due to unprocessed / not fully digested legumes, and also is common in vegans because of the common supplementation of meat for beans and lentils.

But now with the new fermentation skills you will learn you will be able to combat these deficiencies by soaking, cooking, changing soaking and cooking water and fermenting with your beans to reduce the large amounts of folic acid in your diet!

Read how too much folic acid isn't good thing.


Living a plant based diet? Perhaps this article has a thing or two to say about portioning. Beans, nuts, seeds and legumes are LOADED with protein and fats, so be careful not to overload!


Read more how fermented beans are more nutritious and reduce possibility of flatulence.


References:
Dietary Reference Intakes for Thiamine, Riboflavin, Niacin, Vitamin B6, Folate, Vitamin B12, Pantothenic Acid, Biotin, and Choline. (1998). 1st ed. Washington, D.C.: National Academy Press.

Herbert, V. (1988). Vitamin B-i 2: plant sources, requirements, and assay.American Journal of Clinical Nutrition, [online] 48(3), pp.852-858. Available at: http://ajcn.nutrition.org/content/48/3/852.full.pdf+html [Accessed 3 Jun. 2014].

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