Healing with Food Newsletter

To Soak or Not to Soak

Today, most people cook grain without first soaking it. Historically, some grain dishes were presoaked, and some were not. While beans are typically soaked, few people soak seeds and nuts.

Why, then, do some contemporary food writers advise to soak all grains, beans, seeds and even nuts. I address this in a recent Forum Q&A. I provide the necessary facts that will henceforth enable you to soak—or not soak—according to your own time, flavor and digestibility preferences.

To understand why soaking beans makes them decidedly more delicious and less gaseous, see Bean Article and Bean Recipe. It also provides tips for purchasing the best canned beans.

Not surprisingly, there are exceptions to the “You-Must-Soak-the-Beans Rule”. In a pinch, you can get by without soaking split peas and red split lentils. Whereas, legumes that are never soaked are mung and urad dal. This makes these two Indian dals great to keep on hand for a quick curry or to thicken a soup.

Enjoy the feast!

Rebecca Wood