This is the definitive guide to soaking food for optimum nutrition. It provides an easy and effective way to soak and prepare foods before consumption as a way of removing harmful substances, and making such food more digestible.
Much advice about soaking is mistaken. For example, advice to add an acid medium to the water used for soaking, such as vinegar or lemon juice, is incorrect if the intention is to remove phytates, oxalates and lectins. Also, salt has no effect on reducing these antinutrients. Advice to cook food to remove phytates/oxalates is also has no effect.
The unique Lipo Soaking Formula described in this book works better than any other soaking method out there, giving you a simple and quick way to greatly enhance the food you eat.
The soaking process described in this book will remove most antinutrients such as phytates, oxalates and lectins which are known to be unhealthy in high amounts. But the soaking process will also remove harmful pesticides and contaminants which abound in both organic and non-organic foods produced commercially.
Another major benefit of soaking certain foods is that it greatly reduces the cooking time, thus making the food much more nutritious and delicious to eat.
You will also discover why fermented foods are bad for health and how to boost your friendly bacteria for optimum health.
The Lipo Soaking Formula provides the easiest and by far most effective way to soak foods such as grains, beans, legumes, root vegetables, nuts and seeds. Once you get into the routine of soaking food it will take up very little of your time, but will make a big difference to your life and well-being. It truly is well worth the initial effort to learn the simple soaking process described in this book.