Soaking with whey will help neutralize the phytates and antinutrients more effectively, making them easier to digest. As a result, you will have softer beans that are partialy digested, and thus cause less gas. And your grains will also be easier to digest and easier to get nutrients and vitamins from after proper soaking.
From Radiant Life Catalog Blog When made properly in small batches from cultured dairy, whey has incredibly unique healing properties. Rich with biologically active proteins and protein fractions, it has a high concentration of essential amino acids that are readily used to support vital biological functions in the body. Among these beneficial factors is:
Lactoferrin, a multifunctional protein with iron-binding properties that acts as a powerful antimicrobial and anti-inflammatory
Homemade whey has many uses including making lacto-fermented vegetables, condiments or beverages; soaking and sprouting nuts or grains; or as an additive to smoothies, sauces and stocks. The process to make whey is simple and uses things you probably already have around the house.
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