Soaking legumes lowers phytic acid, aiding mineral absorption, easing digestion, and reducing gas.
Soaking nuts & seeds removes inhibitors, boosts digestion, enhances nutrients, and improves flavor/texture.
Soaking grains cuts phytic acid, aiding mineral absorption, breaking gluten, and easing digestion.
Soak quinoa to remove bitter saponins, enhance nutrient absorption, and improve taste.
Soaking oats reduces phytic acid, aids digestion, boosts nutrient absorption, and improves texture when cooked.
Shorter cooking, energy-saving, even water absorption for improved texture.
Rehydrate, soften, enhance taste; remove sulfur dioxide preservative.
Better digestion, control liquid absorption, prevent rapid expansion in gut.