4 thoughts on “Plant Toxins: AntiNutrients and Health Part 1

  1. John

    Thank you again for such excellent content! These talks from Costa Rica must be inspiring many listeners to consider signing up for the next year’s trip.

  2. Kat

    Ever since listening to this talk on anti nutrients, I’ve been ramping up my soaking of beans and grains. However, it appears I’m creating mold. Most recently I had mold appearing spores floating on top of a bath of aduki beans after<48hrs.
    I recall john saying to soak most grains and beans for a few days at room temp until you see evidence of fermentation, such as bubbles. I don’t use the yogurt addition because I’m dairy free. What am I missing here?

    • Hello,
      In response to your recent question regarding the appearance of mold on your soaked Aduki beans. It is important to note that this water will be discarded and that the beans will be thoroughly boiled in fresh water, so none of this mold, which was found on the surface of the water, will be consumed or cooked with the beans. It is not an ordinary occurrence, generally you should see signs of lacto-fermentation (bubbles and on occasion a slight turbidity to the soak water), but mold spores are unique and it may be a function of temperature, some mold spores in the soaking environment, and/or milling dust on the bean? I would not be concerned as long as you are discarding the water, but next time try rinsing the beans first and then soaking them at room temperature or higher if possible. Some people add a teaspoon of yogurt to the soaking beans but it is typically not needed to assure lacto-fermentation.
      I hope that this helps. Cheers, John

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