Humans only have one stomach and we are genetically less adapted to a diet high in wholegrains, legumes, nuts and seeds, unless they are soaked, sprouted or fermented. Correct preparation is the way to unlock the complete power and nutrition from nuts, seeds, wholegrains and legumes as they can contain compounds that inhibit the digestive process.
Man is the only animal that eats cooked food. When heated at temperatures of over 118 degrees (45C) for more than 15 minutes this deactivates and virtually destroys all the natural active digestive enzymes. Of course we love cooking some of our foods because a warm meal is just so good for the soul (!), but cooking is only one of the five ways to process healthy foods.
This is as simple as it sounds! Simply soaking your nuts, seeds, legumes and wholegrains helps to remove or reduce phytic acid, tannins and neutralize the enzyme inhibitors; to encourage the production of beneficial enzymes; to increase the amounts of vitamins, especially B vitamins; to break down gluten and decrease the starch content and make digestion easier; to increase protein quality and make them more readily available for absorption; to prevent mineral deficiencies and bone loss; to help neutralize toxins in the colon, keep the colon clean, and to strengthen the digestive system
Mother Nature has put enzyme inhibitors in nuts and seeds so that when birds eat them, they go through their digestive system unbroken. When it leaves the bird it hits moist soil (and the warm bird manure!), and the moisture from the soil breaks the enzyme inhibitor open (just like soaking). It then starts sprouting and germinating to create a new plant. So you capture and eat that living growing energy. Sprouted foods are pre-digested and therefore far easier on the body to absorb, they give a much higher nutritional and enzymatic count.
For centuries humans have fermented foods with bacteria and fungi to produce more prebiotic-rich, nutritious and delicious foods. Tempeh, sourdough bread, miso, apple cider vinegar, yoghurt, natto, pickled ginger, umebushi plums, sauerkraut and pickled daikon are all good examples of fermented/cultured foods. The genuine fermentation process naturally changes, predigests and dramatically improves the foods via the microbes. This makes the foods easier to digest, prevents spoilage, fights infection and directly feeds and protects the health of your all-important immune system, while increasing the absorption of nutrients.
Jason wishes to deeply thank, acknowledge and recognise the effort and contribution that the PIF Foundation has provided on a voluntary basis since 2014, as we educated, motivated and inspired change that helps transform the health, vitality and longevity of people all over the world.