Hello,

I am interested in the effect of salt on the level of antinutritional substances. I add rock salt to the water in which I soak seeds and nuts; does this lead to greater elimination of antinutrients? I ferment grains and legumes with lactic bacteria; is there a benefit to adding salt here as well?

Thank you for your response.

When attempting to reduce the content of antinutritional substances, it makes sense to use a small amount of salt during soaking. The reason for this is that salt supports the activation of enzymes that deactivate enzyme inhibitors present in nuts and seeds. The result is a better breakdown of phytic acid, which is found in high concentrations in nuts and seeds (including legumes and grains).

In the case of grain fermentation using lactic acid bacteria, it is not absolutely necessary to use salt, as these bacteria have the main effect by lowering the pH of the environment through the production of lactic acid. This, combined with a slightly higher temperature, is a key factor for the activation of enzymes that break down phytates. However, if you do use salt, it won't harm anything...

Themes:  Weight loss   Salt   Antinutrients