Soaking

Hello, I would like to ask whether it is necessary to soak poppy seeds and if I can include them in the diet of a child from 1 year old. Thank you.

You can soak poppy seeds, as the same rules apply to them as with other seeds and nuts, meaning that soaking reduces the amount of antinutritional substances. Children from the age of 1 can consume poppy seeds, but always monitor the amount due to the content of alkaloids. Since the content of undesirable opioids depends on the degree of ripeness, you will never have the assurance with commercially produced poppy seeds that, despite regulatory efforts, you have purchased only truly ripe seeds. Therefore, it is advisable to introduce poppy seeds into the diet gradually and in small doses.

Hello,
I have a question regarding antinutritional substances in legumes. What is the best way to eliminate these substances? It is usually stated that soaking, cooking, and rinsing are effective methods.
However, I have also heard that legumes should not be cooked with salt, and that salt should only be added after cooking. Is this true?

The greatest reduction of antinutritional factors can be achieved through thorough cooking, preferably in a pressure cooker—the combination of high temperature and pressure is capable of breaking down the structure of these undesirable components. However, it is beneficial to soak the legumes for a longer period beforehand or even to sprout them, both methods result in the reduction of antinutritional substances.

Legumes have a relatively high absorption capacity, meaning they can absorb a larger amount of salt during cooking, which increases the sodium content in the diet and subsequently the load on the kidneys and cardiovascular system. For this reason, it is recommended to add salt only after the preparation is complete, and the overall amount of salt used will be significantly lower in relation to the flavor effect.