Plants can't run away from predators, but that doesn't mean they are defenseless. They have toxic anti-nutrients lectins which interfere with the body's ability to absorb nutrients. There is also phytic acid which single stomach animals, including us, cannot digest. Too much phytic acid can lead to mineral deficiencies, and we want to protect those as much as possible. Some people opt to remove all grains, beans, and seeds from their diet, but there is another way.
Soaking grains with an acid activates phytase which can reduce, or even remove, phytic acid. The sourdough fermentation process is a good example of this.
Soak rice with lemon juice or vinegar overnight.
Soak beans for a minimum of 12 hours, or sprout over three days.
Soak oats with yogurt or lemon juice overnight.
Soak and roast raw nuts and seeds.
Practical application: Making your own organic rye sourdough starter and baking long-fermented bread is just about perfection. Or, find a local baker who makes organic *real* sourdough. (If it has yeast, it's not real.)
Plan your meals at least a day in advance to give yourself time to soak what needs soakin'. And always start with quality, organic products. To end, I'll share my favorite oatmeal recipe: 1 cup organic oats, 1 cup filtered water with 2 TB yogurt. Let sit covered overnight in a warm spot. Bring 1 cup filtered water to a boil with 1/2 ts sea salt. Add oats and simmer a few minutes. Add 1 TB fresh ground flax, cover and let sit a few minutes. Add 1/2 cup apple sauce (homemade with the peel), cinnamon, cloves, and honey or maple syrup. Top with pastured cream.