phytic acid

This is part 2 of a piece of work about all things sprouting. Part 1 takes you through the basics of what you can sprout and how to sprout it. There are also guidelines for specific sprouts. Finally, Part 1 is also where you will find a list of sprouting resources and literature. Part 2 focuses on how to eat and cook with sprouts as well as many of the nutritional benefits of them.

How to Eat Sprouts

This is part-three in a three-part series about fermentation. Part-one contains information related to the nutritional value of fermented foods. It also touches upon the role that fermentation might play in personal, societal, and ecological renewal. It concludes with recipes for fermented vegetables. Part-two deals with dairy products and their non-dairy counterparts. This section is devoted to fermented grain products.

"Wow, that pink blob is moving. You are not going to eat it, are you?" I glanced at the dosa batter which was bright pink because it contained red lentils. It was creeping dangerously close to the top of the container. "Oh yes," I replied.