Many people make a mistake when cooking beans by soaking them before cooking, believing it improves quality. However, this can reduce the nutritional value and hinder mineral absorption.
Nutritionists recommend a method involving washing the beans, boiling them with a pinch of baking soda for a few minutes, and then letting them sit for an hour before rinsing and cooking in fresh water. This method neutralizes phytic acid, preserving minerals, shortening cooking time, and improving digestion.
Additional tips include sprouting grains and legumes, fermentation, longer cooking at higher temperatures, and consuming vitamin C to aid mineral absorption, even with phytic acid present.