In the most recent issue of Vegetarian Journal, read the answers to these Nutrition Hotline questions:
1) My question is regarding the soaking of legumes to reduce phytate content in order to make iron more available. What should I do with the soaking water after removing the legumes? Discard it? Are the phytates in the water or do they change their chemical structure and the water can be otherwise used in recipes?
2) I like to cook dried beans in my slow cooker. Someone said that I shouldn’t cook dry kidney beans this way, even if I soaked them beforehand. Is there any truth to this?
The complete Nutrition Hotline article can be found here:
Nutrition Hotline
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