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How do you stop bloating after eating sprouts?

Phytic acid causes that uncomfortable bloated feeling that some people get after eating legumes. Soaking reduces the amount of phytic acid in the legumes and sprouts.

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What is sprouting?

Sprouting is the process of soaking and in some cases re-growing your legumes, sprouts, nuts and seeds. Why does this need to be done? Most legumes have a constituent called phytic acid which inhibits the absorption of minerals If you are Vegan or vegetarian you get a of your minerals like iron, magnesium and zinc from beans. Phytic acid causes that uncomfortable bloated feeling that some people get after eating legumes.

Soaking reduces the amount of phytic acid in the legumes and sprouts.

What are the benefits?

During sprouting process:

Increased protein by 15-30%

Increase in most B vitamin, esp. B1, B3

Production of Vitamin C – un-germinated seeds contain no Vit. C

Beta-carotene content compare favorably with most green vegetable – especially young alfalfa, radishes & cress

Phytate level – greatly diminished – assisting absorption of Ca, Fe, Zn

Enzymes: during sprouting  changes in enzymatic activity – maximum activity between 2-6 days Enzyme amylase present in high quantities – allowing starches to be broken down – explaining why young sprouts may taste sweetish – esp. wheat sprouts How do long do I need to sprout or soak my legumes or sprouts? That depends on what you want to do and what condition your food was in. If you had canned kidney beans it is unlikely that you will regrow your food however soaking these beans for at least 2 hours at least to reduce phytic acid would be recommended. If you cook for someone who has a sensitive tummy it is best to soak overnight or for a day. Chick peas need longer soaking and if you have dried beans or chickpeas then you will need to soak them overnight. If you are trying to sprout then a few days in water changing out the water 1-2x per day is required.

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Can you rebuild collagen in your skin?

How can I naturally rebuild collagen? You can naturally support the collagen production process by using topicals such as vitamin C and retinol, collagen peptide supplements, eating a nutrient rich diet, and avoiding habits that damage the collagen (such as poor sleep and sun exposure.)

Here's the good part: Your body makes its own supply of collagen via fibroblasts2 (assuming the amino acid building blocks are present from your diet). Essentially, these cells take amino acids (the constituents of protein) that we ingest and then turns them into protein. The bad part is that this process slows over time. "Our bodies always balance collagen production and degradation," says board-certified dermatologist Gary Goldenberg, M.D., assistant clinical professor of dermatology at the Icahn School of Medicine at Mount Sinai in New York about collagen decline. "When we are young, our bodies produce more collagen than we break down. That balance tips the wrong way with age since tissue regeneration decreases." Collagen production peaks in your 20s, but at some point in that precious decade, the decline begins. The exact point is different for everyone, but typically mid- to late 20s is a good bet. After that, your collagen declines at a steady rate of 1% per year3 , every year. For those who go through menopause, collagen takes another drop during that time: They experience a 30% drop in collagen4 during that time frame, and then that stabilizes to an about 2% decline every year thereafter. Collagen levels can also take a hit from natural lifestyle factors like UV exposure, stressors, and diet.

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