The bran of whole grains and beans contains enzyme inhibitors that can interfere with digestion, and a substance called phytic acid, which binds to minerals such as iron, calcium, magnesium, copper, and zinc, preventing their absorption.
Soaking whole grains overnight in filtered water with a little bit of apple cider vinegar helps to neutralize these substances. Soaking also predigests grains, making it easier for the body to upload and utilize nutrients. You can keep the soaking water from grains, but always discard the soaking water from lentils and beans, and use fresh water for cooking.
