The benefits of activation
The reason for soaking, or activating, the buckwheat, is to help break down the phytic acid that is present in all seeds, grains, nuts and legumes. Phytic acid binds to the nutrients in these foods, making them less available to our digestive tract.
The content of phytic acid varies enormously between plants due to environmental factors and the type of seed, grain or nut. It performs an essential role in seed germination. When a seed sprouts, phytase enzymes break down phytates, allowing the nutrients contained in the seed to become more available.
Soaking, sprouting, malting and fermenting seeds, grains, nuts and legumes increases this activity. It also decreases the amount of phytic acid, making it easier for our digestive system to access and digest nutrients.