I have this problem with sprouted legumes: they all taste too bitter to me, and the bitterness gets stronger with every bite until becoming unbearable. Any tips on this? Am i doing something wrong? Does anyone have/had the same problem? It's so sad, i really want to eat sprouted legumes

qwerty Wrote:
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> I have this problem with sprouted legumes: they
> all taste too bitter to me, and the bitterness
> gets stronger with every bite until becoming
> unbearable. Any tips on this? Am i doing something
> wrong? Does anyone have/had the same problem? It's
> so sad, i really want to eat sprouted legumes

Yes, sprouted legumes are hard core for most people to eat and blend, and they are not the ideal food to eat unless processed properly, in other words, sprouted and fermented to ideal conditions. Fermenting these foods helps improve the taste dramatically.

See, fermentation of legume sprouts works wonders for two reasons.
1, it converts the food to a more natural food for the body to consume by breaking down many anti-nutrients and by breaking down much of the concentrated nutrients to simpler forms so they are easier utilised.
2, makes things taste better.

These two things tell us that we can tame the savage beast in food and make un-natural foods work for us and use them to our advantage. Food processing is a MUST in this day and age (freshly picked RIPE fruit excepted in most cases if eaten moderately).

The most extreme tasting edible raw legume is lentils, but that is easily fixed via fermentation...makes a nice refreshing drink, but lentil juice is really hard core without fermentation. One of the most hardcore smoothies is to blend sprouted chickpeas (disgusting), and it is not recommended for good health.

Lovely answers from lovely people! Really appreciate them!
(I will try the things you've said...)