Alright, maybe it’s just the vocabulary that is confusing me but I need a little clarification: I’ll use buckwheat as an example. At the healthfood store I shop at they sell “sprouting buckwheat,” and then they just sell “buckwheat” – both in the bulk section. To my understanding, the “sprouting buckwheat” has not been “hulled” and the regular BW has been. So my question is – Can you still soak the “hulled” BW and eat it uncooked? In that case it wouldn’t be called “sprouted buckwheat,” would it? What would it be called? Furthermore, any grain and/or seed that it to be used for sprouting must be UN-hulled… otherwise it will not produce the green sprouts. Am I on the right track? THANKS IN ADVACE!
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So in other words, it’s still nutritious and worthwile to use consume buckwheat groats that have only been soaked? I really hope so because I just soaked like 5 cups worth and I plan on making some type of porridge. Furthermore, I’ve also been reading about the toxicity of Fagopyrum in buckwheat sprouts… Is it only in the green sprouts, or what?