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I was wondering about the safety of frequently eating grains or seeds that have been soaked overnight, but not cooked. I'm thinking about buckwheat, barley, spelt, rye...

Soaking in water with a bit of vitamin c or apple cider vinegar should reduce the phytic acid content enough. Is there anything else that would be of concern ?

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    Look up 'muesli'… if you can put it in muesli, you can eat it raw. – Tetsujin Jan 4 '20 at 15:40
  • Buckwheat isn’t a grain... – James McLeod Apr 10 '20 at 12:13
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It's not uncommon and quite safe, but then the ones I have soaked (and sprouted) are not the ones you have listed. I have sprouted black sesame, fenugreek and some lentils. I use a lot of information from sproutpeople. You could try them.

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