| I've
made fennel seed tea or infusion quite a bit (infused 20 or 30 mins).
And fenugreek tea (simmered 15 mins max). Both those have strong
constituents easily released into water. They seem quite different
from MT seed though.
Gail
Faith Edwards talks about MT seed infusion as a way of transferring
the medicinal benefits to jaundiced babies via breastmilk (which
suggests that some of the constituents are water soluble). Crushing
MT seed does seem a good idea.
I
know what you mean about sprouts, but I think it applies to the
seed when the sprout bit first comes out. I'm thinking also of
the practice of soaking grains and beans (a la Nourishing Traditions)
to make them more digestible.
Susun
does give instructions to infuse seeds for 30 mins minimum (except
fenugreek), so I am assuming that that is sufficiently short enough
time to not release the sprout protection chemicals (sprouting
starting after soaking a day or so?)
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