While consuming omega-3/omega-6 plant sources ( chia seeds, hemp seeds ) it intrigues me the problem of grinding and soaking. I presume both of these processing activites oxidize unsaturated fats in seeds.
But if not grindiding I presume the body has no potential to absorb fats. Even in chia seeds where jello is formed around the seeds while soaking. So I am severed between those two presumes.
On the other way while soaking grinding process I guess by hydrolizing with water also destroys unsaturated fats.
Does this make sense any one of you ?
Could be that presummation be based on any lab research?
So I was thinking on possible solution.
I am regular grower of home grown wheatgrass and barley for fresh juicing and smoothies. I read somewhere that specially barley suppose to contain a lot of vitamin E. Vitaim E suppose to be perfect antioxidant in protecting unstaurated fats from oxidation?
So I thaught to soak ground seeds of chia in some dilution of barley juice with water? And consume this way.
The only doubt i have that usually wheatgrass/barley juice suppose to be drank totally fresh. While soaking the ground seeds in fridge should I count on any side effect ?