Cook porridge by rules.

 My grandma before cooking porridge is cereal soaking, am not doing it, just for me is enough to wash, buckwheat and scald on dry pan, who is from us is right?

Answers  dietologist, doctor Rimkevich.

Yes, our grans mothers are true soaked cereals, after cooked porridges in oven, am sure this is right variant and method for cooking for cereals, where are removing harmful substances and acids, which preventing fading for useful substances,And  in soaking are shortening a date for thermic manufacturing a cereal, that allowing keeping all useful effects. And scalding on dry pan allowing improving taste and quality for buckwheat , and not more.  Soaking also beans, nuts, seeds, they are having phytin   acid, which preventing theirs absorbing, but nuts are staying soft, but they are absorbing better, before meal dry nucleases on towel. Cereal, bean need to soak in warm water at room on 4-8 hours   is depending on from size a cereal. And you  can add in water apple vinegar or lemon juice /1 tbl.sp. for every water glass, after wash good, add fresh water and cook till ready. And porridge cooking with milk and sugar about, thus is excess, better adding fresh berries or fruits, greens, spices or seeds.