Leach (food)

Leach is a process often used in food preparation, where certain substances are removed from a food item by soaking it in water. The process of leaching is commonly used to reduce the levels of toxins or antinutrients in certain foods, particularly grains and legumes, to make them safe for consumption.

Process

The process of leaching involves soaking a food item in water for a certain period of time. The water is then discarded, taking with it certain undesirable substances. The length of time required for leaching varies depending on the food item and the substances being removed. For example, potatoes may be leached to reduce their potassium content, a process that can take several hours.

Uses

Leaching is used in the preparation of a variety of foods. For example, it is used in the production of soy milk and tofu, where the soybeans are leached to remove phytic acid and trypsin inhibitors. Leaching is also used in the preparation of cassava, a root vegetable that contains toxic cyanogenic glycosides. The cassava is soaked in water and then dried to remove the toxins.

Health implications

While leaching can be beneficial in removing toxins and antinutrients, it can also result in the loss of beneficial nutrients. For example, leaching potatoes can result in a significant loss of potassium, a nutrient that is essential for heart health. Therefore, the process of leaching should be used judiciously and in conjunction with a balanced diet.

See also

• Food processing
• Soaking (food)
• Cooking