The Science of the Soak: Why Our Seed-Infused Juices Are a Chennai Superfood
If you walk through any local market in Chennai, you’ll see vibrant fruits and traditional herbs. But at Seed Sip, we took a look at these local treasures and asked: How can we make them even more powerful?
The answer was hiding in plain sight: The Seed.
Not Just a Garnish: The Bio-Availability of Seeds
Many people eat seeds raw, but did you know that your body often can’t digest them properly that way? At Seed Sip, we use a process called Controlled Hydration. By soaking our high-quality seeds in our fresh-pressed juices, we "activate" them.
Easier Digestion: Soaking neutralizes phytic acid, making it easier for your stomach to absorb minerals.
The Mucilage Factor: When seeds like Sabja (Basil) or Chia are soaked, they form a gel-like coating. This coating acts as a natural prebiotic, feeding the good bacteria in your gut.
Time-Released Nutrition: This gel slows down the digestion of the fruit’s natural sugars, providing a "slow-burn" energy that lasts from your morning meeting in Guindy all the way to your evening relaxation.
