Is the salt and or vinagar/whey really necessary when soaking

[Guest guest]

soaking:

beans and grains: she says to soak in whey or vinagar.

nuts and seeds: she says to soak in salt water.

First why do nuts and seeds get salt water verses whey or vinagar?

second: If you soaked the grain or beans without the whey (or other

dairy) or the vinagar (or lemon juice) would the phytic acid still be

removed?

I can't tolerate acid or dairy? When I soaked the mung beans they got

soft without the whey or vinagar.