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Can you soak red river cereal(a combination of cracked wheat and rye and flax) to reduce phytic acid

Commented on October 06, 2013
Created October 05, 2013 at 12:06 PM

I eat a weston a price style diet and I was wondering wether cracked grains(like steel cut oats) retain all of their phytase and nutrients as a posed to flours, which would mean it would be really easy to reduce phytic acid( especially for the hot cereal I'm talking about, because it has rye which has ridiculous amounts of phytase)

F291857fa12a0291688ea994343156dc

(720)

on October 06, 2013
at 03:14 PM

By selected fermentation process it appears that gluten can be substantially reduced

http://glutenfreecooking.about.com/od/glutenfreebreads/f/Does-Fermentation-Break-Down-Gluten-In-Sourdough-Breads-And-Beer.htm http://aem.asm.org/content/70/2/1088.full?ijkey=9ec21f12c3108ac644cb2085608b315ca768450d http://aem.asm.org/content/73/14/4499.full?view=long&pmid=17513580

Promising but even if the research proves correct, a lot of work

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1 Answers

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718fd304d7abab150730638bf2be5153

(184)

on October 05, 2013
at 03:28 PM

Phytic acid lowers the absorption of non-heme iron. If you eat enough heme iron (ie: meat), you have nothing to fear.

There are more troublesome molecules in wheat and rye - particulary gluten - that you can't get rid of by soaking, heating, or fermenting.

F291857fa12a0291688ea994343156dc

(720)

on October 06, 2013
at 03:14 PM

By selected fermentation process it appears that gluten can be substantially reduced

http://glutenfreecooking.about.com/od/glutenfreebreads/f/Does-Fermentation-Break-Down-Gluten-In-Sourdough-Breads-And-Beer.htm http://aem.asm.org/content/70/2/1088.full?ijkey=9ec21f12c3108ac644cb2085608b315ca768450d http://aem.asm.org/content/73/14/4499.full?view=long&pmid=17513580

Promising but even if the research proves correct, a lot of work

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