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)
asked byHawkeyes52 (220)
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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.