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If I cook brown rice pasta in water+bone broth would that counteract the effects of phytic acid?

Answered on August 19, 2014
Created April 19, 2013 at 9:17 PM

Not entirely in bone broth that would be a waste... but do you think adding a bit would counteract the mineral leeching effect of phytic acid?

*Just to be clear- I am talking about brown rice PASTA only. On the rare occasions I do make rice I just opt for white. Unfortunately I have yet to see white rice pasta so yeah. I dont think that soaking pasta overnight would lead to particularly appetizing results.

C836b2644e7319bb957fbb794a97708e

on April 20, 2013
at 06:33 AM

Neat fact I didnt know about the acidic food pairing thing. thank you

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 10:53 PM

Yea I mean, I'm not a big fan of pasta, I'd lean towards something like regula rice, quinoa, barley, or oatmeal for a staple. But it won't kill you, and if you can tolerate it well, and you combine it with other proteins to make sure you're getting a complete protein and you still get your fat soluble vitamins and leafy greens, then using bone broth sounds like a good idea. Hope it works well for you :))

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 10:43 PM

Thank you, I will try that if I ever make brown rice. Probably wouldnt be a great idea to soak pasta though!

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 10:42 PM

It has to be a staple for a week or two but not permanently.

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 10:23 PM

Thanks ill check it out....though not sure about soaking pasta.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 10:00 PM

If you plan to make it a staple I'd advise soaking in water or maybe acv.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 10:00 PM

Phytic acid isn't going to kill you, cooking your rice in bone broth sounds like a fun tasty idea to me.

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 09:38 PM

Sadly I am allergic to whey. But yeah I am just wondering if it would be possible to make the presence of phytic acid not matter as much.

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5 Answers

1
56c28e3654d4dd8a8abdb2c1f525202e

(1822)

on April 20, 2013
at 03:10 AM

Traditionally over large areas of the world phytates would be counteracted by the even stronger acids of fruits. Hence, the dietary norm of finishing a meal with a fruit (apples have a pH of about 3.3), dressing greens with vinegar (pH=2.8), or eating pasta with tomato sauce (not sure of pH, but probably below 4).

Whatever results I could find in the literature show increased mineral absorption, although I could not find these papers now (I am at home anyway, so no access to literature). I remember spinach iron absorption going from 1% to 3% (for steak it is about 22%), which is significant, and of course more alkaline minerals, such as Mg, Ca, K, will show increased absorption in the presence of acids. The other important type of food combination (vis-a-vis micronutrients) is fat eaten together with beta carotene, to allow some absorption. Hence oil with greens. I think most paleos do this unconsciously, somehow most people understand that a carrot alone is not much good.

Food combination, like bone broth and fermented foods (a huge sector that goes from kombucha to krauts to fermented grains), is definitely neolithic, but the practical paleo will use these techniques. Other neolithic dietary norms are less important in paleo, most notably the usage of herbs to maintain good health. I note that the entire Eurasian continent, from Portugal to Japan, gives a lot of importance to mushrooms and garlic, both despised by Anglosaxon populations. Surely it is because the British isles had the ancestral diet closest to paleo, rich in sheep meat and dairy, fish, root crops, kale, nettles, kelp, with oats still being one of the least inflammatory grains. Your body does not need any extra herb on this type of staples. And I have noticeably decreased my consumption of fruits and garlic since shifting my diet, just based on my body suggestions.

C836b2644e7319bb957fbb794a97708e

on April 20, 2013
at 06:33 AM

Neat fact I didnt know about the acidic food pairing thing. thank you

1
Cc3ce03985eac5ebcbb95fc2329f13b0

on April 20, 2013
at 01:17 AM

I would just cook the pasta in the regular manner, then drink bone broth. I don't see how the bone broth would necessarily affect the properties of the rice via boiling.

1
2006ccb2b60f9cc5ba5e8eff8a7abc46

on April 19, 2013
at 10:22 PM

im pretty sure you soak the rice over night, drain off but save a cup of the water, rinse and cook your rice. put the reserved water in the fridge, the next time you soak your rice add the water you saved and soak over night, repeat the process, saving a cup each time. I think after 10 times you have the most phytic acid being broken down by the soaking process possible.

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 10:43 PM

Thank you, I will try that if I ever make brown rice. Probably wouldnt be a great idea to soak pasta though!

1
6714718e2245e5190017d643a7614157

on April 19, 2013
at 10:02 PM

Hi ancestral stars,

This blog post maybe of interest to you. It talks about soaking brown rice.

http://wholehealthsource.blogspot.com/2009/04/new-way-to-soak-brown-rice.html

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 10:23 PM

Thanks ill check it out....though not sure about soaking pasta.

1
Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 09:32 PM

Soaking the rice in whey I believe is supposed to be the best way to neutralize phytic acid. Cooking rice in bone broth wouldn't deactivate the phytic acid anymore more than water, it would just add more minerals to the mix which might technically counteract the mineral leeching properties of phytic acid which is what I think you're really asking. But the degree to which that happens would like vary from individual to individual.

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 09:38 PM

Sadly I am allergic to whey. But yeah I am just wondering if it would be possible to make the presence of phytic acid not matter as much.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 10:00 PM

Phytic acid isn't going to kill you, cooking your rice in bone broth sounds like a fun tasty idea to me.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 10:00 PM

If you plan to make it a staple I'd advise soaking in water or maybe acv.

C836b2644e7319bb957fbb794a97708e

on April 19, 2013
at 10:42 PM

It has to be a staple for a week or two but not permanently.

Cb9a270955e2c277a02c4a4b5dad10b5

(10989)

on April 19, 2013
at 10:53 PM

Yea I mean, I'm not a big fan of pasta, I'd lean towards something like regula rice, quinoa, barley, or oatmeal for a staple. But it won't kill you, and if you can tolerate it well, and you combine it with other proteins to make sure you're getting a complete protein and you still get your fat soluble vitamins and leafy greens, then using bone broth sounds like a good idea. Hope it works well for you :))

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