Rice Milk and Phytic Acid

Answered on August 19, 2014
Created December 12, 2011 at 7:35 AM

If I made my own rice milk, with brown rice, or if I bought some, a good organic brand with ingredients I am comfortable with of course, would it contain a significant amount of phytic acid? I know a good amount of phytic acid is supposedly effected by water but does the water just leach it or does the water break down the phytic acid? Also, doesn't rice milk require hours of boiling or am I wrong about that, as that would probably destroy a significant amount of the phytic acid. And then the result is filtered so a large amount of the bran would probably be filtered out. Thank you for anyone who has any advice or has tried to help.

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on December 12, 2011
at 10:43 AM

Water doesn't "break down" phytic acid. The affected minerals - zinc, iron, calcium and others - are insoluble when bound to phytate. Boiling does not generally raise the temperature of these mineral phytates sufficiently to break their bonds; they remain insoluble and unabsorbable.

You might be able to make a phytate-free rice milk from white rice. But short of fermentation or adding in some sort of phytase enzyme to break down the phytate, the phytic acid will remain. So don't rely on your brown rice milk for many of your minerals.

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