soaking does not reduce phytic acid ?

[Guest guest]

Hello,

I found the following article on the internet :

http://www.rereth.ethz.ch/agrl/lebensmittel/hurrell/pj.03.html

It says : " The small reduction in phytic acid observed in this study is not

expected to significantly influence mineral and trace element bioavailability "

Does this apply as well when doing it according to NT ?

/Behn

[Guest guest]

In all honesty I did not have time to do any more that just read the

brief paragraph they show. As always I am suspicious of research

that does not fully disclose methodology,setting, etc... and I become

even more suspicious when Nestle is at the helm. I will see what I

can dig up on this. Sally or Doc Byrnes know anything about

this " study " .

Dr. Marasco,BS,DC

Cincinnati, Oh

>

> Hello,

>

> I found the following article on the internet :

>

> http://www.rereth.ethz.ch/agrl/lebensmittel/hurrell/pj.03.html

>

> It says : " The small reduction in phytic acid observed in this

study is not expected to significantly influence mineral and trace

element bioavailability "

>

> Does this apply as well when doing it according to NT ?

>

> /Behn

[Guest guest]

I'm also extremely suspicious of anything funded by

Nestle. Why would they want to rock the boat of

standard commercial food processing techniques? I

know my body much prefers flour and legumes that have

been soaked (or sour leavened).

Aubin

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