soaking oats

April 16, 2008

I have read on one of these groups that soaking oats does not do

anything to the phytates. Is this true? Also I have been following the

egg discussion(very interesting)I have a ? about egg whites. My 4 yr

old son LOVES over easy eggs. I seperate the white and yolk. I cook

white in coconut oil. Then I put lots of raw butter on sprouted

english muffin and raw egg yolks(usu 2) then I put 1/4 to 1/3of 1 egg

white on the muffin w/ yolks and sea salt.(1 yr ago this started as

over easy eggs they have evolved to current recipe)the ? is the

little bit of egg white ok? Thanks for any info

Debbie

July 30, 2011

When we feed oats to horses in the winter we soak them for at least 24 hours.

Have a large container that we put the oats in and ad water. An easy way to tell

that it works is to feed a horse enough oats so that oats comes through in the

manure. Then feed soaked oats and there will not be any oats in the manure when

fed the same amount by volume.

My thoughts on soaking oats is that water breaks down enzyme inhibitors. That is

why oats will not germinate in dry ground or in dry storage. After a rain they

will germinate. Also softens the whole oat kernel for easier digestion.

I do not know what phytic acid is. First time I have heard of it.

What is it Kathy?

Don Prohaska

Soaking Oats

So far, I haven't found one person in the UK or Ireland who soaks oaks for the

purpose of properly preparing them. And believe me, I have asked to the point

that my daughter is rolling her eyes. Today, I spoke to an elderly farm wife who

had 10 kids and did it all like baking her own bread every day. She says she

likes her oats freshly prepared in the morning and so did her mother. I did talk

to one man who said that his family would soak oats overnight growing up, but

only because mornings were so busy and it sped up the process. Why doesn't

anyone here seem to know about phytic acid?

Kathy

July 30, 2011

Have you run into anyone who uses oats as they come off the plant? We

bought 50#, but the seed has another layer of fiber beyond the bran? that

doesn't seem particularly digestible by humans. Anybody know a good way to

remove this outer layer? I guess the other use for it would be oat grass,

genuine wheat and gluten-free " wheat grass " . Thanks, L

On Sat, Jul 30, 2011 at 3:00 PM, Kathy <realfoodie2003@...> wrote:

> So far, I haven't found one person in the UK or Ireland who soaks oaks for

> the purpose of properly preparing them. And believe me, I have asked to the

> point that my daughter is rolling her eyes. Today, I spoke to an elderly

> farm wife who had 10 kids and did it all like baking her own bread every

> day. She says she likes her oats freshly prepared in the morning and so did

> her mother. I did talk to one man who said that his family would soak oats

> overnight growing up, but only because mornings were so busy and it sped up

> the process. Why doesn't anyone here seem to know about phytic acid?

>

> Kathy

>

> ------------------------------------

>

July 31, 2011

Don, it is considered an antinutrient that is found in all grains. It does

things like chelating minerals out of your body. I don't think it is

particularly high in oats.

Kathy

July 31, 2011

I haven't asked that specific question , but I doubt it.

They actually mostly talk about using rolled oats. One man said he liked the

jumbo rolled oats (which I had never seen or heard of) because they don't make

" wallpaper paste " .

Kathy

July 31, 2011

Oh! All of you who are into the soaking of grains are in for a mind-bending

read!

Surprisingly, oats are the highest in phytic acid in the grain realm (WHO

KNEW?!).

The following WAPF article came out in the Spring Wise Traditions Journal

back in 2009. This brings me back to a memory that a group of us from WAPF

who were traveling together when this article came out. We all broke out

into A LOT of arguing based on this article and how some things " simply

couldn't be. " It was a fantastic learning experience. Apparently, according

to the article, the Scots soaked their oats for a week or more as a regular

practice...NOT just one night! WOW! I've been doing lengthy soakings since

reading it and can tell a difference in the way that it digests.

I want to highlight so many snippets from this article, but it'll make this

posting too long. Everyone just needs to read it...it's too good not to.

http://www.westonaprice.org/traditional-diets/the-good-scots-diet

Becca :-D

P.S. Kathy, I'm still jealous about your glorious travels and can't wait to

hear all about it when you get home!

On Sun, Jul 31, 2011 at 1:17 PM, Kathy <realfoodie2003@...> wrote:

> **

>

> Don, it is considered an antinutrient that is found in all grains. It does

> things like chelating minerals out of your body. I don't think it is

> particularly high in oats.

>

> Kathy

>

> __

>

July 31, 2011

Well, thank you for that correction Becca! But where are all of these people who

are soaking it for a week? I had my first bowl of Irish oats (porridge) this

morning. They were creamy and delicious. I just put a little cinnamon on them,

that's all. I don't know how they were prepared (because, surprisingly, our

hosts at the B & B surprisingly don't seem to be people persons) but they didn't

make me hypoglycemic like unsoaked oats usually do.

Kathy

August 1, 2011

I looked at the article, and it looks to me that what they soaked was the sids,

not the regular oats. The sids were some screenings left from milling the oats.

Am I reading it correctly?

>

> > **

> >

> > Don, it is considered an antinutrient that is found in all grains. It does

> > things like chelating minerals out of your body. I don't think it is

> > particularly high in oats.

> >

> > Kathy

> >

> > __

> >

>

August 3, 2011

Looks like more of the same.RAWSOME foods in CA was raided again

today..bring it on, I say (not that I wish for it against any of our amazing

local and organic farmers and producers) and at the same time, they don't

realize we are gaining in numbers and momentum and the balance is shifting

ever so slowly towards us and our freedom of food/choice.

Grzeskowiak, CEC

Realtor-Keller

612-210-2250 ©

651-379-1555 (f) attn: G

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If it's to be....its up to me!

From: [mailto: ]

On Behalf Of Becca Griffith

Sent: Sunday, July 31, 2011 1:34 PM

Subject: Re: Soaking Oats