Guest guest Posted January 15, 2009 Report Share Posted January 15, 2009 Hello, I'm trying to expose my family, friends and coworkers to a more traditional, whole foods diet. I developed 10 guidelines for healthy eating (similar to previous posts before) and I'm walking people through adopting one guideline each week. The first week was eliminating sugars from the diet. Next week will be eliminating improperly prepared flour. I was under the impression that phytic acid was bad and should be neutralized at all costs, thus I've been soaking and fermenting all of my grains. However, when I started to do more research over the last week, I've found many sources that say phytic acid can actually be helpful and grains were not necessarily soaked back in the day. I want to give people accurate information, and make the transition to a new and healthier lifestyle as easy as possible. What are people's thoughts on soaking grains (especially for bread baking)? Can phytic acid actually be helpful for preventing inflammation and colon cancer? And I've been religiously soaking my oatmeal, only to just read that oats contain low levels of phytates and don't need to be soaked... Thanks much!! Quote Link to comment Share on other sites More sharing options...
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