Toasting and phytate removal

[Guest guest]

I was trying to find out whether toasting cereal grains before cooking (instead

of soaking) would effectively remove phytates. This study

http://tinyurl.com/yl2xjoa seems to say in some cases it does a better job than

the long soak.

My interest got piqued because in looking through old recipes for barley cereal,

it looks like one common method was to toast the grains before cooking. It

yields a very delicious and creamy result to grind the barley roughly then toast

it just before cooking. I tried soaking whole barley grains and then cooking

for a porridge but it was too chewy and I didn't like it.

Evidently in some countries they even toasted barley until it was rather dark

and then made a tea of it.

The article said a 19% reduction in phytates could be achieved by toasting the

wheat. With long soaking (germination) it could take 5 days to reduce the

phytates, and then it is variable. I'm guessing in Sally's recommendations

there is some bacterial activity at work, like sourdough bacteria, which do

reduce the phytates to almost none, but that would seem to require the right

starter and would result in a very sour breakfast cereal.

Is anyone in WAP actually verifying that grains soaked as they recommend, are

indeed lower in phytates or is it speculation based on historical evidence?