Re: Phytic Acid - storage & GF

[Guest guest]

buckwheat

>

> After reading the recent article on phytic acid, I have a couple questions.

There is a statement in the article that freezing grains/beans reduces their

phytase content versus storing at room temperature. This would lead to a higher

phytic acid content as there is less phytase to break it down. I have never

heard this before and it seems a little counterintuitive. Has anybody read

about this any where else?

>

>

> Also, I am gluten intolerant and was wondering what would be recommended to

add to soaks to reduce phytic acid besides wheat/rye/barley/etc.

>

> Thanks,

>

>

[Guest guest]

Really? That would be great. How do you know this Carolyn?

Joan

> >

> > After reading the recent article on phytic acid, I have a couple questions.

There is a statement in the article that freezing grains/beans reduces their

phytase content versus storing at room temperature. This would lead to a higher

phytic acid content as there is less phytase to break it down. I have never

heard this before and it seems a little counterintuitive. Has anybody read

about this any where else?

> >

> >

> > Also, I am gluten intolerant and was wondering what would be recommended to

add to soaks to reduce phytic acid besides wheat/rye/barley/etc.

> >

> > Thanks,

> >

> >

>

[Guest guest]

Buckwheat I believe is high in phytase and is gluten free.

[Guest guest]

I'm not Carolyn, but ... I assume the question was what gluten-free grains could

be soaked to remove phytic acid. And buckwheat doesn't contain gluten.

Pam

> > > Also, I am gluten intolerant and was wondering what would be recommended

to add to soaks to reduce phytic acid besides wheat/rye/barley/etc.

[Guest guest]

I've seen it recommended on several WAPF-type .

I think it's also mentioned here

http://www.rebuild-from-depression.com/

> > >

> > > After reading the recent article on phytic acid, I have a couple

questions. There is a statement in the article that freezing grains/beans

reduces their phytase content versus storing at room temperature. This would

lead to a higher phytic acid content as there is less phytase to break it down.

I have never heard this before and it seems a little counterintuitive. Has

anybody read about this any where else?

> > >

> > >

> > > Also, I am gluten intolerant and was wondering what would be recommended

to add to soaks to reduce phytic acid besides wheat/rye/barley/etc.

> > >

> > > Thanks,

> > >

> > >

> >

>