Phytic Acid - storage & GF

[Guest guest]

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,