Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 --snip-- In the end the > grain is treated properly before being consumed but I'm curious about the > drink? I can't answer about the drink, but the soaking is supposed to begin germination to reduce protease inhibitors. It seems to me that popping the kamut prior to soaking interferes with this process. Though the phitates may be reduced, you may have some enzyme inhibitors left in the finished kamut. Portland, OR Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 3, 2002 Report Share Posted March 3, 2002 The amount of heat involved in the popping and browning of the kamut is almost certainly going to completely destroy the phytase enzyme that's responsible for the benefit of soaking. There might be a little benefit derived from the action of the bacteria during soaking, but it wouldn't be the same as soaking the raw grain. As far as whether the phytates would come out in the beverage you're preparing, I don't know...I would suspect that they would come out. I do, however, know that a roasted barley beverage is a traditional drink in Korea...I don't know how far back the practice originates though. If you're not overly sensitive to carbs you might want to look into buying some malted barley or making your own with your kamut. Beer supply shops carry malted barley roasted to varying degrees. You might find one that would have the depth of flavor you're looking for, and the phytates should already be reduced by the malting (sprouting) process. And the flavor, in my opinion, is utterly fabulous... > I make a drink that we really like and want to make sure it's a healthy drink > not a mistake. I dry saute kamut until it pops and browns slightly, add > water and bring it to a boil then steep it about 10 minutes. I then pour off > the liquid and we drink it cold or hot. Are the phytates in the beverage or > are they still in the grain? I cover the remaining grain with water, add > some whey and soak it overnight before cooking and eating it. In the end the > grain is treated properly before being consumed but I'm curious about the > drink? Thanks - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 4, 2002 Report Share Posted March 4, 2002 Would soaking seeds overnight before planting possibly reduce phytates in the plant if it were a phytate containing plant at harvest? I've done this for quicker germination on larger seed. Does corn contain phytates? Reason being that some Native Americans did soak corn seed in moss prior to planting. Wondering if purpose was more than quicker germination or planting only viable seed. Don't know if bean was soaked. Thinking out loud here. Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2002 Report Share Posted March 5, 2002 >Would soaking seeds overnight before planting possibly reduce phytates in the >plant if it were a phytate containing plant at harvest? No, because the phytates are genetically programmed into the seed, to keep it from germinating before time. Presoaking seeds for germination just hurries the soaking they'd get from sitting in damp ground. Phytates are GOOD! They just aren't particularly good for US. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2002 Report Share Posted March 5, 2002 Wanita asked: > Would soaking seeds overnight before planting possibly > reduce phytates in the plant if it were a phytate > containing plant at harvest? I'm virtually certain that it would not affect the phytate content of the seeds produced by the plant. I don't have any proof or references, but I have a couple of reasons for thinking this. 1) The phytate goes away during the natural germination process in the soil the same as it does when soaking or sprouting the grain. There would therefore be no net difference to the plant from pre-soaking the seed. 2) The phytate is a natural and beneficial part of the seed from the standpoint of the plant. It is part of what allows the seed to remain stable and viable until it germinates. The most likely reasons the native americans might have pre-soaked their seed would be to either accelerate germination or to ensure that there were no " duds " being planted. I'm sure there are other possible reasons too. Those were just the ones that came immediately to mind for me. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 5, 2002 Report Share Posted March 5, 2002 Wanita, No. Soaking before planting just ensures the natural process of water aborption that wakes the dormant seed occurs efficiently. The development of phytates in the seed of the mature plant will occur just the same. Portland, OR > Would soaking seeds overnight before planting possibly reduce phytates in the > plant if it were a phytate containing plant at harvest? I've done this for > quicker germination on larger seed. Does corn contain phytates? Reason being > that some Native Americans did soak corn seed in moss prior to planting. > Wondering if purpose was more than quicker germination or planting only viable > seed. Don't know if bean was soaked. Thinking out loud here. > Wanita Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 Any idea how to make malted barley? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 6, 2002 Report Share Posted March 6, 2002 >Any idea how to make malted barley? Sprout barley, then when it just begins to sprout, dry it. I vaguely remember some famed British homesteading book which told how to do this in bulk. For home amounts you could use standard sprout-making technology. Malted barley can be gotten from any homebrew supply house. For NT purposes, you probably want to avoid the crystal malt, which has been dried at a high enough temperature to cause the sugar to crystalize within the kernel, as well as " chocolate " malt, which has been roasted to brown for use in stouts etc. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 8, 2002 Report Share Posted March 8, 2002 The phytate-mineral complex in seeds serves the very important purpose of preserving the seed until it is planted. Without it the seeds would be quite perishable. So phytates are not bad, we just need to know how to deal with them. The soaking does something similar to planting and watering the seed - the enzymes are activated by the moisture, break down the phytate complex and release the minerals so the seed can grow. Just the was Mother Nature works. Peace, Kris , gardening in northwest Ohio ----- Original Message ----- From: sraosha87 <sraosha@...> < > Sent: Tuesday, March 05, 2002 11:23 AM Subject: Re: Phytates > Wanita, > > No. Soaking before planting just ensures the natural process of water > aborption that wakes the dormant seed occurs efficiently. The > development of phytates in the seed of the mature plant will occur > just the same. > > > Portland, OR > > > > Would soaking seeds overnight before planting possibly reduce > phytates in the > > plant if it were a phytate containing plant at harvest? I've done > this for > > quicker germination on larger seed. Does corn contain phytates? > Reason being > > that some Native Americans did soak corn seed in moss prior to > planting. > > Wondering if purpose was more than quicker germination or planting > only viable > > seed. Don't know if bean was soaked. Thinking out loud here. > > Wanita > Quote Link to comment Share on other sites More sharing options...
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