How much whey or lemon juice do you need to add to effectively reduce phytic acid when soaking grains?



    1

    I am looking for a basic ratio to go by when soaking grains and beans to reduce phytic acid. So how many parts of whey or lemon juice to how ever many parts of water. Is there a specific pH that’s needed?

    Category: Tags: asked January 4, 2012

    2 Answers

    1

    I wrote up some detailed info on both grains and beans that you might find interesting:
    http://www.traditional-foods.com/soaking-beans
    http://www.traditional-foods.com/soaking-grains
    Amanda

    0

    Amanda at Traditional Foods shows a study on one of her sites that says the optimal pH is 4.5 and that the water should most certainly be warm, about 110 degrees for best results.
    http://www.rebuild-from-depression.com/soaking-grains

    Amanda believes that calcium in yogurt, kefir and whey may inhibit phytic acid breakdown, so she prefers to soak in only warm water because lemon juice or vinegar can leave a sour flavor behind. Still, others believe that there probably isn’t enough calcium in whey to make a difference.

    See Amanda’s other articles on the subject:
    http://www.traditional-foods.com/soaking-beans
    http://www.traditional-foods.com/soaking-grains

    Sally Fallon seems to believe that, while phytic acid breakdown is good, so is fermentation (reason for using fermented dairy to soak) and that it may even be more important. See this blog post for her response.

    http://hartkeisonline.com/food-tradition/q-and-a-on-soaking-in-dairy/

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