Post by Deleted on Mar 30, 2006 13:05:41 GMT -5
I like to know more about phytic acid. I quote Sally Fallon: "Phosphorus in the bran of whole grains is tied up in a substance called phytic acid. Phytic acid combines with iron, calcium, magnesium, copper, and zinc in the intestinal tract, blocking absorption. Whole grains also contian enzyme inhibitors that can interfere with digestion. Traditional societies usually soak or ferment their grains .... (to) neutralize phytates and enzyme inhibitors..."
What does this tell me? If I'm not going to soak or ferment, then I should use white flour? Is it actually not healthier to put whole wheat in my bisquits because I haven't done an 8 hour soak?
I've read elsewhere that different grains are higher in phytic acid than others and that rice doesn't have so much. But I can't find anything specific. Is the soak/fermentation process unnecessary with some grains but mandatory in others?
Could it be that the people of India use white rice because it is more digestible and actually ends up more nutritious than brown rice? Could it be that white flour became popular for the same reason?
So, I'd like to know how important it is to soak (ferment) and if some grains are ok to not bother. I'd like to know if it is really worth the effort. I wonder if as long as you make it yourself and leave out all the additives and preservatives, if this is enough.
I am not a good meal planner. I don't worry about tomorrow when I am fixing today's food. But maybe I should be. I have seen occassionally that Sally goes a little overboard on practicality.
Any comments and/or knowledge out there?
Sue
What does this tell me? If I'm not going to soak or ferment, then I should use white flour? Is it actually not healthier to put whole wheat in my bisquits because I haven't done an 8 hour soak?
I've read elsewhere that different grains are higher in phytic acid than others and that rice doesn't have so much. But I can't find anything specific. Is the soak/fermentation process unnecessary with some grains but mandatory in others?
Could it be that the people of India use white rice because it is more digestible and actually ends up more nutritious than brown rice? Could it be that white flour became popular for the same reason?
So, I'd like to know how important it is to soak (ferment) and if some grains are ok to not bother. I'd like to know if it is really worth the effort. I wonder if as long as you make it yourself and leave out all the additives and preservatives, if this is enough.
I am not a good meal planner. I don't worry about tomorrow when I am fixing today's food. But maybe I should be. I have seen occassionally that Sally goes a little overboard on practicality.
Any comments and/or knowledge out there?
Sue