Naturally occurring phytic acid is beneficial to the seed/grain because it keeps the seed dormant until it is planted in moist soil when germination should happen. Otherwise, dry grain would just germinate as it sits in storage creating mountains of sprouting craziness! However, for us, it is an enzyme inhibitor which prevents our bodies from being able to properly digest and access all the nutrients. If you have ever felt bloated, gassy or just not very good after consuming grains or beans, this could be the problem.
The best health food books (Nourishing Traditions by Sally Fallon) say that all grains and beans should be soaked, sprouted or fermented before consuming, in order to neutralize the phytic acid contained in the exterior bran and germ layer which prevents nutrients from being absorbed into your body.
Naturally occurring phytic acid is beneficial to the seed/grain because it keeps the seed dormant until it is planted in moist soil when germination should happen. Otherwise, dry grain would just germinate as it sits in storage creating mountains of sprouting craziness! However, for us, it is an enzyme inhibitor which prevents our bodies from being able to properly digest and access all the nutrients. If you have ever felt bloated, gassy or just not very good after consuming grains or beans, this could be the problem. I love potatoes, oh what bliss! Especially the red ones, when they're cooked whole and unpeeled...just like that, still warm and eaten over the sink sprinkled with a bit of salt. Carb goodness in a neat package, gluten free, potassium full and oh so satisfying! Their whiteness has earned them a really bad rap. But I choose to disagree; it's copious amounts of butter and cream most potato recipes call for that ruin the glorious earthiness of the humble spud. |
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