Phytic acid is the mechanism by which plant seeds stop themselves from sprouting before they're in their appropriate environment (i.e. damp soil). As such, it is an enzyme inhibitor which prevents the best digestion in your body. Soaking/sprouting/fermenting seeds is the best way of removing the acid - which is one of the worst things for your teeth. They've found (I read this study somewhere) that even sugar isn't as potent as phytic acid.

Thank's kind of difficult to digest at the moment as it sounded foreign to me☺

Wow... thanks for this. I was wondering about soaking ie, beans. Do you think this works? I suspect that phosphorus is needed for calcium uptake. Different from phytic acid and also phosphates. Like, Flouride vs. Flourite (the crystal/mineral). This is the info I want to clarify before writing a second part to this.

Yes, it really does.

Think about it this way... Beans are renowned for their gaseous component. This is a sign that something isn't right in your digestion.
But if you soak your beans first adding a tablespoon or two of vinegar to it, they become much easier to digest.

Soaked porridge (as recommended in the WAPF's Nourishing Traditions book) becomes a wonderful tonic on the digestion. (1 cup oats, etc, 1 c water, 1 T live yogurt 1/4 c raisins - soak overnight on the counter. In the morning, add another cup of water and cook gently.)

I know... I don't understand it either (about the phytic acid) and I suspect there is way more to it. Thanks for commenting.

Definitely something to do further reading about. you're welcome!

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