What You Need to Know About Phytic and Oxalic Acid

Phytic Acid and other ‘anti-nutrients’ present in grains, beans and nuts…

Looking back in history, traditional peoples from all around the world were fermenting, soaking, or sprouting their grains, legumes and nuts/seeds. They somehow inherently knew that these foods required these techniques to break down ‘anti-nutrients’, such as phytic acid, creating better mineral absorption, a more alkaline product and increasing enzyme and other nutrient content.

Its amazing how traditional wisdom can be so easily overlooked! And our modern diets, without these principles, are taking a toll on our health and food allergies and immune deficiencies are vastly abundant as a result.

Science now proves:
• Phytic acid present in most grain and beans and nuts and seeds binds with calcium, zinc, magnesium and iron (rendering these nutrients almost impossible to absorb). Soaking them will neutralise the phytic acid and allow for absorption of these critical nutrients.

• ‘Enzyme inhibitors’ are also neutralised with soaking, not only increasing vitamin content, but dramatically increasing enzyme content.

• Gluten and other hard to digest proteins are broken down, making for easy digestion. *Rye, Barley, Wheat, Kamut and Spelt and most oat products contain gluten.

Using this technique:
• Soak grains at least 7 hours before use, in an acidic medium (e.g. a dash of apple cider vinegar, a squeeze of lemon or tsp. of yogourt).

• Buy or make whole grain sourdough breads, as they have undergone full fermentation of the dough. *Yeast fermentation does not do the same.

• Ingesting sprouted grains and legumes:

o Immerse in grain/legume in jar about 1/3 full

o Fill with water to top overnight

o Pour off water, store away from direct light

o Rinse out with water twice a day until ¼ inch sprouts appear (1 to 4 days depending on type)

> Can be used in soups, eaten raw or mashed into dough to make bread.

• Soak nuts overnight, drain and then place in oven on lowest possible setting (pilot light for gas or 150 F electric) or, even better, a dehydrator to dry out (up to 12+ hours) for longer storage, better crunch and taste.

Oxalic Acid

Is found primarily in leafy green vegetables such as chard, spinach, beet greens, mustard greens. It binds with calcium and iron and inhibits their absorption. Lightly steaming is enough to neutralize the oxalic acid found within.