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kj6754
01-27-2005, 05:24 PM
I was wondering how many of you soak your grains? I found out that soaking grains neutralizes the phytic acid in them which effects mineral absorbtion.
http://www.suegregg.com/about/intro1a.htm

unclejeff
01-27-2005, 06:49 PM
ya know...the thought has never even crossed my mind....i dont do it. i guess u do have a point nonetheless

Stagger
01-27-2005, 06:51 PM
I don't eat grains but I do soak nuts. I was getting some bad indigestion that was fixed by this, so everyone should try it out.

edplayer
01-28-2005, 12:06 AM
I've heard about soaking grains before (from raw foodists/vegans) but I didn't know why it was supposed to be good. If it does reduce the amount of phytic acid, that sounds good. Have you seen any other places (studies) verify this?

Thanks for the post

edplayer
01-28-2005, 12:07 AM
http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_uids=10472785&dopt=Abstract

Plant Foods Hum Nutr. 1999;53(2):93-8. Related Articles, Links

Reduction of polyphenol and phytic acid content of pearl millet grains by malting and blanching.

Archana, Sehgal S, Kawatra A.

Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, India.

This work was undertaken to evaluate the changes in polyphenol and phytic acid content in malted and blanched pearl millet grains. For malting, grains were steeped for 16 hours, germinated for 48 or 72 hours and then kilned at 50 degrees C for 24 hours. Blanching was done for 30 seconds in boiling water at 98 degrees C. Results indicated that blanching resulted in significant reduction in polyphenol (28%) and phytic acids (38%). Destruction of polyphenols (38 to 48%) and phytic acid (46 to 50%) was significantly higher in grains subjected to malting than blanching: The overall results suggested that malting with 72 hours of germination was most effective in reducing the antinutrient levels of pearl millet grains.

PMID: 10472785 [PubMed - indexed for MEDLINE]