Phytic Acid Drill-Down

Phytic acid in grains, legumes, nuts, and seeds reduces your body’s ability to absorb minerals from those same foods, but there are easy, research-based kitchen techniques to break down the phytic acid in your food and allow you to benefit from more of the minerals in your diet.

Systematic, reader-friendly analysis
The paper includes 18 unique graphic displays of data from food science and nutrition research on phytic acid. It will walk you through the best bread preparation technique, for instance, using evidence from peer review journals.

You will learn how to prepare rice, corn, oats, flat breads, sourdough breads, beans, nuts, and seeds.

Did you know that brown rice should be pre-soaked because it contains very little of the native enzyme that breaks down phytic acid?

Below is one graph from the paper or you may view a sample page

The course addresses misconceptions:

“In bread making, you must soak flour with yogurt for eight hours to reduce the phytic acid.” Soaked flour baking has covered the Internet and some of the most creative bakers have even made this process work. But I have the great news that there are ways at least as effective and that make better, no-fail bread at the same time. In addition, learn why yogurt in bread-making is a bad idea.

“Rice doesn’t have to be soaked” because it is low in phytic acid to begin with. This paper provides data on phytic acid levels in brown rice and it provides a process to reduce those levels.

“I don’t need to worry about it because I eat an orange, high in vitamin C, with my oatmeal.” I love oranges too. Learn an approach that is at least as twice as effective as that orange.

“Corn must be soaked in lime to be healthy.” I love a good tamale (a Mexican food made of corn soaked in lime) but I also love polenta. Learn an easy method for preparing corn. Polenta and cornbread recipes are included.

“Sprouted grain flour is the gold-standard in baking.” This might be true depending on the circumstances, but in your home kitchen it is probably a good place to cut food costs. Check out the data in the paper.

“I must soak nuts in a salt solution.” Find out what research says about soaking nuts and seeds. Learn options to improve nut-based milks.

The paper will teach you processes and recipes:

• How to soak beans, based on scientific studies.

• How to soak breakfast porridge.

• Which hot cereals are exceptions and what to do about them.

• How to cook with corn.

• How to soak brown rice.

• Recipes for banana, zucchini, pumpkin, applesauce, and ginger breads, all 100% whole grain and extremely tasty. Variations for each. These recipes alone are worth the price of the paper.

• Recipe for 100% whole grain bread.

• Recipes for pizza dough, polenta, and pancakes.

• An easy way to get started with sourdough (Really, you can be a mediocre baker and get great results. You may discover you are not a mediocre baker after all.)

The most extensive consumer information

For three years we offered a free e-course on phytic acid on this website, billed as the most extensive information on the Internet. Even Weston A. Price Foundation leaders took the course which led to change’s in the foundation’s recommendations on phytic acid in food. The e-course was the most extensive information, but has been surpassed by this in-depth white paper and video course.

The white paper is a PDF file and the Table of Contents allows you to navigate easily through the paper. If you want to look up something quickly on corn, you can click on that section in the Table of Contents and you will find it immediately. You will also be able to search the document.

The video course is housed on the Traditional Foods website. Get a sneak peek of the course here. Within 24-48 hours of your purchase, you will receive a username and password to allow you access to that website. On that site you can watch more videos and interact with other consumers, sharing super recipes and processes.