You can increase your absorption of calcium, zinc, iron, and magnesium by 100% (and perhaps even upwards of 1000% in some cases) by soaking, sprouting, and fermenting your grains, legumes, nuts, and seeds. These food items contain high levels of phytic acid. Phytic acid keeps minerals tightly bound in your intestines. You cannot digest them and, thereby, you cannot use them to build a healthy body.
Quick changes in your kitchen will help you improve your health and, frankly, will help your food taste better at the same time. Better yet, these techniques are absolutely free, making them a great addition to Pennywise Platter this week.
- Better flavor
- Improved nutritional value
However, the devil’s in the details.
- What do you soak? For how long?
- What do you ferment?
- Is sprouting really better (because, gosh, it’s a lot of work)?
- What about rice?
- What about soy?
The most extensive collection of phytic acid information on the Internet is archived by your intrepid blogger at a new website PhyticAcid.org At that website, you can buy the extensive phytic acid paper.