All grains contain a compound called phytic acid, which can block absorption of zinc, calcium, iron, magnesium, and other minerals and lead to mineral deficiencies. Fermenting grains by soaking them before cooking neutralizes phytic acid, rendering the grain far more nutritious.
from "Wild Fermentation," by Sandor Ellix Katz
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1 comment:
Good information here. Thanks for sharing. I have used a couple of soy protein powders and quite liked them.
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