I came across this wonderful resource by Amanda Rose for learning more about the phytic acid in whole grains.
A must read! Provided me with a lot of information that I was unaware of. More evidence to the necessity of soaking grains in order to be able to effectively absorb all the minerals and vitamins in the grains.
Here is one quote from the article:
Researchers have conducted experiments on mineral absorption that show clearly that phytates matter. A study of iron absorption in cereal porridges found in some cases a 12-fold increase in the absorption of iron when the phytic acid was removed from the food. Participants absorbed only about 1% of the iron in their
wheat porridge but that absorption rate increased to 12% when the phytic acid was removed (Hurrel et al. 2003).
She goes on to share some helpful tips and tricks for soaking/sprouting. She also mentions an interesting fact about oats. Soaking for 12 hours is not sufficient to break down the phytates. Her tip: Add fresh ground wheat to your oats before soaking! Interesting.
This same website offers a free e-course on the topic as well! I am starting it now!
Amanda has a newly published book, titled Rebuild from Depression which the above article is an excerpt of. Read more about it here.