Phytic acid paper available now:
Reducing
Phytic Acid in Your Food:
A visual
analysis of the research on home kitchen remedies
for phytic acid
Download now:
$11.97
42 pages
18 graphs/data displays
Easy and tasty recipes
Digital delivery - download immediately
Click here to see a sample page
(PDF)
***
Excellent paper! Clear and concise and easy to
implement the instructions! I can't wait to try
out the recipes! ~~ Christine Kennedy
***
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.
It will describe 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.
"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.
"In bread making, you must soak flour 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.
"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.
It includes processes and recipes
- How to soak beans, based on scientific studies
- How to soak breakfast porridge
- Which porridges 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.
- Recipe for 100% whole grain bread
- Recipes for pizza dough, polenta, cornbread, 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 have offered an e-course billed as the most extensive information on the Internet. It was the most extensive information, but has been surpassed by this in-depth paper.
The 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.
