Eat Right 4 Your Type®

Official Website Of Dr. Peter J. D'Adamo & The Blood Type Diet®

View Thread View Post Thread for This Board Read Prev Msg Read Next Msg

The Blood Type Diet Archives Volume 15

phytic acid

Posted By: dylan, bhave
Date: Friday, 22 December 2000, at 12:13 a.m.

In Response To: Adding lemon to soaking water..... (Manya (A-))

Lowering the ph of the soaking medium mimics the conditions in the soil under which seeds can begin to sprout, as does room temp. water., in the process of which phytic acid(the cave-man diet's public enemy) is destroyed by activated phytase enzymes, thereby releasing minerals for absorbtion and preventing phytic acid from chelating in your GI. For some reason in sprouting grains this is not called for, but for a pre-cooking purpose I have very reliable information that a tablespoon or two of yogurt or lemon juice or vinegar per cup of soaking water and anywhere from 8 to 24 hours of soaking time is a good measure. Also you should acidify the water for beans, except in beans of course you should drain the soaking water after they've finished soaking.

Messages in This Thread

View Thread View Post Thread for This Board Read Prev Msg Read Next Msg

Need Help?

Contact D'Adamo Personalized Nutrition customer service for support on where to begin.


Personalized Living

A Daily Webzine Celebrating The Wonder Of Individuality & The Blood Type Diet®

Archive | Signup | Blog

Become a Patient

Center of Excellence in Generative Medicine (COEGM) is Dr. D'Adamo's main clinical facility. To schedule an appointment please visit:

The statements made on our websites have not been evaluated by the FDA (U.S. Food & Drug Administration).
Our products and services are not intended to diagnose, cure or prevent any disease. If a condition persists, please contact your physician.
Copyright © 2015, Hoop-A-Joop, LLC, Inc. All Rights Reserved