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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.


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