Phytic acid, the natural preservative in the grains and seeds, won't let Micronutrient to be released for us, Therefore, it is often referred to as an anti-nutrient. Phytic acid binds with minerals, such as calcium, magnesium, iron and zinc and our body are unable to absorb and make use of these important nutrients. More than half of the world populations is affected by micronutrient malnutrition, Iron and zinc deficiencies are the major health problems worldwide
Fortunately, several preparation methods can significantly reduce the phytic acid content of foods to help us gain nutrients.
Here are the most commonly used methods:
Soaking: Cereals and legumes are often soaked in water overnight to reduce their phytate content.
Sprouting: The sprouting of seeds, grains and legumes, also known as germination, causes phytate degradation, common in Indian cooking.
Fermentation: Organic acids, formed during fermentation, promote phytate breakdown. Lactic acid fermentation is the preferred method, a good example of which is the making of sourdough
Whole wheat bread is an important source of minerals but also contains considerable amounts of phytic acid, Sourdough fermentation or long yeast fermentation helps phytate reduction of grains containing high levels of phytate.
The tradition of baking was based on sourdough long fermentation, adequately providing the natural nutrients to the mankind. The fast food culture caused nutrients deprivation.
Lets claim the nutrients, fighting the Phytate.