Phytase | Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Entries Tagged as 'phytase'

Soaking Grains Exploration: What is the pH of your Favorite Soaking Medium?

January 20th, 2011 · 16 Comments · Science of Nutrition

If I had a nickel for every time I wished I had a science lab at my house, and the knowledge to put it to good use… The trouble with yearning to know more about how (and if) some of the traditional foods practices work is that there aren’t a lot of companies who profit [...]

An Exploration of Soaking Grains: More Fallon/O’Brien Debate

May 13th, 2010 · 42 Comments · Science of Nutrition

Last week I offered all my brain could hold at once of the email conversations about soaking grains between Sally Fallon Morrell and Dr. Teri O’Brien of Australia. This week, there’s more… (By the way, to get a context for all of this, be sure to see the list of all the soaking grains posts, [...]

Phytic Acid in Rice Reduced 96% with Accelerated Fermentation

April 1st, 2010 · 56 Comments · Food for Thought, Science of Nutrition

Please catch up on all the soaking grains research for the scoop on phytates, phytic acid, phytase and more! I’ve been looking for another “real scientist” to balance the Great Debate between Sally Fallon and my Australian PhD contact. Imagine my joy when I stumbled across Stephan Guyenet, Ph.D. a Senior fellow at the University [...]

Germinated Brown Rice: Has the U.N. Finally Heard “Nourishing Traditions” Wisdom?

March 31st, 2010 · 36 Comments · Food for Thought, Science of Nutrition

In Nourishing Traditions, Sally Fallon and Mary Enig claim that brown rice is low in phytates and therefore does not need a very long soak time; seven hours is sufficient for increased digestibility, or even just a long, slow cook time of an hour and a half. Unfortunately, rice is also dismally low in phytase, [...]

Food for Thought: The Health Benefits of Sprouting

March 19th, 2010 · 18 Comments · Food for Thought, Science of Nutrition

If you’re interested in all the soaking grains research, start here. In our quest for the healthiest possible grains and legumes, so far we’ve wrassled yeast into a jar and learned to feed it, coaxed things to sprout in our kitchens, and fiddled around with soaking oatmeal or flours. I hope you are convinced that [...]

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Tags: fiber·phytase·sprouting

Food for Thought: What is the Role of Phytase in Soaking Grains?

March 11th, 2010 · 12 Comments · Food for Thought, Science of Nutrition

As promised, I’ll feed you a little soaking grains research as I can unravel it. I have so many more journal articles to read, but I think I can at least define phytase and explain its definite and potential roles in phytate reduction. What is phytase? Phytase is an enzyme. An enzyme is a protein [...]

Monday Mission: Make a Sourdough Starter

March 1st, 2010 · 113 Comments · Recipes

Your mission, if you choose to accept, is to capture your own yeast from the air! We’re going to make our own sourdough starters. Don’t get scared yet. Believe me, if I can do this, you can too. I was so intimidated by sourdough that I waited over six months to try it. I was [...]