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

Entries Tagged as 'phytates'

Phytic Acid in Rice Reduced 96% with Accelerated Fermentation

April 1st, 2010 · 70 Comments · Food for Thought, Science of Nutrition

Pin ItPlease 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 [...]

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

March 31st, 2010 · 42 Comments · Food for Thought, Science of Nutrition

Pin ItIn 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 [...]

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

March 11th, 2010 · 19 Comments · Food for Thought, Science of Nutrition

Pin ItAs 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 [...]

Sourdough Recipes Galore: Whole Wheat Crackers

March 8th, 2010 · 78 Comments · Avoiding Waste, Recipes

Pin ItIf you started your sourdough starter last week, you may be ready to try your hand at something with it. I’ll be posting recipes all week long. These first few will give you a chance to use up some of your ever-growing starter without begging for rise action…success without chance of brick-bread! That’s the [...]

Food for Thought: Health Benefits of Sourdough

March 5th, 2010 · 38 Comments · Food for Thought, Science of Nutrition

Pin It Fermented foods are oft lauded for their massive health benefits, including beneficial bacteria to balance your intestinal flora and easier digestion. Lactic acid fermentation not only helps to preserve food but also increases the nutrients available for our bodies. We’re told daily via advertisements of the probiotic health benefits of one of my [...]

Exploring Soaking Grains: What are Phytates and Phytic Acid?

February 18th, 2010 · 28 Comments · Science of Nutrition

Pin ItI feel a little like Jeff Probst sometimes: “Next time on..Kitchen Stewardship!” I hope no one feels like I’m stringing you along with all these promises of soaking grain research and then more posts telling you other things with “research coming later”. Disclosure: Research posts intimidate me a little. They’re hard to pull together, [...]

Food for Thought: Nutritional Value of Whole Grains

February 11th, 2010 · 41 Comments · Food for Thought, Science of Nutrition

Pin It The Food Pyramid says eat more whole grains, and General Mills complies with “Made With Whole Grain!” cereal and coordinating advertisements. Michael Pollan says don’t eat foods that have advertisements. For more than one reason, he may be right when it comes to whole grains. If you eat cereal, bread, pasta, or rice, [...]