How to Avoid Phytic Acid

Phytic acid is a substance in foods that come from plants, such as: corn, wheat, rice, soy beans, cereals, nuts, grains and seeds. While it is considered a phytonutrient, it also chelates, or makes the body get rid of important minerals, like calcium, magnesium, iron and zinc causing mineral deficiencies. Mineral deficiencies affect normal body functions causing a myriad of disorders of the skin, teeth, nervous system, bones and birth defects. Phytic acid makes grains difficult to digest and cause indigestion. Here we will explain a few simple steps you can use to lower the phytic acid content of these foods.

Difficulty: Easy

Instructions

Things You'll Need:

• warm water
• whey, yogurt, kefir or lemon juice
• a clean cloth
• clock
• collander

How to lower the phytic acid content of foods

1. Place the food item in a bowl with an equal part of warm water. The water's temperature should be between 45 and 55 degrees. (slightly above body temperature)

2. Add an acidic ingredient to the water to achieve a pH level of 4.5 to 5.5. The best to use are whey, yogurt or kefir. Use about 2 tablespoons per cup of grain. You can substitute it with 2 tablespoons of lemon juice.

3. Cover with a clean cloth to keep insects out.

4. Soak in a warm spot from 2 to 12 hours. (Twelve hours is ideal.)

5. Strain using a collander.

6. Cook the food.

Tips & Warnings

• Oatmeal is the only exception to this rule. It has a very low level and this measures will only be marginally effective.

Resources

• Has information on phytic acid in soybeans and the risk of mineral deficiencies.
• Interesting article on grains that talks about the importance of soaking grains to improve digestion.
• Talks about the the connection between phytic acid and zinc deficiencies.
• Results of a study on the effects of phytic acid on zinc and calcium absorption of rats.
• Explains the effects of mineral deficiencies on the body.

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