I have been doing a little research on the nutritional profiles of the different grains that traditional foodists consume on a regular basis. In the course of that project, I came upon this blog post by Amanda Rose, the author of the book Rebuild from Depression:
“Below is a graphic display of a study from the food science literature comparing the reduction of phytic acid in various grains. Notice that the phytic acid content of wheat, rye, and barley decrease rapidly with soaking. It is apparently the same with buckwheat, kamut and spelt… Phytic acid in oats and corn decreases very little over the same 12-hour period. [Read more…] about Phytic Acid Reduction Woes- What’s an Oatmeal Lover To Do?