There is a hidden molecule that is floating in this bowl, do know what it is? It is called phytic acid. (I don’t know why the Jaws theme song plays in my head when I look at the picture haha) Phytic acid is found within the hulls of nuts, seeds and grains. In-home food preparation techniques can reduce the phytic acid in all of these foods. Simply cooking the food will reduce the phytic acid to some degree. More effective methods are soaking them in an acid medium, lactic acid fermentation, and sprouting. Apple cider vinegar works perfectly in this case. I encourage you to learn more about soaking oats, your digestive system will thank you!
It is always recommended that you soak any grains or grain-like seeds for a minimum of 8 hours. 24 hours is even better. Grains have phytic acid in them (as do nuts, beans and other seeds) that makes them difficult to break down in your digestive system. Since most people have weak digestive systems, eating grains without soaking them could cause symptoms of digestive upset. And as you are already learning, improper digestion leads to a toxic body.
Why is it important to soak oats?
I learn new things everyday!
Here’s an excerpt from Nourishing Traditions that explains why oats need to be soaked.
All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may lead to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long-term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.
The Basic Soak
- 1 cup raw, gluten-free oats (or groats if you are using them)
- 2 cup warm water (room temp, and enough to cover and have room to cover swelling grains)
- 1 Tbsp acidic medium (coconut keifer, keifer, yogurt, buttermilk, lemon juice, apple cider vinegar)
- If you can’t find raw oats, you can use regular rolled oats, just make sure you do this process. Order here.
- Soak for 8-24 hours (the longer the better)
- Drain and rinse real well.
- You can use soaked oats wet in recipes or you can dry them as indicated below.
To Dehydrate and make oat flour:
- Spread the oats on a teflex sheet that comes with the dehydrator and put in dehydrator set on 105 degrees until completely dry. It can take anywhere from 6 to 24 hours… depending on your dehydrator.
- When the oats are dried, you will be able to break them into chunks. Put the chunks in your food processor or blender and pulse until coarsely ground or grind it fine depending on what you want. You can also leave the oats whole and not ground them if you want to save and use them in granolas.
- Pour the oats in a sealed container and store in your fridge or in a cool, dark place.