Phytic Acid Reduction

* Like all grains, legumes and nuts, seeds must germinate in order to survive. However, it protects itself thanks to phytic acid until suitable conditions occur.

It is found in legumes such as chickpeas, beans, green lentils and oil seeds such as walnuts, almonds, hazelnuts.

*However, since there is no phytase enzyme in the human body to digest phytic acid, phytic acid cannot be broken down and binds to the valuable minerals we get from outside, preventing its absorption. In such cases, magnesium, zinc, iron and calcium deficiencies can be seen in the body.

*So how can we reduce phytic acid?

The 1st method is sprouting. The legumes or grain to be sprouted must be in shell. Thoroughly washed seeds are taken into a container. Add enough fresh water to cover it by a few fingers and keep it in water for 24 hours. Then, the water is completely filtered and transferred to the container or jar where the germination will take place. A cheesecloth is covered over it (or the lid is half closed.) and the seeds are rinsed twice a day in the morning and evening, and after they are completely filtered, they are covered with cheesecloth. It is kept in a bright place out of direct sunlight. The most important point in germination is to keep the seed constantly moist. Depending on the type of seed, sprouting takes place between 3 and 5 days. You can use it when the sprouts reach the size of the seed or are 1 cm. The seed and sprout are eaten together.

The second method is to ferment by soaking in water.
First of all, we wet the legume we washed with drinking water, and we leave it in this way for 24 hours. (The water can be changed once in a while, if necessary.) At the end of 24 hours, we wash and drain the legume we keep waiting. We fill the soaking container with drinking water again and this time add a glass of whey into it. We keep the legumes re-soaked with whey supplementation for 24 hours.

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