Phytic acids (also known as phytates) are present in many kinds of beans and grains, including wheat, flaxseed, soy products, peanuts, rice and most cereals. Phytates bind to certain minerals, such as iron and magnesium, and "chelate" these metals, which causes them to not be absorbed by the body. Although phytates can be removed by adding certain kinds of fungi to the food, this technique is not commonly used to treat foods for human consumption.
Step 1
Soak the grains or beans in a volume of water equal to the volume of food for five minutes.
Step 2
Heat the mixture to slightly above body temperature (between 110 and 130 degrees F). This can be done on a stove or in a microwave.
Step 3
Acidify the mixture. To do this, add two tablespoons of either yogurt (either flavored or unflavored and it does not need to have active cultures), kefir, lemon juice or whey, per one cup of grain or beans.
Step 4
Cover the container with a cloth and let sit in a warm spot--somewhere slightly above room temperature such as a spot in the sun or an oven on its lowest setting--for two to twelve hours.
Step 5
Pour off the water and prepare the food as usual.
Things You'll Need
- Yogurt, kefir, whey or lemon juice
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