Enzymes in Grains and pulses

[Guest guest]

This reply seems to be the answer to the soaking question I posted here.

 

Robin,

 

Sorry it has taking this long to respond to your inquiry. In consulting

with several physicians knowledgeable on this issue, Dr. Davis at The

Center For Improvement was able to provide some information. It has been

shown that soaking wheat helps to hydrolyze (destroy) the phytates that

are present in many cereal grains. Phytates can interfere with the

absorption of some minerals notably calcium. Heat is probably not

necessary.

 

Hope this is helpful.

 

Thanks for visiting orthomolecular.org

Mike Stewart

 

 

 

Posted with Mike Stewart's Permission.

 

 

 

 

-----Original Message to M Stewart-----

***Subject:* Enzymes in Grains and pulses

 

I take a daily tablespoon of mixed grains, oats, barley, rye,

millet, sesame and buckwheat. I have recently come across advice on

nexus that soaking for at least 12 hours will enhance the enzymes

and destroy the anti nutrients. Is there any evidence for this claim?

 

Sorry to ask you this but I am not sure who else to ask. The

dietician at the Royal London Homoeopathic Hospital felt that it was

necessary to heat the grains in water for some time to destroy the

anti nutrients. At that time I was heating the grains in water for

1.5 hours over a candle to avoid going over the labile point. I

would prefer to soak as it involves no temperature rise but does it

work?

 

Best wishes,

 

Robin