Fw: Rebuild with Phytase: Complementary Soaking

May 24, 2009

This is a good information on phytic acid, plus some ways to elininate it

from your diet, sorry the rest i deleted accidently.

Hugs Mary

Rebuild with Phytase: Complementary Soaking

> _______________

>

> Rebuild with Phytase

> Topic #17: Complementary Soaking

>

> _______________

>

> Complementary Soaking

>

> Legumes (particularly soy), corn, oats, and millet are

> notoriously poor at allowing you to bust through the phytates.

> One possible strategy is to soak and cook them with another

> grain: prepare them with a food that is higher in phytase.

> In a 2003 study, phytic acid researchers used combinations

> of cereals and legumes to reduce phytic acid levels (Egli et al.).

> They reduced phytic acid levels virtually to zero in an hour and

> a half or less for the following mixtures:

>

> * 90% whole grain corn plus 10% whole grain wheat

> * 90% whole grain corn plus 10% whole grain rye

> * 30% polished rice, 60% whole grain chickpea, 10% whole

> grain buckwheat

> * 70% low-extraction wheat, 20% dehulled toasted soybean,

> 10% whole grain wheat

>

> Thus, the best legume preparation method will be some sort

> of legume-grain combination where the grain is wheat, rye,

> or buckwheat.

>

> A key for oats in the morning is to mix them with other cereal

> grains high in phytase. The ground, mixed-grain cereals

> common in health food stores provide a good solution. Or

> simply add some fresh ground wheat to your oats before you

> soak them.

>

> _______________

>

> Related question from a reader:

>

> Q: Will soaking my beans with barley reduce the phytates

> more than just soaking the beans by themselves?

>

> A: Researchers have used wheat, rye, and buckwheat to

> complement the phytase levels in legume dishes. I have

> seen no studies using barley, but with the difficulty in

> breaking down phytates in legumes, fresh ground barley

> added to the soaking beans would probably be a benefit.

>

> Next in the series

>

> Tomorrow we focus on corn.

>

> Cites

>

> Egli, I., L. Davidsson, M.A. Juillierat, D. Barclay, and R. Hurrell.

> 2003. Phytic Acid Degradation in Complementary Foods Using

> Phytase Naturally Occurring in Whole Grain Cereals.

> Journal of Food Science 68(5): 1855-9.

>

> _______________

>

> Amanda Rose

> www.rebuild-from-depression.com

>

> _______________

> This email was sent to you from Purple Oak Press

> P.O. Box 37 California Hot Springs, CA 93207

>

> If you no longer wish to receive communication from us:

> http://autocontactor.com/app/r.asp?ID=1065095248 & ARID=209414 & D=16

>

> To update your contact information:

> http://autocontactor.com/app/r.asp?c=1 & ID=1065095248 & D=16

>

May 24, 2009

And why in the world would you want to reduce phytic acid levels? Phytic acid,

also known as inositol hexaphosphate, is the PRIME cancer fighting agent in

beans, grains, and legumes. You are suggesting we strip out this massively

powerful agent.

In fact, phytic acid is so powerful at fighting cancer that many people take

huge doses of it daily to chelate the iron out of cancer cells, (killing these

cells) and also chelating other heavy metals out of the body.

I get very frustrated with people who have a myopic picture of the whole cancer

fighting field, and suggest something as idiotic as eliminating a powerful

primary anti-cancer agent due to an incomplete picture of nutrition.

oleander soup , " Maria Stathopoulos " <mary1kon wrote:

>

> This is a good information on phytic acid, plus some ways to elininate it

> from your diet, sorry the rest i deleted accidently.

>

> Hugs Mary

>

> Rebuild with Phytase: Complementary Soaking

>

> > _______________

> >

> > Rebuild with Phytase

> > Topic #17: Complementary Soaking

> >

> > _______________

> >

> > Complementary Soaking

> >

> > Legumes (particularly soy), corn, oats, and millet are

> > notoriously poor at allowing you to bust through the phytates.

> > One possible strategy is to soak and cook them with another

> > grain: prepare them with a food that is higher in phytase.

> > In a 2003 study, phytic acid researchers used combinations

> > of cereals and legumes to reduce phytic acid levels (Egli et al.).

> > They reduced phytic acid levels virtually to zero in an hour and

> > a half or less for the following mixtures:

> >

> > * 90% whole grain corn plus 10% whole grain wheat

> > * 90% whole grain corn plus 10% whole grain rye

> > * 30% polished rice, 60% whole grain chickpea, 10% whole

> > grain buckwheat

> > * 70% low-extraction wheat, 20% dehulled toasted soybean,

> > 10% whole grain wheat

> >

> > Thus, the best legume preparation method will be some sort

> > of legume-grain combination where the grain is wheat, rye,

> > or buckwheat.

> >

> > A key for oats in the morning is to mix them with other cereal

> > grains high in phytase. The ground, mixed-grain cereals

> > common in health food stores provide a good solution. Or

> > simply add some fresh ground wheat to your oats before you

> > soak them.

> >

> > _______________

> >

> > Related question from a reader:

> >

> > Q: Will soaking my beans with barley reduce the phytates

> > more than just soaking the beans by themselves?

> >

> > A: Researchers have used wheat, rye, and buckwheat to

> > complement the phytase levels in legume dishes. I have

> > seen no studies using barley, but with the difficulty in

> > breaking down phytates in legumes, fresh ground barley

> > added to the soaking beans would probably be a benefit.

> >

> > Next in the series

> >

> > Tomorrow we focus on corn.

> >

> > Cites

> >

> > Egli, I., L. Davidsson, M.A. Juillierat, D. Barclay, and R. Hurrell.

> > 2003. Phytic Acid Degradation in Complementary Foods Using

> > Phytase Naturally Occurring in Whole Grain Cereals.

> > Journal of Food Science 68(5): 1855-9.

> >

> > _______________

> >

> > Amanda Rose

> > www.rebuild-from-depression.com

> >

> > _______________

> > This email was sent to you from Purple Oak Press

> > P.O. Box 37 California Hot Springs, CA 93207

> >

> > If you no longer wish to receive communication from us:

> > http://autocontactor.com/app/r.asp?ID=1065095248 & ARID=209414 & D=16

> >

> > To update your contact information:

> > http://autocontactor.com/app/r.asp?c=1 & ID=1065095248 & D=16

> >

>

May 25, 2009

Well Jrrjim.

because phytic acid takes away all the minerals from your body, plus as i said i deleted the other 16 articles so i'm not surpised that you are a bit upset, no much explonation on this article, but i thought if you go to the site of this information you subscrube and learn from start, anyway sorry to upset you.

And yes i know inositol/Ip6 is a cancer fighter we have talk here no long ago, but is more to it then just what you read in this little article.

Take care and have a nice day.

Hugs Mary

-

jrrjim

oleander soup

Monday, May 25, 2009 5:10 AM

Re: Fw: Rebuild with Phytase: Complementary Soaking

And why in the world would you want to reduce phytic acid levels? Phytic acid, also known as inositol hexaphosphate, is the PRIME cancer fighting agent in beans, grains, and legumes. You are suggesting we strip out this massively powerful agent. In fact, phytic acid is so powerful at fighting cancer that many people take huge doses of it daily to chelate the iron out of cancer cells, (killing these cells) and also chelating other heavy metals out of the body.I get very frustrated with people who have a myopic picture of the whole cancer fighting field, and suggest something as idiotic as eliminating a powerful primary anti-cancer agent due to an incomplete picture of nutrition. oleander soup , "Maria Stathopoulos" <mary1kon wrote:>> > This is a good information on phytic acid, plus some ways to elininate it > from your diet, sorry the rest i deleted accidently.> > Hugs Mary> > Rebuild with Phytase: Complementary Soaking> > > > _______________> > _______________> >> >> > Rebuild with Phytase> > Topic #17: Complementary Soaking> >> > _______________> > _______________> >> > Complementary Soaking> >> > Legumes (particularly soy), corn, oats, and millet are> > notoriously poor at allowing you to bust through the phytates.> > One possible strategy is to soak and cook them with another> > grain: prepare them with a food that is higher in phytase.> > In a 2003 study, phytic acid researchers used combinations> > of cereals and legumes to reduce phytic acid levels (Egli et al.).> > They reduced phytic acid levels virtually to zero in an hour and> > a half or less for the following mixtures:> >> > * 90% whole grain corn plus 10% whole grain wheat> > * 90% whole grain corn plus 10% whole grain rye> > * 30% polished rice, 60% whole grain chickpea, 10% whole> > grain buckwheat> > * 70% low-extraction wheat, 20% dehulled toasted soybean,> > 10% whole grain wheat> >> > Thus, the best legume preparation method will be some sort> > of legume-grain combination where the grain is wheat, rye,> > or buckwheat.> >> > A key for oats in the morning is to mix them with other cereal> > grains high in phytase. The ground, mixed-grain cereals> > common in health food stores provide a good solution. Or> > simply add some fresh ground wheat to your oats before you> > soak them.> >> >> > _______________> > _______________> >> >> >> > Related question from a reader:> >> > Q: Will soaking my beans with barley reduce the phytates> > more than just soaking the beans by themselves?> >> > A: Researchers have used wheat, rye, and buckwheat to> > complement the phytase levels in legume dishes. I have> > seen no studies using barley, but with the difficulty in> > breaking down phytates in legumes, fresh ground barley> > added to the soaking beans would probably be a benefit.> >> >> >> > Next in the series> >> > Tomorrow we focus on corn.> >> >> > Cites> >> > Egli, I., L. Davidsson, M.A. Juillierat, D. Barclay, and R. Hurrell.> > 2003. Phytic Acid Degradation in Complementary Foods Using> > Phytase Naturally Occurring in Whole Grain Cereals.> > Journal of Food Science 68(5): 1855-9.> >> >> >> > _______________> > _______________> >> >> > Amanda Rose> > www.rebuild-from-depression.com> >> > _______________> > _______________> > This email was sent to you from Purple Oak Press> > P.O. Box 37 California Hot Springs, CA 93207> >> >> > If you no longer wish to receive communication from us:> > http://autocontactor.com/app/r.asp?ID=1065095248 & ARID=209414 & D=16> >> > To update your contact information:> > http://autocontactor.com/app/r.asp?c=1 & ID=1065095248 & D=16> >> >>