Reducing phytic acid in wheat bran
For years (decades, really) I have been sprinkling wheat bran on my morning cereal without a thought to the risks associated with its rawness. After I recently started baking bread again, I read all the warnings on flour and other products advising against eating them uncooked. I also have some concern now with the high level of the anti-nutrient phytic acid in the bran.
I am looking for a method to reduce the phytic acid and render the bran safe to eat. I have been soaking the bran overnight at 30 °C with a small amount of IDY and a pinch of sugar and then heating it in a microwave before using it. I have thought about using a smidge of rye sour culture instead of the IDY. I could just toast the raw bran but that would not reduce the phytic acid.
Any thoughts? Thanks!