Phytic Acid: Digging Deep
A while ago I found a post about phytic acid on this site that got me researching the subject. I had never heard of it before and wanted to be as informed as possible. I have since found loads of information but still have some questions. Since the folks who follow these forums are so amazingly informed on just about everything, I thought I would pick some brains. Here are my questions:
1. I have read that both a sponge/soaker and using a recipe that calls for dairy (yogurt, milk, etc) will properly neutralize and/or compensate for the phytic acid in whole wheat, leaving vitamins & minerals free for absorption. The question is how much? Is a 6 hour sponge as good as a 10 hour? 12 hour? How much calcium is needed to neutralize the phytic acid? Will milk do, or is yogurt preferable? Does the fat content of the milk make a difference?
2. I read that a warm, acidic soak (adding vinegar to the water) recreates an environment similar to soil and better allows the grain to begin the breakdown of the phytic acid, a type of pre-digestion. (see quote)
The sponge that I use (which I would imagine is comprable to the soaker this person uses) does not contain vinegar, but does contain yogurt. Should I switch to one that uses vinegar instead?
3. Are there any of you out there who think worrying about phyic acid is a joke? :) If so, do you have research to back you up? (I'd like to read it!)
I know this is some pretty crazy questioning, but I am just the type that likes to draw on every resource available to be as informed as possible about what I am preparing for my family. I have found one or two sources for answers to some of these questions, but not enough to truly consider it "fact" if you know what I mean.