Prepare this fermentation starter, and be ready to eat teff I talked about recently, and your favorite grains the whole new way – the raw way! Here the link on how to make it: Making sourdough starter from scratch (use … [Read more…]
As promised, for today I laid out steps how to reduce phytic acid through soaking, sprouting and fermentation. Need to add – besides binding minerals in your body, phytic acid also binds certain proteins, starches, amino acids and enzymes. Therefore, it makes even more sense to be cautious around the naughty thing. All three … [Read more…]
I haven’t been actively blogging this month – hurdles on the way. Catching up on the evil acid. Here are the tables with common foods high in phytic acid. I’ve “borrowed” them from the 2009 review article that German researchers came up with – they gathered bits and pieces from 443 (!) studies that one way … [Read more…]
