As soon as it comes to healthy food or to weight loss, all first of all remember advantage of porridge. However because of high concentration in it nutritionists don't advise phytin acid to use porridge more often than 2 times a week. This artful acid ""steals"" calcium from an organism.
Actually phytin acid contains not only in porridge. Any whole cereals, bean, crude sunflower seeds and nuts, germinated wheat abound with this anti-nutrient. Especially there is a lot of phytin acid in bran. It is necessary to tell that the most useful, healthy products, so necessary for each person are listed above. But everything is good moderately. Phytin acid begins to work to us to the detriment only when collects in an organism in fair quantity.
She enters interaction if it didn't manage to be neutralized in the course of cooking, in intestines with calcium, magnesium, phosphorus, zinc, copper, iron, and blocks their assimilation by an organism. To everything told, phytin acid slows down activity of enzymes which are designed to split proteins.
Therefore it is necessary to think seriously before ""go"" on a rigid porridge diet on water, bean and crude nuts. As a result it is possible to lead the organism to demineralization. However you shouldn't give in to panic. It is necessary just to observe in everything a measure and to learn correctly to cook whole grain. That is previously to ferment them.
Ruminants produce in a hem special enzyme - phytase which promotes the best digestion of phytin acid. Intestinal microflora of the person has such ability too, but much in smaller quantity. Production of phytase can be activated in cereals that occurs in the course of long soaking (12-24 hours).
But it is necessary to consider that it is impossible to presoak grain before cooking in hot water because at a temperatrua in 80 degrees phytase will collapse in only 10 minutes, and the effect won't be. water has to be komntany temperature, or degrees 40. There is a fermentirovaniye in acidic environment better therefore it is possible to add several drops of lemon juice or apple acid.
Different cereals are capable to mark out different amount of phytase for destruction of phytin acid. So, oats, corn, millet, brown rice, even at long soaking aren't capable to eliminate all content of phytin acid. Therefore simply it is necessary to eat these products less often. And to prepare only them after daily soaking.