Paleo Diet and Paleolithic Diet Questions & Answers

Question

1

If ACV is acidic, wouldn't it make more sense to use something alkaline like plain baking soda to get rid of the phytic acid? How exactly does using water or ACV/lemon juice/whatever remove phytic acid? Is it due to the solubility of phytate in water or something more complex?

Someone care to elucidate this matter?

flag	asked May 19 2012 at 16:02 BoneBrothFast 4,564●2●17

Beth-WeightMaven · Answer 1 · 2012-05-19 16:47:38Z UTC

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According to the WAPF folks:

Soaking grains and flour in an acid medium at very warm temperatures, as in the sourdough process, also activates phytase and reduces or even eliminates phytic acid.

answered May 19 2012 at 16:47

Beth-WeightMaven
15.3k●1●11●55

So it's more about activating phytase than it is reducing phytic acid? Still doesn't explain how phytic acid is reduced. – BoneBrothFast May 19 2012 at 18:23

1

Phytase breaks down phytic acid. en.wikipedia.org/wiki/Phytase – Beth-WeightMaven May 19 2012 at 18:50

Kelly · Answer 2 · 2012-05-19 17:14:19Z UTC

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I just use salt when soaking nuts, never anything else and only room temp water. So does the salt do the same to activate the phytase to reduce/eliminate phytic acid?

answered May 19 2012 at 17:14

Kelly
9,045●5●19

Why do we use an acidic medium like ACV to get rid of phytic acid when soaking nuts?

2 Answers