Do We Need To Soak/Sprout Our Grains | Is Phytic Acid Good | Nourishing Traditions | Makers Diet

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Ok Y'all, today we tackle a BIG topic - Do we need to soak or sprout our grains? What is Phytic Acid? Is Phytic Acid good or bad?

While organizations like Weston A. Price Organization and books like "Nourishing Traditions" and "The Maker's Diet" (all of which I HIGHLY recommend) talk about the importance of soaking and sprouting grains before consuming them, they don't really go into the science behind it.

Usually you just hear "phytic acid is an anti-nutrient, so you MUST neutralize it by soaking or sprouting grains before consuming it."

Today - we are going down the rabbit hole. Join me.

"Phytic Acid, Friend or Foe" article by Sue Becker: https://www.breadbeckers.com/blog/phytic-acid/

TIMECODES
0:00 - Intro
4:30 - Question of the Day
4:38 - Why Do People Say to Soak/Sprout Grains?
5:46 - Reason #1 to Soak/Sprout Grains Part A
6:40 - What is Sourdough
9:46 - Historical Evidence of Ancient Bread Baking Techniques
15:30 - Reason #1 to Soak/Sprout Grains Part B
19:56 - Reason #2 to Soak/Sprout Grains : Phytic Acid, Is It Good or Bad?
29:28 - How Much Phytic Acid is Neutralized in an Overnight Soak?
31:09 - How to Soak/Sprout Grains. When You Should Soak/Sprout Grains.
35:06 Conclusion

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