Phytic acid in food reduces your body's ability to absorb the minerals the food has to offer. However, there are methods of preparing grains and legumes that reduce the phytic acid content and improve mineral absorption. For a detailed e-course and digital paper on reducing phytic acid in your kitchen, read more about phytic acid in food.
Soy: Ferment it to reduce the phytic acid content. Note in the figure below that soaking and boiling soybeans do not reduce the phytic acid in the bean. Read more.
Beans: Simply cooking beans will not be effective in reducing phytate levels appreciably, nor is sprouting. Your best bet is a warm, 18-hour soak. Read more.
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