Easily neutralize the effect of phytic and oxalic acid in your bread and grain-based meals in your kitchen now with lactic-acid fermentation.
A growing body of scientific research is showing that phytic and oxalic acid deplete minerals from your body and inhibit your digestion. Both are present in abundance in grains (bran layers), seeds and legumes. When phytic acid is in your body, important nutrients (such as iron, zinc, manganese, phosphorus, selenium, magnesium, antioxidants, folic acid and vitamins B1 through B6 and B12 vitamins) bind to phytic acid and therefore depleting you from them. Not only that phytic acid reduces the availability of minerals in the food that contains phytic acid, but also in other foods being digested at the same time.
Phytic acid not only grabs onto important minerals, it also inhibits enzymes that we need to digest our food (pepsin, amylase, trypsin).
Diets high in phytic acid or phytates have a powerful anti-nutritional effect on your health including tooth decay, nutritional deficiencies, digestive difficulties and lack of appetite.
The key to neutralize the effects of phytic acid is enzyme that breaks down phytic acid and liberates the nutrients. This enzyme is called phytase and co-exists in plant foods that contains phytic acid. The solution to activate the phytase enzyme and neutralize phytic acid in grains is lactic-acid fermentation.