Am i the only one who didn't know about << antinutrient phytic acid >> ???

[Kadam303]

indeed knowledge is power and easiest way to do it is to do it.
i was wondering on some health channels on Telegram asking cosmos for some pointing me in direction that would benefit me .
and i was served..... i am 40 y and no one ever told me about antinutrient, phytic acid.

Maybe i am the only ignorant one, but will share any way...maybe there is some one like me :)

"Consumption of nutrient-absent processed food must be significantly
reduced or eliminated from the diet for optimal health. Foods with the
antinutrient phytic acid, found in grains, beans, seeds, and nuts, need to
be organically grown and then soaked or fermented before eating. Phytic
acid blocks mineral absorption. It tightly binds phosphorus and blocks its
bioavailability. It can also bind with and block zinc, calcium, and iron
from the body and inhibit enzymes that are needed to digest food. Our
wise ancestors, in various indigenous cultures, often stone-ground,
soaked, and fermented grains, nuts, beans, and seeds before eating.
Whole grains have more phytic acid than ground grains. Stone grinding
and fermenting is a lost art. Market-ready grains and cereals are often
processed with bromine and are rancid. Commercially produced foods
grown with synthetic phosphate fertilizers contain higher amounts of
phytic acid than organically grown foods. If all your meals revolve
around grains, like oatmeal for breakfast and rice for dinner, you may
need to reconsider what is nourishing your family"

I will keep it short , attaching sources for everybody to dig inn if needed.

 

[Fluffy]

White rice has been stripped of its hull where the majority of anti-nutrients (lectins and oxalates as well as phytic acid) are present. After a good rinse to remove any residue (arsenic) white rice has almost zero micro nutrients and is only really a source of fast acting, easy to digest carbohydrate.
It’s true, most plants are trying to kill us

 

[broken.english]

fermented before eating

which in the case of grains means to use sourdough methods for bread, pancakes a.s.o.

Sourdough also deals with lectins in the hulls of grains.

Fermentation does the same with nightshade plants like tomatoes or bell pepper.

 

[Kadam303]

which in the case of grains means to use sourdough methods for bread, pancakes a.s.o.

Sourdough also deals with lectins in the hulls of grains.

Fermentation does the same with nightshade plants like tomatoes or bell pepper.

that knowledge was the missing ingredient in my way to health . thank you and maybe shall some recipes on how you prep grains, veggies, and other foods ?

 

[broken.english]

thank you and maybe shall some recipes on how you prep grains, veggies, and other foods ?

Yes can do.

1. Fermenting vegetables is quite easy. Recipe is in the following post + attached there as pdf.

2. Sourdough baking can be easy but I wouldn't start with baking a bread. It needs some experience. My proposal is to start with pancakes, panbread and maybe buns.
The first thing you would need is a sourdough starter. There are several options:

- buy one and follow the instructions

- use a simple recipe from YouTube that uses yoghurt

- do it from scratch by using freshly ground grains and water

I can assist you during your first steps whenever it is needed.

3. Our forum has a recipe section. Most of the recipes are to some degree health oriented even though this is a difficult matter and cannot cover everybody's individual needs, intolerances a.s.o. You can find some sourdough threads there.

 

[broken.english]

Fermenting vegetables

Fermenting vegetables means preserving them through the natural fermentation of microorganisms such as bacteria and yeasts. This process converts the organic substances in the vegetables into lactic acid, which preserves the food and extends its shelf life. Fermented vegetables not only have a longer shelf life, but are also richer in vitamins and contain probiotic bacteria that strengthen the microbiome, i.e. our intestinal flora.

Method 1

Basic steps for fermenting vegetables​

1. Choose the right vegetables: Most vegetables can be fermented, such as cabbage, beet, pumpkin, carrots, peppers, broccoli, cabbage, radish and many more.
2. Clean the vegetables: Wash the vegetables thoroughly and remove all peelings, roots and damaged areas.
3. Cut or slice the vegetables: Cut the vegetables into small pieces or slice them, depending on your preference.
4. Make a brine: Dissolve 20-40 g of salt in a liter of water and fill the vegetables with it.
5. Put the vegetables in a jar: Press the vegetables tightly into a sterilized jar and make sure they are completely covered by the brine.
6. Weigh down the jar: Place a weight on top of the jar to ensure that the vegetables remain under the liquid.
7. Leave to ferment: Place the jar in a dark, cool place (15-18°C) and leave to ferment. Fermentation can take 1-6 weeks, depending on how sour you like it.

Tips and tricks​

• Use a 2% salt in the brine to encourage fermentation.
• Make sure that the vegetables always remain under the liquid to encourage fermentation.
• Use spices and herbs to change and enrich the flavor.
• Leave the vegetables to ferment until they have reached the desired acidity. Then you can store it in the fridge or consume it.
• Fermented vegetables can also be used as a base for other dishes, such as salads, soups or meals.

Advantages of fermented vegetables​

• Shelf life: Fermented vegetables can be stored for up to a year.
• Health: Fermented vegetables contain probiotic bacteria that strengthen the microbiome and support health.
• Environmentally friendly: Fermenting requires no energy or preservatives, making it environmentally friendly.
• Taste: Fermented vegetables have a unique, pungent taste that is appreciated by many people.

Method 2

Ferment in their own juice​

Wash the cabbage/vegetables and cut or slice them into small pieces. The finer it is cut, the faster it will ferment.

Now place your cabbage, vegetables and spices in a suitable bowl and add 2% salt. For 1 kg of sauerkraut, simply sprinkle 20 g of salt on top and distribute well. Massage and knead the salt well into the vegetables for a few minutes or pound it with our wooden pestle. Over time, the salt will release the cell water. A small puddle of juice should form in your bowl.

Tip: If you don't feel like kneading for a long time, you can let time help you a little: Massage the salt briefly into the vegetables and ideally leave them to stand for a few hours. The osmosis will cause the cell sap to begin to ooze out of the vegetables on its own. It just takes longer than if you knead.

Layer the vegetables layer by layer in your fermentation container, pressing each layer together with the tamper. It is important that no air bubbles remain in the jar and that the cell sap begins to rise above the cabbage. You can cover the top of the cabbage with one of the outer cabbage leaves. This prevents small pieces from floating to the top

In the next step, weigh down your ferment with one of the glass weights.* The herb should be completely covered by its own juice. This point is particularly important.
Did you not generate enough brine by kneading? Then mix a 2% brine and pour it on top.
Leave 1-2 cm of space around the edge of your container so that it does not overflow during fermentation. Make sure that no pieces float to the surface.
Close the fermentation jar. If your jar has become quite full, place it on a plate in case it overflows.
Leave everything to ferment for 5-7 days at room temperature. A warmer environment will allow the fermentation to get going.

Then place your ferment in the fridge and leave it to ferment for another 1-2 weeks. By then, the lactic acid bacteria will have acidified the vegetables well. To prevent the vegetables from becoming unpleasantly sour, keep them cool after the first week.
Depending on the type of vegetable and the size of the pieces, your ferment will be ready after a total of 2-4 weeks of fermentation. You can start tasting your ferment after two weeks. It will slowly become more acidic over time, even in the fridge.

Notes​

Lactic acid fermentation can only take place without air: This means that the vegetables that protrude from the liquid do not ferment. This can quickly lead to the formation of mold.

* There are special fermentation jars with glass weights.

 

[HyperdimensionalApe]

A few years ago when I started going to the gym and I wanted to gain weight, so I tried to eat more, but cleanly and I would eat a lot of nuts and wholewheat bread. After some time I started to get white lines on my nails. I had zinc deficiency, took some zinc and no problems anymore. I figured it must have been from all that phytic acid.