[andrea monica]

Anterior postat de Slabuta

Buna,

Acum sunt pe fuga, dar va promit ca deseara voi rescrie aceasta explicatie in romana,... anticipat imi cer scuze ca postez in engleza.

Pe scurt, este vorba de acidul fitic, continut in unele cereale care 'blocheaza' absorbtia calciului si a altor minerale.

Prin 'inmuiere' (daca se vrea o solutie si mai perfecta, este recomandata inmuierea peste noapte, acum depinde de fiecare cat de 'perfect' vrea sa se hraneasca sau cat timp 'de bucatarie' are la dispozitie ) cantitatea de acid fitic este scazuta si astfel organismul poate absorbi toti nutrientii din ovaz(nutrienti, pentru care alegem sa mancam aceasta cereala).

Daca, totusi, ne dorim sa fierbem (pe cat posibil cu timp mai mic de preparare) ovazul, o putem face dupa ce, in prealabil, am inmuiat ovazul peste noapte.

Basically soaking helps to break down phytates in grains which prevent proper digestion of the nutrients. Soaking breaks down the phytates and allows the body to properly absorb all the good content of those whole grains!

Phytic Acid Prevents Digestion

Unfortunately, whole grains contain phytic acid in the bran of the grain which combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. This makes it more difficult to digest properly. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption.

This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins, including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion.
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The well-meaning advice of many nutritionist to consume whole grains as ancestors did and not refined flours and polished rice, is misleading and often harmful in its consequences, for while our ancestors ate whole grains, they did not consume them as presented in our modern cookbooks in the form of quick-rise breads, granolas and other hastily prepared casseroles and concoctions. Our ancestors, and virtually all pre-industrialized peoples soaked or fermented their grains before making them into porridge, breads, cakes and casseroles. A quick review of grain recipes from around the world will prove our point. In India rice and lentils are fermented for at least two days before they are prepared as idli and dosas. In Africa the natives soak coarsely ground corn overnight before adding it to soups and stews, and they ferment corn or millet for several days to produce a porridge called ogi. A similar dish made from oats was traditional among the Welsh. In some Oriental and Latin American countries rice receives a long fermentation before it is prepared. Ethiopians make their distinctive injera bread by fermenting a grain called teff for several days. Mexican corn cakes, called pozol, are fermented for several days and for as long as two weeks in banana leaves. Before the introduction of commercial brewers yeast, Europeans made slow-rise breads from fermented starters; in America the pioneers were known for their sourdough breads, pancakes and biscuits, and throughout Europe grains were soaked overnight, and for a long as several days, in water or soured milk before they were cooked and serve as porridge or gruel. (Many of our senior citizens may remember that in earlier times the instructions on the oatmeal box called for an overnight soaking).

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This is not the place to speculate on that mysterious instructive spirit that taught our ancestors to soak and ferment their grains before eating them, the important thing to realize is that these practices accord very well with what modern science has discovered about grains. All grains contain phytic acid (an organic acid in which phosphorous is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron especially zinc in the intestinal track and block their absorption. This is why a diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss. The modern misguided practice of consuming large amounts of unprocessed bran often improves colon transit time at first but may lead to irritable bowel syndrome and, in the long term, many other adverse effects. Soaking allows enzyme, lactobacilli and other helpful organisms to break down and neutralize phytic acid. As little as seven hours of soaking in warm acidulated water will neutralize a large portion of phytic acid in grains. The simple practice of soaking cracked or rolled cereal grains overnight will vastly improve their nutritional benefits.

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Soaking also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amounts of many vitamins, especially B vitamins.

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“A diet high in unfermented whole grains may led to serious mineral deficiencies and bone loss.”

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Scientists have learned that the proteins in grains, especially gluten, are very difficult to digest. A diet high in unfermented whole grains, particularly high-gluten grains like wheat, puts an enormous strain on the whole digestive mechanism. When this mechanism breaks down with age or overuse, the results take the form of allergies, celiac disease, mental illness, chronic indigestion and candida albicans overgrowth. Recent research links gluten intolerance with multiple sclerosis. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption.



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Grains fall into two general categories. Those containing gluten, such as oats, rye, barley and especially wheat, should not be consumed unless they have been soaked or fermented; buckwheat, rice and millet do not contain gluten and are, on the whole, more easily digested. Whole rice and whole millet contain lower amounts of phytates than other grains so it is not absolutely necessary to soak them.

Why is it so important to soak your grains? A substance called phytic acid is in the outer layer of all grains, legumes, seeds, and bran. If phytic acid properties are not removed from oats they bind with essential vitamins and minerals in the intestinal tract and block any kind of absorption.


Soak your oats overnight in warm water at room temperature. The process allows lactobacilli to react with enzymes to break down and neutralize the phytic acid. Nutritional benefits are outstanding after you learn to soak your oats first.

Buna ziua slabutelor ,cum sunteti ,mai stiti ceva despre concurs???????? ,mai avem un pic si incepem ,cum facem ne cantarim la prima ora ??? va pup si astept raspuns ....daca stiti ceva binenteles.pupic