Leigh Tate wrote:
Scott Perkins wrote:The Weston Price article seems credible and thusly extremely scary.
Scott, I know what you mean! I would highly recommend Sally Fallon's book, Nourishing Traditions. She's actually the president of the Weston Price Foundation, and the book contains supportive science plus positive ways to incorporate a healthier diet, all along the lines of what we've been discussing.
Anne Miller wrote:
Scott said I also did find out that all commercially prepared oats ARE cooked before packaging and if I recall it is to stop the action of enzymes from deteriorating the oats as they age.
By cooked do you mean roasted?
I knew the Quick or Instant Oats have been cooked and dehydrated like most quick food, such as instant rice.
So I questioned your statement regarding steel cut oats. They are roasted to give them a toasty flavor.
Leigh Tate wrote:Scott, you're welcome. Research like the kind you're doing is right up my alley!
The Weston Price article will explain it best,
Leigh Tate wrote:Scott, you've really put a lot of thought into this. I can't address all your concerns, but I do know that soaking grain (in a mildly acidic solution) before eating is will neutralize the phytic acid in them. Phytic acid binds a number of minerals in the grain, making them unavailable for absorption by the body. I'll refer you to two sources for more information:
That being said, oats are fairly low in phytic acid (most of it's in the bran), but I can tell you that when I soak and cook "old-fashioned" oatmeal this way, my husband can digest it better.